Long holiday, today's lunch was at Niboshi no Megumi (not sure if it's pronounced Kei or Megumi haha). I was originally planning to go to Coco Ichibanya on the way back from the home center, but as I was driving, I saw that this place was open and not too crowded, so I decided to give it a try. This was my first time entering this building, as I didn't like the name of the place and I couldn't drink and drive. I also didn't like the idea of someone else touching my car for a designated driver. So, I finally made it here! I had ramen at Tokiwa store afterwards, but I didn't find it delicious. I had their "original rich and creamy" ramen and couldn't finish it, it just wasn't for me. Then, I came to this place that I had seen on cable TV in Tomakomai channel and had a feeling it would be good. The place was usually crowded during lunchtime, but today it wasn't too busy, which was lucky for me. The atmosphere inside the restaurant was nice, with high ceilings and well-spaced seating, which I appreciate. The kitchen was visible, which is also a plus for me. The ordering system was simple, you write your order on a piece of paper and hand it over, which ensures accuracy. I ordered the rich soy sauce broth with less fat and topped with bamboo shoots, while my wife ordered the light soy sauce broth with less fat and topped with a seasoned egg. The ramen was ready in about 5 minutes. The smell of the ramen was amazing, with a strong aroma of dried fish that was unexpected but enticing. The ramen was delicious, with the broth having a rich and complex flavor that didn't overpower the taste of the dried fish. The noodles were from "Morizumi" and were excellent. The finely chopped raw onions added a nice crunch and flavor to the dish. This place doesn't have chashu (roast pork), but instead, the broth had simmered pork belly which complemented the ramen perfectly. Overall, I had a great experience discovering this delicious ramen and I look forward to coming back to try more options on the menu.

Every time I go to Tomakomai, I've been quite curious about this restaurant. Although I'm not particularly fond of dried fish, I decided to visit before going to Tomakomai Aeon, as it is known for its rare dried fish-based dishes in the Iburi region. Despite it being lunchtime, there were only three groups of people in the restaurant, including us. Various thoughts crossed my mind, wondering if it was due to the approaching typhoon and strong winds, or for another reason. Looking at the menu, the restaurant's specialty seems to be the rich dried fish ramen, but due to my age and not being a fan of pork fat, I preferred something lighter, so we chose the light option. I opted for salt flavor, while my companion chose soy sauce. It's nice that you can customize your order with your preferred taste and noodle firmness using an order sheet. Since it was our first time, we just went with the standard options. Even after 15 minutes had passed since ordering, there was no sign of our food. I started to wonder if they had forgotten about us, but then it arrived (laughs). Oh, it's pork belly slices instead of chashu. The salt ramen had a very clear soup, as expected. I tried the soup first. Hmm, for a dried fish ramen, it doesn't have much of a dried fish taste. Even as I continued eating, this sensation didn't change, so those seeking a strong dried fish flavor might find it lacking. It wasn't until I had eaten about 30% of the bowl that I noticed the dried fish powder on the table. When I sprinkled a fair amount of dried fish powder, it transformed into a more distinct dried fish ramen flavor. Perhaps this restaurant wanted to emphasize that they use dried fish for the broth rather than focusing on the dried fish flavor – who knows (laughs). My companion had chosen the reliable soy sauce flavor, so I swapped halfway to try it, but I prefer the salt flavor. I used to like Nakajima-san's dried fish ramen in Sapporo, so I couldn't help but compare the two. Next time, I'll try the restaurant's recommended rich dried fish ramen. They also have miso flavor, but salt or soy sauce might be more suitable for this soup. I look forward to visiting again. Thank you for the meal ✨

This is a revisit. This time I tried the red miso and dried fish ramen for the first time, and it was incredibly delicious. The rich flavor of the red miso and the aroma of the dried fish complement each other perfectly. Sprinkling some dried fish powder and chili pepper on top added a nice touch to the taste. I think I'm hooked on dried fish ramen.

"First Visit in June 2023" It was a while ago that the previously introduced "Tori Megumi" was renewed to "Niboshi no Megumi", and I hadn't had the opportunity to visit because I wasn't really good at anchovy-based ramen. It's not that I dislike seafood broth, but in the past, the anchovy ramen I had was too strong in anchovy flavor, making it feel powdery in my mouth, so I was a bit hesitant. This time, I tried the "Rich Anchovy Soy Sauce Ramen," which is a signature menu. The soup here doesn't forcefully add anchovy powder to bring out the anchovy flavor, but instead, it feels like the soup was made by properly extracting the flavor from anchovies, and I thought it was not bad at all. It was a moment when my impression of anchovy-based ramen, which I had previously disliked, changed significantly. This "Rich Anchovy Soy Sauce Ramen" has some interesting toppings, such as boiled egg, bamboo shoots, roasted seaweed, white scallions, and white sesame seeds, which are common, but finely chopped onions and pork belly are a bit unusual. The medium-thick curly noodles with a high water content are well coated with the rich anchovy soup and taste quite delicious. As mentioned earlier, the umami of the anchovies comes through clearly in the soup, which is great. With these toppings, the price of 860 yen seems quite reasonable in today's economy. It's a bit disappointing that they don't offer side dishes apart from rice, at least some dumplings would be nice. If I have the chance to visit again, I would like to try the "Light Anchovy Ramen" as well.

What, they have dried fish ramen! Oh, Tomakomai, that's far... But as a dried fish lover, I can't resist. It took almost two hours to get there... but I arrived before 11 am. I wonder when they open, the reviews didn't mention the opening time. They opened at 11 am. You can choose the richness of the flavor, the firmness of the noodles, and the amount of fat. Should I add boiled egg and bean sprouts as toppings? Looks delicious. The soup color is light, similar to a place called "Nakamura" in Asao, which had a very light soy sauce base. Let's try it. Good aroma. Can I taste the dried fish...? Are the dried fish taking a day off? Oh, it's "light dried fish" after all. Mistake, mistake, I was too cautious since it was my first time at this restaurant. I should have chosen "rich flavor." Let's focus on the noodles now. Not chewy but still good noodles. Wait, where's the chashu? Is this thinly sliced pork? A substitute for chashu perhaps, but it goes well with the ramen. I wanted more dried fish flavor, so I sprinkled some dried fish powder on top. Yes, this is it, I like it when there's more dried fish flavor (^^) But I made a mistake. I should have chosen "rich flavor"... It's too far to come back often with a two-hour one-way trip... Lastly, they were selling dried fish powder, so I ended up buying some.

Today, I visited a ramen shop in Tomakomai for the first time. After drinking too much last night, I had a sudden craving for soy sauce ramen, so I decided to come here. The menu only had one option, which was the Shio Ramen. I ordered the light soy sauce ramen. I was torn between the strong soy sauce option, but there was dried fish powder on the table so I could add more if needed. When the ramen arrived, it looked very delicious. The soup had the perfect balance of dried fish, and the noodles were tasty. The sesame seeds, white onions, seaweed, bamboo shoots, and seasoned egg were all delicious too. Instead of chashu, there were thinly sliced pork belly pieces, which were also tasty. Personally, I prefer thick slices of chashu. Overall, it was very delicious. Thank you for the meal.

I feel like I want to eat it again... It's quite addictive. I always go for the Noko Noko Shoyu Ramen for 830 yen, but this time my companion ordered the Akamiso Noko Noko Ramen. It's spicy with a strong miso flavor, but it's really delicious miso ramen, so I think it's worth a try. Even my husband, who doesn't like fishy flavors, might enjoy this. There's dried fish powder on the table, but the original soup already has a strong fish flavor, so it's not really necessary. Instead, I recommend trying the garlic powder for a different taste. Hmm, I might end up coming back again. I come about twice a month.

Thick soy sauce ramen with dried fish broth for 830 yen. I have tried the light soy sauce and red miso versions before, so this time I chose the thick soy sauce. The soup with a strong dried fish flavor is very delicious. I personally don't like thick and gooey dried fish soup, so this level suits me well. Whether you need onions or not depends on personal preference.

In the evening, I entered the spacious restaurant with high ceilings, but as a result, it was quite cold inside!! It was necessary to wear a jacket. I had been curious about the renovated store of Torimie, so I quickly placed an order. The ordering style where you can write down your preferences is nice. Even though I usually like to taste the standard of a ramen shop when visiting for the first time and don't customize my order, I ended up ordering firm noodles, normal richness, and a mix of normal and extra oil. In the evening, perhaps due to the Golden Week holiday, the restaurant was quiet and the food was served quickly. The female staff members were very friendly and left a good impression. The rich shoyu ramen with intense dried fish flavor had a good balance of oil. The dried fish flavor was not overpowering and spread throughout the mouth. The ramen lacked good quality chashu, but it had nori, seasoned egg, bamboo shoots, chopped green onions, bean sprouts, and pork belly. It was slightly disappointing to not have chashu, but the lively appearance and the pork belly were not bad. The noodles were chewy and had a good texture, even though I prefer low hydration noodles.

The ramen restaurant "Torikae Hinode-ten" operated by the Landmark Group has been reborn with a new look. The specialty is "Niboshi" (dried baby sardines) ramen, a category that is gradually gaining popularity in the Sapporo area, but is a first for a specialty store in Tomakomai. The menu includes: - Rich Niboshi Shoyu Ramen: 830 yen - Pork back fat topping: 150 yen - Small rice: 130 yen The soup is made by extracting various dried baby sardines and bonito flakes in a wild manner, resulting in a light and flavorful broth with a good richness and sharp saltiness. The addition of pork back fat complements the soup well. However, if the ramen claims to be rich, one might expect a stronger dried baby sardine flavor. The chewy yellow noodles and the use of pork belly instead of chashu are unique touches that add to the interesting aspect of this ramen. The fresh raw onions provide a refreshing contrast. Personally, I feel that noodles with less water content would be a better match, but overall, this ramen is delicious. Considering that dried baby sardine ramen is not yet popular in Tomakomai, it may become more popular in the future. This ramen, which initially gave off a "hasty" impression, could be seen as an interesting and unique choice when considering the preferences of the people in Tomakomai and attracting customers from Sapporo for business purposes.

The next day's lunch is here, at the former site of Torie-san, which may be related judging by the name. As the name suggests, it is a shop specializing in dried fish ramen, with a rare miso dried fish ramen option available. Orders are written and handed in by yourself. I recommend the rich dried fish soy sauce flavor. The interior of the shop is surprisingly spacious, perhaps a result of taking over another establishment. The atmosphere is quite comfortable. Now, onto the ramen. Hmm, the appearance is quite wild, isn't it? It's packed with ingredients. Oh? Instead of chashu, there's stir-fried meat in it? Not bad at all. The soup is a bit too salty for my taste, so I added a lot of dried fish powder to it and found it satisfying. The noodles are on the softer side, but they go well with the dish. Personally, I don't think bean sprouts go well with dried fish ramen, but in this case, it's not bad. There's something missing though. I feel like it's lacking something. Next time, I'll try the light flavor to confirm. Thank you for the meal. (-人-) ===========

I visited the new store that has been reborn as a dried sardine ramen shop. There are table seats and counter seats, and you can either order from the staff or write your order on an order sheet. You can customize your order by specifying the intensity of the flavor, firmness of the noodles, amount of oil, etc. There are two types of soy sauce ramen available, one with a strong dried sardine flavor and one with a slightly refreshing taste. This time, I ordered the strong dried sardine flavor. The "Strong Dried Sardine Soy Sauce Ramen" costs 830 yen. There is also a "Light Dried Sardine Soy Sauce Ramen" without onions. The strong flavor ramen comes with onions, which add a nice accent to the rich taste. Instead of chashu, there are thinly sliced ​​pieces of meat, which was a nice touch. The balance of toppings such as half-flavored egg, green onions, seaweed, and bamboo shoots was good too! The dried sardine soup is not bitter but full of dried sardine flavor, and it is delicious! There is also dried sardine powder on the table for topping, but the basic soup was so delicious that I forgot to use it. I want to go back again! Highly recommended for dried sardine lovers! Thank you for the meal!

Red Miso Anchovy Ramen 850 yen Today, let's go with the miso flavor. Red miso has a stronger anchovy flavor, while white miso has a milder one. Miso definitely wins over the anchovy flavor. You can smell it, but overall, it's a light miso that you can keep eating. Once again, there are crunchy anchovy flakes. Next time, I want to try the soy sauce flavor, but with a stronger taste.

On March 2, 2023 (Wednesday), when I returned to my hometown, I passed by a new restaurant with a signboard. I decided to visit for lunch around 1:30 PM, and the parking lot was quite crowded. The inside of the restaurant was also bustling. I ordered the thick soy sauce ramen with dried bonito flakes and a small bowl of rice. Despite the name "thick," it wasn't too heavy like a thick soup, and the dried bonito flavor was subtle, so I added extra fish powder. There was a generous amount of pork back fat, which I assume is what makes it "thick and rich." Instead of chashu, it had thinly sliced pork belly, which was quite unique. The ramen came with boiled egg and seaweed, so even without additional toppings, it was quite satisfying. I would like to try other flavors at this restaurant. Thank you for the meal!

I heard that my favorite chicken Kei has opened a new ramen shop specializing in dried fish broth, so I decided to visit. I arrived around 12:40 and luckily found one parking spot available. The seating area was packed with customers, but I was able to take my time and fill out the order form to choose my ramen. I ordered the rich dried fish broth with extra noodles and pork and bean sprouts. The addition of raw onions added a nice touch to the dish. The balanced flavor of the dried fish broth with a hint of sweetness was delightful, even though I usually prefer miso flavor. Instead of chashu, thinly sliced pork belly was included, which I believe was the pork and bean sprouts mentioned on the menu. The dried fish broth flavor wasn't overpowering, but they provided powdered dried fish on the table for those who wanted to intensify the taste. This shop, specializing in dried fish broth ramen, is unique in Tomakomai City, and I look forward to their continued evolution and new menu offerings. I also learned that they have a "dried fish broth miso" ramen using the miso from Chicken Kei, so I definitely want to try that next time! I've never had dried fish broth miso before. Oh, I always order extra noodles, but they tend to be on the softer side, so I recommend ordering them firm. They can adjust the firmness here too. Thank you for another delicious meal!

The new restaurant that opened where the previous chicken soup stand was located. I don't usually eat dried bonito, so I went in out of curiosity. Wow, it's delicious. Maybe my taste buds have changed as I've gotten older? Very tasty, despite the simple presentation. I ordered the light bonito ramen, but ended up surprised at myself for sprinkling a lot of bonito powder on top. Next time, I'll go for the rich bonito flavor! However, I don't think that green onion can be called "white leeks," it's just thinly sliced green onion. Oh, that's why it's called "white with green onion" instead of "white leeks"...

?? Something has changed in appearance ?? I made a sudden turn and visited Tori Megumi at 11 am. They will be closed on 1/20 and will reopen this week with a new menu featuring shio ramen with dried fish. The background music is jazz piano by R. Garland and M. McPartland. The light shio ramen with added oil and seaweed was delicious! It's Tori Megumi's ramen, haha. The Morizumi noodles are really tasty, with a mild and light soup that doesn't overpower. Even though I usually don't like strong flavors like at Ramen Chatsuke or Shin, I finished it all! It might not be to everyone's taste since it's not overpowering, but I hope Rakia-kan will prosper as a place for skewers. The shio ramen with added oil costs 780 yen and seaweed costs 100 yen. Thank you for the meal! (^^)v

I had a rich anchovy soy sauce ramen for lunch. Next time, I want to try the light version.

On our second visit, my wife ordered the light salt flavor with medium thickness and hardness, but she thought it was a bit too light. I had the red miso ramen, which was delicious with a spicy kick.

The broth had a strong bonito flavor, but the sauce felt a bit thin. Next time, I would like to try the rich type. The noodles were from the same noodle shop as Torie-san, right? I like them.