Every Wednesday, the ramen shop run by my friend, Toshiyuki, who is the owner of Atsuma Town Megumi Fisheries and a YouTuber known as Fishmonger Tosshu, operates by renting a kitchen. They introduce weekly changing menus and create excitement. It all started with their "Amazing Shishamo Dashi Ramen" for retail, and then they expanded to other fish-based broth menus. With Toshiyuki's expertise and experience, the ramen has become quite refined, but there is still room for growth. On weekends, they often sell at an outdoor booth at Anjo Town Michi-no-Eki. Today's special: Jutsumai Hera Gani Dashi Miso Ramen for 1,000 yen. This ramen combines crushed Hera Gani dashi, made by blending grilled Hera Gani with tonkotsu shiratama, with miso sauce for richness. The thick noodles hold up well against the rich soup, and the seared chashu is tender and flavorful, with crab claw meat and wontons adding a fun touch. However, for consumers, "crab" is a special ingredient that unconsciously raises expectations. Therefore, rather than delicately balancing the dish, the focus should be on highlighting the crab. In short, despite the quality of the Hera Gani, the ramen could benefit from a more pronounced, fragrant crab flavor.

But personally, I was a little disappointed this time... The soup is outstanding and delicious. It feels like they boiled the grilled shishamo to the max, as the shishamo flavor is really strong. The taste that explodes in your mouth with the first bite, the aroma that lingers in your nose - it was a bit confusing at first, but as you drink more, you quickly get used to it and feel like you might get addicted. The soup is unlike any I've had before, and I agree with the previous opinion. However, the noodles were a bit... hard to describe, but they had a slightly slimy texture... It's a shame they weren't the usual chewy and firm texture. Also, the chicken chashu was just okay for my taste, unlike the delicious one from the last time... I'll look forward to the next visit and hope for better.

However, since it's a once-a-week restaurant, you could also say it changes weekly... Today's special was "KinKi Dashi Ramen," and I ordered it. It was delicious, with a fragrant flavor that was superb. If they hadn't specifically mentioned it was KinKi, someone like me with an unsophisticated palate wouldn't have been able to tell what kind of fish it was. The broth was rich but refreshing and easy to drink. The noodles were thick and paired well with the soup. The pork chashu was especially tasty this time. The other toppings included long green onions, finely chopped purple onions, and a boiled egg, keeping it simple and flavorful. The hint of citrus peel with the onions worked well as always. I definitely want to come back, but the fact that it's only once a week is tough.

I came here thinking I should try the grand menu, so I ordered the Shishamo Dashi Ramen. It seemed like they cooked the Shishamo and boiled it until it was bursting with flavor. The taste that explodes in your mouth with the first bite, the aroma that lingers in your nose, it was a bit confusing at first but as I kept drinking, I felt like I was getting addicted to it. It's a soup like I've never had before. I wonder why they're only open once a week... The noodles are thick, but surprisingly they go well with the intense soup. The soup is so delicious that I couldn't help but finish it in one go. The only downside of this place is that they're only open once a week. I might have to struggle with choosing between the Shishamo and the daily special in the future. I don't even know if I can make it on their opening day, it's a dilemma. Also, my companion had the daily special Crab Miso Ramen, and it was all about the crab. The ingredients were luxurious and delicious. I may come back again, but I'll definitely have a hard time choosing between the two.

I heard that the restaurant only opens once a week, so I decided to go check it out. They have a grand menu with 2 items and a daily special. I was originally planning to order the shishamo dashi ramen, but when I saw the daily special, "KinKi dashi ramen," I had to order it. The ramen had a unique visual appearance, with a color that made me think it was miso ramen at first. However, the smell and taste were completely different, with a fishy broth that reminded me of a soup made at a seaside or fishing port. The soup was rich but not too thick, and it paired well with the thick noodles. The noodles were thicker than usual, almost like udon noodles, and they went perfectly with the soup. The toppings included chicken slices, long green onions, minced purple onions, and a boiled egg. The combination of onions and citrus peel added a great flavor to the dish. Overall, I found the ramen to be delicious and satisfying, and I look forward to visiting the restaurant again in the future.

This is already my third visit. The restaurant is only open on Wednesdays, so if the timing doesn't work out, I can't visit. Today, I happened to be near the shop, so I visited again following last week. The shop is a 3-minute walk north from Sapporo Station, located on the 2nd floor of TOYO, a rental kitchen in the building called "Toyo Camera House." The building used to be a camera shop, but it has been renovated, and the Sapporo tuff stone warehouse was used as a cafe. In addition to housing tenants like a beauty salon and a bakery, there is also a rental space equipped with a kitchen where "Megumi Suisan" operates once a week. I arrived just before 1 pm. Today's offerings are 1) "Incredible Shishamo Dashi Ramen," 2) "Clam Dashi Shoyu Ramen," 3) "Clam Dashi Cold Ramen," and a limited menu of 4) "Shrimp Miso Ramen" priced at 1,000 yen. Extra noodles are free. As I watched the kitchen, it seemed that shrimp were being blended in a blender. It smelled good, and in about 5 minutes, the ramen was served. The rich soup with a shrimp aroma, topped with seared chashu, seasoned egg, dried shrimp, green onions, white onions, and shredded red chili peppers. The bowl was the usual stylish, long-bodied, deformed cut stand bowl. The body was dark blue and the waist was white. Looking at it upside down, it resembled Mount Fuji. I've never seen a bowl like this before (refer to the photo). The ramen being more "Japanese" than "Chinese" can be seen in the way it is presented and the vessel used. Now, let's dig in! First, the soup. It had a strong shrimp flavor and was creamy. The shrimp foam soup blended in the blender had a rich and intense flavor. The noodles were medium-thick straight noodles. They were firm and absorbed the soup well. The noodles were cooked al dente, and the texture was unique. They were smooth and slick. The noodles were supplied by Marukatsu Noodle. The chashu was a thickly seared pork belly roll chashu, and there were two slices. The meaty and fragrant pork flavor spread in the mouth. The seasoned egg was soft and moist as usual. The dried shrimp added a nice touch. In no time, the noodles and toppings were gone. I finished every drop of the soup, it was delicious. Once again, I finished everything. Indeed, it was a ramen with a strong impact of shrimp soup. A bowl made with the utmost effort of a fishmonger. Shrimp soup ramen has become popular, but the taste from a fishmonger is truly flavorful. I wonder what I'll try next time. They also have ramen made with crab, golden eye snapper, salmon, and tuna broth. There are still many options to explore. I look forward to that. Check "Megumi Suisan" on Facebook for the latest information. It was delicious. Thank you for the meal.

Today's lunch ramen was at "Megumi Suisan," a seafood ramen specialty shop run by a fish market in Atsuma Town. They are only open on Wednesdays, so there is a sense of exclusivity to dining here. I ordered the daily special, "Chilled Ramen with Clam Broth" for 1,000 yen. The bowl arrived in about 8 minutes, with a cold metal plate holding chicken chashu, green onions, seasoned egg, and scallop pieces as toppings. The amount of soup was about half of the usual serving. The chilled soy sauce-based broth was packed with the umami of scallops, clams, surf clams, and sakura clams. The noodles were firm with a good chew, specially made by Marukatsu Noodle in Ebetsu. The chicken chashu was moist and flavorful, made from "Sakurahime" brand chicken from Nippon Ham. The scallop pieces had a chewy texture with a deep umami flavor. The seasoned egg was creamy and rich, while the white and green onions added a nice touch. The yuzu peel added a refreshing summer vibe. The broth was finished to the last drop, and the meal was thoroughly enjoyed. This rare ramen that can only be enjoyed on Wednesdays was indeed a light and sea-inspired dish. Looking forward to the next visit to see what ramen they will offer next. Delicious! Thank you for the meal.

Formerly, there was a drama called "Ramen Saiyuki" starring Yuina Kuroshima, where she expressed her feelings about the ramen she ate using onomatopoeia like "exciting" or "intriguing". The ramen from "Megumi Suisan" truly lives up to that "exciting" taste♪ "Megumi Suisan" is a fish market (seafood processing and sales company) located in Atsuma Town. It is a rare shop that operates only on Wednesdays in Sapporo for a limited time. I first learned about the existence of "Megumi Suisan" through a post on MyRebi last year, and although I wanted to go to the main store in Atsuma Town, it was quite far, so I didn't have the chance to go. I heard on social media that they started operating in Sapporo from January this year (2022) and had been waiting for the opportunity to visit. Finally, in June, I had the chance to visit. The shop is located in Kita-7-Jo Nishi-5, Kita-ku, Sapporo. It is on the 2nd floor of TOYO Rental Kitchen, which they rent once a week. It is located just north of Yodobashi Camera. The retro-style building famous for Sapporo Nanshi warehouses. There is no parking lot. When you go up the narrow stairs to the 2nd floor, that's where the shop is. The interior of the shop is like a stylish cafe. It's a hidden gem of a shop, but ramen fans come in one by one. The menu consists of the classic "Amazing Shishamo Dashi Ramen" and a rotating seafood ramen. On my first visit today, I ordered the classic "Shishamo" ramen. It costs 1,000 yen. It's good to check the weekly rotating menu on the shop's Facebook page. For example, the rotating menu for June includes: 1st week - Hidaka KinKi Dashi Ramen, 2nd week - Lamb Dashi Ramen, 3rd week - Amazing Rich Crab Miso Ramen, 4th week - Tuna Dashi Ramen, which just looking at the names makes my heart race, truly exciting♪ After about 6 minutes, a simple ramen with chicken chashu, seasoned egg, and mizuna arrived. The bowl is a stylish, long cylindrical cut bowl. Now, let's dig in♪ First, the soup. Wow! The "Shishamo" broth is really strong! You can feel the rich flavor of the seafood. It's a rich flavor that pairs well with the light soy sauce base. The noodles are medium-thick straight noodles. They have a slippery and chewy texture due to the high water content. They mix well with the soup. The noodles are provided by Markatsu Seimen in Eniwa. The chicken chashu is seared chicken thigh. It has a light texture but a juicy umami flavor. The seasoned egg is creamy and moist. In fact, the quality of the seasoned egg is an important indicator of a ramen shop's skill. It's delicious. The generous amount of mizuna also goes well with this soup. It's fresh and refreshing. It's a simple but well-balanced flavor. Next, I added the fish powder provided. Oh, the seafood flavor gets even stronger♪ I finished the noodles and ingredients in no time. Now, let's finish every last drop of the soup, delicious♪ Another clean finish. Indeed, a "fishmonger's fish-based ramen". The aftertaste is refreshing, like a Japanese dish. However, I've never had ramen made with shishamo broth before. I've tried various seafood-based ramen like shrimp, crab, bonito, mackerel, clam, and kombu, but a ramen made with shishamo? What an innovative idea from a fish market. It's a shop with a high visiting hurdle, only open on Wednesdays during the day, but I highly recommend it. It was incredibly delicious♪ Thank you for the meal. *90th bowl in 2022/Total 715th bowl (visited on June 29, 2022) (Posted on November 22, 2022)

I went on a trip to Sapporo after a long time and found a new restaurant near Sapporo Station. I ordered the Shishamo Ramen, which came with a free extra serving. The noodles had a unique whole wheat flavor which I enjoyed. The soup was delicious, but I couldn't quite tell if it had the taste of shishamo. I would like to try a different flavor next time.

A friend on Facebook recommended this place to me. I got scammed at a newly opened parking lot nearby. I accidentally paid for parking! Oh no!! I remembered this place on my way back to the parking lot. Let's go check it out! It's on the second floor of the Toyo Camera House. They have a space called Rental Kitchen TOYO, which has been operating since October 2021. They only open on Wednesdays from 11:00 to 14:30, serving limited dishes. Their main business is seafood processing, specializing in making dried foods. Their specialty is the "Amazing Crab Miso Ramen," made by first drying the crab meat and then extracting the broth. I didn't try it this time, but I'd like to next time. I had the Amazing Rich Crab Miso Ramen for 1,000 yen. They offered a free extra serving of noodles, so I got that. The medium-thick straight noodles were smooth and delicious with the crab soup. The slightly salty seared pork belly char siu had a nice smoky flavor. The soup was very rich with a lot of crab flavor. It was really delicious and exactly to my taste. I want to come back again with a reason to be in this area.