Sapporo Ramen

A ramen style originating from Hakata ward, Fukuoka City, famous for its rich, milky white tonkotsu (pork bone) broth made by long simmering. The broth pairs perfectly with thin, flat noodles, and the 'kaedama' (extra noodles) culture originated here. Evolved from post-war food stalls, it is now one of Japan's most globally recognized ramen styles.

A distinctive soup curry originating from Sapporo, Hokkaido in the 1960s. Characterized by large chunks of vegetables and meat immersed in spicy broth, it suits the region's cold climate perfectly. The complex spices and warm soup make it ideal for winters, becoming one of Sapporo's most iconic regional dishes.

A distinctive curry dish originating from Sapporo, Hokkaido. Featuring a rich, spiced broth with large chunks of vegetables and meat, it was created in Sapporo during the 1970s and has become a nationally beloved regional specialty. Its unique preparation style and warming broth distinguish it from traditional Japanese curry.

A miso-based ramen originating from Sapporo, Hokkaido. Popular for its rich miso broth topped with butter and corn, it offers a robust flavor suited to the cold climate. Spreading nationwide from Sapporo Ramen Alley, it is counted among Japan's three great ramen styles.

A miso-flavored ramen originating from Sapporo, Hokkaido, reportedly created around 1955 at Aji no Sanpei restaurant. It features a rich miso-based broth often topped with butter and corn, reflecting Hokkaido's dairy and agricultural heritage. The thick, curly noodles pair perfectly with the robust soup, making it one of Japan's three major ramen styles.

A national dish that evolved uniquely in Japan from Chinese noodle origins. Diverse soup bases such as tonkotsu, shoyu, miso, and shio, combined with specialized noodle-making techniques, have produced distinctive regional styles. It is a symbol of Japanese food culture that has sparked a worldwide ramen boom.

A tonkotsu ramen originating from Hakata, Fukuoka. Characterized by its rich, milky pork bone broth and ultra-thin straight noodles, it also features the unique kaedama (noodle refill) system. Having developed alongside yatai street stall culture, it has become one of Japan's most iconic regional ramen styles with fans worldwide.