15 Popular Ramen Shops and 4 Ramen Spots in Hokkaido

Famous throughout Japan, Sapporo ramen is one of Hokkaido’s most representative ramen styles.
Although it comes in many variations, it is generally characterized by a hearty, full-bodied broth based on rich miso.
The soup, made by simmering pork bones and chicken carcasses, is rich and generously flavored with fat. It is typically paired with yellow, medium-thick curly noodles that hold the broth well.
It is topped with stir-fried vegetables such as bean sprouts and onions, along with bamboo shoots, adding a satisfying crunch.
Many shops also offer Hokkaido specialties such as corn, butter, and scallops as toppings, allowing you to customize your bowl to your liking.
Popular shops are scattered throughout Sapporo, where the style originated, and delicious Sapporo ramen can be found all around the city, particularly near Sapporo Station.

Hakodate ramen, a local specialty representing Hakodate, has a particularly long history and is said to be one of the roots of salt-based ramen in Japan.
Its distinctive clear broth is made from ingredients such as chicken carcasses, pork bones, kombu kelp, and vegetables, producing an elegant flavor that is simple yet deep.
With little greasiness or unwanted flavor, it has a light, gentle taste that makes it especially popular among people with smaller appetites and women.
To highlight the flavor of the broth, it is typically served with medium-thin straight noodles and standard toppings such as chashu pork, green onions, and narutomaki fish cake.
Some shops that take particular pride in their broth also add wheat gluten.
It is mainly found in Hakodate, but it is often served at Chinese restaurants rather than ramen shops and is locally referred to simply as “ramen” or “shina soba.”

Asahikawa ramen is a soy sauce-based ramen found in Asahikawa, one of the coldest cities in Hokkaido.
It commonly uses a double broth combining a pork bone and chicken base with seafood stock, creating a fine balance between the richness of the meat-based broth and the savory flavor of the seafood.
Another major characteristic is the layer of lard covering the surface of the broth, which traps the heat and keeps the soup warm until the final sip.
The appeal of Asahikawa ramen lies in its combination of richness and lightness. The deep flavor of soy sauce spreads across the palate, followed by an elegant seafood aroma that creates a sense of depth.
Medium-thin, low-hydration curly noodles that absorb the broth well are the standard, delivering a rich aroma with every bite.
The toppings are very simple, but this warming bowl is perfectly suited to the region’s cold climate.

Kushiro ramen has attracted increasing attention in recent years and is becoming recognized as Hokkaido’s fourth major ramen style after the traditional big three.
Like Asahikawa ramen, it generally uses a Japanese-style double broth combining a chicken and pork bone base with seafood stock made from ingredients such as kombu kelp and bonito flakes.
However, the flavor is completely different, with Kushiro ramen distinguished by its exceptionally light taste.
The clear broth has a simple, gentle flavor.
The toppings are often straightforward, such as chashu pork, bamboo shoots, and narutomaki fish cake, allowing the flavor of the broth to stand out.
The thin curly noodles are soft yet firm, creating a distinctive texture and smooth mouthfeel.
They are also made without additives or preservatives. Because they spoil and dry out quickly, they are rarely available outside Kushiro in northern Hokkaido, and this rarity is another reason for their popularity.

Muroran curry ramen is a local specialty found mainly in Muroran in south-central Hokkaido, as well as in Noboribetsu and Toyako.
Curry paste is added to a rich pork bone and chicken-based broth, creating a spicy yet mild and exceptionally full-bodied soup.
It is generally paired with thick, chewy yellow curly noodles that hold the broth well. Together, the savory and spicy flavors achieve a fine balance on the palate.
Despite its thick consistency, the broth and noodles are easy to slurp, making for an especially satisfying meal.
The ramen is often topped with plenty of wakame seaweed along with chashu pork and green onions.
Neither conventional ramen nor curry rice, this one-of-a-kind local dish has attracted attention for its distinctive flavor, which many people find irresistible after their first taste.

Menya Saimi opened in 2000 after its owner, inspired by the flavors of the renowned Sapporo shop Sumire, trained there for approximately seven years.
Here, you can experience Sapporo ramen that builds on Sumire’s flavors while incorporating the owner’s own sensibilities.
The broth is made primarily with pork knuckle bones, along with aromatic vegetables, shiitake mushrooms, kombu kelp, and other ingredients. Carefully simmered from 5:00 a.m. each morning, it develops into a clear, unclouded broth.

This long-established Sapporo favorite is renowned throughout Japan and has been loved for many years.
Its signature miso ramen features a rich broth combining deeply flavorful miso, fragrant stir-fried ground pork, the sweetness of lard and vegetables, and the spicy accents of garlic and ginger.
Grated ginger is also served on top of the chashu pork, creating a bowl sure to warm you from the inside even during Sapporo’s cold winters.

This long-established main shop is widely recognized as one of the leading names in Sapporo ramen, both among local residents and ramen enthusiasts throughout Japan.
It is the originator of the many Jun-Sumi-style ramen shops found across Sapporo and is so popular that lines form before it opens.
Its signature dish is miso ramen, prepared with the same methods and flavors used since the shop was founded. The spiced pork bone-based broth is known for being exceptionally rich even by Sapporo ramen standards.

Hakodate Menchubo Ajisai is one of Hakodate’s best-known salt ramen shops. Founded in 1930, it remains beloved by many people more than 90 years later.
Ajisai’s signature dish is, of course, salt ramen. Its highly transparent broth is made with kombu kelp from southern Hokkaido, pork bones, chicken carcasses, and natural rock salt, offering a light flavor with a clearly perceptible depth and richness.

MEN-EIJI HIRAGISHI BASE has remained one of Sapporo’s most popular ramen shops since opening in 2006. It has also been listed as a Bib Gourmand selection in the Michelin Guide.
Its varied menu is built around the deep flavor created by pairing chewy homemade noodles made with Hokkaido wheat and savory broth prepared entirely without artificial flavor enhancers.
The signature Seafood and Pork Bone Soy Sauce Ramen is particularly worth trying.

This long-established ramen shop, standing on a street corner in the famous Susukino sightseeing district, has long been loved by local residents.
The compact interior consists entirely of counter seating and retains the atmosphere of a traditional ramen shop.
The menu focuses primarily on miso ramen. Its rich broth is made by slowly simmering pork bones, chicken, vegetables, shiitake mushrooms, and other ingredients, then adding a blend of three types of miso. The result is a classic expression of Sapporo miso ramen.

Menya Takahashi is an extremely popular shop where customers line up before opening.
It serves a less conventional take on miso ramen in the form of tsukemen, with the noodles dipped into the broth before eating.
Extra-thick, flat noodles are generously dipped into the dense, rich miso broth. Packed with the savory flavors of pork bones and seafood, the soup achieves a fine balance between the depth and sweetness of the miso.

Ramen Sapporo Ichiryuan is one of Sapporo’s best-known popular ramen shops. Its convenient location near Sapporo Station makes it easy to visit between sightseeing activities.
The shop is committed to carefully selected ingredients from Hokkaido, emphasizing fresh, aromatic ramen.
Its custom-made original noodles use 100% Hokkaido wheat and are combined with carefully prepared broth and house-made lard to create a reassuringly wholesome bowl.

Santoka began when its founder, Mr. Hatanaka, declared that he would make delicious ramen for his family.
After repeated experimentation and refinement, he developed a distinctive pork bone paitan broth with a mild, gentle flavor.
Today, the restaurant has locations not only in Japan but also overseas and is popular with people of many nationalities.

Ramen Kobo Uocchi, a renowned Kushiro ramen shop, is located a five-minute walk from JR Kushiro Station.
Its popular Fish Sauce Ramen is made with house-produced fish sauce. It has none of the unpleasant odor sometimes associated with fish, allowing you to fully appreciate its savory flavor.
The Oyster Ramen, generously prepared with oysters and other seafood, is also highly popular.
The creamy oysters pair exceptionally well with the broth.
It is available in both light and rich versions, so you can choose according to your preference.

Located in Toyohira Ward on the outskirts of Sapporo, Garyu Menbu Hien is a highly regarded shop featured in the Michelin Guide Hokkaido 2017 Special Edition.
Its greatest focus is its healthy yet rich chicken paitan broth, made exclusively with the neck meat of Shinrin-dori chickens from Miyagi Prefecture.
The distinctive flavor, unlike anything that had previously existed, is described as “kossari,” meaning rich yet light.
With its restrained use of oil, the broth is easy to drink, and many customers of all ages find themselves unable to put down their spoons until they have finished every last drop.
The recommended dish is Garyu Sapporo Ramen Hishio.
This remarkable ramen combines the shop’s signature broth with vegetables stir-fried in lard, producing a deeply layered flavor with gentle yet distinct contrasts.
The custom-made, chewy, medium-thick straight noodles pair exceptionally well with the broth, releasing more savory flavor with every bite.

Founded in 1947, Hachiya is a long-established ramen shop sometimes credited with creating the original form of Asahikawa ramen: a light soy sauce ramen made with a double broth.
The shop continues to preserve the traditional methods and flavors used when it was founded.
Its most popular dish is naturally the soy sauce ramen. Although the broth has a notably dark appearance, one sip reveals the fragrant flavor of lard and the rich savory character of the double broth made from pork bones and dried horse mackerel.

Yoshiyama Shoten Main Shop is a name often mentioned when people are asked about Sapporo miso ramen.
Having sampled famous ramen shops across Japan, the owner aims to create ramen that appeals to all five senses.
The broth is based on pork knuckle bones and chicken carcasses, combined with aromatic vegetables and white miso. The use of white miso gives the standard miso ramen a gentle, mild broth, while other menu options offer a sharper, more powerful flavor for those seeking a bolder bowl of miso ramen.

Located in Tomakomai, Aji no Daio Main Shop is a long-established ramen restaurant founded in 1965.
It is known as the birthplace of the original curry ramen, an inventive style combining curry and ramen.
The spicy soup blends a rich pork bone base with curry paste made from more than 10 spices and fruits.
Its savory flavor and heat are finely balanced, while its curry rice-like thickness makes it especially hearty.
It also pairs well with side dishes such as fried rice and steamed rice, and many customers order them together.
In addition to the classic Original Curry Ramen, the menu offers several variations. For a substantial meal, try the Stone Pot Pork Cutlet Curry Ramen, while the Cheese Curry Ramen is recommended for those who prefer less heat.

This long-established Asahikawa ramen shop began as a street stall in 1947 and has a tradition spanning more than 70 years.
It can be considered one of the origins of Asahikawa ramen.
Its signature Soy Sauce Ramen continues to follow the preparation method created by the first-generation owner when the shop was founded.
The ramen combines soy sauce seasoning with a double broth: a meat-based soup made by simmering pork bones and chicken carcasses for an entire day, and another broth made from seafood and vegetables, including Rishiri kombu kelp, bonito flakes, and dried horse mackerel. It is characterized by its deep richness and clean finish.

Located on the third floor of New Chitose Airport’s Domestic Terminal Building, Hokkaido Ramen Dojo is a ramen theme park that brings together famous and long-established shops from across Hokkaido.
Its convenient location makes it easy to visit on the way to or from a trip, offering travelers from Japan and abroad an accessible place to experience Hokkaido’s local ramen.
Step inside and you will find approximately 10 ramen shops lining both sides of the walkway, where you can sample distinctive, authentic ramen from around Hokkaido, including the three major styles.
The extremely popular Ebisoba Ichigen is located near the entrance, while Hakodate Menchubo Ajisai and Keyaki, both introduced in this article, are also represented.
Regular events and airport-exclusive menu items from the individual shops provide something new to discover with every visit.

Located in the Susukino entertainment district of Sapporo’s Chuo Ward, Ganso Sapporo Ramen Yokocho is a sightseeing attraction that represents Sapporo’s culinary culture.
Known as the birthplace of miso ramen, this celebrated alley helped popularize Sapporo ramen throughout Japan.
Its predecessor, Koraku Ramen Meitengai, opened in 1951, and the alley took its present form in 1971.
Today, 17 ramen shops compete along the narrow alley, offering a broad range of flavors centered on miso ramen, as well as soy sauce, salt, and pork bone varieties.
Each shop has its own recipe, allowing visitors to sample distinctive ramen that preserves more than 70 years of history and tradition while adapting to changing times.
At the same time, the Showa-era neon signs and narrow passageway create an immersive atmosphere that gives visitors both a sense of nostalgia and a break from everyday life.

Like Ganso Sapporo Ramen Yokocho, Shin Ramen Yokocho is located in Sapporo’s Susukino district.
The two spots stand across a single street from each other, although Shin Ramen Yokocho is arguably the easier of the two to notice.
Since Shin Ramen Yokocho opened in 1976, the two locations have often been regarded as one place showcasing both traditional and modern Sapporo ramen. However, they are operated by different organizations and are independent facilities.
It was once known as Mogura Yokocho, and Ganso Sapporo Ramen Mogura, which inspired the name, is especially famous.
However, it has no official website and much about it remains something of a mystery, so consider visiting in person.
The alley reportedly contains approximately five to 10 small, primarily counter-seating restaurants, each serving a creative variety of ramen.

Established in 1996, Asahikawa Ramen Village is a complex of seven local shops created to introduce more people to the qualities and culture of Asahikawa ramen.
The exterior walls feature artwork created by students from the Asahikawa Campus of Hokkaido Tokai University, depicting animals from Asahiyama Zoo happily eating ramen.
Inside the facility, popular Asahikawa establishments gather under one roof, including the long-established Aoba.
The complex also includes Asahikawa Ramen Village Shrine. Rather than ordinary matchmaking, its theme is “men-musubi,” or “noodle bonds,” with the hope that relationships will remain as warm as soup and last as long as noodles. The shrine is said to bring good fortune in love.