Menya Saimi

Touched by the taste at Sapporo’s famous restaurant Sumire, this owner trained for almost seven years and opened Menya Saimi in 2000. Based on the taste of Sumire, he improved on it with his special touch. Try his Sapporo Ramen yourself.

To make soup stock, he mainly uses pork bones and adds pot herbs, Shiitake mushrooms and seaweed. He starts cooking the soup stock at five every morning until it turns clear. It is rich yet the after-taste is clean. Those who tasted it love his proud soup.

To enhance the soup’s rich flavor, medium-thick curly noodles are chosen, which brought balance between the noodles and soup. To add a kick, the golden ginger from Kochi prefecture is used, which is spicier and more fragrant. Char siu (roasted pork filet) is lightly broiled to bring out the aroma before serving. Intricate creativity is added to the toppings.