Introducing spots loved by locals

``Toripan'' is a 100% chicken soup that is popular in the ramen hotspot around Higashi Honganji Temple, and is known for its cleanliness and lack of pork bones or flavored vegetables. The cloudy soup is not thick and thick like potage, and goes down the throat smoothly. It seems like it will gently soothe a tired stomach after drinking.

While following the traditional Sapporo miso ramen that blends the flavor of vegetables heated in a wok, the ramen offers a cup of ingenuity, such as using less lard to prevent the taste from becoming too heavy. What we were particular about was ``the strength of the soup itself without relying on fat.'' The rich and mellow soup with a light aftertaste creates an ideal balance with the medium-thick noodles made from Ichiyanagi noodles, which have the natural flavor of wheat.

1 minute walk from Susukino Station on the Namboku Subway Line. "Sapporo Ramen Spicy Chi" aims to be the spiciest restaurant in Sapporo. The ramen, which is characterized by its deep flavor, is made with the delicious flavors of the ingredients that can only be found at Fudo.Group, which is known for its affiliated restaurants Kasu Soba and Kasu Udon. The most popular item is the ``Umami Spicy Soy Sauce Bonito'', which is a triple soup made with carefully prepared dashi from mackerel, chicken broth, and original spicy spices for an exquisite taste and spiciness.

It's a small store with only six seats at the counter, and it opens late at 10 p.m., but it's loved by people who come for a drink after drinking, as well as people in the restaurant industry, and there's often a line even on weekdays. The signature ``Sapporo Black'' is made with tamari soy sauce and burnt oil, and the first thing you'll be surprised by is the blackness of the soup. However, I was again surprised by the unexpectedly mild, rich flavor and gentle taste.

Cantonese noodles are at the top of the popular menu. Its characteristic feature is the volume of vegetables. A bowl full of Chinese cabbage, carrots, green peppers, wood ear mushrooms, etc. are simply wrapped in salty bean paste. The noodles are bright yellow Sapporo noodles made with 100% Hokkaido wheat and specially ordered from Nishiyama Seimen. It's a little thicker than a typical medium-sized piece, and the bean paste that oozes the umami of the vegetables is well coated, giving it a very satisfying texture.