Introducing spots loved by locals

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.