About new soy sauce ramen

2019/08/07 ramen
New soy sauce ramen

New soy sauce ramen (non-tone) 1,000 yen

It is a slim soup made faithfully to the basics of cooking with only pork bone and chicken gulls, kelp and seafood soup without relying on umami seasonings. Made with 100% Hokkaido wheat, combined with homemade curly noodles. Char siu has prepared the best shoulder loin with meticulous techniques.

Soy sauce master

Hokkaido surrounded by rich seas on all sides. The scallops from Okhotsk Sea Tokoro Town are used for soup for the thin ramen. Pacific Tomakomai seashells. Hidaka kelp. Condensed the “delicious” of the sea collected from the sea of Ishikarihama, Japan Sea.

The owner of the soy sauce master has carefully selected the soy sauce of Tomoe, a brewery that has been brewing soy sauce in Sapporo for over a century. Try the premier menu that is only available on Sundays when the owner is in the kitchen.

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Ramen Sapporo ichiryuan in Sapporo Station is highly rated by the word of mouth of the surrounding area as a popular restaurant where you can enjoy the taste of the local area, and not only local and domestic tourists, but also recently from overseas Customers are also increasing rapidly. Including home-made noodles using 100% Hokkaido-produced wheat, 4 kinds of rice dishes with a focus on Hokkaido, healthy menu of non-natural soup, whey pig and natural grower garlic grown in Hidaka, domestic relief vegetables and wheat from Hokkaido The high quality menu with the concept of local production for local consumption is popular, such as handmade dumplings made with used skin.
Especially, after frying garlic and Hokkaido minced pork, scrambled eggs are added to the aroma and flavor, and the healthy deramiso ramen is a popular menu with many customers saying, "Every time you come to Sapporo Station ". We have confidence in good service and are recommended for families, so please do not hesitate to visit us.