About energetic miso ramen

2019/08/07 ramen
Healthy miso ramen

Healthy miso ramen [DX (thick noodles, large serving)] 1,200 yen

Healthy miso ramen [medium (medium noodles)] 900 yen

Energetic miso ramen [small] 700 yen

Energetic miso ramen DX

Energetic miso ramen DX ¥ 1200-

Recommended reason-1

We will make it with homemade exclusive “mochi-mochi noodles”.

The volume is also a satisfying large size (usually 150g + 75g). Only flour from Hokkaido, such as “Hokushin”, “Kitano Kaori”, “Yumechikara”, etc., is blended in a unique blend to realize the flavor of the earth and the texture of mochi.

Shoulder loin

Energetic miso ramen DX ¥ 1200-

Reason for recommendation-2

Please thoroughly enjoy shoulder roast called the highest meat quality.

Use pork from Hokkaido. When it is made with pork, the mixture of red and fat is delicious with the best balance.

Preparation method: After boiling for 4 hours, immerse in a special sauce and let the taste infiltrate carefully, then wait for aging in the refrigerator for at least 1-2 days. Each time you order ramen, the chef slices and arranges it.


Energetic miso ramen DX ¥ 1200-

Recommended reason-3

Enjoy the entire garlic. We use natural products from Urahoro, Hokkaido.

“Gyonin Garlic” is called the king of wild plants in Hokkaido. It is rich in nutrients such as allicin and sulfide, and its content is 8 times that of leek and 4 times that of garlic. “The garlic garlic” endures the severe winter every year and revives in spring. Eat the power of the earth.

The store owner studied the nutritional science of “Gyojin Garlic” at his home school, Tokai University Hokkaido Campus, under the guidance of Professor Hiroyuki Nishimura.


Energetic miso ramen (average) ¥ 900-

Made with curly noodles that are popular as Sapporo ramen. It is the most popular menu at lunchtime including local customers.


Energetic miso ramen (small) ¥ 700-

We make half size (75g) of curly noodles.

Eating at lunch time together with wheat rice is a popular style for OL nearby.

The intense leek odor peculiar to the garlic is also okay if our cooking method is used. We have researched cooking techniques that are not odorous and devised our own ideas. (Basic research on this menu was conducted at the owner's home school, Tokai University Sapporo Campus)

“Gyojin garlic” is a natural wild vegetable harvested in Urahoro, Hokkaido.

Thorough research on cooking methods that don't smell! Blood smooth. Recover fatigue! Please refresh yourself with energetic miso ramen.