This ramen restaurant opened in 2009 as another brand of Furano Tomikawa, a Michelin Bib Gourmand winner.
Although the noodles and soup taste different from those of Furano Tomikawa, this restaurant has also won the Michelin Bib Gourmand award.
The wonderful made-in-house noodles, which are made at a noodle factory attached to the restaurant, bring out the original taste and aroma of Hokkaido wheat.
There are six types of noodles, and they are used according to the soup.
The restaurant does not use any chemical seasonings or preservatives, and most of the ingredients are locally grown in Furano.
The restaurant’s most popular dish is the Miso Ramen.
The soup is thick and rich, based on chicken bones and seafood, and the aromatic curly noodles made from Hokkaido wheat are well entwined with the soup.
Toppings include juicy smoked pork fillet and stir-fried Furano vegetables (cabbage, bean sprout, carrot, chives).
The “Shoyu (soy sauce) ramen,” which uses thin, straight noodles and is light in flavor, and the “Ebi shio (shrimp) ramen,” which has a rich shrimp flavor, are also popular.
