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A ramen shop that built its following around three versions of the form: soy sauce, salt, and miso. The soy sauce bowl runs a double stock, meat and seafood layered together, though regulars eventually find their way to the off-menu version that drops the seafood and goes pure meat. The chef grew up in Hokkaido and trained in Sapporo, which explains the miso's pull. The Michelin Guide has given it a Bib Gourmand, so the lines move accordingly.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Soy-sauce ramen
“First-time visitors are recommended to order the soy-sauce ramen, but once you learn that the Hokkaido-born chef studied in Sapporo, you might be tempted to go for the miso ramen.”
Michelin Guide -
Miso ramen
“First-time visitors are recommended to order the soy-sauce ramen, but once you learn that the Hokkaido-born chef studied in Sapporo, you might be tempted to go for the miso ramen.”
Michelin Guide -
Ura-shoyu
““Ura-Shoyu”, the ‘hidden soy-sauce ramen’ not listed on the menu, uses meat-based stock only.”
Michelin Guide
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- Sakeya Sakana Yoshimura Japanese Eat · 74
- Gessen Chinese Eat · 76
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