In Asahikawa, I tried a new twist by topping soy sauce ramen with chashu. The flavor was amazing, with a rich soup base reminiscent of pork and dried fish broth. The chashu was like prosciutto, pairing well with the savory soup. The thick curly noodles provided a satisfying chew, yet were easy to slurp up along with the soup. I look forward to trying chicken pie-tan or miso ramen next time!

This time, I had the Aspara Jyunmen, Jyunchan Shoyu Ramen with extra back fat, and the French Duck Breast Assortment. The Aspara Jyunmen is a limited-time item, so it's worth trying now. It's more like pasta than ramen in my opinion! I recommend adding cheese as a topping. The Duck Breast Assortment is a great accompaniment to drinks. I haven't had the Jyunchan Shoyu Ramen with extra back fat in a while, but it was delicious. I look forward to seeing what new items they will have next.

This summer's finale was at the Pure Noodle Restaurant in Asahikawa City. While the popular "Pure Cold Sea Urchin" was sold out, the "Miso" ramen here was also incredibly delicious. #PureNoodleRestaurant #PureNoodleMisoBroth #BeyondUmami #SudoNoodleMaking #BeyondWheat #Al dente #Ramen #Foodie #AsahikawaRamen #AsahikawaRamenClub #Asahikawa #AsahikawaGourmet #FoodPorn #RamenLover #Delicious #Gourmet #Lunch #AsahikawaLunch

A certain information comes♬ You can eat amazing ramen...♪*ﾟ What's amazing about it is... it seems to be right in the middle of my gout mode...lol [Pure Sea Urchin] ♬ It seems that the menu has changed to a prepayment system, right? Or did I look like I was going to dine and dash? lol It comes with 100g of fresh sea urchin directly delivered from fishermen in Orolon ♡ I made a reservation because I definitely want to try it ♬ I have a feeling that a reservation will be required at the hospital... What kind of department is for gout? lol I really wanted to try it... another reason is that you can enjoy two types of custom-made noodles from Suto Seimen...♪*ﾟ They use custom-made noodles made from Asahikawa wheat (Haruyoko) ♬ One-tan Junmen... no, One-tan Junmen and medium-thick noodles ✩.*˚ A masterpiece made with all the care by Junmen Shokudo-san! I'm really looking forward to it ♬ I'll wait for the carefully made appearance _( ˙꒳​˙ _ )...♡ It's a gorgeous and wonderful bowl just to look at ✩.*˚ The scent of kelp and the rich aroma of sea urchin tickle the nostrils...♪*ﾟ What? This sneaky one... ( ⑉¯ ꇴ ¯⑉ ) The soup is almost unseasoned, so I try adding a little French salt to taste the umami of kelp (maybe kashira kelp) ✩.*˚ The kelp dashi frozen cube is so effective ♡ The sea urchin is sweet... (๑´ڡ`๑)♡ I deeply savor the firmness of the noodles and the taste of wheat, indulging in this once-a-year, temporary luxury ✩.*˚ There were... three types of noodles, I think... I preferred the medium-thick and thin noodles...♬ There was no unnecessary pretentious taste, just a straightforward flavor to enjoy ✩.*˚ Thank you for the meal〜(*˘︶˘*).｡.:*♡

@Asahikawa City [Chinese noodle specialty restaurant Junmen Shokudo] - Two types of noodles with love from Rishiri served together - Yuzu pepper from Nishike - French salt - Non-waxed lemon from the desired island ver. Reserved the night limited menu and ordered it during lunchtime ✨ Two types of noodles in a bowl. Dip them in "Rishiri kelp" for flavor. The flavor of wheat noodles and kelp alone is amazing. The ratio of amazing flavor here is insane. First, dip in Nishike's yuzu, sprinkle with French salt, and squeeze the lemon. Amazing‼️ The dipping sauce is the best, as I found out. I always take my time savoring the flavor and time passing by slowly. A place where flavor and time soak in. Next, the Orolong game is said to be starting or not. Stay tuned for more in tomorrow's morning blog. #Junmen Shokudo #Tsukemen with love from Rishiri #Tsukemen #Rishiri #Kelp #I want to go to Rebun Island #Shall we go to Venus #Suto Seimen #Sasabuta #Nishike's Yuzu Pepper #Ramen #Foodie #Local gourmet #Hokkaido #Asahikawa Ramen #Asahikawa Ramen Club #Asahikawa #Asahikawa Gourmet #Food porn #Dipping noodles #Mixed noodles #Ramen guys #Ramen girls

I heard about a new ramen shop specializing in Chinese noodles in Asahikawa, where many historical and traditional ramen shops that have been in business for over 50 years are gathered. I decided to visit the shop during my business trip to Asahikawa. The shop opened in May two years ago (2020), so it seems to have been operating for quite some time. The location of the shop is in Asahikawa City, Nagayama 3-5. If you're not familiar with the area, it's about a 15-minute drive from the center of Asahikawa, heading towards Kitami on National Route 39. When you pass the ring road after driving on National Route 39, turn right at the next traffic light. You'll find the shop on your right after a short distance down a narrow road, with a flag banner that makes it easy to spot. The shop has a parking lot for 7 cars next to it, which is spacious and easy to park in. I entered the shop around 12:30 PM and sat at the counter. The shop has a traditional Japanese restaurant atmosphere, and there were no other customers, probably because it was a weekday. The friendly hostess guided me, and I looked at the menu. The shop mainly serves "Chinese noodles" with a base of fish broth, but the regular menu seems to vary depending on the season and uses seasonal ingredients. The menu changes irregularly, so it's hard to imagine. Therefore, I think it's best to ask, "What do you recommend today?" when you visit the shop. However, they may respond with "We only have the recommended items on the menu," so be prepared for that. Even though it's too vague, I assume the shop's basic offerings are 1) Chinese noodles (fish broth), 2) Jun Chan ramen (fish and pork bone broth), 3) Meat noodles (char siu noodles), and 4) limited edition creative noodles. So, if you like light flavors, choose 1), if you like rich flavors, choose 2), if you like hearty flavors, choose 3), and if you like surprising flavors, choose 4). However, it seems that 1), 2), and 3) are slightly modified each time. They also offer "rich boiled fish" and "miso" served once or twice a week. However, they openly state that "not fitting into a mold is the 'Jun Noodle' way," so I'm not sure how accurate the above classification is. As for the creative noodles (4), it seems that various types of ramen are available depending on the season. I recommend checking the shop's Instagram or Facebook for more information. This time, I chose the top menu item, "Chinese Noodles Tsurubi Shio" for 900 yen. I requested salt instead of soy sauce. Payment is made in advance. "Tsurubi" is a soy sauce produced by Yamaloku Soy Sauce in Kagawa Prefecture, Shodoshima, using the traditional method that takes four years of natural fermentation. The shop uses the rare "Tsurubi" in the soy sauce broth of Chinese noodles and displays it at the top of the menu, which is a nice touch. It seems that the shop owner of "Jun Men Shokudo" trained at "Bon no Kaze Sugimura Chinese Noodle Shop" in Sapporo, which uses the soup made with the "Tsurubi" soy sauce. The main soup of Chinese noodles here uses "boiled fish" as the base. It seems that they provide the taste passed down by the former owner of "Niboshi Ramen Nakajima," a pioneer of boiled fish ramen in Sapporo, who unfortunately closed three years ago in 2019. I'm looking forward to it. After about 5 minutes, the noodles were served. The soup was clear, with rare roast pork char siu, white leeks, lotus root, pickled radish, green herbs, and a very innovative visual presentation. The bowl for the noodles was a deep white bowl with a wide mouth. The same type of bowl is used by "Chinese Noodles Chui." Now, let's dig in. First, the soup. Oh, it's delicious. Very delicious. Clear and...

@Asahikawa City [Chinese noodle specialty Junmen Shokudo] - Tsukemen with love from Rishiri, using Junmen noodles, topped with Nishiya's yuzu pepper. Always taking it to the next level at Junmen Shokudo. A masterpiece that is different from the common kelp water tsukemen. For details on this bowl, check out the blog for an exquisite experience that will leave your brain struggling to keep up. #JunmenShokudo #TsukemenWithLoveFromRishiri #JunmenNoodles #NishiyaYuzuPepper #SutoSeimen #Sasabuta #FoodieAdventures #Hokkaido #AsahikawaRamenClub #Asahikawa #AsahikawaGourmet #FoodPorn #Tsukemen #Ramen #Exquisite #Foodie #Lunch #AsahikawaLunch #KelpWaterTsukemen

I really love ramen shops that have their own unique style. I enjoy eating there occasionally, but depending on the choice, sometimes it feels more like udon to me, so I avoid thick noodles. The soup at this place is really flavorful and many people are fans of it. There are so many different types of ramen to choose from that it's hard to decide which one to get. I feel like I haven't found the perfect one yet, so I'll have to go back and try again.

@Asahikawa City [Chinese noodle specialty Junmen Shokudo] - The special dipping noodles with love for oysters, topped with peach butt girl's bamboo pork, served with salt and Junmen noodles. It is a masterpiece in the style of dipping noodles. It is a dish that requires a lot of effort to prepare. Let me tell you, it is an exquisite full course meal. - Rich flavor of oysters and chicken - Pork flavor - Bonito flavor - 2 types of noodles - Kombu water - Junmen noodles - Yuzu pepper made by Nishike - A full course meal released by the "Professional of Flavors" who gathered the deliciousness of bamboo pork. For more details, please check the blog. #Junmen Shokudo #dipping noodles #Suto Seimen #Nishike's yuzu pepper #ramen #foodie #B-class gourmet #local gourmet #Hokkaido #Asahikawa ramen #Asahikawa ramen club #Asahikawa #Asahikawa gourmet #food porn #dipping noodles #mixed noodles #ramen lover #ramen girl #food and drink #exquisite #gourmet #lunch

Even on regular days, the restaurant is bustling during lunchtime with people waiting, and it takes a while to be served. The landlady's friendliness is lovely. The meat soba (soy sauce) was surprising in appearance with a substantial amount of meat. The thick noodles provided a satisfying chew. The soy sauce-based soup was clear and flavorful without any off-tastes. It felt more like a Chinese-style noodle dish than ramen. Although the price is a bit high, it was a cozy place with high-quality delicious food.

I finally went to the Jyunmen Shokudo ramen shop that I've been wanting to visit for a while. It was a lucky coincidence that it was miso ramen day! I ordered the Junchan ramen miso, which was carefully made. The chashu and green onions were cut in two different ways. I personally prefer the bamboo pork loin chashu! The noodles, made from Hokkaido wheat flour, were thick and hand-kneaded. As I progressed through the soup, it started to taste a bit salty to me, which was a bit disappointing. But overall, it was really delicious at the beginning. I would like to come back next time to try the Chuka Soba.

Just had my third attempt at visiting this restaurant in Asahikawa, as they have irregular business days. Finally managed to find it with the help of a phone call to the shop for directions. Opted for the "Jun Chan Ramen Shoyu" for 950 yen. You pay upfront before ordering. The soup was a blend of dried fish and Asahikawa pork back fat, with thick, hand-kneaded noodles made from Hokkaido wheat and Nuchimasu. The noodles were boiled just before serving, providing an ultimate chewiness. The quiet owner prepares the dishes at the counter. The soup was a symphony of various flavors, so delicious that I wanted to finish every drop. The thick noodles were surprisingly smooth to eat. The toppings included chashu, thinly sliced pork loin, and thick pork belly. The variety of toppings may not be traditional, but they were well-balanced. I think this will be my go-to place for lunch in Asahikawa. Thank you for the meal!

Memo: I happened to pass by and decided to enter the restaurant. It was around 1 pm and the place was full, so I had to wait for a table. Upon further research, it seems like a recently opened establishment. Luckily, a table became available soon after I arrived. The interesting part was that I had to pay immediately after being seated (laughs). It was my first time experiencing pre-payment before receiving the food, other than at a ticket machine. Then came the long wait - about 30 minutes. Finally, the Jyunmen Shio Ramen that I ordered arrived (bitter smile). Jyunmen is a special type of noodles that is not on the regular menu, with prices that vary depending on the day. It usually ranges from around 1000 yen. It looked delicious, but... hmmm. The taste was kind of vague, I couldn't quite figure it out. It seemed to be a basic Niboshi chicken broth, but somehow the flavors didn't blend well. What was that metallic taste lingering in my mouth? Was it from the water or the ingredients? Also, the noodles were too soft and slimy for my liking. Despite not being too crowded, the wait for the food was quite long, so I wonder if something was going on. Maybe the regular menu would have been better? I'm curious about the future of this restaurant. They will probably not introduce a ticket machine system.

At 12:30, there was one parking space available and no wait inside the restaurant. It was mostly solo diners. It was a special day for rare char siu, so I had the Jun-chan meat soba with soy sauce for ¥1300. The soup had a complex flavor with chicken, kombu, and fish broth, but it was light and not too salty, making it quite delicious. It had been a while since I had finished the soup. There was some back fat, but surprisingly not much. I wish there was a bit more since it was advertised with back fat. The handmade flat noodles didn't really cling to the soup. They were more like fresh pasta from Pepesale, but lacked the floury flavor and sweetness. They probably used a blend of Haruyutaka and Kitahonami, so maybe they used the Haruyutaka blend from Ebetsu Seifun. The noodles were chewy, but being so thick, they didn't have that much chewiness. The rare char siu lacked flavor. The meat quality was undoubtedly good, so if it was a bit thicker, the flavor might come out when chewed. The other ingredients included green onions, finely chopped onions that were a bit spicy, a small amount of bean sprouts and carrots, finely shredded kelp after extracting the broth, and one thick bamboo shoot. One bamboo shoot felt more like a bonus. The onions were roughly chopped, so they ended up being a bit spicy. If they were chopped finer, they would have cooked lightly in the hot soup, bringing out sweetness and flavor that would have matched the soup. The bean sprouts were too few to even matter. Despite all the calculated efforts and attention to detail, it was disappointing because the soup was delicious but everything else fell short. I'll try the shoyu ramen next and make a judgment then!

I had the Koi Niboshi Chuka Shio at Junmen Shokudo located at 3-8 Nagayama 3-jo, 5-chome, Asahikawa City (priced at 900 yen). The dish included green onions, menma, dried seaweed, and chopped kombu, with two types of chashu. The unique feature was the paste-like Niboshi broth on the spoon. Junmen Shokudo, which opened at the end of May last year, specializes in non-Asahikawa ramen Chinese soba, but also offers various creative ramen dishes that have become quite popular. This was my second visit to the restaurant. The menu includes items like Jun Chan Ramen Shio/Shoyu (950 yen), Jun Chan Niku Soba Shio/Shoyu (1300 yen), Chuka Soba Shio/Shoyu (800 yen), Niku Soba Shio/Shoyu (1150 yen), and Junmen Shio/Shoyu (1000 yen). In addition to the regular menu, there were also limited edition items like Jun Hiya Miso (1100 yen), and various toppings available. The noodles for the Koi Niboshi Chuka Shio were thick and flat, different from hand-kneaded noodles. The Niboshi paste added a unique flavor to the dish, and overall, the restaurant offers a creative take on Chinese soba using various ingredients. While the Niboshi flavor may be a bit strong, it is enjoyable for those who like Niboshi. Despite being a non-Asahikawa ramen style, Junmen Shokudo has gained popularity since opening during the challenges of the COVID-19 pandemic last year. Thank you for the meal.

I saw this restaurant on Tabelog and decided to visit this place that opened last year in Asahikawa. I tried the Junchan Niku Soba (Salt) for 1,300 yen. The soup had a complex flavor with various broths floating with back fat and ground white sesame. The saltiness level was quite high. And the noodles were amazing! It was my first time encountering such noodles in Asahikawa! The extra-thick, high-hydration noodles were like chewy udon, with a firm texture. The hand-kneaded noodles had a strong curl, and they danced in my mouth when slurped. So delicious! The dish was filled with various ingredients like kombu, carrots, bean sprouts, and well-seasoned menma. Since it was a meat soba, it also had plenty of two types of chashu. With the strongly flavored ingredients, the overall saltiness level was high, creating a chaotic taste. I see. Since I love this type of noodles that remind me of Tohoku, I would like to try a different soup next time. Asahikawa has welcomed another interesting ramen shop!

I had the Chuka soba shoyu. I can't think of a similar taste or similar noodles. It's hard to describe the taste and noodles. I think it's a bowl with a lot of attention to detail. It was busy, and the owner was working alone, but the service was proper and the bowl came out quickly. The taste and noodles were not to my liking, so I probably won't go back. But I think ramen lovers should try it at least once. You can see interesting videos inspired by Fist of the North Star on Instagram and Facebook. If you're interested, check it out.

Today, I tried the Tsukemen Miso that caught my eye on Instagram! The noodles have something mixed in (I forgot what), and the soup is a miso base with a hint of pepper, giving it a slightly spicy taste! The toppings include chashu, roast beef, and watercress, which adds a unique touch to the ramen! The flavor is excellent, and this ramen shop always exceeds expectations! It is the best ramen shop in Asahikawa and highly recommended in the Hokkaido region!

I arrived before 18:00 as stated, but the counter was already crowded so I was seated at a table towards the back. On this day, I tried the French duck breast pure noodle for a bold price of 1200 yen per bowl! There were two options: salt and soy sauce, and I chose soy sauce. The soup looked beautiful when it was brought to the table. I took a sip and was impressed by the amazing aroma. The soup was clear and light, made with duck soy sauce, giving it a rich color. The roasted duck meat was cooked perfectly, tender and juicy. The bowl was carefully crafted, with attention to detail in not overcooking the ingredients. The toppings of white leeks, bonito flakes, sansho pepper, ginger slices in soy sauce, and watercress added a strong flavor. I tried the salt version after finishing the soy sauce one, and it felt lighter in comparison. Even my child, who was eating the salt version, preferred the soy sauce one. The value of 1200 yen was definitely worth it. The noodles were thick and white, similar to udon noodles, and had a smooth texture. The restaurant uses a blend of Japanese and French salts for the salt version, and aged soy sauce for the soy sauce version. They also use locally sourced wheat flour. The restaurant has limited hours and only one menu item, but I might come back if the timing works out!

I'm following them on Instagram! I saw a ramen that caught my eye on Instagram!! I went to try the limited Jiro-style ramen! The ramen here is really delicious! They have different ramen varieties that change weekly, so you won't get bored and it makes you want to go try them! You can see what kind of ramen they are serving on Instagram, so it's a must-follow! I will definitely go back!