Atsuta Nishi Area in Atsubetsu Ward. Opened on June 9, 2023! The owner, who trained at the renowned "Niboshi Tsukemen Miyamoto" selected as one of the top 100 restaurants on Tabelog for 5 consecutive years, and also trained at Jiro-style "Ramen Miyaro," among others. The owner fell in love with the tsukemen at "Chuka Soba Tomida," "Itto," "Tsukemen Michi," and "Niboshi Tsukemen Miyamoto," and decided to enter the world of tsukemen, having the same respect for the same shops as me, so my expectations are high. Although I have never visited Miyamoto, I heard that Miyamoto himself trained at "Itto." If you like the rich Niboshi soup known as cement-style, you will be impressed by the owner's skills alone. On the second day of opening, I started lining up 40 minutes before opening, but there were already 4 people in line. The dish was served at 11:20. The interior of the restaurant has a deep counter seat depth and is comfortable. It is a stylish and calm space. ・Tsukemen comes in sizes: regular 150g, medium 250g, large 350g, special 450g ・Ramen will be available from 6/15. ・Tsukemen can be served "atsumori" (hot soup refill). ・Tsukemen soup can be reheated. ・Cash payment only. ・Receipts can be issued from the ticket vending machine. I ordered: ◆Special Shinchanchan Tsukemen (1350 yen) ◆Tsukemen large size 350g (200 yen extra) [Soup] A rich soup made from pork, chicken, Niboshi, and seafood. For those not familiar with Tsukemen in Hokkaido, the saltiness is stronger compared to the shops the owner respects. The thick cement-style soup is unchanged, with a strong umami from the Niboshi without much bitterness or odor. The acidity is low. The soup is recommended with a dash of Japanese dashi. I tried it with sansho pepper, but it was a shame that there was no yuzu. I wish there were citrus peels like lemon or yuzu on the noodles. Shichimi, sansho, and vinegar are hard to use, but if they had the usual garlic chips or fish powder, the soup would be highly rated! [Noodles] Thick noodles with a high water content! The extremely tough noodles reminiscent of Sanuki udon are firm and have a good chewiness. The glossy and finely textured noodles with a clean appearance are delightful to look at. It's also great that the noodles are easy to pick up. The aroma of wheat can be felt. It is a well-balanced noodle that does not lose to the rich soup. [Chashu] As it is a special, there is plenty of pork such as shoulder loin and pork belly. The well-seasoned meat and low-temperature cooking method make it very delicious. Be careful not to dunk the chashu in the soup. Based on experience, the best way to enjoy the delicious chashu in the rich soup is to eat it with about half of the noodles. [Flavored Egg] The egg is not as rich as it looks and is delicious with a semi-soft yolk. It's nice that the flavor is not too strong. [Green Onions] Unlike regular green onions, the umami is significantly stronger. It's a bit sad that there is not much. [Overall] It's a bit lonely without menma, and although seaweed is included, it's a bit lonely. Many top-rated Tsukemen shops on Tabelog have delicious menma, so this is also a bit of a concern. Although our generations are different, I also got hooked on the rich Tsukemen at "Rokurinsha" back in the day and have since become a "weird Tsukemen man" and a well-fed presence (lol). I may be a bit picky and annoying about taste, but I am very happy that a promising ramen chef has come to Sapporo. It is already one of the top Tsukemen in Sapporo. I would be delighted if it grows into a renowned shop like "Tomida" in the future. It was delicious. Thank you. ♥

This time, I tried ramen instead of tsukemen. The rich pork bone soup was a bit too strong for me, so I asked for extra soup to dilute it to my liking. The noodles were chewy and absorbed the soup well. Thank you for the meal. - Black Braised Egg Ramen 1,100 yen

Son and I went on a ramen exploration after a long time! We visited the Katsura area. We found a place called Tsukemen Shinchann! It opened around June of this year (2023). We arrived on a holiday around 11:30 am and luckily there was a parking space available for one car. We bought ■Special Shinchann Tsukemen for myself and ■Special Shinchann Tsukemen (large portion) for my son from the ticket machine. We were seated at a table. Customers kept coming in one after another. We waited for about 15 minutes. Patience is a virtue! Finally, our orders arrived. Wow! The presentation was amazing. Beside the beautiful noodles were char siu, boiled egg, and nori, all cooked at low temperatures. We followed the recommended way to eat the dish. First, we tried the noodles on their own. The thick noodles were chewy and delicious. Then we dipped them in the hot, thick soup. It was divine. The balance of pork bone, seafood, and vegetable flavors in the soup was excellent. We added the char siu and boiled egg to the soup, which made it even more irresistible. Time for some flavor variation. I sprinkled some shichimi pepper on my noodles for a spicy kick. It was great. Lastly, we added some soup base to the remaining char siu and boiled egg. It was a blissful experience. Thank you for the meal.

I went to a new restaurant that seemed to have taken over where Menya Shirasan used to be. They operate with a ticket vending machine system, and I ordered the special Shinnosuke Tsukemen for 1350 yen, with an extra 100 yen for a larger portion. The price was honestly high. The regular portion is about 150g of noodles. The dish arrived quickly. The interior, with a sushi counter-like atmosphere, was quite calming. The noodles had a firm texture similar to Sanuki udon, but lacked a strong aroma. The seasoned soft-boiled egg had a flavorful yolk. The char siu, resembling smoked ham, was incredibly delicious. The issue was with the dipping sauce, which was very thick and gooey, almost like a paste. It was very salty, overpowering the broth flavor. If you dip the char siu too much, you won't taste the smoky flavor. The seaweed seemed underutilized. There were condiments on the table for flavor adjustment, but they couldn't be used due to the overpowering base flavor. I could sense the potential, but there were issues with the overall taste coherence. I'm curious about how their ramen tastes.

The weather in Hokkaido has been over 30 degrees Celsius for several days in a row, which is quite unusual. When I was a child, having temperatures over 30 degrees for 3 to 5 days was considered good. We used to compete on how many times we swam in the sea during summer vacation. I, who grew up in Otaru, once swam 12 times in a summer, which was quite an achievement. My father was self-employed, so we had the flexibility to spend time at the beach. My father loved the sea, and thanks to him, we were able to go to the beach often. However, looking back now, having time to go to the beach meant not having much work and being financially tight at home. I enjoyed going to the beach a lot, but my mother was often angry about it. As an adult, I no longer swim in the sea, even though it must feel great with temperatures over 30 degrees. Now, let's leave Gizmo's childhood aside (even though I wrote quite a bit about it) and talk about the ramen shop that I finally visited. It had caught my attention since it opened. The ramen shop had a signboard with the face of the owner, designed like a pig, which was quite eye-catching. The energetic greeting of the owner when we entered the shop was fantastic. The recommended tsukemen was priced at 1350 yen, but I chose the 1150 yen option this time. I wondered what the difference was. Was it just the lack of nori in the cheaper one? I handed over the ticket to the lady at the ticket machine, but she did not confirm the amount of noodles. Feeling anxious, I later asked, and she mentioned that it would be a regular serving of 150g if I didn't specify otherwise. Got it! After waiting for about 15 minutes, the dish arrived. The presentation was excellent, and the noodles looked beautiful and sparkly. Following the instructions to first try the noodles without dipping anything, I did so. It was delicious! The thick noodles had a slight sweetness to them. The dipping sauce, which was pork-based, had a rich flavor and was not too salty. I usually prefer fish-based dipping sauces for tsukemen, but this one was also good. I tried adding a rare ingredient, yuzu vinegar, in the middle of the meal, and it was great! I also added a bit of sansho pepper, which enhanced the flavor even more. The smoked aroma of the chashu and the egg was unique. I particularly enjoyed the chashu when eaten on its own, as the smoky flavor was more pronounced. There were about 7 parking spaces in front of the shop, and it is located on the way back home, past the Starbucks, McDonald's, and ENEOS gas station on Katsuradai Street. It might be crowded during lunchtime, so it's better to go a bit earlier or later to find parking space. I arrived at 12:30 pm and managed to park in one of the two available spots. The place was not busy that day. I will definitely visit again. Thank you for the meal!

This was my first visit. I arrived for a slightly late lunch. There are 7 counter seats and several table seats, so there are quite a few seats. There were 4 customers at the counter before me. I ordered the "Soy Sauce Tsukemen" for 850 yen at the ticket machine, handed the ticket to the staff, and sat at the counter since I was dining alone. The food was served in about 10 minutes. The presentation of the noodles was very beautiful. I dipped the noodles in the dipping sauce and slurped them up. The thick sauce coated the noodles well. The dipping sauce tasted similar to one I had at a famous shop in Tokyo. The noodles were smooth and soft without much firmness. The regular portion of 150g noodles was finished quickly. I poured the leftover dipping sauce into the pot on the counter, added a bit of vinegar and chili pepper, and drank it. It was hotter than I expected. The diluted soup was also delicious. I finished all the noodles and soup. I felt that the portion of noodles was a bit small for me. I would like to try noodles with a stronger texture like at Rokurinsha. However, the tsukemen was very delicious. Thank you for the meal. #RamenEveryday

Last time I chose the tsukemen when I visited the shop, so this time I came for regular ramen! But when I stood in front of the ticket machine, I ended up choosing "tsukemen" again... I now have a reason to come back here again haha. By the way, the tsukemen here is delicious! I wasn't a big fan of tsukemen before, but my perception changed a bit after eating here :)

I will order the Special Shin-chan Tsukemen Large Serving 350g from Shin-chan. The presentation of the bowl is neat and clean. First, I will try the noodles without dipping them in the sauce. The noodles are delicious! The sauce is recommended to be dipped halfway, so I followed that and took a bite. It tastes good at first, but then it becomes a bit too salty. Maybe I dipped the noodles too much in the sauce, or I can adjust it with the soup. The two types of char siu are tasty with a rare texture. I always think I want more menma! I still don't know how to eat the seaweed. If you order a regular amount of noodles, you might feel it's not enough. Overall, it was very delicious. I will definitely visit again.

Today is the first day of my two-day weekend! For some reason, my right leg has been cramping for three days in a row, waking me up in excruciating pain. It's strange because the pain is only on the right side, even though my hip and leg are on the left side! It happened around 3 am this morning. After reading many reviews, I got hungry but decided not to eat instant noodles today and instead went to an orthopedic clinic to get it checked out. After the consultation, I went to visit my mother-in-law at the care home and brought her some snacks. Even though it was lunchtime, I told my wife that we should go to a nearby ramen shop because we have a field trip to Escon Field tomorrow. We arrived around 11:30 am and the parking lot was full, but we managed to find a spot in the back of the store. The owner, who used to be in a baseball team, greeted us loudly when we entered. We ordered from the ticket machine, I got the special pork ramen for 1300 yen including tax, and my wife got the special Shinchan tsukemen for 1350 yen including tax. The ramen soup was thick and the noodles were a perfect match. The rare and aged chashu was delicious, and the black egg was really good. The tsukemen with thick noodles was also very tasty, and the dipping sauce was flavorful. We both finished our meals and even though it was a bit pricey, we enjoyed the food. Overall, it was a good experience, and we might go back again in the future. Thank you to the owner and his wife for the delicious meal!

I arrived at the restaurant five minutes before opening to avoid the crowds, as it had good reviews from people I follow and my loved one wanted to try it. I was able to enter as the second customer. I ordered the special Tsukemen with Char Siu in regular and medium size from the ticket machine. It arrived in about 10 minutes. Before eating, I followed the recommended way of eating posted on the wall. First, I tried the noodles on their own. They were thick and chewy, just as expected. Then, I dipped them in the sauce. It wasn't as salty as some reviews had mentioned. The flavored egg was delicious. The Char Siu was tasty but a bit thin. I paid an extra 100 yen for the medium size, making it a total of 1450 yen, which I found slightly expensive. Personally, I think it would be more appealing if it were priced at 1000 yen. I may not come frequently due to the price, but I would consider returning. Thank you for the meal.

I had heard rumors about this place even before it opened, and I had been wanting to visit. I anticipated it would be crowded, so I went at a less busy time. It's quite a walk from Atsubetsu Station, especially in the 30°C heat. When I finally arrived, I was greeted with a loud "Welcome!" that almost felt too much. I chose my meal ticket and a staff member kindly helped me. Despite not being too busy, the service was friendly with the owner and two other staff members. I ordered the Black Soft-Boiled Egg Shinchan Tsukemen with a regular size for 1150 yen plus an extra 100 yen for the tsukemen dip. It took a while to be served, about 20 minutes. When the bowl arrived, the shiny noodles caught my eye. They looked delicious. I took a bite of the noodles. They were chewy and smooth, really good. The dipping sauce had a seafood flavor, which I'm not a big fan of, but it wasn't overpowering. The egg was well seasoned, although I wish the yolk was softer. The chashu was decent. However, the soup served for mixing at the end was not to my liking. It had a strong smell that I couldn't drink. The delicious noodles made the other elements seem lacking. It felt like a waste. As I left, the staff almost shouted "Thank you!" It's better to keep it moderate. Thank you for the meal. I will consider returning.

I visited this restaurant for the first time. The interior was quite spacious. It took about 20 minutes for my food to arrive. There were condiments on the table such as ichimi, sansho, and vinegar. The noodles were chewy and had a good texture. The dish came with chashu, seaweed, and a black egg. The dipping sauce was rich and had a strong seafood and salty flavor. After finishing the noodles, I tried drinking the soup but couldn't finish it. Thank you for the meal. Special Shinnosuke Tsukemen: 1350 yen, Large serving: 200 yen

Shinchan Ramen, a new ramen shop in Atsubetsu-ku, is located just to the left after crossing the bridge from Shiroishi-ku. It has a parking lot for 7 cars and was opened by someone from a famous Tokyo ramen shop on June 9, 2023! The soup, noodles, and meat are all incredibly delicious! The operation is smooth and I am very satisfied! Although Atsubetsu-ku may sound far, it only takes 20-30 minutes from Chuo-ku, so everyone should definitely visit! This ramen and tsukemen will shock the Sapporo ramen and tsukemen community with its deliciousness! For those with children, there are baby strollers and raised seating available! #HokkaidoGourmet #SapporoGourmet #TsukemenShinchan #Tsukemen

"Tukemen Shinchan" is a shop that opened last month and has been receiving a lot of attention. Due to the high ratings for its delicious food, I decided to visit the shop. I went there around 13:30 on a weekday, and although there were 7 parking spaces available in front of the shop, they were all full. The menu mainly features "tsukemen," as the name suggests. There was also "ramen" available, but I decided to go for the "special Shinchan tsukemen @ 1,350 yen." The portion of noodles was 150g, which seemed a bit small. The toppings included chashu, boiled egg, and 3 sheets of seaweed, making it a simple but slightly pricey choice. After about 20 minutes of ordering, the dish arrived. The soup was extremely rich, with a thick tonkotsu base and a hint of seafood flavor. The noodles were unique, with a chewy texture similar to udon, and they paired well with the thick soup. I finished the dish quickly, as the regular portion was a bit small for me. Overall, the taste was not mind-blowing, considering the price of 1,350 yen. It seems like opinions may vary on this shop. I might visit again if I have the chance. Thank you for the meal.

This is really delicious! I was impressed after a long time. Originally from the highly rated restaurant "Niboshi Tsukemen Miyamoto" in Tokyo with a Tabelog score of 3.73... However, in many cases like this, it ultimately depends on the individual's skills, but still, upon arrival, there were already about 5 groups waiting even before the weekday opening. The wild owner and another man, along with two cooks, were lively and cheerful. They created a positive atmosphere that was pleasant. [Special] Shin-chan Tsukemen 1,350 yen was served after a short wait. The presentation was beautiful. At this point, I felt a certain aura from the tray, increasing my expectations even more. [Noodles] The medium-thick, hand-made Hokkaido wheat noodles were moist and chewy. Some places try to create an excessive firmness in their tsukemen noodles, but here, they maintained a firm chewiness without making it difficult to eat. The noodles were delicious just on their own. [Dipping Sauce] The thick and creamy dipping sauce had a gooey texture and was served piping hot, coating the noodles well. Initially, there was a rich umami flavor with a slightly assertive saltiness. While the fish umami was prominent, the flavors of pork bone, seafood, and vegetables were well-balanced without overpowering each other, creating a concentrated and harmonious taste. As recommended by the restaurant, dipping the noodles halfway into the sauce was the preferred way to eat. The harmony between the noodles' flavor and the rich sauce, the balanced umami and pleasant aroma experienced through chewing, and the satisfying mouthfeel were all delightful. The amount of sauce seemed just right. Midway through, I tried changing the flavor. Grinding some Sansho pepper on the table provided a nice touch, and adding a bit of vinegar brought out new flavors. The three types of char siu pork were tender and flavorful, with a hint of aromatic smokiness in the belly. The half-cooked seasoned egg with a rich yolk and crispy seaweed were also in good condition. Delicious! I was reluctant to see the captivating tsukemen disappear. At this point, I even longed for a soup broth with dashi... Furthermore, as mentioned, the saltiness was slightly high, but it was primarily a type of umami and richness. It didn't leave the throat too dry afterward. Despite the rough appearance of the owner, he had a delicate and beautiful touch, not leaning solely towards a rich and overpowering flavor, but rather a well-balanced taste and calculated "decisiveness" in this "highly completed tsukemen." This time, I experienced a similar level of excitement as when I had tsukemen at Menya Takahashi in the past, but it has been over a decade since then... Now with a higher level of culinary experience, the impact was even greater. Of course, the high score was given due to it matching my preferences, but if they can maintain this quality, there is no doubt that they will be recognized as a significant restaurant at an early stage. I look forward to seeing how this restaurant is evaluated a year from now. After finishing the meal, I left the restaurant and said to the owner, "It was incredibly delicious!"

I recently saw a ramen shop that is frequently featured on Facebook and Tabelog, and decided to try it out when it seemed less crowded. I didn't know what to order since it was a spontaneous visit, but I chose the signature menu item, "Shinchan Tsukemen." I handed over my ticket and waited at the counter. While other customers were already served their regular ramen, mine was still not ready... After a short wait, my order arrived with noticeably thick noodles. I wondered if it was due to a difference in cooking time. The visual presentation was impressive with the thick noodles neatly arranged. I took a bite and found the tonkotsu soup combined with a seafood broth to be easy to eat without any strange acidity. I had ordered the large portion thinking the regular size might be too small, but it turned out to be quite a lot. I ate about half and then finished the rest by dipping the noodles in the soup. Overall, it was a satisfying meal. PS: The service was exceptional and very pleasant.

On a certain weekday, I visited a newly opened tsukemen restaurant in Atsubetsu Nishi, Atsubetsu-ku for lunch. The parking lot in front of the restaurant can accommodate about 7 cars. When I arrived, I noticed that it used to be a ramen restaurant called Shirasan. The spacious interior seemed to have been recently renovated, with a long counter and table seats. It was clear that the restaurant was popular as it quickly filled up with customers after opening. Japanese pop music from the past played in the background. From the menu, I was intrigued by the "Special Shinchan Tsukemen (1350 yen)" so I ordered it from the ticket machine and handed it to the waitress. There were no specific customization options available. After a while, my order was ready. The flat plate presented a beautifully folded noodle with toppings. The noodles were thick, white, chewy, and had a great texture that reminded me of udon. The dipping broth was a blend of fish and pork bone flavors, well-balanced and delicious. I could tell that this was the restaurant's specialty. Towards the end of the meal, I tried adding vinegar, sansho pepper, and ichimi to change the flavor. The toppings included a nicely seared fatty chashu, lightly marinated lean chashu, perfectly cooked soft-boiled egg, and three sheets of seaweed. Lastly, I mixed the remaining dipping broth with the provided pot of soup and it was also delicious. I left the restaurant with a homework assignment for my next visit. Thank you for the meal.

"I visited a new tsukemen restaurant called 'Tsukemen Shinchan' this month, which is run by a chef from the famous restaurant 'Miyamoto' in Kamata, Tokyo. The chef is known for his background at 'Ichito,' a renowned shop in Shinkoiwa. Despite the lunch rush, I was able to smoothly enter the restaurant, showing the growing popularity of tsukemen culture in Sapporo. The menu offers both tsukemen and ramen, but I opted for the recommended special tsukemen. The homemade thick noodles paired with the rich soup made from bonito broth truly reflect the skills learned at famous Tokyo restaurants. I personally enjoy this type of tsukemen, so the price of 1350 yen doesn't bother me much, but it might be a point of contention in terms of cost performance. Additionally, there is an extra charge for extra noodles, so it will be interesting to see if the Tokyo-style tsukemen will be well-received in the northern region of Hokkaido. #Sapporo #Hokkaido #gourmet #EnoLog"

In June 2023, a new popular thick tsukemen noodle shop called "San" opened along Atsubetsu Street, separate from a famous shop, offering their signature rich tsukemen for 1000 yen. The wait time on weekday evenings after 7 pm can be long but can also be alleviated. Customers purchase food tickets from a vending machine, and ramen is often sold out, leaving only the tsukemen option available for a base price of a thousand yen. Due to the long boiling time, many customers are left waiting. After a 35-minute wait, the noodles arrive, thick and chewy, with a rich and flavorful broth. The pork flavor is strong but not overpowering. Halfway through the meal, adding freshly ground sansho pepper or chili flakes adds a refreshing kick. The broth may seem scarce, but a light dipping is sufficient, leaving some leftover. The meal ends with a soup split with seafood broth. The two types of chashu are both tender and flavorful, with no unpleasant aftertaste. Overall, a unique and addictive dining experience.

I heard a story about someone who trained at the famous Kiyomoto restaurant in Kamata and then opened their own shop in Sapporo. I couldn't just ignore that, so I decided to visit the place. When I arrived, there were already about 10 people lined up in front of me, even though it had only opened on June 9th. The popularity of the place surprised me! Since it was my first visit, I kept my order simple and got the "Shinchan Tsukemen." The noodles were thick and chewy, and the soup had a rich flavor from collagen and dried fish. The sliced pork was a mix of lean and fatty cuts, which I really liked. The soup had a strong seafood taste and was refreshing, making it easy to finish without getting tired of it. Overall, I was very satisfied and had a great meal. Thank you! #ShinchanTsukemen #TsukemenShinchan #Tsukemen #NiboshiTonkotsuTsukemen #EnjoyingNoodles #BinRamen2023

It's a place in Atsubetsu Nishi 5-jo 1-chome along Atsubetsu Street, but as always, please check the exact location on the map on Tabelog. I heard that a ramen shop that mainly serves tsukemen has started offering ramen, so I was curious and decided to visit the shop. When I arrived at the shop, the parking lot was full, so I waited for a few minutes until a spot opened up. After quickly parking my car, I entered the shop. I went to the ticket machine, selected the "100% pork ramen" button, received my ticket, and then waited for a seat. After about 10 minutes, a counter seat became available, so I sat down and waited for my order. The ramen arrived after about 10 minutes. The soup seemed to have a small amount, with a rich flavor of fish broth and pork bone, slightly thick and a bit salty. The noodles were thin straight noodles with less water content, allowing them to absorb the rich soup well. As for the toppings, there were three slices of slightly rare chashu and thickly sliced green onions. It was a ramen with an extremely rich pork bone and fish broth soup, perfect for those who love rich ramen.