There are 2 parking spaces available at 2:00 PM on January 6, 2023. There is one group of 2 customers in the waiting area who are promptly seated at a table. The cleanup and cleaning seem to be behind schedule, as they are not seating customers too quickly. The customers order standard Shoyu Ramen and Shoyu Vegetable Chashu Ramen, which are both good choices, but they regret not trying the Miso or Salt flavors. The dishes are served quickly, with the bowls piping hot. The surface of the soup is covered in lard. The Chashu slices are thin and there are 6 of them. The stir-fried vegetables are hidden underneath, consisting mainly of bean sprouts, Chinese cabbage, carrots, bell peppers, and ground meat, with plenty of leeks on top. The noodles are medium-thin and slightly curly, typical of Asahikawa style. When you pull them out and slurp them, you can taste the soup and lard together. The noodles have a good texture, not too soft. The soup has a double umami effect from the stir-fried vegetables. The stir-fried vegetables are cooked well, showing skill and craftsmanship. The Chashu is a bit lacking in tenderness. There is a generous amount of cold Chashu and leeks, but the soup remains warm until the end. This Shoyu soup and lard would go well with a generous amount of white pepper powder, sprinkling it on makes the dish even more enjoyable. The warmth from the soup leaves you feeling satisfied both mentally and physically as you leave the restaurant.

The express train "Limited Express Furano Lavender" was canceled due to heavy rain, so the plans for today changed drastically starting from Sapporo Station. This time, we headed to Asahikawa, which was not originally planned. Following the previous visit to "Genghis Khan," we tried the "Asahikawa Ramen" this time. The one-hour wait at a popular shop a bit far from the station seemed impossible with the light rain falling frequently. Despite expecting a slight decrease in customers, we were unfortunately defeated by the long line and slow turnover. We had to give up on something, and it turned out to be for the best. The soup was delicious! The perfect balance of pork bone and soy sauce flavors made me finish the soup completely, which I usually don't do. The Hokkaido specialty of rice with mountain wasabi also went well with the ramen, and the rice was very tasty. I was surprised that the price remained the same whether you added mountain wasabi or not, regardless of the rice portion.

I came to Asahikawa in Hokkaido on a business trip, and for lunch on this day, I went to my favorite "Ramenya Tenkin" for Asahikawa Ramen. I always stop by here whenever I come to Asahikawa, so I already know the menu. I was seated in a vacant seat and ordered the "Vegetable Char Siu Ramen (Shoyu)". After about 5 minutes of ordering, the ramen was served. I started eating immediately and enjoyed the rich animal-based broth with a strong soy sauce flavor, the perfectly cooked thin curly noodles that mixed well with the soup, and the delicious char siu and sautéed vegetables. Whenever I come to Asahikawa, this is the bowl of ramen I always want to eat. Thank you for the delicious meal. Itadakimasu!

I entered the restaurant as soon as it opened at 11:00 on September 13th. There were more than 10 people waiting in line. I ordered soy sauce ramen and gyoza. The soy sauce ramen was simple and delicious, typical of Asahikawa ramen. The chashu was tender and the prices were reasonable.

Chapter 3 "Ramenya Tenkin Shijo-ten" Series? This is the third time, but we are about halfway through now. This time, I'll go without any preconceptions! I'll just write down my thoughts, ideas, and feelings in a rush, without trying to organize the text too much. I'm not good with words, so please bear with me (´-ω-`)... I tend to write long texts when I look back at them, and I'm getting tired of it. Let's go.ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーThis is also a super long-established Asahikawa ramen shop. I often see a long line of customers here. Wow, they're lining up so much... That's the kind of shop it is, but...I don't remember the taste at all. I must have eaten here a few times in the past, but it's strange, right? Well, let's go and check it out. Arrived! There are quite a few cars parked, but luckily there was one space left for me. It's not related, but next to me was a rental car. There are no people lining up... Hmm, was this a lucky time? Oh well, let's go in. There are some customers inside, but there are also empty seats. It seems like a lucky time after all. My free time is often in the early morning or late afternoon on weekdays, so is this a lucky time? After being seated, I immediately ordered soy sauce ramen. My wife ordered half soy sauce. In about 10 minutes, the ramen arrived. Hmm, is the soup a bit less than I expected? It doesn't seem to be steaming much either. Personally, I feel like the soup doesn't match the amount in the bowl... I don't really like ramen where the soup looks less and the noodles seem to be stretching, but... I remember the ramen I used to eat around here had more soup, I think. Well, let's try it! Here we go! As usual, I mix the noodles roughly with the chopsticks. Let's start with the soup... Hmm, I'll put the soup back for now. Let's try the noodles... Slurp slurp slurp... The noodles are not hot, so I can eat them quickly... In between, I try the soup again... Slurp slurp slurp... The lotus root is getting in the way... Slurp slurp slurp... In between, I try the chashu and menma...* (Repeat) Finally, I drink some water... Phew. Personally, I feel like it's just normal... or rather, very simple. Personally, I found it to be very ordinary. It might be a perfect match for those who like this taste. For people from Kyoto, it might feel a bit strong. Personally, it's a mild saltiness. The dashi is also mild. It's like walking a fine line... or rather, it's very close. It's an honest taste... I know I used the phrase "or rather" a lot, and I'm really sorry... Indeed, I can feel the essence, richness, depth, and flavor of Asahikawa ramen in the soup, but personally, I also feel a sense of insufficiency... a mild feeling. It's not hot, and the noodles are a bit soft? I also said that, but the soup doesn't lose to the noodles... It's simple, but it's mysterious. In a bad ramen shop, you only taste the noodles, but here it's different. It's not losing to the noodles, and the balance with the soup is good. This is just normal, I think?... From over 70 years of establishment, I don't know the taste from before I was born, but perhaps this is the original Asahikawa ramen taste. Maybe it's because the outside temperature is still like summer? In winter, there might be more lard... Maybe my taste buds are junk?! If you say that, then so be it... Hmm... But, I see... There seems to be less lard.

I arrived at the restaurant around 10:40 on Sunday and was the first in line. By 10:45, a few more people started lining up, and by 10:50, there were around 20 customers. As soon as the restaurant opened, we were seated and ordered in the order we were seated. This time, I ordered the vegetable soy sauce ramen. I was expecting a light soy sauce ramen, but was surprised to find a rich and flavorful ramen. The flavor was strong but not overwhelming, and I really enjoyed it. The vegetables were crunchy and added a delicious taste.

Asahikawa Station Area. 7 minutes walk from Asahikawa Station ◇ Business hours 11:00-20:00 ◇ Closed on Tuesdays ◇ Parking available, credit cards, electronic money, QR code payment possible Established in 1952. I visited the long-established "Tenkin Shijo-ten" in Asahikawa. It is highly rated for Asahikawa ramen on Tabelog! Popular among locals and tourists. Now, the fourth bowl of ramen of the day was visited before the busy time at 5 pm. A wait for two people. Despite being close to the station, the parking lot is easy to use! When entering the store, there are also autographed color papers of famous people lined up. It was operated by young staff members. The order was ◆ Shoyu Ramen (900 yen) [Soup] As there are many Tenkin-style shops from Tenkin, Asahikawa ramen shops that do not use seafood-based broth have become popular, but it is not the double soup of seafood and animal-based broth, which is the basic of Asahikawa ramen. In other words, it is a tonkotsu-based Asahikawa ramen that can be enjoyed even by those who are not good with seafood. The soup is covered with a lard film, hot and steaming. When you take a sip, there is no smell, but a strong tonkotsu umami spreads in your mouth. The seasoning is strong overall, with a strong saltiness and a punchy tonkotsu shoyu flavor. With such a strong tonkotsu umami and lard, I do not know what they are using for the broth, but I was able to enjoy it deliciously without getting tired even though it was the fourth bowl. There are hardly any shops that are equivalent to the original Tenkin even among Tenkin-style shops. It was very delicious. [Noodles] Fujihara Seimen's low-water curly noodles. The thickness is slightly thick, with a medium-fine to medium-thick impression. The firmness of the noodles is normal. It is popular nationwide because it is not too soft. It is chewy, with a good texture, but the condition on this day was not good, and there were some parts that were a little clumpy, so I wanted them to be taken care of more. It's something you would notice if you slurp it in a sieve. [Chashu] Retro chashu, but not too dry, with a strong flavor. [Green onions] Even popular Asahikawa ramen shops do not seem to value green onions. This could be one of the reasons why the evaluation has plateaued. [Menma] Menma with little presence. [Overall evaluation] It may have been a coincidence, but I hope they will nail the condition of the noodles next time. It was delicious. Thank you for the meal!

I finally tried Asahikawa ramen, which I had been wanting to eat for a long time. I had the Char Siu Ramen with soy sauce, and it was incredibly delicious. I didn't know much about its characteristics, but the hot soup with lard, flavorful pork bone soy sauce, and the impactful green onions were very impressive. It reminded me a little of Shinpukusaikan in Kyoto, although the genres and flavors are different. The Wasabi Bowl was also refreshing and delicious, with a taste that is addictive. I would love to visit this restaurant again. Thank you for the meal.

One of the top three Asahikawa ramen shops. I arrived at 11:10, ten minutes after opening, and there was already a line of about 8 people. I underestimated Asahikawa on a weekday. I ended up waiting outside for about 20 minutes, then placed my order and waited for about 10 minutes at my seat. The customers seemed to be half locals and half tourists, all Japanese. Asahikawa seems to have about 40% Asian tourists, but Tenkin-san is not as well-known yet, so foreign tourists may be going to Santoka or Aoba instead. The operation was very efficient and pleasant to watch. The bottleneck seemed to be the time it takes to make the ramen, rather than the number of seats, as we didn't have to share a table despite the line. The spacious, bright, and clean interior was also appreciated. ★7.5 Shoyu Ramen with only green onions, menma, and a small amount of chashu, and plenty of noodles. This orthodox and simple composition is probably the characteristic of Asahikawa ramen. The soup was rich in shoyu tonkotsu flavor, which was delicious. The noodles were not too thin or too thick, with a transparent and slightly curly texture, which was delicious. It may be a coincidence, but all the ramen I had in Asahikawa and Sapporo had this curly noodle. Enjoying the deliciousness of simple ramen in a simple way.

This is a restaurant in Asahikawa where you can eat delicious Asahikawa ramen. I arrived around 19:30, but even on a weekday night, there was a long line. They closed at 20:00, so they stopped accepting customers around 19:50. As for the Asahikawa ramen itself, it tasted similar to a house style ramen but was incredibly delicious. Highly recommended!

The Genghis Khan meal at Daikokuya was scheduled for 4:00 pm, so we had ramen for a late-night snack. Many shops tend to close relatively early, but we found Tenkin, which was within walking distance from the hotel and open until late. Even close to closing time, there was a line, but the turnover was quite fast. Asahikawa is known for its soy sauce ramen, but I had miso ramen while my wife had soy sauce ramen. The unique soup base, which is tonkotsu-based, had a distinct flavor that we had never experienced before with soy sauce or miso ramen. The cold weather in the area prompts them to create an oil film on the surface with lard to retain the heat of the soup. After trying both, I still think soy sauce is the better choice initially.

The regular oil ramen is ¥900. It's delicious! It seems to be a blend of tonkotsu and marugoto chicken broth. The tonkotsu has a nice sweetness to it, while the marugoto chicken broth adds a sharp soy sauce flavor, creating a fantastic soup. Eating Asahikawa ramen reminds me of Tokushima ramen. Tokushima ramen tends to have a higher proportion of tonkotsu, while Asahikawa ramen has a higher proportion of soy sauce, giving a similar impression. The curly noodles are a good match for the soup and taste delicious. The chashu is thinly sliced and slightly firm, which is not really to my liking. Despite the long line, I was able to get in after a 30-minute wait, and the serving was quick, so the turnover is fast. It seems like they may sell out by 8:00 PM.

I lined up at 5:00 p.m. and waited for an hour to get in. I had soy sauce ramen and ikura donburi. It was rich and delicious! It was worth the wait. It would be perfect to have it during the cold season. I was surprised that everyone, including the chefs, were women. I would love to go again.

Hokkaido Wandering Travel ㊸ Asahikawa City Let's eat Asahikawa Ramen (⁠・⁠∀⁠・⁠) After Bamba Hormone, let's avoid the meaty ones and eat here in the heart of the downtown area. The popularity of the Yojotei is higher than the main store. There were a lot of tourists and it was full, but since I was alone, I was seated immediately. I ordered the Shoyu Ramen for ¥900 and it was served in about 5 minutes. It is easy to eat and delicious but... it's not satisfying. The lard is light, the flavor is not strong, and the seafood broth is weak. It gives the impression of a ramen that is suitable for everyone.

It seems to be a famous ramen shop in Asahikawa. I went there before 5 pm and was able to get in without waiting. As expected, soy sauce ramen is popular in Asahikawa. The soup had a unique taste and was delicious. The soup on top reminded me a little of Tenten.

In Hokkaido, famous local ramen includes Sapporo miso, Hakodate salt, and Asahikawa soy sauce ramen. Today, after visiting the lavender fields in Furano and the Blue Pond in Biei, we decided to head to Asahikawa to try the Asahikawa ramen, one of the three major local ramen varieties in Hokkaido. After some consideration between "Hachiya," "Aoba," and "Tenkin," we chose "Tenkin" based on the reviews praising its "boldness of the tonkotsu soup." Despite it being past 2:30 PM, the place was full with a waiting list of four groups, building up our anticipation. We ordered two simple shoyu ramen bowls and a side of mountain wasabi rice. True to the reviews, the aroma of tonkotsu was delightful, with a perfect balance between the oily top layer and the light shoyu soup. The slightly wavy noodles from Fujiwara Seimen matched the Asahikawa ramen style with a lower water content. This ramen surpassed others I've had in the past like Tenho, Ganso, and Hachiya in terms of balance. The signature mountain wasabi on top of the rice added a nice touch. This Hokkaido local ramen is deliciously different from Sapporo ramen. Thank you for the meal.

When it comes to Asahikawa soy sauce ramen, you have to try Tenkin! This place, founded by Shintaro Shida, was not too crowded when I arrived at 12:30 on Saturday, with only about 4 groups of customers inside. I thought it was going to be easy, but then suddenly a line started forming with one customer after another. The soy sauce soup with a hint of acidity and the low-water noodles make up the Asahikawa ramen here. It has a rich flavor similar to the original Asahikawa ramen from Hachiya, with a touch of burnt lard. The taste is strong and delicious. Next time, I want to try the "Unnamed Ramen Shop" run by Shintaro Shida's grandson.

It had been quite a while since I last visited this place. I knew that the parking lot was only a few spaces, so I was lucky to find a spot around 2 PM. The restaurant was bustling with many customers, but there were a few empty seats available, so I was seated promptly. I ordered the soy sauce ramen, as I had never tried anything else here before. The soup had a strong pork bone flavor, typical of Asahikawa ramen, with a noticeable soy sauce taste as well. The temperature of the soup was slightly lower at first but gradually warmed up. The surface oil film helped maintain the heat, a characteristic of Asahikawa ramen. The toppings were simple with green onions, bamboo shoots, and chashu pork. Overall, the flavor was clear and distinct, embodying the essence of Asahikawa ramen. It was a delightful experience.

I went at 11:20 am on a regular day. There were already about 5 people in line, and I waited for about 10 minutes. The customers in line were all dressed casually, more like tourists from out of town than locals. I ordered soy sauce ramen for 900 yen and 6 dumplings for 500 yen. It was served in 5 minutes. As for the appearance, the soup was quite cloudy. I thought it would have a golden color, but it was different. Let's start with the soup. Wow, this is it! It's a hot soup with a strong soy sauce base and plenty of lard, with a pungent animal smell. It's a good soup, not the kind where steam is rising. It's full of complexity and I like it. It reminds me of Hakata tonkotsu with its animal richness, but it's definitely soy sauce-based and somewhat similar to Kyoto ramen. The noodles are curly noodles with a little less moisture. They go well with the soup and have a good texture. The bamboo shoots are crunchy and lightly seasoned, and there is plenty of green onions, reminiscent of Kyoto ramen. The chashu is cooked to a firm texture with less fat loin. The flavor is well infused. It's the opposite of the recent trend of golden shiny ramen around Odawara, it's a ramen full of complexity. I can't find a better way to describe it, but I think this is a ramen that you eat with gusto, splashing the soup around. I'm sorry, I don't remember the dumplings. I think I ate them, but the ramen was amazing. With the end of the coronavirus, popular restaurants are crowded everywhere. Thank you for the meal.

This is my second visit in 4 and a half years. Two years ago, I came to the entrance of the restaurant but gave up when I saw the long line. Today, it was still crowded but I was able to find a seat just for myself. I arrived for an early dinner, only 3 hours after lunch, so I ordered the soy sauce ramen. It had been a while since I last had it, but it was still delicious. It's simple but incredibly tasty. I'm satisfied once again. Surprisingly, they accept credit card payments. The price for the soy sauce ramen on Tabelog is listed as 735 yen, but it is currently 900 yen.

On the second day of my trip to Hokkaido, I visited Asahikawa for the first time. For dinner tonight, I made a reservation at a sushi restaurant, which is the main purpose of this trip, so I stopped by this popular Asahikawa ramen shop for a quick meal. I arrived at the shop 20 minutes before it opened at 11 am, but to my surprise, there were already two people in line! I quickly got out of the car and lined up. After it opened at 11 am, the popular shop quickly filled up. I ordered the Shoyu Ramen for 900 yen. It was delicious, with a taste that felt familiar, like I had eaten it somewhere before. After ordering, I noticed something on the menu at the bottom right corner - a Half Ramen! If only I had noticed it earlier, I could have tried both the Shoyu and Miso flavors. I clearly did not do enough research.