ramen-1

65years in Sapporo
Challenge the memory of Hokkaido

Horyu’s three main types of ramen

  • The ever-evolving signature

    Speaking of the flagship store, Kuroobi

    Kuroobi Miso Ramen
    Two versions of soup, including Hokkaido Governor’s Award-winning miso, are combined to achieve the perfect balance between umami and sweetness. The soup takes eight hours to prepare and is daily made in two batches that involves the combination of the two versions of matured and fresh soup. The vegetables stir-fried in a finely timed manner and the vacuum-manufactured medium-thick, curly noodles go well with the soup. This is the restaurant’s signature dish that continues to evolve daily while preserving the traditional taste. Please try this taste that only Horyu can produce.

  • rich and sharp flavor

    Refreshing,

    Kireuma Miso Ramen
    The sweetness and richness of the dish is based on a special miso sauce and secret seasonings.
    Garlic and ginger are stir-fried in oil on an iron pan until aromatic. Ground meat is then added to enhance the juiciness and umami.
    Several types of homemade miso are also blended to create a refreshing, rich, and sharp flavor.
    The soup is designed to be punchy and to go well with the springy, curly noodles.

  • A bowl full of Hokkaido appeal

    Genghis Khan miso ramen in Peppery-bean-paste Broth
    The combination of Jingisukan (grilled mutton/lamb) and miso ramen, which embodies Hokkaido’s flavors, originated in Horyu.
    This is considered a “ramen with beauty benefits” because lamb contains vitamins that are good for the skin, and ingredients that are expected to help burn fat and reduce cholesterol. Try the taste created by the sweet and spicy miso and the juicy umami of Jingisukan.
To menu

The key to the flavor is the secret miso sauce made with Hokkaido Governor’s Award-winning miso.

Special koji (fermenting aid) is used to retain the flavor of fermented miso and achieve a great aftertaste.

The miso ingredient is made from special koji, which was made using twice as much malted rice as soybeans. This gives the sauce a nice, sweet taste. Unfortunately, a higher percentage of koji lowers the umami. By lowering the storage temperature, however, the aging process is suppressed, creating a miso sauce with concentrated umami.
Miso soup doesn’t taste good unless it has a strong miso flavor, but miso ramen doesn’t taste good if the miso flavor is too strong. The key is to reduce the fermented miso flavor while retaining the inherent miso flavor. By combining ready-made ingredients and handmade seasonings, we have created this unique sauce that cannot be tasted anywhere else.

Commitment to taste

Flexible franchise management

It is possible to create flavors that match the regional characteristics and customer preferences

Three strengths in franchise management

  • Thorough instructions on preparing miso ramen

    Sharing years of know-how
    The main point is our accumulated know-how on soup and miso sauce making cultivated through years of research.
    We teach a wide range of soups, from simple to individually adapted.
    We also prepare a wide variety of miso sauces in our own central kitchen, and suggest the most suitable one for each soup.
    Horyu’s great strength is the ability to provide detailed guidance and advice on the knowledge of miso ramen built up through a long tradition.

  • Creating a flavor unique to each restaurant

    Unique menu development
    Each restaurant can provide one-of-a-kind ramen based on the local characteristics, procurement, and other individual factors.
    It is possible for each restaurant to arrange the soup, select the right sauce for it, and create a unique flavor. A symbolic example is the Shintoku branch, which won the hearts of customers with its Salt-flavored Ramen with Shintoku Chicken, and was listed in the 2012 special edition of the Michelin Guide Hokkaido. Each restaurant can reflect its individuality in taste and develop its own menu

  • Distinctive services

    Management based on individuality
    Franchise management generally involves the standardization of services and interior design, but Horyu allows franchisees to develop their own distinctive restaurants. Horyu has expanded its franchise network across the country. Each restaurant offers a unique taste by incorporating local specialties, allowing customers to enjoy the taste of each region. In this way, not only the menu, but also the prices, ingredients used, uniforms, etc., are not standardized, and individual restaurants can exhibit their originality. After receiving guidance and advice based on years of know-how, franchisees can then operate freely, expressing their own individuality.

To the member store introduction page

Franchise application

reception：11:00〜18:00
011-511-7177
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Franchise application

We provide various kinds of support to franchisees, including making proposals based on know-how cultivated over many years and supplying them with Horyu’s traditional miso sauce.

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