65years in Sapporo

Challenge the memory of Hokkaido

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.

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.