Commitment to taste/
How ramen is made

Three commitments to miso ramen

  • Horyu’s special miso

    Hokkaido Governor’s Award-winning miso is used
    We use our exclusive miso, that cannot be found anywhere else in Japan. The sauce is produced in our own central kitchen with a lots of care and attention, to the surprise of even the manufacturers, resulting in a one-of-a-kind taste. The key is the completely original flavor created by the seasoned hands of ramen chefs.。
  • Authentic flavor

    A peculiar bowl of ramen only available at that specific restaurant
    The bone-based soup has an authentic flavor.
    It is slowly simmered at each restaurant for a long period of time, and the salty taste is suppressed to create the pure sweet taste of miso.
    No artificial sweeteners are used, and the flavor of vegetables melts into the soup.
    The vacuum-manufactured medium-thick, curly noodles have a chewy texture and are thoroughly mixed with the soup, resulting in a dish only found at Horyu.
  • Cooking in a wok

    Cooking method unique to Sapporo ramen
    Local ramen is diversifying, and original local ramen is more popular. In Sapporo with its cold climate, the local ramen is defined by hot soup covered with lard. In many other areas, the soup and ingredients are mixed together in a bowl, but in Sapporo, the vegetables and soup are heated in a wok. This maintains the heat and increases the unity of the soup and vegetables.

Commitment to ingredients

  • Noodles

    Vacuum-manufactured smooth, medium-thick curly noodles
    We commission the detailed production of noodles that complement Horyu's soup. The noodles are smooth on the outside and pleasantly chewy on the inside. At the factory, a vacuum noodle-making machine mixes the flour and other ingredients under vacuum, which allows the moisture to penetrate to the center of the flour and creates noodles that do not easily stretch, but are nicely chewy.
  • Supe

    The key is careful preparation
    Slowly simmered special soup
    Two types of soup of different concentrations are carefully prepared at each restaurant over 12 hours.
    The bones used for the soup are meticulously primed by draining the blood, cleaning, and removing impurities such as scum and dirt to extract pure stock from the core of the bones.
    This helps to create a clear soup without unwanted odors.
  • Chashu
    Slowly simmered to melt in your mouth
    Carefully selected boned pork rib is used for the homemade chashu pork topping. More than 10 kinds of seasonings secure the flavor while the pork rib is cooked for about six hours to make it melt in your mouth without any hint of greasiness.
  • Salted bamboo shoots
    Traditional seasoning since the beginning
    Salted bamboo shoots are carefully desalinated with water over a period of three days and seasoned using a traditional recipe that has been used since 1957. This savory taste is peculiar to Horyu.
  • Bean sprouts
    Crunchy texture as an accent
    Cutting bean sprouts by machine may cause loss of flavor and nutrients, which may spoil the taste of the ramen. Therefore, the tiny roots of the sprouts are removed by hand as far as possible.
    Cooking the sprouts all at once in a pot enhances their texture.

How ramen is made

  • Vegetables are stir-fried


    Oil is heated in a wok to stir-fry the vegetables at once over high heat to preserve their crunchy texture without losing any flavor.
  • Soup is added


    Slow-cooked soup is added to the stir-fried vegetables.
    As the vegetables blend with the soup, the flavor dissolves to enrich the taste.
  • Noodles are boiled


    The special medium-thick, curly noodles are added to plenty of boiling water. The vacuum-manufactured noodles allow the moisture to penetrate to the center of the flour, which prevents them from stretching, but makes them chewy.
  • Miso sauce is added


    Horyu's original miso sauce made with the Hokkaido Governor’s Award-winning miso and prepared in our own central kitchen is added. It is dissolved in the soup over the right heat to maintain its flavor. The vegetables, miso and soup are blended in the pot to increase the overall flavor and richness of the dish.
  • A fusion of specialties


    The ramen is added to the bowl with soup and topped with vegetables, chashu, and other special ingredients.
    A bowl of ramen brimming with the specialties of Horyu is delivered to each customer.