Commitment

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.。

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.

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.

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.

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.