Sapporo Menya Mitsuba

Sapporo Menya Mitsuba, located on the first floor of an apartment building about a 5-minute walk from JR Hassamu-Chuo Station in Hassamu, Nishi-ku, Sapporo. This highly-regarded restaurant is a noren-wake (branching establishment inheriting techniques) from Menya Saimi, which is well-known in Sapporo, and represents the Jun-sumi-kei (pure Sumire style) lineage of "Sumire → Saimi → Mitsuba". It has received high praise, being consecutively selected for Ramen Hyakumeiten (Top 100 Ramen Shops) in 2024 and 2025. Its most distinctive feature is its Jun-sumi-kei (pure Sumire style) miso soup, inherited from Saimi. A rich, savory aroma of miso rises from the soup, which is generously covered with lard, and the oil film on the surface keeps it piping hot until the very last bite. The deep umami of the miso is subtly enhanced by the sharp kick of ginger, creating a profound flavor that clearly reflects the Saimi lineage, distinct from Sumire. A generous amount of grated ginger (surioroshi shouga) is placed on top of the char siu. A popular way to enjoy the ramen is to gradually dissolve the ginger into the soup, allowing the flavor profile to evolve. The recommended approach is to savor the initial taste without the ginger, then gradually mix it in, finding the latter half of the bowl to be the most delicious. The noodles are Morizumi Seimen's medium-thick wavy noodles (chubuto chijire-men), golden in color and rich in wheat flavor, boiled al dente to provide a resilient texture that stands up to the soup. Toppings include bean sprouts, green onions, Hokkaido pork shoulder char siu, menma (seasoned bamboo shoots), fu (wheat gluten cake), and kamaboko (fish cake) – a unique combination for Jun-sumi-kei (pure Sumire style) that notably omits stir-fried onions or minced meat. Side dishes like medium rice (130 yen) and small rice (80 yen) are exceptionally affordable, and many customers order them with their ramen. Takikomi Gohan (seasoned mixed rice) at 400 yen is also popular and sells out quickly. Beyond miso, the other flavors are also highly praised: the Shio (salt) ramen (1200 yen) features a strong dashi (broth) reminiscent of fond de veau, while the Shoyu (soy sauce) ramen (1200 yen) offers a classic Jun-sumi-kei (pure Sumire style) composition with fragrant, charred kamaboko. Although its signboard is modest, the restaurant is widely supported by local patrons and repeat customers. Despite its popularity, it maintains an efficient flow, taking orders while customers wait in line and serving ramen immediately after they are seated, ensuring excellent table turnover.