Regional styles of Ramen

Ramen Restaurants in Vancouver By Region style

Asahikawa

Hokkaido Ramen Santouka
Mainly blends soysauce into seafood and pork, or chicken broth soup. The noodles are usually thin and wrinkled.

Sapporo

Danbo・Menya Japanese Noodle・The Ramen Butcher
The Miso Ramen is known for their strong miso flavor topped with garlic. Many restaurants use vegetables fried with lots of lard and garlic to add more flavor to the soup.

Hakodate

Danbo・Menya Japanese Noodle・The Ramen Butcher
Hakodate style uses medium thick, straight noodles and usually comes in Tonkotsu or chicken broth based Shio soup.

Kitakata

Danbo・Menya Japanese Noodle・The Ramen Butcher
Kitakata is known for their Shoyu flavored soups with Tonkotsu, chicken broth, and dried fish broth in the base. The noodles are wide, wrinkled, and chewy.

Tokyo

Danbo・Menya Japanese Noodle・The Ramen Butcher
The classic and the standard Shoyu Ramen. Usually adding Japanese “Dashi” into Tonkotsu or chicken broth soup, and using wrinkled noodles.

Yokohama

Yah-Yah-Ya Ramen
Yokohama is better known for “Ie-Kei Ramen” or “Home Style Ramen”, a viscous, salty, and fatty tonkotsu-shoyu style pioneered at Yoshimuraya in 1974. It is said that there are more than 250 restaurants that serve this type of ramen.

Hidatakayama

Hida Takayama Ramen
This style uses chicken broth, bried bonito soup, and vegetable soup base, added to a blend of soysauce and “mirin”(sweet sake). Usually uses thin flat noodles.

Fukuoka(Hakata)

Danbo・Menya Japanese Noodle・The Ramen Butcher
Uses Tonkotsu based cloudy soup and super thin straight noodles. The toppings are usually green onions and Cha-Shu, as well as cloud ear mushrooms. Also, Hakata Ramen often has an option called “Kaedama” where you can order another portion of noodles to eat with your leftover soup.

Kumamoto

Danbo・Menya Japanese Noodle・The Ramen Butcher
Tonkotsu and chicken broth blended soup base is used in the Tonkotsu Ramen. The noodles are medium thick and has a very firm texture.