Hokkaido's winters are severe — temperatures regularly drop below -15°C in Sapporo. It's no accident that the region's signature ramen is the most warming, calorie-dense, and cold-defying of all Japan's regional styles.
The Sapporo Ramen Trinity
Sapporo is actually home to three main ramen styles: miso ramen (the most famous, exported worldwide), shio (salt) ramen from the coastal city of Hakodate, and shoyu (soy sauce) ramen from Asahikawa. Each reflects different aspects of Hokkaido's food culture and geography. When people say "Sapporo ramen," they typically mean miso-based — the style that defines the city's ramen identity.
Miso Ramen: The Flagship
Sapporo miso ramen uses a chicken or pork bone broth mixed with fermented miso paste. The broth is richer and deeper than other ramen styles, with an earthy, slightly funky depth. Key toppings include: a pat of butter (melting slowly into the broth), corn kernels, bean sprouts, ground pork, bamboo shoots, and green onions. The combination sounds unusual but balances beautifully — the butter's richness amplifies the broth's savoriness while the corn adds sweetness.
Origins in Sapporo
Sapporo miso ramen was created in the 1950s at Aji no Sanpei restaurant, whose owner began adding miso paste to his broth at a customer's suggestion. The style spread across Hokkaido and became so identified with the city that the Sapporo Ramen Kyowakouku (Ramen Republic) — a themed food court in the Excel Hotel building — was built to celebrate it, gathering eight top ramen shops from across Hokkaido under one roof.
Asahikawa Shoyu Ramen
Two hours north of Sapporo, Asahikawa has its own distinct ramen style: a clear, shoyu-based broth made from fish and pork stock, topped with a thin layer of lard that seals in heat and prevents the soup from cooling quickly — essential in a city even colder than Sapporo. The lard layer makes it surprisingly warming despite the thinner broth.
Hakodate Shio Ramen
From Hokkaido's southern port city comes the most delicate of the trio: Hakodate shio (salt) ramen, a crystal-clear broth with a clean, light flavor that showcases the quality of the soup stock. The gentle flavor profiles serve as a palate contrast to the richness of miso and shoyu styles. Hakodate's seafood-rich surroundings influence the broth, which often incorporates kombu and dried seafood in the stock.
Best Ramen in Sapporo
Aji no Sanpei is the originator — pilgrimage-worthy for ramen history alone. Sumire (with locations in Susukino and elsewhere) is widely considered the finest contemporary version. Ramen Republic on the 10th floor of the Sapporo Esta building near Sapporo Station is the most convenient option, with eight excellent shops and short waits during off-peak hours.
