Authentic Sapporo ramen, carrying on the flavor of the first boom.

Sanbankan

The most popular option is Sapporo ramen's classic miso flavor, though shoyu and shio each have their own devoted fans too. The key is the broth. Sapporo ramen typically means stir-fried vegetables with a tonkotsu broth. Sanbankan's broth is made using only genkotsu (pork knee joint bones), known for producing especially rich umami. Two versions are prepared and blended together — a "finishing broth" aged over a full day, and a "rough broth" made fresh that same day. On top of that, the flavor carries a historical depth, built up over years of continuous replenishment. The result is a refined broth with all the umami of tonkotsu, but none of the gamey smell — even people who dislike tonkotsu are likely to enjoy it. "Back then people called the broth heavy, but times changed, and now they call it light," the owner says — a telling reflection of the shop's long history.

The gyoza, eaten alongside the ramen, are outstanding too. They're simmered in the very same broth used for the ramen, then pan-fried as-is. The crispy "wings" on this shop's gyoza are quite literally made from the broth. That same broth is used in nearly every dish on the menu, from curry to chuka-don — so if you like the ramen, it's worth trying everything else too. In it lives skill refined and flavor matured over a long, storied history.