A classic lineage, still evolving — the taste of Sapporo.
Ramen Iori TEXT/KAGEHIRO WATANABE, PHOTO/SHUN TAKEBE“IORI,” a popular ramen shop in Chitose. “Iori” is its sister shop, tucked into a residential corner near the Sapporo West Line. The Sapporo location, Iori, actually came first — the owner later returned to his hometown of Chitose to open IORI there. Cooking and vegetable sourcing are handled independently at each shop, but the menu and recipes are identical. If you’ve had your eye on Chitose’s IORI, why not give Sapporo’s Iori a try first?
The most popular item, ordered by about 70% of customers, is the miso ramen. Tonkotsu-based, with stir-fried vegetables, ground meat, and plenty of lard — a classic Sapporo ramen that makes total sense once you learn the owner trained independently at Sumire.
The broth is slow-built from pork bone, chicken carcass, dried sardines, bonito, onion, and napa cabbage, finished with a fragrant hint of sansho pepper for a rich, well-rounded flavor. The char siu, seared on one side, adds another layer of smoky aroma, elevating the rich broth's umami — a bowl of thoroughly calculated deliciousness.
A classic Sapporo ramen at its core, but both IORI and Iori keep refining, always chasing even greater deliciousness. About two years ago, they switched to house-made noodles. Around the same time, the scallions changed to kujo negi, shipped directly from Kyoto — no small number of customers now order extra scallions. While staying committed to being a dedicated ramen specialist, they've also added new items like an old-fashioned-style ramen — made without stir-fried vegetables, using straight noodles for a lighter finish. Why not try it alongside the classic Sapporo ramen?
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