A renewed local favorite. No hesitation — go with the tsukemen.

Sapporo Fuji-ya

Fuji-ya was built by an owner so devoted to ramen that he still eats about 250 bowls a year at other shops besides his own. His top recommendation is the shoyu tsukemen. If you like it spicy, try the spiced tsukemen. The spiciest option, "Yabai" ("Dangerous"), lives up to its name, but it's calibrated so the flavor still comes through even at that heat. If you prefer something bold and intense, try the rich, distinctive Niboshi Miso Tsukemen — limited to 25 servings a day — with its deep, concentrated dried-sardine aroma.

The broth blends niboshi stock, drawn out thoroughly in a large pressure pot, with genkotsu stock in a 1-to-1 ratio. Domestic pork sheet fat is used, leaving the broth with a fine, delicate sheen of oil. The noodles blend two Hokkaido-grown wheat varieties mainly used for bread — "Yumechikara" and "Haruyokoi" — finished as flat, thick noodles with a satisfying chew.
With tsukemen, part of the fun is enjoying the changing flavor with the diluting broth (warisoup). At Fuji-ya, the warisoup comes topped with chopped yuzu, letting you finish the meal on a refreshing note. There's also yuzu vinegar and "Sakana Kosho," a blend of five kinds of fish powder and spices, so every bite can taste a little different. Try it here, and whether you're a tsukemen purist or a casual fan, you're bound to find a flavor you love.