Asahikawa Ramen: 5 Must-Visit Shops for Authentic Bowls
When winter hits Asahikawa, you’ll quickly understand why this city takes its ramen so seriously. With freezing temperatures and heavy snowfall, a steaming bowl of rich, flavorful ramen will keep you warm and cozy.
Asahikawa has carved out its own ramen style, featuring soy sauce-based broth, medium-thick noodles, and a signature layer of pork lard that keeps the soup warm even in the harshest winter chill. If you’re visiting, do yourself a favor and try at least one (or all five) of these must-visit ramen shops.
Each spot brings something different to the table, making it worth slurping your way through the city.
What Makes Asahikawa Ramen Special?
You might be wondering, what sets Asahikawa ramen apart from the rest? If you’ve had ramen in Tokyo, Sapporo, or Fukuoka, you’ll quickly notice that Asahikawa has its own thing going on.
- Double Broth Magic: Unlike most ramen that relies on a single broth, Asahikawa ramen blends pork, chicken, and seafood-based stocks for a complex, umami-packed flavor.
- Deep, Dark Soy Sauce Base: While Sapporo is all about miso and Hakata leans into tonkotsu, Asahikawa’s go-to seasoning is soy sauce, giving the broth a savory, slightly tangy kick.
- Pork Lard Insulation: It gets cold in Asahikawa, so many ramen shops add a layer of pork fat to trap the heat, keeping your soup hot until the very last sip.
- Chewy, Medium-Thick Noodles: These wavy, firm-textured noodles are perfect for grabbing onto all that flavorful broth, making every bite satisfying.
Now, let’s get to the real reason you’re here—the best spots to grab a bowl of Asahikawa’s legendary ramen!
5 Must-Visit Shops for Authentic Asahikawa Ramen
Asahikawa, Japan’s coldest big city, is not just known for its frigid winters but also for its iconic ramen scene. If you’re planning a trip to Asahikawa, make sure to warm up with a steaming bowl at these five must-visit ramen shops.
1. Aoba – The OG of Asahikawa Ramen
Must-Try: Shoyu Ramen with extra chashu (pork slices)
Why Visit? You can’t talk about Asahikawa ramen without mentioning Aoba—it’s where it all began.
If there’s one ramen shop that represents Asahikawa’s ramen history, it’s Aoba (旭川らぅめん青葉 本店). This place has been slinging bowls since 1947, making it one of the city’s oldest and most well-respected ramen spots.
Their shoyu ramen is simple but ridiculously satisfying—a beautifully balanced mix of chicken bones, dried fish, and soy sauce that creates a light yet deep umami-packed broth. Unlike some of the heavier bowls on this list, Aoba keeps it clean and refined, making it a great starting point for anyone new to Asahikawa ramen.
2. Tenkin – Bold, Rich, and Lardy
Must-Try: Shoyu Ramen with extra pork lard
Why Visit? If you like bold, fatty ramen that coats your mouth with richness, Tenkin is a must.
If Aoba is light and elegant, Tenkin (らーめんや 天金 四条店) is bold, rich, and unapologetically hearty. Their shoyu broth is deep and powerful, made from pork bones and topped with a thick layer of pork lard that keeps the soup hot and adds an extra level of indulgence.
The medium-thick noodles are slightly drier, which means they soak up more broth, delivering a firmer, more satisfying chew. If you’re looking for a heavier, more decadent bowl, this is the place to go.
3. Santouka – Asahikawa’s Global Ramen Star
Must-Try: Shio Ramen with all toppings
Why Visit? It’s one of Japan’s most famous ramen chains, and the original shop is right here in Asahikawa.
You’ve probably seen Santouka (らーめん山頭火 旭川本店) outside of Japan, but did you know it all started here in Asahikawa? Unlike the other ramen spots on this list, Santouka skips the shoyu broth and goes all-in on a silky, rich tonkotsu (pork bone) broth seasoned with shio (salt).
The result? A creamy, comforting bowl that’s loaded with umami and topped with buttery-soft pork belly slices. The broth is thick but still drinkable, making it an entirely different but equally delicious take on Asahikawa ramen.
4. Hachiya – Smoky, Burnt Pork Lard Goodness
Must-Try: Shoyu Ramen with burnt lard
Why Visit? Nowhere else does smoky, burnt-lard ramen like this—it’s a must-try for adventurous eaters.
If you want a ramen experience that’s completely unique, you have to check out Hachiya (ラーメンの蜂屋 本店). Their secret weapon? Burnt pork lard.
This technique creates a smoky, slightly bitter, but incredibly rich broth that’s unlike anything else. The base is still a classic mix of pork bones and dried fish, but that burnt lard takes it to the next level. They also use pure underground spring water, which gives their soup an incredibly smooth finish.
5. Tsuruya – Simple, Classic, No Gimmicks
Must-Try: Shoyu Ramen with extra menma (bamboo shoots)
Why Visit? Sometimes, simple is best—this is a straightforward, classic bowl of Asahikawa ramen.
If you’re after a classic, no-frills bowl of ramen, Tsuruya (ラーメン専門 つるや) is where you want to be. This small, retro-style ramen shop doesn’t try to reinvent the wheel—it just makes really solid, old-school shoyu ramen.
Their broth is lighter than some of the other places on this list, but it’s still loaded with pork bone and dried fish umami. The thinner noodles give it a slightly different texture, making it a great choice if you prefer a more delicate and balanced bowl.
Final Thoughts: Slurp Your Way Through Asahikawa
Asahikawa might be freezing cold, but its ramen scene is absolute fire. Whether you like your broth clean and balanced (Aoba, Tsuruya), rich and hearty (Tenkin, Hachiya), or creamy and smooth (Santouka), there’s a bowl here with your name on it.
So if you find yourself in Hokkaido, don’t just stop at Sapporo—take the trip to Asahikawa and discover some of the best ramen Japan has to offer!
