The defining bowl of Sapporo: rich red-miso broth, alkaline curly noodles, ground pork, bean sprouts, butter and sweet corn, sealed under a heat-stable lard cap.
Founder Morito Omiya created Sapporo miso ramen at Aji no Sanpei in 1955, blending three types of miso into a thick pork-bone broth that locals carried home through Sapporo's winters. The bowl spread first through Ramen Yokocho, the 1951-founded alley just south of Susukino, then nationally; today nearly every prefecture's ramen kitchens serve a Sapporo miso variant. Aji no Sanpei still pours the original recipe from a counter inside Daimaru Fujii Central on Minami 1-jo Nishi 3.
5 editor picks for Sapporo Miso Ramen in Sapporo, ranked by editorial score. All Sapporo signature dishes · Sapporo Miso Ramen across every city.
Menya Saimi ★ 4.7
toyohira-ku · Toyohira-ku, Sapporo 062-0010, Japan
The miso-ramen counter consistently ranked top of Sapporo Tabelog at 3.96. Saimi blends three white misos with a clear pork-bone base; queue early.
Sumire Nakanoshima Honten ★ 4.6
toyohira-ku · Toyohira-ku, Sapporo 062-0922, Japan
The Murakami family ramen house, opened 1964, codified the Sapporo miso style with a thick lard cap sealing the broth heat-stable through winter.
Aji no Sanpei ★ 4.5
odori · Chuo-ku, Sapporo 060-0061, Japan
The origin shop for Sapporo miso ramen. Founder Morito Omiya created the miso bowl here in 1955; the menu still leads with the original broth.
Keyaki Susukino Honten ★ 4.4
susukino · Chuo-ku, Sapporo 064-0806, Japan
A Susukino miso-ramen specialist since 1999, Keyaki folds three regional misos around a pork-and-vegetable base. Constant one-hour queue at the small counter.
Ramen Shingen Minami 6-jo ★ 4.2
susukino · Chuo-ku, Sapporo 064-0806, Japan
Shingen's Susukino branch, the line-out-the-door miso shop with a Shinshu-style broth lighter on lard than classic Sapporo miso. Open until 01:00.