Keyaki Susukino Honten is a japanese ramen restaurant in Susukino, Sapporo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Experience Japanese culture in Sapporo with a chopstick-making and hand-pulled ramen noodle workshop. Craft your own chopsticks and enjoy a hands-on ramen-making experience.
1h 30m
Learn how to make ramen from scratch in Sapporo. Knead the dough, cut the noodles, and enjoy your handmade ramen with a delicious broth.
Guided tour · 2h 15m
Enjoy 3 bowls of ramen in Sapporo. Learn ramen origins, types, prep, and trends with a ramen expert. Visit 3 shops in Susukino, Tanukikoji, and downtown.
Address: Minami 6-jo Nishi 3, Chuo-ku, Sapporo 064-0806, Japan
The shrimp-paste ramen shop south of Susukino, concentrating Hokkaido amaebi shells into a deep umami broth the city now exports nationally.
OrderEbi miso ramen; you can choose the shrimp-paste intensity.
TipOpen until 03:00 most nights; expect a wait after midnight; midnight order is the local move.
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.
OrderAged miso (Koshu) ramen, the menu's deepest broth.
TipCloses when the soup runs out; queue from 11:30 lunch and after 21:00 dinner.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
OrderTsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
TipCounter only; book a week ahead. Sake list weighted to Hokkaido breweries like Otokoyama.
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood. A short walk from Hosui Susukino subway; quiet room, omakase only.
OrderSushi-only omakase.
TipCounter only; book through Tableall; reservations open about six weeks ahead.
Chef Hidetaka trained at Sapporo's Michelin-starred Sushi Zen before opening this eight-seat cypress counter. Located in Susukino. Priced at ¥¥¥¥.
OrderOmakase; the dry-aged tuna progression is the house signature.
TipCounter only; reservations open six weeks ahead. Cash-or-card and bring time to talk.
The shrimp-paste ramen shop south of Susukino, concentrating Hokkaido amaebi shells into a deep umami broth the city now exports nationally.
OrderEbi miso ramen; you can choose the shrimp-paste intensity.
TipOpen until 03:00 most nights; expect a wait after midnight; midnight order is the local move.
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.
OrderAged miso (Koshu) ramen, the menu's deepest broth.
TipCloses when the soup runs out; queue from 11:30 lunch and after 21:00 dinner.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
OrderTsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
TipCounter only; book a week ahead. Sake list weighted to Hokkaido breweries like Otokoyama.
The Daimaru branch of Sushi Zen, the Sapporo sushi house founded 1971 whose Maruyama honten earned a Michelin star in the 2017 Hokkaido edition.
OrderHokkaido seasonal omakase, 10 to 14 pieces with soup and dessert.
TipLunch sets are the steepest discount on the omakase progression. The honten in Kita 1-jo Nishi 27 is the Michelin counter.
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood. A short walk from Hosui Susukino subway; quiet room, omakase only.
OrderSushi-only omakase.
TipCounter only; book through Tableall; reservations open about six weeks ahead.
Chef Hidetaka trained at Sapporo's Michelin-starred Sushi Zen before opening this eight-seat cypress counter. Located in Susukino. Priced at ¥¥¥¥.
OrderOmakase; the dry-aged tuna progression is the house signature.
TipCounter only; reservations open six weeks ahead. Cash-or-card and bring time to talk.
