Sumire Nakanoshima Honten is a japanese ramen restaurant in Toyohira Ku, Sapporo.
The Murakami family ramen house, opened 1964, codified the Sapporo miso style with a thick lard cap sealing the broth heat-stable through winter.
Signature dishes: Miso ramen, Shoyu ramen, Shio ramen
Must order: Miso ramen with extra chashu; the lard cap stays piping.
Tip: Ten-minute walk from Nakanoshima subway; the Susukino branch is the late-night option.
Address: Toyohira-ku, Sapporo 062-0922, Japan
Sumire's late-night Susukino outpost, one minute from the subway exit, pouring the same miso broth as Nakanoshima honten until 03:00 most nights.
Signature: Miso ramen, Shoyu ramen, Salt ramen
Order: Miso ramen, post-izakaya order.
Tip: Open until 03:00 weekdays and Saturdays; perfect bookend to a Susukino izakaya crawl.
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.
Signature: Miso ramen, Shoyu ramen
Order: Miso ramen, served the same way since 1955.
Tip: Closed Mondays; the lunch line builds around 12:00 and there are no reservations.
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.
Signature: Miso ramen, Spicy miso ramen, Wantan miso ramen
Order: Miso ramen with extra noodle (omori) and a wantan add.
Tip: Hours 10:30-04:00; queue forms by 19:00. Sister-store Keyaki bowls also reach the Stellar Place sixth floor near Sapporo Station.
The shrimp-paste ramen shop south of Susukino, concentrating Hokkaido amaebi shells into a deep umami broth the city now exports nationally.
Signature: Ebi miso ramen, Ebi shio ramen, Shrimp paste ramen
Order: Ebi miso ramen; you can choose the shrimp-paste intensity.
Tip: Open 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.
Signature: Shinshu miso ramen, Aged miso ramen, Spicy miso ramen
Order: Aged miso (Koshu) ramen, the menu's deepest broth.
Tip: Closes 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.
Signature: Bincho-charcoal skewers, Tsukune, Hokkaido chicken neck
Order: Tsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
Tip: Counter only; book a week ahead. Sake list weighted to Hokkaido breweries like Otokoyama.
