Hokkaido Ramen · Est. 1998
Our broth has been simmering since before you arrived in Japan.
Miso ramen the way Sapporo has always made it — rich, cloudy, and completely serious.
Our Story
Menya Takumi opened in Sapporo’s Susukino district in 1998, when founder Keizo Takumi decided that the ramen he had been perfecting in his home kitchen for fifteen years deserved an audience. He started with twelve seats and one bowl. We now have twenty seats and three bowls — but the broth is still his recipe, and it still takes 72 hours.
We have never franchised. We have never delivered. We have never opened a second location. The queue outside is the proof.
The Broth
Pork trotters, chicken backs, and Hokkaido kombu go into the pot on Sunday evening. The heat stays low enough that the surface barely trembles. Over 72 hours, collagen breaks down into gelatin, fat emulsifies, and the liquid turns from clear to opaque to the rich, cloudy white that defines Sapporo-style miso ramen. Nothing is added to speed this up. Nothing is extracted early. Wednesday morning, we open.
Hokkaido pork trotters, chicken backs, and kombu. Simmered three days at low heat. The foundation of everything.
Thick, wavy wheat noodles made daily by a third-generation noodle maker in Susukino. Designed to hold rich broth.
Berkshire pork belly rolled, tied, and braised in soy, mirin, and sake for 12 hours. Sliced to order.
A proprietary blend of three Hokkaido misos — mugi, kome, and hatcho — fermented and blended in-house for depth and complexity.
The Sapporo signature: sweet Hokkaido corn, a knob of cultured butter, and a pile of sautéed green onion. Added last, stirred in by you.
A bowl of Menya Takumi ramen contains twelve distinct elements. Each one is prepared separately and assembled to order. Here is what you are eating.
We decided long ago that doing three things perfectly was better than doing twenty things adequately.
Rich, cloudy, and deeply savoury. Corn and butter. The bowl Sapporo was built for.
¥1,200
The same broth, with house-made togarashi chili paste stirred in. Heat builds slowly.
¥1,350
Clear chicken-kombu broth, salt tare, and thin straight noodles. Quiet, elegant, precise.
¥1,100
Add-ons: extra chashu ¥200 · ajitama egg ¥100 · extra noodles ¥150 · large serving ¥100
The Queue
We open at 11 AM. By 10:50, there are usually people waiting. We serve until we run out — typically around 3 PM, sometimes earlier. We do not take reservations. We do not have a loyalty programme. We have a queue, and the queue is honest: it tells you exactly how the bowl tastes before you’ve tried it. English-speaking staff are on shift every day. Just walk up and get in line.
First Timer?
Use the vending ticket machine at the entrance. English buttons available. Pay first, hand ticket to staff.
The tare and toppings settle at different depths. One thorough stir from the bottom blends the broth properly.
Eat the noodles while the broth is hottest. They soak up flavour fast — waiting makes them soft.
It cools the noodles, aerates the broth, and signals to the chef that you are enjoying the bowl. Please slurp.
The last few sips of broth are the most concentrated. Drinking to the bottom is the highest compliment.
★★★★★
I waited 40 minutes in the Sapporo cold. The bowl was ready in four minutes. I finished it in eight. I went back the next day and waited again. That should tell you everything.
Liam O. — Ireland
★★★★★
The broth is unlike anything I’ve had in ramen shops in Tokyo, Osaka, or overseas. It tastes like it took three days because it did. The chashu just falls apart. Absolutely correct ramen.
Yuna C. — Taiwan
★★★★★
The staff explained the bowl in excellent English and even told me how to stir it before eating. The spicy miso was deeply complex — not just hot, but layered. I’ve eaten ramen all over Japan. This is different.
Rafael S. — Brazil
Visit Info
| Address | ○-○○ Susukino, Chuo-ku, Sapporo, Hokkaido |
| Hours | 11:00 AM — sold out (usually 2:00–3:00 PM) |
| Closed | Wednesday · New Year week |
| Seats | 20 counter seats only. No reservations. |
| Order | Vending ticket machine. English available. |
| From Station | Susukino Station — 4 min walk |
Come Early
No reservations. No delivery. Just show up, wait a little, and eat the best miso ramen in Sapporo.
© 2024 Menya Takumi. All rights reserved.
