"The owner-chef was born and raised in the Goryokaku district of Hakodate. He pours his heart and soul into salt-based ramen, a Hakodate favourite he has loved since childhood. The kombu kelp and dried scallop adductor muscles used in the salt sauce, as well as the wheat used for the house-made noodles, are all sourced from Hokkaido to convey the flavours of his hometown. The clear soup has a light seafood flavour. A popular topping here is gagome kombu, a speciality of Hakodate. A bowl of ramen that preserves age-old preparation methods is one of life’s simple pleasures." - Michelin Inspector
