Enjoy Ramen tour
Go around a lot of ramen shops!
In this tour we travel around to ramen shops eating small, half-portion bowls of ramen.
Go on a eating tour with a guide to three ramen shops, each with its own unique flavor.
Learn about the secrets of noodles and soup to fill both your mind and stomach!
Once you have finished with this tour there is no doubt that you will be an Asahikawa ramen master.
“Asahikawa Ramen Tasting Tour” outline
Dates：December 1st,2019 ～ Febrary 29th,2020
Opening hour：11:00 a.m.～0:30 a.m.
Minimum number of participants：1 person
Guide fee：1,000JPY (per person)
Reservation：Please make a reservation from here.
Ramen Maps Now Available
In the lobby lounge “OMO Base” of OMO 7 Asahikawa, “Neighborhood Ramen Map” with a diameter of 2 m will appear from 10 o’clock to 14 o’clock.
If you want to pursue the charm of Asahikawa ramen, please try it.
The Unique Characteristics of Asahikawa Ramen
How is the soup piping hot without giving off steam?
Winter in Asahikawa can be as cold as -15 degrees Celsius.
Some restaurants will pour lard into the soup and this layer of oil will spread out and make it harder for steam to be lost. This trick prevents the soup from getting cold.
Another unique characteristic comes from Asahikawa’s long history as a region where pig farming flourished. Due to that, many restaurants use a double soup combining two varieties of stock, such as tonkotsu and seafood or tonkotsu and vegetable broth.
There is no limit to the flavors of soup. Many shops use shoyu as their standard broth, but they can also make shio and miso ramen with the same soup base, leading to an array of menus full of variety.
Noodles with low water content
Many ramen shops in the city use noodles with low water content.
Because the water content of the noodles is less, the soup and the noodles mix better than Sapporo ramen. It spreads fast, so you have to eat it while it’s hot!