Rich miso soup, yellow curly noodles, and a piping hot bowl covered in lard - this is Sapporo ramen. The so-called "Junsumi" style is synonymous with Sapporo ramen. This time, we will introduce "Sapporo Junren," the origin of the "Junsumi" style and still highly popular today.

"Miso" 1,200 yen

"Junsumi-kei" is a type of Sapporo ramen that was born from "Junren" (pronounced "Sumire" at the time), which was founded in 1964, and "Sumire" started by its family. Its greatest feature is that the surface is covered with lard, so you can enjoy it hot until the end. The miso ramen, which is extremely popular at Sapporo Junren, is grilled to bring out the aroma. The rich flavor that can be enjoyed until the end is addictive.

A bowl of ramen made using the Sapporo method, with the soup mixed in a wok

The medium-thick curly noodles have a pure texture and maintain their texture even in hot soup. This is the true essence of Sapporo ramen! These yellow curly noodles.

While the miso ramen is overwhelmingly popular, the shoyu ramen is also popular among ramen connoisseurs. The richness of the soy sauce sauce, which has been added to since the restaurant opened, is what makes it so delicious, and the lard gently envelops it.

Yellow noodles dyed the color of soy sauce

The restaurant is a 5-minute walk from Sumikawa Station on the Sapporo Municipal Subway. There are 7 parking spaces in front of the store and 13 parking spaces across the street, so it is convenient to come by car. Sapporo Junren is famous for its piping hot miso ramen as well as its deep soy sauce ramen. If you want to taste the essence of Sapporo ramen, known as the "Junsumi-kei," this is a famous restaurant you should definitely visit.

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