Sapporo is the birthplace of miso ramen, and the competition is fierce. After weeks of “research,” these are the three bowls I would send any friend to: Yukikaze, Kifu, and Taikou.
Why Sapporo Owns Miso Ramen
Miso ramen was invented in Sapporo in the 1950s, and the city has been perfecting it ever since. The local style — rich miso broth, wavy noodles, a pat of butter melting into sweet corn — was built for Hokkaido winters.
1. Yukikaze (雪風)
The famous one. Yukikaze’s thick, almost gravy-like miso broth is the richest of the three. Expect a queue in Susukino at dinner time — it moves fast, and it is worth it.
2. Kifu (喜来登)
Kifu flies under the tourist radar, which is exactly why you should go. Their butter-corn miso ramen is the most balanced bowl in the city, and you can usually walk straight in at lunch.
3. Taikou (タイコウ)
Taikou does a lighter, more aromatic miso that lets you finish the whole bowl without the post-ramen coma. The chashu here is the best of the three.
