Recommended bowl: Legendary kelp

This family-run establishment is one of the most famous attractions on the island, and a pilgrimage for many ramen beasts. Shoyu ramen is made from two soups-- one kombu based and one animal based. The kombu soup uses locally sourced Rishiri kelp, known as some of the best in Japan. The two soups take up to 15 hours to make, then rest so the flavors can develop. The shoyu tare is fried in a wok before the soup is added, thus enhancing the flavor of the shoyu. Paired with Sapporo style tamagomen noodles, ordered from Sapporo via Nishiyama Seimen. Original master Mitsugi Esashika-san was born in Hakodate, later living in Wakkanai where he worked as an engineer building roads. Eventually his job brought him to Rishiri Island, which is where he met his wife, quit his job, and decided to open a ramen shop. Currently managed by his son, Takamasa Esashika, with a soup curry restaurant newly opened (2020) just one minute away. Only open for lunch, 11:30am-2pm. Since 2007. Less