Recommended bowl: Scallop soup

The shop only serves ramen during the daytime; at night it turns into a yōshokuya style restaurant serving dishes like hamburger steaks. The ramen menu sticks true to local offerings with a soup of kombu, hotate and kaibashira (scallop abductor muscles). All in all, the soup takes about 12 hours to make. Customers can choose from a Wakkanai black shoyu ramen, shio ramen, miso ramen and tsukemen. The noodles are Sapporo style tamagomen, special ordered. Less