Recommended bowl: Old school miso

A local Asahikawa favorite for miso ramen, served piping-hot with a mound of bean sprouts, onions, minced meat and bamboo shoots. The miso paste is made upstairs; it's mixed into each bowl by hand. The bean sprouts are cooked in a wok with dashi soup and poured into the bowl last. Now with nine branches in total, all located in Hokkaido. Most locals will tell you this OG flagship location is the best though. Open since 1968.