Hakodate Ramen Shiokan

A Japanese noodle soup with a light, clear salt-based broth. Served with wheat noodles and classic toppings like chashu pork and green onions. Clean and savory flavor.

A deluxe version of the salt ramen. Includes extra toppings such as more roast pork, seasoned egg, and seaweed. A hearty and satisfying bowl.

Salt-based ramen topped with a generous portion of stir-fried vegetables like cabbage, bean sprouts, and carrots. Adds sweetness and texture to the light soup.

Clam (Asari) ramen. The broth is infused with the rich umami of clams, offering a deep seafood flavor similar to a chowder but lighter and clearer.

Chicken oil salt soba. Features aromatic oil extracted from chicken bones, scented with kelp and vegetables. An elegant salt ramen with deep umami spreading in the mouth.

Japanese noodle soup with a rich soybean paste (miso) broth. Savory, aromatic, and hearty. Typically served with curly noodles to catch the soup.

Spicy version of the miso ramen. The rich miso broth is spiked with chili oil or paste for a fiery kick. Warming and stimulating.

White miso ramen. Made with white soybean paste which is milder and slightly sweeter than red miso. Creamy and gentle flavor.

Dipping noodles. Thick cold noodles are served separately from a bowl of hot, concentrated broth. Dip the noodles into the soup before eating.

Miso-flavored dipping noodles. The dipping broth is based on rich soybean paste, offering a deep and savory flavor to coat the thick noodles.

Hakodate-style cold soba (ramen noodles). A chilled soup version of the classic ramen, perfect for hot weather. The soup retains richness while being refreshing.

Hiyashi Chuka (Chilled Chinese noodles). A colorful summer dish with cold noodles topped with ham, egg, cucumber, and tomato. Served with a tangy dressing.

Homemade pan-fried dumplings filled with ground meat and vegetables. Crispy bottom and juicy filling. Dip in soy sauce and vinegar.

Half portion (3 pieces) of homemade pan-fried dumplings. Perfect as a small side dish.

A rice bowl topped with tender braised pork belly (kakuni), shredded cabbage, and mayonnaise. A rich and savory mini rice dish.

Plain steamed white rice. Good for eating with remaining ramen soup or dumplings.

Ticket to upgrade to a large serving of noodles. Buy this along with your ramen ticket.

Seasoned soft-boiled egg. Marinated in soy sauce mixture, with a custard-like yolk.

Dried seaweed sheets. Adds a crisp texture and sea aroma to the soup.

Menma (fermented bamboo shoots). Savory with a pleasant crunchy texture.

Extra green onions. Adds freshness and a sharp bite to the rich soup.

Butter pat. Recommended for Miso Ramen to make the broth richer and creamier.

Extra slices of Chashu (braised pork belly). Tender and flavorful meat topping.

Shrimp wontons. Dumplings filled with shrimp, served in the ramen soup.

Medium-sized bottle of beer.

Small-sized bottle of beer.

Sake (Japanese rice wine). Served chilled or at room temperature.

Choice of Cola or Ramune (Japanese carbonated lemon-lime soft drink in a codd-neck bottle).