Ramen in Asahikawa
Asahikawa's shoyu ramen is built for deep cold: a double soup of pork and seafood, firm noodles, and a layer of lard that keeps it hot.
Soupmap lists 123 ramen places in Asahikawa, Hokkaido.
Asahikawa sits in a basin in central Hokkaido, and its winters are among the coldest of any Japanese city. Its ramen answers that. The local style is shoyu, seasoned with soy sauce, over what cooks call a double soup: a pork or chicken stock blended with a seafood stock made from dried fish and kombu. A layer of lard floats on top, sealing in the heat so the last mouthful is nearly as hot as the first. The noodles are thin to medium, wavy and low in water, so they stay firm and soak up less soup.
The style became nationally known through the 1990s, and local shops gathered together in the Asahikawa Ramen Village, a cluster of counters in the north of the city. Asahikawa is also a common stop on the way to Asahiyama Zoo and the Daisetsuzan mountains, so many visitors eat their first bowl near the station. Read more in Asahikawa shoyu ramen: a bowl with its own lid of lard, or cook a related bowl at home with our shoyu ramen recipe.
By the Soupmap editors · Updated 29 October 2026
About ramen
Wheat noodles in a seasoned broth with toppings such as chashu pork, egg and spring onion. Japan's most common noodle-shop bowl, and one that changes from city to city.
Read in the journalHow ramen became Japanese A traveller's map of Japan's regional ramen Shoyu, shio, miso, tonkotsu: a field guide to ramen's four big flavours
- Chains
- Ramen Santouka 4 · Ramen Yamaokaya 3 · Ramen Dai Senso 1 · Ramen Darumaya 1
- How we matched
- The record's category or name says ramen. Not a menu check.
The list: the first 24 of 123
Soupmap selections come first, then independent places with the most complete records. This is an order of detail, not a ranking of bowls.
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Soupmap selection
One of Asahikawa's oldest ramen shops, dating to the late 1940s, serving the city's classic double soup: pork and chicken stock with seafood, thin wavy noodles and a film of lard to hold the heat.
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The first shop of the Santouka chain, founded in Asahikawa in 1988: a mild, milky pork broth seasoned with salt and topped with a single pickled plum, a bowl now served from North America to Southeast Asia.
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A long-running Asahikawa shoyu house known for its scorched lard: fat cooked until dark and bittersweet, floating on a soy broth with a smoky edge that milder bowls don't have.
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About this guide
Built from Soupmap's catalog: our own selections plus open-data listings from Overture Maps and OpenStreetMap contributors. Open-data listings are reported locations, not independently checked; menus, prices, hours and current trading status are not verified. Styles come from shop names, so a place can serve more than its name says, or less.
Places are grouped by the municipality in their record. English municipality names come from official kana readings (localgovjp, CC0). Generated romanizations of shop names are approximate; the Japanese name is kept on every card. Sources and credits.