From Sapporo to Hakata: 9 regional ramen styles to try in Japan
Ramen in Japan is as much about geography as it is about taste. Every prefecture has its interpretation, reflecting local produce, climate and culinary traditions. These bowls go beyond the soy, salt and miso clichés, showcasing distinct histories and eating cultures. To understand ramen is to understand the regional identity simmering beneath the surface. From the seafood-infused broths of northern fishing towns to pork-heavy recipes in warmer southern prefectures, regional ramen styles provide a sharp lens into how Japanese food adapts and evolves. Here’s a guide to some of the most influential ramen styles and where to enjoy them.
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Sapporo – Miso
Born out of Hokkaido’s brutal winters, Sapporo’s ramen is built on a broth enriched with fermented miso and pork fat, creating a soup that is thick, nutty and warming. Butter, sweetcorn and bean sprouts are typical toppings, a combination that mirrors the region’s dairy and vegetable production. At Sumire, founded in 1964, the broth arrives almost stew-like, clinging to curly yellow noodles. Another must-visit is Santouka, which began in Asahikawa in 1988 before expanding globally, though its Sapporo branch remains true to Hokkaido roots.
Hakodate – Shio
Hakodate’s take is one of the oldest ramen styles and traditions in Japan. Its shio broth is clear and translucent, a gentle blend of chicken bones, kelp and dried seafood that tastes more like a refined soup than a heavy meal. The noodles are straight and smooth, the toppings minimal. Ajisai, established in 1930, is the city’s best-known shop. Seiryuken, which has been serving Hakodate locals for decades, offers another benchmark bowl.
Kitakata – Shoyu
Fukushima’s Kitakata is a town of ramen shops, with locals casually eating bowls at breakfast. The style is defined by wide, flat noodles with a chewy bounce, sitting in a soy sauce broth underpinned by pork bones. The soup is savoury but not overpowering, allowing the noodle texture to take the spotlight. Bannai Shokudo, founded in 1951, is the most famous name. Genraiken, which dates back to the 1920s and is often credited with originating Kitakata ramen, remains a pilgrimage site.
Tokyo – Classic shoyu
Tokyo ramen is the city’s archetypal comfort dish, a balanced soy sauce broth made with chicken, vegetables, dried sardines and kombu. The soup is light brown, savoury but never too salty, designed for easy slurping rather than indulgence. Straight, medium-thickness noodles are the norm, topped with bamboo shoots, nori and a slice of pork. Harukiya in Ogikubo, open since 1949, is often cited as the style’s benchmark. Another influential shop, Eifukucho Taishoken, founded in 1955, offers a slightly richer variation.
Yokohama – Iekei
Created in the 1970s, Yokohama’s iekei ramen blends Hakata’s tonkotsu richness with Tokyo’s soy base. The result is a broth that is salty, fatty and almost creamy, paired with thick noodles that demand chewing. Spinach, sheets of nori and optional garlic paste are the usual accompaniments. Yoshimuraya, established in 1974, is the birthplace of the style and still draws queues of loyalists. Sugita-ya, operating since the 1980s, represents the next generation of iekei ramen.
Kyoto – Shoyu with chicken
Kyoto’s food culture often leans on poultry rather than pork, and its ramen reflects that. The broth is soy-based but supported by chicken stock, producing a cleaner, lighter flavour with a silky finish. Menya Gokkei, founded in 2010, is known for its dense “tori paitan”, almost gravy-like in texture. For a more traditional soy-forward version, Shinpuku Saikan, open since 1938, remains a Kyoto institution.
Hakata – Tonkotsu
Few bowls are as recognisable as Hakata ramen from Fukuoka. The pork bones are boiled for hours until marrow, collagen and fat emulsify into a cloudy, almost milky broth with a deep savoury punch. Noodles are ultra-thin and firm, designed for kaedama, the refill system that lets diners order extra noodles to drop into the remaining soup. Ichiran, founded in Fukuoka in 1960, may be the global chain, but Ippudo, established in Hakata in 1985, is equally important in defining the style.
Kumamoto – Garlic tonkotsu
Neighbouring Hakata but distinct in character, Kumamoto ramen uses a pork bone broth softened with chicken stock. The key difference is garlic, both in the form of blackened oil drizzled on top and fried chips scattered into the soup. This adds a bitter, earthy edge that cuts through the fat. Komurasaki, founded in 1954, is considered the originator of Kumamoto ramen. Keika, established in 1955, also helped popularise the style, especially after expanding to Tokyo.
Wakayama – Tonkotsu-shoyu ramen
On the Kii Peninsula, Wakayama ramen represents a meeting of pork and soy. The broth is heavier than Tokyo’s shoyu but sharper than Hakata’s tonkotsu, striking a balance between clarity and richness. Noodles are medium-thick and often topped with chashu pork and pickled greens. Ide Shoten, founded in 1953 near Wakayama Station, is considered the definitive shop. Marutaka Ramen, also dating back to the 1950s, remains another reliable choice in the city.
Exploring regional ramen styles is a way of mapping Japan through flavour. Each bowl tells a story of climate, trade routes and local preferences, from Hokkaido’s dairy influence to Kyushu’s devotion to pork. Whether in a crowded city or a coastal town, ramen is never just noodles in broth but a reflection of place and history served steaming at the table.
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