The Perfect Char Siu That Won Over a Dual-Licensed Chef! Asahikawa's "Santouka Ramen" (Sapporo Miyanomori Branch) Perfectly Captures Taiwanese Hearts

As a Taiwanese foreign language tour guide who frequently leads groups to Japan, and holding culinary licenses in both Chinese and Western cuisine, I naturally have stricter standards for food than most. On this Hokkaido trip, I visited the renowned ramen brand originating from Asahikawa—"Santouka" (Sapporo Miyanomori Branch). Anyone familiar with ramen culture knows that the orthodox flavor of Asahikawa ramen is typically "Shoyu" (soy sauce). However, I decided to go against the grain this time and ordered a "Spicy Miso Char Siu Ramen," a "Shio (Salt) Char Siu Ramen," and a side of five pan-fried dumplings (gyoza) to test the true culinary skill behind their other broths.

First, we must talk about the soul of eating ramen for Taiwanese people—"drinking the soup." Many authentic Japanese ramen dishes tend to be overly salty for Taiwanese palates; the first bite is amazing, but by the third, you are chugging ice water. Santouka's performance, however, truly impressed me! The broth of the Shio ramen is smooth and mellow, carrying a delicate sweetness within the rich tonkotsu aroma. It has absolutely no harsh saltiness and makes you want to take sip after sip. For soup-loving Taiwanese, it is undoubtedly a flawless, perfect-score broth. As for the fiery-red Spicy Miso ramen, I initially expected it to be aggressive. Surprisingly, beneath the spice lies the deep, fermented richness of the miso. It is incredibly smooth, and even this spicy broth is comfortable enough to drink down—a rare find indeed.
!鹽味拉麵

Furthermore, as a chef, I must give tonight's highest praise to their "Char Siu" (roasted pork). We upgraded both bowls to Char Siu ramen, which came generously topped with five slices of pork. The fat-to-lean ratio of this char siu is mastered to an art form! Upon entering the mouth, the fat melts on the tongue, delivering the ultimate umami, which is perfectly balanced by the firm texture of the lean meat. Even after eating several pieces, it doesn't feel greasy at all. I can say without exaggeration that this is absolutely the most amazing and praiseworthy char siu I have had during my entire Hokkaido itinerary!
!辣味味噌拉麵

Details determine success or failure, and even the supporting "bamboo shoots" are not overlooked. They are marinated beautifully yet still retain a satisfying crunch when chewed. Paired with the rich broth and noodles, they serve as the perfect finishing touch to cut through the richness. Add in the five pan-fried dumplings with their golden, crispy skins and juicy fillings, and it perfectly wraps up this meal.

In conclusion, Santouka's Sapporo Miyanomori branch showcases extremely high culinary standards, whether it's the balance of the broth, the dedication to the toppings, or that impeccable, top-tier char siu. This is an outstanding ramen shop that I can guarantee will easily conquer the taste buds of most Taiwanese travelers. Next time you follow me to Hokkaido, this is an absolute must-eat on your bucket list! Highly recommended to everyone!
!拉麵搭配餃子