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Because we’re always looking for something new and want to offer you the most authentic flavor experience, we’ve come up with something truly special!
From now on, we’re working with Nishiyama Seimen, one of Japan’s oldest and best-known ramen noodle makers. Since 1953, they have been producing high-quality ramen noodles for the Japanese market. They use up to 60 different types of flour – some developed specifically for ramen production – along with natural alkaline spring water drawn from around 200 meters underground, fed mainly by melting snow from the mountains of Hokkaido.
To give you the best and most authentic experience possible, the noodles are not only freshly made in Sapporo, but are also flash-frozen on site and shipped to us frozen.
Little fun fact:
Some guests tell us our noodles taste different from those in other ramen restaurants. That’s true and there’s a reason:
Many larger franchises in Europe use noodles that are developed specifically for the European market and adjusted in flavor and texture. Our noodles, on the other hand, are actually produced for the Japanese market -which is why they’re often more elastic and have a firmer bite.
As already described, our traditional Japanese ramen noodles are made from wheat, which gives them their characteristic elastic bite.
For guests with gluten intolerance, we offer soba noodles as an alternative. Soba noodles are traditional Japanese noodles made from buckwheat flour and have a nutty flavor and firmer texture.
This gluten-free option may slightly alter the authentic ramen taste, but makes for a tasty and easily digestible meal!
