Confused About Ramen in Obihiro? Here Are 10 Must-Try Spots Picked by a Foodie Writer【2025 Edition】

This is the latest edition of our ramen-hopping column, perfect for all ramen lovers out there! We’ve carefully selected 10 shops based on three key points: flavor, impression, and the “craving to go back again.”

Ramen in Obihiro comes in all forms—from classic miso, shio, and shoyu to tonkotsu, seafood-based broths, and even creative fusion styles. Each shop puts its own unique spin on their bowls, offering flavors so diverse and original that they go far beyond what you’d expect from “Obihiro ramen.”

Whether you’re a first-time visitor or a local, there’s bound to be a hidden gem you haven’t discovered yet. If one of these places catches your eye, don’t hesitate to check it out!

No.1 Ramen Kobushi

In October 2024, after 14 years of serving locals in Shimizu Town, “Ramen Kobushi” moved to Obihiro—bringing with it a rich legacy of flavor. Known for miso ramen inspired by classic Sapporo styles, it also ventures into inventive creations using shrimp and seafood. It’s like a “miso ramen theme park.”

The signature Tokusei Miso Ramen blends a sweet red miso with pork bone broth, balanced out by fragrant vegetables that lighten the richness. The medium-thick curly noodles from Nishiyama Seimen have a bouncy, chewy texture that holds the soup well. A layer of homemade burnt garlic oil floats on top, adding a roasty, slightly bitter finish. Their chashu (roasted pork) is thick, tender, and smoky—grilled over charcoal then simmered to lock in its savory flavor.

If you’re looking for something unique, try the Spicy Shrimp Miso Ramen made with whole shrimp-infused oil, or the Agodashi Shoyu Ramen with rich flying fish broth. Each comes with condiments like ginger and garlic that transform the soup mid-way through. The interior is calm and wood-toned, with child seats available at each table.

Open from 11:00 AM to 8:00 PM (until soup runs out). Parking is limited, but they partner with nearby facilities and staff will guide you politely. Experience a bowl built on Sapporo miso tradition, now taking bold steps in a new frontier.

【INFORMATION】

■ Ramen Kobushi

No.2 Tonkotsu Ramen Kaen

Known as the richest bowl in town, Kaen is Obihiro’s go-to for ultra-thick tonkotsu ramen. Peer into your bowl and you’ll find a creamy, white broth that steams gently like melted snow. One slurp brings a smooth, milky texture, followed by deep sweetness from pork bones simmered down to the marrow. Their signature Miso Ramen adds an extra buttery aroma that ties everything together without making the finish too heavy.

The noodles are medium-thick and straight—easy to slurp and perfectly coated in broth. With every bite, the pork fat from the chashu and the crunchy kikurage mushrooms create a fun mix of textures. A pinch of pickled ginger adds a tangy punch, lifting hidden notes in the pork broth and giving the flavor more dimension.

While lines can get long during lunch hours, they move quickly. Many regulars grab extras like mini curry rice or half-sized rice bowls from the ticket machine—perfect for soaking up the leftover broth. Even ramen fans who’ve traveled to Sapporo or Hakata say, “This is on another level.” Whether you’re into bold flavors or smooth soup, this “deep-sea tonkotsu” is a must-try in Tokachi.

【INFORMATION】

■ Tonkotsu Ramen Kaen

No.3 Ramen Kouen

After over 30 years in Kamishihoro, Ramen Kouen relocated to Obihiro in 2021, bringing with it the nostalgic aroma of stir-fried miso and the rhythmic clanging of a wok from the kitchen.

Their signature Miso Ramen features rich chicken broth enhanced with pork back fat and red miso, layered with the savory flavor of stir-fried vegetables. In contrast, the Shio (Salt) version is a clear, refined soup made with niboshi (dried sardines) and kombu, topped with fragrant scallion oil for a crisp finish. For those craving something hearty, the Kantonmen is packed with shrimp, squid, and pork belly.

One hidden gem on the menu is their “Obihiro’s best fried rice.” Each grain is perfectly coated for a fragrant, fluffy texture, served with a delicate egg soup. It’s just as delicious when ordered to-go, making the ramen + fried rice combo a local favorite. Seating includes a small raised tatami area and about 20 seats in total.

The lunch crowd mostly consists of nearby office workers, while families fill the tables at night. Despite the move, the restaurant has kept its warm, welcoming vibe. Combining time-honored flavor with a fresh start, Kouen embodies the spirit of a comforting local ramen joint.

【INFORMATION】

■ Ramen Kouen

No.4 Menya Itou

Known for its crystal-clear golden broth, Menya Itou stands out by relying solely on the natural umami of chicken—no chemical seasonings used. The soup is slowly simmered with Shintoku jidori and Nakashibetsu country chicken, and lightly topped with chicken oil to preserve its aroma.

Their signature dish, Jidori Ramen (Shoyu), uses a blend of whole soybean and white soy sauces to elevate the chicken’s sweetness, resulting in a full-bodied yet clean finish. The noodles, crafted by Morisumi Seimen, are thin and straight. With one slurp, their wheat flavor complements the broth beautifully. Toppings like soft menma and sous-vide chashu enhance the refined experience.

Limited-time offerings like rich chicken paitan or niboshi soba are also popular, and their early morning “Asa-Ra” sessions attract devoted fans. Families can find child seats, and the entrance is barrier-free, making it friendly for wheelchair users as well.

If you’re seeking a healthy yet satisfying bowl, Menya Itou is Obihiro’s go-to spot for clear, chicken-based ramen done right.

【INFORMATION】

■ Menya Itou

No.5 Ramen House Youmen

Dubbed a “ramen theme park,” Ramen House Youmen has continued innovating its menu since its founding in 1994. The shop offers three main soup bases—tonkotsu soy sauce, mellow miso, and light salt—each paired with different noodle thicknesses and toppings, resulting in over 100 combinations on the regular menu.

The undisputed fan favorite is the Kotekote Ramen, featuring a rich tonkotsu soy sauce broth blanketed with snowy pork back fat. Despite its appearance, the flavor is surprisingly light. The medium-thin wavy noodles from Nishida Seimen are firm and springy, complementing the thick-cut grilled chashu, gooey marinated egg, and seaweed for a full-band harmony of taste.

Feeling veggie-deficient? Go for the Yasai Miso with a heap of stir-fried vegetables. In the mood to savor the noodles? The Tsukemen with fragrant fish powder is your best pick. The owner, who also runs a café and bar, frequently surprises regulars with limited-edition specials like sweet-and-spicy mixed noodles or chilled tantanmen, often introduced via tabletop pop-ups.

As you wait for your bowl, the rhythmic clang of the wok from behind the counter adds to the excitement. By the time you’re done eating, you’ll already be planning your next visit.

【INFORMATION】

■ Ramen House Youmen

No.6 Ramen Tonpei

Just a 5-minute drive from Obihiro Station, Ramen Tonpei is nestled in a residential area filled with the aroma of seafood. Loved by both locals and tourists, this popular shop has been serving up flavorful bowls for over 20 years. Step inside, and the scent of simmering fish stock and grilled chashu will instantly awaken your appetite.

The signature Shoyu Ramen features a double soup base combining bonito and mackerel flakes with kelp and chicken bones. A thin layer of chicken oil traps the aroma, and just one sip envelops your tongue with the sweetness of dashi and the richness of meat.

The custom-made medium-thick straight noodles from Nishiyama Seimen are cooked al dente to retain firmness. As the noodles loosen in your mouth, a hint of dried fish lingers in your nose. The shoulder roast chashu is seared on the outside and juicy on the inside, while the thick-cut bamboo shoots offer a satisfying crunch. Dissolving the seaweed in the soup further enhances the sweetness of the broth.

Prefer salt? Try the Shio Ramen with strong kelp dashi. Like it rich? The Miso with roasted garlic oil is for you. While there may be a line, the turnover is quick. Be warned though—early sellouts are common. Each table features house-made dried fish vinegar and fish powder, perfect for enhancing the flavor mid-bowl. Despite being close to the station, parking is available, making access easy.

This bowl combines gentle Japanese dashi with roasted flavors, offering a deep dive into the diversity of Obihiro ramen.

【INFORMATION】

■ Ramen Tonpei

No.7 SHO

In a quiet residential area of Obihiro, you’ll spot a towering “mountain of bean sprouts” — a sure sign you’ve found SHO, a ramen shop famed for its Jiro-style bowls. The signature dish, Kishoumen, features a choice between a rich white pork broth with seafood essence or a pure animal-based strong soup.

The surface shimmers with back fat, and as your spoon dips in, the sweet marrow and bonito aroma rise in unison — a sensory explosion. The noodles are thick, straight, and custom-made, with a chewy texture that clings to the fatty broth for a full-flavored bite.

The mountain of bean sprouts easily tops one and a half packs, and when you ask for extra veggies, it turns into a “Mt. Tokachi-level” spectacle. The thick-sliced chashu — tender pork belly — offers a melt-in-your-mouth break between bites of firm noodles.

Flavor boosters like fresh garlic and black pepper are on hand for mid-bowl transformations. Noodle portions range from 200g to 400g and can be selected via touchscreen menu. For women or first-timers, a “small noodle, normal veggie” option is recommended — friendly staff are attentive and encouraging.

This is Obihiro’s full-throttle food attraction — a bowl that delivers both fullness and satisfaction. Ready to feel the power of Tokachi in one heavy, unforgettable bowl?

【INFORMATION】

■ SHO

No.8 Ryumon

Ryumon has been a beloved fixture in Obihiro for over half a century, known as a nostalgic “old-school Chinese diner.” Though it once closed its doors in 2014, the founder’s son revived it as a ramen-focused shop, carrying on both the flavor and spirit of the original.

The signature miso ramen blends three kinds of miso with pork bone broth and features stir-fried vegetables cooked in lard — a traditional, hearty method. One spoonful reveals a mildly sweet miso flavor followed by a warming kick of ginger.

The thick-cut chashu is crispy on the outside and juicy within, while the locally made curly noodles tangle perfectly with the savory miso and stir-fry aromas, delivering bold flavor with every bite.

Another standout is the Chuka Donmen, a wild mash-up of yakisoba and Chinese rice bowl, where thick savory sauce binds noodles and rice together into one satisfying dish. The dining room features classic red counters and wooden tables, with old-school Japanese tunes playing gently in the background.

The shop is closed on Fridays, and soup often sells out early in the evening. If you’re craving a bowl full of nostalgia with a modern touch, Ryumon’s “soulful miso” hits the spot.

【INFORMATION】

■ Ryumon

No.9 Ramen Baka no Mise KOFUU

With a name as bold as “Ramen Baka no Mise KOFUU” (literally, “The Fool’s Ramen Shop”), you know you’re in for a wild ride. Step through the door and you’re greeted by a cheerful announcement: “Welcome to Baka no Mise!”—and your appetite is instantly switched on.

The signature bowl, Ebisu (KOFUU), is a rich miso ramen stir-fried in a Chinese wok with pork back fat and aromatic vegetables, creating a roasted-nut aroma without any burnt taste. The thick curly noodles from Hokari Seimen are coated in a dense broth, delivering a bold and creamy mouthfeel. Topping it off is a seared chashu that’s crispy on the outside and juicy inside, releasing miso-infused flavor with every bite.

The bowl is packed with toppings—wonton, wood ear mushrooms, bean sprouts, onion, and carrot—each adding texture and color. A splash of the shop’s homemade ginger vinegar cuts through the richness, transforming the flavor profile in a flash.

One banner boldly declares, “KOFUU or nothing.” It’s the owner’s way of saying, “If you don’t eat here, where will you eat?” The large parking lot and quick turnover make it easy for families and laborers to swing by, keeping the shop lively at all hours.

If you’re after miso ramen that’s thick, hot, and fun all at once, this is the bowl that delivers on all three fronts.

【INFORMATION】

■ Ramen Baka no Mise KOFUU

No.10 SYU RAI

Using Tokachi-grown wheat varieties “Sarasa” and “Minori no Chikara,” SYU RAI turns local love into thick noodles packed with flavor. Inheriting the spirit of the former Horai shop, this ramen house takes things a step further with an inventive soup driven by acidity.

The star of the menu, Sukkai Ramen, combines a white broth made from pork bones, dried sardines, kombu, and bonito with a house-made “sour sauce” to create a triple-layered flavor experience. With your first sip, you’re taken through a journey: mild umami from the bones, roasted aroma from bonito oil, and finally, a citrus-like tang that surprises and refreshes.

The noodles are thick and chewy, almost like udon, releasing subtle sweetness with every bite. The low-temperature-cooked chashu is tender, while the chunky menma offers a satisfying crunch. Add a spoonful of the shop’s homemade spicy miso, and the broth takes on a deeper, more complex flavor.

Seasonal creations also keep customers coming back—like buttery mushroom ramen in fall or yuzu-salt in winter. This shop blends Showa-era nostalgia with modern creativity, making it the vanguard of Obihiro’s “sour umami” style.

【INFORMATION】

■ SYU RAI

Obihiro: A Fierce Ramen Battleground

When you think of the “Ramen Kingdom” of Hokkaido, cities like Sapporo, Hakodate, and Asahikawa likely come to mind. Even Kushiro has made a name for itself. But nestled quietly among them, Obihiro is a hidden ramen gem you shouldn’t overlook.

What makes Obihiro unique is its incredible diversity. There’s no single “Obihiro-style ramen”—instead, you’ll find a vibrant mix of flavors and styles.

Miso, shio (salt), shoyu (soy sauce), tonkotsu (pork bone), seafood, chicken-based broths—you name it. Each shop offers its own original flavor, often using local ingredients and house-made noodles, which gives every bowl its own unique personality.

Located in the heart of Tokachi, a region known for its agriculture, Obihiro is also close to the sea. This access to both mountain and ocean bounty has nurtured a rich ramen culture over the years.

Whether you’re in the mood for something light and clear or rich and creamy, Obihiro offers the kind of ramen variety that keeps you coming back. Choosing what style to try next is half the fun!

Dive Deeper into the World of Obihiro Ramen

Some shops stay true to a single style, while others surprise you with bold, creative twists. The more you explore, the more hidden gems you’ll discover.

The ten ramen spots featured here are all standouts—each one leaves you thinking, “I’d love to eat that again.”

We hope you find your next favorite bowl. So, where will your Obihiro ramen journey begin?

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