Baikohken
[Established in 1969] Baikoken has been loved by locals in Hokkaido for 50years. They serve simple, unadorned, delicious ramen.
Light on the plums.
"Baikoken" was opened with the idea of "shining a spotlight on the plum," likening ramen, a common food, to the "plum" of the Matsu-Take-Plum (pine, bamboo, plum) series. Even now, fifty years later, the restaurant has remained true to its original vision and continues to uphold the principles of its ramen, becoming one of Asahikawa 's leading ramen shops. The "W soup,"which combines the "animal-based" soup made from pork bones and chicken bones with the "seafood-based" flavors of dried sardines and kelp, is said to have originated in Asahikawa, and pairs perfectly with the medium-thin, curly noodles, which are made to order.
- ramen
- before domestic security inspection
- opens early
Recommended Products
Not just soy sauce ramen, but also "salt" and "miso" varieties that are popular among repeat customers
The classic is soy sauce ramen, which is a blend of W soup and a homemade soy sauce sauce made from broth from pork slices and dark soy sauce. The moderate saltiness brings out the best in the W soup. Salt ramen has the highest repeat rate. You can taste the W soup directly, and it has an addictive taste with minimal ingredients. Miso ramen is based on Hokkaido miso, and the W soup is topped with a homemade roasted miso sauce made from a blend of garlic, onion, and chili pepper. Each ramen is worth trying.
Homemade medium-thin curly noodles created by the natural environment that mix well with the soup.
These noodles are unique to Asahikawa ramen, designed to warm the body during Asahikawa 's harsh winters. The curly noodles are well coated with the soup, which is delivered to the body while still hot. Made with an original blend of "super strong flour" and reduced water to soak up the soup, these chewy, medium-thin curly noodles allow you to fully enjoy the original taste and aroma of wheat. Even back when homemade noodles were not common, we continued to make them by hand in pursuit of deliciousness. As they do not contain eggs, they are safe for those with allergies.
Asahikawa-born "animal stock" x "seafood flavor" double soup
The rich and flavorful "animal-based" broth is made by combining pork bones from Hokkaido, which are rarely distributed, and domestic chicken bones, and is blended with the flavor of "seafood-based" broth made from dried sardines (Japanese anchovies) and Hokkaido kelp (from Rishiri, Kushiro, etc.). It has just the right amount of richness, but with a clean aftertaste. The soup, which has remained unchanged since the restaurant first opened, is carefully simmered for about 10 hours every day and left to sit for about a day to allow the flavor to settle and penetrate.