Specialty
Susukino Specialty Dishe
Enjoy Famous Dishes in Susukino!
Ramen
Ramen in Susukino began around 1950 from the "Kouraku Ramen Meiten-gai" next to the Sapporo Toho Kouraku Building in Minami 5 Nishi 3, Chuo-ku. Ramen stalls lined up far, and even back then there were long queues. In 1969, redevelopment for the Sapporo Olympics led to the creation of the "Original Ramen Alley" in Susukino, which became a hot topic and crowded with many locals and tourists. Susukino's ramen continues to evolve with each shop's unique flavor. The most popular is "miso ramen" made with a rich broth from pork and chicken bones, while "shoyu ramen" (soy sauce) and "shio ramen" (salt) are also available at most shops. Recently, various kinds of ramen like "shijimi ramen" (clam ramen) and "tomato ramen" have emerged.
Soup Curry
The origin of soup curry is said to be a medicinal curry served at a restaurant called "Ajanta" in the 1970s. As it gradually gained popularity and the number of specialty shops increased, it became a boom in Sapporo in the 2000s and spread nationwide. Its characteristics include large vegetables and a bone-in chicken leg in a spicy soup made with dozens of spices. There are various ways to eat it, but generally, a spoonful of rice is dipped into the soup. The bone-in chicken leg is simmered until it is tender enough to be broken apart with the spoon. Recently specialty shops offer a variety of flavors, including those blended with seafood broth, and use ingredients like pork belly, lamb, Ezo deer, as well as natto and okra.
Jingisukan
Jingisukan specialty restaurants began opening in Susukino around 1954, with only a few available at the time. Then the price was 35 yen per serving, the same as a bowl of ramen. Nowadays there are many jingisukan specialty restaurants, with prices ranging from 1,000 to 1,500 yen per serving, and many offer all-you-can-eat options. The lamb meat used is primarily sourced from Australia and New Zealand, with a small amount from Iceland. Each has its differences, but the meat is popular for its mild, odorless taste. Some restaurants also offer fresh lamb from Suffolk sheep in Shibetsu or "asparagus lamb" raised on asparagus in Bibai. The ingredients and mix of the sauce vary by restaurant, but it is generally made by simmering grated apples and onions with garlic, ginger, sake, vinegar, soy sauce, and honey.