Miso char siu ramen｜SAN TORA
“SAN TORA” is an extremely popular “miso ramen” restaurant famous for its flavor and the lines that form to get in. Rumor has it that it is common to wait in line for an hour even if you arrive at the restaurant within 10 minutes of opening time.
“Miso ramen” is the most popular ramen and has one of the longest lines in Tokyo.
The restaurant is open from 11:00 a.m. to 3:00 p.m. for lunch and from 5:30 p.m. to 8:00 p.m. for dinner, so when visiting “SAN TORA”, it is recommended to go early to avoid the line.
Inheritance and evolution of the famous “Sumire” restaurant in Sapporo, Hokkaido
The owner cooks almost exclusively alone in the kitchen, with two or three female staff members manning the hall.
The owner is from the nationally famous ramen restaurant “Sumire,” which has its main branch in Sapporo, Hokkaido. After training at “Sumire” for about 17 years as the manager of the main store and other stores, he became independent as a goodwill-sharing store when the fifth store of “Sumire” was opened.
This time, I ordered Miso Ramen, which is a representative dish of “SAN TORA”! I splurged a little and ordered the “Miso char siu men” topped with a boiled egg. In addition, I ordered rice.
Since it was a special visit, I really wanted to try the Shoyu Ramen（Soy sauce ramen）and the Shio Ramen（Salt ramen）, but I held back because it was just too much food.
It looks beautiful and something different from the miso ramen at other restaurants.
I don’t know what the difference is because I am an average person, but the Miso char siu Ramen, which even an average person can tell is delicious by its appearance, came before me.
“Miso Ramen” at “SAN TORA”, which never ceases to amaze.
As usual, we start with the soup.
It is just delicious. The first sip, the second sip, everything is delicious. It is hot, rich, and the miso flavor is gentle and deep. The thick flavor and the spreading taste of the dashi broth are well-balanced and surprisingly delicious.
The dashi broth seems to consist mainly of niboshi (dried sardines), kombu (kelp), saba (mackerel), and pork broth. The dashi and miso combine to create a pleasant aroma and a perfect balance of saltiness, richness, and sweetness.
Next, the noodles are medium thin and curly noodles made by Nishiyama Seimen (Nishiyama Noodle Factory), which is based in Sapporo, Hokkaido.
The same Nishiyama Seimen (Nishiyama Noodle Factory) used for Sumire is used for this dish, and the noodles have a firm texture with a sense of maturity. The texture is both chewy and slurps up the noodles.
Naturally, they go well with the thick miso soup. I realized that the miso ramen at “SAN TORA” is definitely different from other miso ramen I have had.
The ingredients are char siu pork, chopped char siu pork, bamboo shoots, boiled egg, fried bean sprouts, and small green onions. In appearance, it gives the same impression as other ramen you often see.
The char siu pork is not fatty and is packed with flavor, making every bite delicious.
The boiled egg is a mass of delicious flavor and too good to be true. The miso ramen and boiled egg at “SAN TORA” is my number one recommendation. Be sure to order the boiled egg topping.
【 UMAMECCA Editor’s voice 】
Last but not least, the soup, noodles, and ingredients are unmistakable. There is no reason why rice should not go well with them. The best rice to finish off a bowl of miso ramen.
When you visit “SAN TORA”, you may have to wait in line.
I am not good at waiting in line. I hate waiting in line. However, “SAN TORA” is well worth the wait. If you have not tried it yet, please do so. It will change your impression of Miso Ramen.
