Under the original production method, the white tonkotsu (pork bone) soup was produced from repeated trial, error, and improvements. It has a mild, gentle flavor and was dedicated it to be delicious to the last drop.

The company was founded in March 1988, a mere four months after that soup received rave reviews from Hatanaka's family for its amazing quality. It started with a single restaurant in Asahikawa, Hokkaido. The restaurant had nine seats and a single item on the menu: shio (salt) ramen. This was the beginning of Hokkaido Ramen Santouka.The donburi (ramen bowl) of Hokkaido Ramen Santouka was specially ordered by our founder.

Since they have a thickness that prevents the soup from cooling, the aroma and delicious flavor remain intact until the moment when the customer lifts a spoonful of soup to his mouth. The unusual color of the donburi, remains beloved today by many customers as a symbol of Hokkaido Ramen Santouka. The tonkotsu soup carefully cooked at low temperature in advance is seasoned with just the right amount of salt to make it delicious to the last drop. This is why our ramen can be served to the small children without any worries.

This restaurant's soup, which brings out the delicious flavor of the ingredients to the maximum extent possible, retains the same mild, gentle flavor it has always had. Be sure to try it. Santouka's soup is made by hand from scratch at all its restaurants, both in Japan and abroad.  The reason why we stick to our ingredients and production method is to serve ‘Family friendly, delicious, and healthy ramen."

That is why we use minimal salt and artificial seasonings. Like food parents give their children, we strive and pour our love into our ramen. In keeping with the spirit of Santouka at the time of its founding, we aim to be a ramen restaurant that will be 


https://www.santouka.co.jp