Not greasy — Even Japan’s Ramen King Shishido Hideyuki loves Sapporo Enjin Ramen

▲ Sapporo Enjin Ramen’s “Flame-Flavored Miso Ramen 2012.”

Reported and photographed by Huang Shiyuan / Taipei

After a trial period, Sapporo Enjin Ramen from Hokkaido officially opened on March 1. On opening day, Shishido Hideyuki, known as Japan’s Ramen King, came to taste the ramen, and he said the Taipei branch tastes just like the two branches in Japan, and if he were to give it a score out of 10, Sapporo Enjin Ramen would get a 9.

Shishido Hideyuki is known as the “Ramen King” in Japan, having won the “TV Champion” Ramen King competition twice, and is now a food critic. Why did he come to taste the Taipei branch of Sapporo Enjin Ramen? Shishido Hideyuki said that in recent years, Japanese ramen has been expanding into overseas markets, with many Japanese ramen shops opening in Taiwan, and as a ramen food critic, he has been following this trend. Since he personally loves Sapporo Enjin Ramen and hadn’t visited Taiwan in a while, he took the opportunity of the Taipei branch’s opening to try the ramen, as well as to explore Taiwan and enjoy its cuisine.

▲ Shishido Hideyuki said that Sapporo Enjin Ramen uses 1,300-degree high heat to blend the fat and broth, eliminating greasiness.

What makes Sapporo Enjin Ramen special? Shishido Hideyuki explained that generally, due to Hokkaido’s cold climate, ramen tends to be oily, often with a thick layer of fat on top. But Sapporo Enjin Ramen uses 1,300-degree high heat to blend the fat and broth, removing greasiness and leaving only a rich texture. The broth is heated from both the top and bottom, keeping the temperature and flavor sealed inside. Everyone should come and try it.


▲ Ramen King Shishido Hideyuki. (Photo by Huang Shiyuan)