A local Hokkaido secret: ramen with 100% chicken broth and a "little mountain of cheese" on top

“Menjo Toripan”has been operating in Sapporo for four years. Its black exterior, adorned with red lanterns and light-colored wooden accents, stands out prominently among the surrounding buildings.The shop’s signature broth is a rich white soup made entirely from 100% chicken bones,which, while not unique in Japan, is still a rare preparation method.

▲ Toripan owner Tsukahara Morinori.

“If I’m going to do it, I’ll do it 100%!” Owner Tsukahara Morinori shared that he fell in love with the flavor of chicken bone broth after trying it by chance, which inspired him to try making it himself. He even traveled to Tokyo to learn more about the craft.

Tsukahara explained that generally, any broth with a higher proportion of chicken than pork bones (for example, 51% chicken bones and 49% pork bones) can be called chicken bone white broth—this was how he initially made it. But he later felt that if he was going to do it, he would go all the way with 100% chicken bones, and without adding any seasonings, aiming to offer an alternative to pork bone ramen that could stand on its own.

▲ The classic Chicken Bone White Broth Ramen (Shio flavor).

Tasting the shop’s signature “Chicken Bone White Broth Ramen (Shio),” the white broth may look rich but tastes surprisingly light and not greasy at all. The char siu is generously seasoned with black pepper, balancing the saltiness perfectly—just salty enough without being overpowering. The chewy noodles quickly soak up the broth, offering both texture and deep flavor, with the aroma of chicken bones shining through in every component.

▲ The shop primarily uses thick noodles.

▲ The char siu is slow-cooked at low heat for 22 hours.

The toppings are equally thoughtfully prepared—the slices of char siu are slow-cooked at low temperature for 22 hours to keep them tender and flavorful. The perfectly braised bamboo shoots add the perfect finishing touch to the bowl.

▲ “Yuki Miso” ramen with a little mountain of cheese.

▲ The making of “Yuki Miso” ramen with its little mountain of cheese. (Photo credit: Reporter Cai Wenjun)

In addition to the chicken bone white broth ramen, the shop also offers tsukemen, shoyu (soy sauce), and miso ramen options, but the “Yuki Miso” is the most unique. After layering the broth, noodles, and toppings in the bowl, a generous sprinkle of Parmesan cheese powder creates a striking “little mountain of cheese,” resembling a snowy peak.

Originally, you had to mix it all together to let the cheese blend with the broth and noodles. Upon tasting, the cheese lightens the saltiness of the broth but can slightly mask the original chicken flavor. The noodles, coated with cheese, gain a cheesy aroma. If you’re with friends, it’s recommended to order one regular and one Yuki Miso to enjoy two distinct flavors.

▲ The process of making 100% chicken bone broth at “Menjo Toripan.” (Photo credit: Reporter Cai Wenjun)

What’s the secret to creating a broth that locals absolutely love? Tsukahara revealed that the shop uses 100% chicken bones, but since the bones are small, each batch requires 50 kilograms, making it a costly process. Originally, the broth took 16 hours to simmer, but now a pressure cooker is used—cutting the time down to just 45 minutes while maintaining the same flavor.

First, chicken bones and water are placed in a pot and simmered at 130–140°C for 30 minutes to infuse the broth with the chicken’s natural flavor and fat. Then, the liquid is transferred to another pot, the pressure cooker is opened, and the bones are mashed with a stick before the broth is returned to the pot and simmered for another 15 minutes to finish.

▲ To ensure the ramen is served hot, the bowls are preheated too.

Moreover, to guarantee that customers enjoy a steaming bowl of broth, not only the ingredients but also the bowls are preheated. Tsukahara explained that especially in winter—when Hokkaido gets extremely cold—if the bowls aren’t warmed, the broth might cool down by the time it reaches the table. This attention to detail reflects Tsukahara’s heartfelt dedication to every bowl of ramen.

▲ The ramen-making process at “Menjo Toripan.” (Photo credit: Reporter Cai Wenjun)

▲"Mencho Toripan".

"Mencho Toripan"
Address: 8-13, Nishi 8-chome, Minami 6-jo, Chuo-ku, Sapporo
Business hours: 5:00 PM to 2:00 AM
Access: About a 15-minute walk from Exit 5 of Sapporo Subway Namboku Line "Susukino" (Sapporo Susukino Station)
※ Some menu items include English descriptions