About Ramen Taka

Hideki Sasaki's intrigue with ramen began in his hometown of Takasu, Hokkaido, where his mother's restaurant served ramen beloved across the small village. He perfected and added to that soup over the years, which he now serves at Ramen Taka.

He begins the ramen-making process with broth, simmered for hours from pork bones, seafood, and vegetables before carefully strained of fat to create pure, condensed broth. Then, he incorporates roasted Hokkaido lard and egg-free noodles original to Asahikawa (the second largest city of Hokkaido), all followed by ingredients to each customer's desires. For the Truffle Dragon, for instance, he combines roast beef and truffles for a rich umami flavor. And to complement the ramen, he offers a menu of Japanese sides, sake, and soft drinks.