Ramen with Additive-Free and No Chemical Seasoning -Tomikawa in Furano-

Tomikawa (とみ川) is a popular ramen restraunt founded in 1997 in Rokugo, Furano city and is famous for getting the Bib Gourmand in MICHELIN GUIDE Hokkaido 2012 Special Edition. I visited here around 11:00 on weekdays. The restraunt had an atomosphere such as a typical buckwheat restraunt with a warmth of woods. There were 2 tables and family customers seem to enjoy. But lines have to be expected at lunchtime.

They serve ramen that 70 % ingredients are produced in Furano. The distinctive noodles are made from wheats "Haruyutaka (はるゆたか)" produced in Furano themselves. Those are not used additive at all. They make only noodles to serve only visitors everyday. In addition, Sasa kurilensis (It called a bamboo shoot in Hokkaido) is considerably rare. For locally produced and consumed ingredients, the bamboo shoot is produced.

I ordered most popular ramen with the noodles made by grinding buckwheats on a millstone (石臼挽き中華そば). This menu is limited to 50 ramen in a day. The price was JPY 880. The soup with umimai was light taste and had moderate salty. An owner said that I wanted to serve the ramen to the visitor in additive-free and no chemical seasoning because I wanted to eat ramen every day. It was a cool word.

Ramen with Noodles Made by Grinding Wheat on Millstone and Atmosphere of Ramen Restaurant Can Be Watched on Youtube.

Movie of Ramen with Noodles Made by Grinding Wheat on Millstone

A page of Biei and Furano is here