[Tomikawa in Furano] Additive-Free and No Chemical Seasoning Soy Sauce Broth Ramen with Noodles Made from Grinding Graham Flour on Millstone
June 24th, 2014
Furano Tomikawa (富良野 とみ川) is a popular ramen restraunt founded in 1997 in Rokugo, Furano city, and is near Picked up House (拾って来た家-やがて町), a shooting place for From the North Country (北の国から). Tomikawa corp. (有限会社とみ川) runs it, and Mr. Tetsuto Tomikawa (富川 哲人) is a company president at present. They got the Bib Gourmand in MICHELIN GUIDE Hokkaido 2012 Special Edition and 2017 Special Edition. The head office is in the Furano, and a ramen restraunt branch runs in Shanghai. In addition, Tomikawa Seimenjo (富川製麺所) and Yuki-to-Hana (ゆきと花) are sister ramen restraunt, and those run in the Furano and New Chitose Airport.
I wonder that they may consider a shooting place for the From the North Country, so the appearance of a 2 story wooden building is like reflecting the world of the From the North Country, and the ramen restraunt on the 1st floor and 2nd floor has an atomosphere such as a typical buckwheat restraunt, and is not so large. The interior decoration uses a lot of woods, so the warmth of the woods is felt. Counter seats and some small separate Japanese style rooms are provided, so I guess that even family customers may enjoy meals.
Biei and Furano
Furano region (富良野) and Biei region (美瑛) are located in the center of Hokkaido, and are one of the most popular tourist attractions in Hokkaido at present. 2 million tourists visit to savor lavenders, shooting places of "From the north country (北の国から)" that is famous Japanese television drama in the Furano and hills of the Biei. Blue Pond (青い池) and Shirahige Falls (白ひげの滝) in Shirogane (白金) has been became famous recently, and charms add to the Biei and the Furano as the popular tourist attractions more and more, and those region are receiving increased attention throughout the country and overseas country. It is one of characteristics that various colors can be enjoyed in the Furano and the Biei. Article is here
Ramen of Hokkaido
Ramen is a noodle soup dish topped with ingredients. It is said that Chinese noodles is the root of the ramen, and there are various theories, for example, Mr. Mistukuni Tokugawa (徳川光圀 * Mitokomon (水戸黄門)) ate the ramen in 1697 for the first time in Japan or the first ramen was that Keitaimen noodles (経帯麺) served in 1488 was written in Biryueken Diary (蔭涼軒日録). Noodle soup dishes were spread out in Japan because Nanking noodles (南京そば) was served in various China Towns, Japan. In Hakodate with a China Town, Yowaken (養和軒) served the Nanking noodles in 1884. In Sapporo, it is a root of Sapporo Ramen that a noodle soup dish was cooked by Mr. Wang Wen Zai (王 文彩), a chief chef of Takeya Shokudo (竹家食堂), in 1922. Houran (芳蘭), a branch of the Takeya Shokudo, opened a business in 1933 in Asahikawa. Asahikawa Ramen, Sapporo Ramen and Hakodate Ramen called the 3 Major Ramen in Hokkaido were born. But current ramen do not succeed to the taste of those ramen. Article is here
Soy Sauce Broth Ramen with Noodles Made from Grinding Graham Flour on Millstone
I visited here around 11:00, just opening time, on a weekday. I sat a counter seat, and read a menu. Soy Sauce Broth Ramen with Noodles Made from Grinding Graham Flour on a Millstone (石臼挽き中華そば) was the most popular, and was limited to 50 ramen in a day, so I ordered it. The price was JPY 880.
About 7 minutes later, the ramen was served. Roasted meat fillets, bamboo shoots, a Japanese marinated soft boiled egg, honewort and green onions were on noodles. I ate a sip of soup immediately. It was tasty! The soup made from fishery product soup stock was light taste and moderate salty, and had good flavor.
Their ramen used 70% of ingredients produced in the Furano. The bamboo shoots were made from Sasa kurilensis (根曲がりダケ) called a bamboo shoot in Hokkaido, and those were considerably rare. For locally produced and consumed ingredients, the bamboo shoot was born. The distinctive curled noodles made from stone-ground wheats "Haruyutaka (はるゆたか)" produced in the Furano were homemade noodles, and looked like buckwheat noodles. Additive are not used at all. They make only noodles to serve only customers everyday. The chewy noodles went well with the soup, and were good!
The roasted meat fillets were 2 types, chicken and pork, and both were tasty. The owner told me "I want to serve ramen to customers in additive-free and no chemical seasoning because I want to eat ramen every day". It was a cool word. Thanks for the tasty ramen!
Soy Sauce Broth Ramen with Noodles Made from Grinding Graham Flour on Millstone and Atmosphere of Ramen Restaurant Can Be Watched on Youtube.
|Parking lot||Free parking is provided (7 Cars)|
|Business hours||Weekday 11:00-15:00
Saturday, Sunday and National holidays 11:00-16:00
|Regular closing day||Wednesday * No closing day in July and August|
|Home page||Home page is here|
|Mapcode||550 768 850*08|
A page of Biei and Furano is here
Biei and Furano