History of Hokkaido Ramen Santouka

The ramen was first made especially
for families.

One day founder Hitoshi Hatanaka was disappointed in the taste of the ramen he ate at a restaurant with his family after watching the movie "Tampopo," which is set in a ramen restaurant.

His announcement that he was going to make ramen for his family was the impetus behind the creation of Hokkaido Ramen Santouka!

Becoming "the ramen restaurant with
the odd name and consistently full seats"

The restaurant then began to be frequently referred to by television and magazines as "the ramen restaurant with the odd name and consistently full seats."
There happened to be a Taneda Santoka craze at the time, and when the media began covering it, the fire was suddenly lit for Hokkaido Ramen Santouka.
Thin noodles served in a small bowl and topped with ‘char-siu (simmered pork) ‘ that melts in your mouth and a small, pickled Japanese plum.
Add in a refined soup you can drink to the last drop and it was a brand new taste even for Hokkaido natives.

About this time Santouka's famous "Toroniku" (fatty meat) char-siu also was invented.
It was created from the desire to give hungry students a chance to eat soft char-siu made from the meat of pork cheeks (jowl meat).

The standard: Simple ramen you never get tired of

At the time of Santouka's founding, Hitoshi Hatanaka set a standard of "simple ramen anyone can keep eating forever," including soup you can drink to the last drop.
That is to say, normal, fine quality ingredients carefully prepared to make ramen people can eat many times without getting tired of it.
That standard has not changed even today, when Hokkaido Ramen Santouka has expanded to boast many restaurants in Japan and abroad.