A bowl of ramen costs in the 800-yen range.
Ice-cold water, local advertisements, white fluorescent lights, and a refrigerator near the entrance. A TV singing alone close to the ceiling.
; Such a good old-fashioned ramen shop. Sapporo Ramen Kamui.
On the road leading to the Kaisei town hall, if you turn right just before Karataro, you’ll see Kamui’s retro sign.
If you turn left and circle around, there’s a parking lot. Every time I visit, it’s at night, and there don’t seem to be many cars parked.
Thinking this is a good chance, I step inside, only to find there are already a few groups of customers.
This is the Yoshidajima area of Kaisei. It’s a residential street where Yoshidajima High School is located. A renowned shop that satisfies not only visitors from afar but also the appetites of local residents. In fact, while I was there, a nearby high school student came in alone and ordered, “One miso, please.”
Inside the shop, cheerful voices echo: “Welcome,” “Thanks for waiting,” “Thank you very much.” The place is run single-handedly by the owner.

When it comes to Sapporo ramen, it has to be miso.
The miso ramen brought to the table comes topped with fragrant stir-fried bean sprouts and onions, two slices of chashu, and white leek. Curly yellowish noodles swim in a rich miso broth.

No gimmicks—just faithful to the basics, a straight-up deliciousness.
And the gyoza, handmade, chewy yet crisp.

In the Ashigara area, Odawara is famous for seafood, but Kaisei and Matsuda are blessed with good water.
There are many soba shops nearby, and ramen shops here are also strong contenders. With good water, the food of the region naturally becomes more refined.