3 Must-Try Local Foods in Asahikawa, Hokkaido, Recommended by a Hokkaido Local

Located near the center of Hokkaido and surrounded by mountains, Asahikawa is known for attractions such as Asahiyama Zoo and the scenic Kamui Kotan gorge. Local food is another highlight of any visit.

This article introduces three Asahikawa specialties: horumon (grilled offal), Asahikawa ramen, and shinkoyaki, a local dish of grilled young chicken. Discover three popular spots and enjoy the flavors of Asahikawa.

• Hokkaido

Asahikawa Ramen

Asahikawa ramen is one of Hokkaido’s best-known regional ramen styles. Its rich soy sauce-based broth typically combines pork and seafood flavors, with a thin layer of oil on the surface to keep it hot during Asahikawa’s freezing winters. Low-moisture curly noodles hold the flavorful broth well, creating the distinctive taste and texture of this local favorite.

Nyanpuku

Nyanpuku serves Asahikawa ramen with a rich broth featuring seafood, dried sardines, and kombu. The classic Shoyu Ramen comes with simple toppings of menma (bamboo shoots), green onions, and chashu pork, while the popular Mayu Ramen features house-made black garlic oil for extra depth. The noodles are made with a blend of two Hokkaido wheat varieties and whole-wheat flour, giving them a firm texture, fragrant aroma, and subtle sweetness that pairs well with the rich broth.

Jingisukan

Jingisukan is one of Hokkaido’s signature dishes, featuring lamb grilled on a special domed grill. In northern Hokkaido, including Asahikawa, the traditional style uses lamb marinated in a seasoned sauce before grilling. This style developed in an area where sheep farming once flourished, with distinctive marinades used to mellow the strong flavor of mutton. Today, many popular restaurants also serve fresh, unfrozen lamb with dipping sauce on the side, offering both traditional and modern styles of this Hokkaido favorite.

Nikubistro Yukitonikuto

Located in downtown Asahikawa, Nikubistro Yukitonikuto specializes in Jingisukan and Hokkaido wagyu grilled on distinctive crystal plates. Far-infrared heat helps keep the meat tender and juicy, while the cooking method produces less smoke and oil splatter. A highlight is the fresh, unfrozen lamb, known for its tender texture and mild flavor. It is served with specialty salts carefully selected by the owner, a salt sommelier, allowing the natural flavor of the meat to stand out.

Asahikawa’s Hidden Specialty: Horumon

Horumon, grilled pork offal, is one of Asahikawa’s lesser-known local specialties. The dish is said to have developed when pig farming flourished in the area, making fresh pork offal readily available. Asahikawa is also considered the birthplace of shio horumon, pork offal simply seasoned with salt and pepper.

Sumiyaki Aburiya Ichigo Ichie

Located a 10-minute walk from Asahikawa Station, Sumiyaki Aburiya Ichigo Ichie is a popular izakaya specializing in table-side charcoal grilling. The meal begins with the restaurant’s signature shoyu horumon (soy sauce-seasoned pork offal), served as an appetizer and grilled at the table over a shichirin charcoal grill. Other options include various cuts of horumon, shishamo, and grilled vegetables. Fresh seafood is another highlight, including bluefin tuna from Hakodate and Hokkaido oysters.

Discover the Local Flavors of Asahikawa

This article introduced some of Asahikawa’s must-try local foods, from horumon and Asahikawa ramen to Jingisukan. Each offers a different taste of the city’s food culture. Stop by for lunch or dinner and discover the flavors of Asahikawa.