Japan Food Series: Tonkotsu Ramen Taiga in Sapporo – A Rich and Honest Review of 2 Ramen Dishes
Reviewed by Tastes of Ottawa
Table of Contents
Tonkotsu Ramen Taiga — Restaurant Overview
Japan, 〒060-0062 Hokkaido, Sapporo, Chuo Ward, Minami 2 Jonishi, 7 Chome−1 Ｍ’sスペース2nd 1階
Tonkotsu Ramen Taiga is a ramen shop in Sapporo that focuses on one thing and does it with confidence: tonkotsu ramen. The restaurant doesn’t try to cover every ramen style under the sun. Instead, it leans heavily into a rich, pork-bone–based broth and builds variations around that foundation. The space itself is casual and functional, very much in line with what you’d expect from a dedicated ramen shop in Japan.
This wasn’t a place I stumbled into randomly. Like many of my meals in Sapporo, it was discovered after actively searching for local ramen spots and learning about the different styles available in the city. While Sapporo is best known internationally for miso ramen, tonkotsu ramen still has a strong presence, especially for those craving something heavier and more indulgent. Taiga fits squarely into that category.
As part of my Japan Food Series, this visit offered a good contrast to other ramen experiences I had on the trip. It wasn’t about subtlety or lightness—it was about richness, depth, and comfort.
Would return? Yes.
Tonkotsu Ramen — Context & Style
Tonkotsu ramen originated in Fukuoka, in southern Japan, and is known for its intensely rich broth made by boiling pork bones for hours—sometimes more than a full day—until the collagen, fat, and marrow emulsify into a thick, creamy soup. The result is a broth that’s cloudy, heavy, and packed with umami.
Unlike miso or shoyu ramen, tonkotsu tends to lean less on seasoning sauces and more on the inherent flavour of the broth itself. Toppings are often straightforward: sliced pork (chashu), wood ear mushrooms, green onions, nori, and egg. Noodles are typically thin and straight, designed to soak up the broth while still retaining bite.
Going into Taiga, I already knew what kind of experience to expect: a rich, filling bowl that prioritizes broth above all else.
Special Tonkotsu Ramen
Menu description: sliced pork (chashu), nori (dried seaweed), wood ear mushrooms, and boiled egg
Overall, this was a decent bowl of ramen from Tonkotsu Ramen Taiga and a solid introduction to Taiga’s style. The broth was the clear highlight—it was extremely rich, deeply pork-forward, and full of flavour. You could immediately tell that a lot of time went into building it. Each sip was heavy, warming, and satisfying, the kind of broth that coats your mouth and lingers after each bite.
That said, this level of richness can be polarizing. It’s not something you’d want every day, but when you’re in the mood for tonkotsu, it hits the spot.
The noodles were thin, as expected for this style. While they worked well with the broth in terms of absorption, I personally would have preferred thicker, chewier noodles. That’s more of a preference issue than a flaw, but it did affect my overall enjoyment slightly. Thin noodles tend to disappear quickly in such a heavy broth, whereas thicker noodles would have added more texture and contrast.
The chashu pork was flavourful and well-prepared, though the portion in this bowl felt modest compared to other tonkotsu bowls I’ve had. The wood ear mushrooms added their usual crunchy contrast, which helped break up the richness.
The boiled egg was the weakest component. It was overcooked, lacking the soft, jammy centre that elevates a ramen egg. It didn’t ruin the dish, but it felt like a missed opportunity in an otherwise carefully constructed bowl.
Order again? No.
Tonkotsu Chashu Ramen
Menu description: extra sliced pork, dried seaweed, and wood ear mushrooms
This was the better of the two bowls I tried. The most obvious difference was the generous portion of chashu pork, which immediately made the ramen feel more complete and indulgent. The pork was very tender, richly flavoured, and exactly what you’d expect from good chashu. Each slice had a nice balance of fat and meat, and it paired extremely well with the broth.
Having more pork also helped balance the heaviness of the soup. The richness of the broth felt more intentional here, supported by the savoury depth of the chashu rather than standing alone.
The noodles were the same thin style as in the special tonkotsu ramen. Again, they were fine, but not my preferred choice. They cooked properly and didn’t feel mushy, but I still found myself wishing for thicker noodles to give the dish more chew and structure.
The portion size overall was very satisfying. This was a filling bowl that left me comfortably full without feeling excessive. It’s easy to see why this would be a popular order for regulars.
Order again? Yes.
Overall Impressions
Tonkotsu Ramen Taiga delivers exactly what it promises: rich, pork-heavy ramen built around a deeply flavourful broth. If you’re someone who loves tonkotsu ramen, this place will likely appeal to you. The broth alone carries much of the experience, and when paired with generous chashu, it becomes genuinely enjoyable.
That said, it’s not without flaws. The overcooked egg in the special tonkotsu ramen stood out, especially given how important eggs are as a topping. The thin noodles, while traditional, didn’t quite match my personal preference, and that impacted how much I connected with the dish overall.
Compared to other ramen styles I tried in Sapporo, this leaned more toward indulgence than balance. It wasn’t as nuanced as some miso-based bowls, but it also wasn’t trying to be. This is comfort food, meant to be rich and satisfying rather than delicate.
Final Thoughts
Tonkotsu Ramen Taiga was a worthwhile stop during my time in Sapporo, especially as part of exploring the city’s ramen scene beyond just miso ramen. While Sapporo is famous for its miso style, places like Taiga show that there’s plenty of room for other regional ramen styles to thrive here as well.
The tonkotsu chashu ramen stood out as the stronger option, thanks to the generous portion of tender pork and the way it complemented the broth. While I wouldn’t rank this among the very best ramen bowls I’ve ever had, it was solid, satisfying, and delivered what it set out to do.
As with many meals on this trip, this experience reinforced how high the baseline for food quality is in Japan—even a “decent” ramen bowl here would stand out back home in Ottawa. Tonkotsu Ramen Taiga may not be a must-visit destination ramen shop, but if you’re craving a rich, pork-forward bowl while in Sapporo, it’s a dependable choice that fits comfortably into the city’s diverse ramen landscape.