- Alright, check it out guys.
It's Trevor James.
We just got into Sapporo, Japan, Hokkaido island,
and this is the first stop on our World Noodle Tour.
We're bringing you for a full-on ramen adventure today,
and it's gonna be a lot of fun.
Let's check it out.
This is the firs stop on our World Noodle Tour.
We're starting off in Sapporo,
Northern Japan, Hokkaido island.
Making our way down south to the south
of Japan in Fukuoka,
and then crossing into China
and all through central Asia.
Ending up in Italy.
In this video, we're bringing you
for four amazing bowls of noodles.
We're gonna have a delicious Sapporo specialty miso ramen.
We're gonna have a death-level extreme spicy, numbing
dandan Japanese style noodles.
We're gonna be going for miso shrimp ramen
late at night sitting down at a counter.
Hanging out. Slurping noodles.
And we're gonna go for a late-night dark shoyu ramen.
Let's go check it out.
Awesome guys,
and before we go for this delicious first bowl of noodles,
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and right up ahead we're going
for our first bowl of noodles.
And this is it guys.
We are on the hunt for the local miso ramen that's Sumire,
famous joint, and we're in a local little neighborhood
right now, and I think it's just right up here.
We're gonna go try that first bowl of ramen out
on the World Noodle Tour.
We've been line about 15 minutes now,
and we're gonna try that first taste of Sumire miso ramen.
Can't wait to try it out.
(speaking in foreign language)
- Here we are guys.
Sumire ramen.
We're gonna go English menu,
and we pretty much flew up to Hokkaido island
to try this famous miso ramen.
Let's get a large miso ramen.
Then you put the money in.
One...
Two...
Three.
We just waited 30 minutes in line for this seat.
The kitchen is very exclusive.
It's a little bit of a private area,
so we're not getting any closeup shots
but you can smell the aroma as soon as you step in here.
(speaking in foreign language)
- This is the first bowl of ramen.
The Sumire miso ramen.
Look at this, guys.
We've got some bamboo shoots.
We've got nice sliced up negi greens.
We have a nice slice of chashu.
It actually smells a little peppery as well.
That broth is looking so creamy and full of miso,
and we're just mix that up.
Look at those egg noodles, rich miso,
and the chashu is just melting in.
Check this out.
We've also got, I think this is a yuzu chili paste,
which is a Japanese citrus fruit with chili.
We've also got, of course, some pepper.
We've got some chili powder,
and then this here is some vinegar.
The first thing we're gonna do
is just take that pure flavor.
Oh my goodness.
This is it, guys.
Oh my goodness.
That is so full-bodied
with a deep complexion of different aromas.
You can definitely taste that rich animal stock,
as they say, with the chashu pork.
The very nice egg noodles
There's a slight oiliness to it,
but it doesn't feel oily.
That is a full-bodied, rich, slurp
hashtag slurp.
We're just gonna add some of that yuzu chili paste in.
That should be citrusy and spicy,
but it really is all about that stock.
The miso flavor.
It's like a miso flavor with the richest,
deepest stock you can dream of.
That right there is what it's all about.
That yuzu chili paste.
It's really just a unique flavor.
Maybe a little citrusy
and maybe slightly bitter.
Mixing that in, you get the best of both worlds.
You get the miso rich gravy,
and then you've got a slight spice
that's just light and elegant, not overpowering.
That right there.
Literally, that is a life-changing bowl.
I'm gonna be thinking back to this bowl forever.
Ever after, we leave Sapporo.
That was so good.
(speaking in foreign language)
Bye-bye.
That was an insane bowl of ramen guys,
and we've got three more
intensely delicious bowls coming up.
Let's keep going.
And next up, guys,
we're, actually, gonna try a famous Schezuan dish
in Japan, the dandan noodles.
Here it's called tantanmen.
We're gonna get in the subway and make our way.
Can't wait to try it out.
And here we go, guys.
We're going for dandan noodle.
Finally, the moment is here.
This is the original location
for a famous ramen dandan noodle joint
all around Japan right here.
Wow, this is local.
Look at this, guys.
We've got a full selection of ramen
and Japanese tantanmen to choose from.
Look at this.
We've got three selections.
Regular, Numb Medium, and Numb More.
Of course, we're gonna go Numb More.
And we're gonna get Make It The Hottest,
and we're also gonna gt extra cilantro.
There's two different varieties of this tantanmen
as they call it here.
Soupless and with soup.
I'm a huge fan of soupless,
so that's what we're gonna try.
(speaking in foreign language)
You can see there's three different levels
of ramen spiciness,
and we just ordered the extra spicy level two.
(speaking in foreign language)
Oh my goodness.
Look at this, guys.
This is insane.
They literally poured tablespoons
of Schezuan peppercorn ground up on top of that.
They put cashews, ground pork, and cilantro on top,
and we're just gonna mix that up.
This is looking just extremely painful.
Look at that. Oh my goodness.
You can actually smell peanut,
maybe a little sesame, and cashew in there.
Oh my goodness.
Japanese tantanmen.
Let's try it out.
Oh my goodness.
That is extremely numbing.
I'm already crying.
I totally just breathed in peppercorn dust
on the first bite, and it hit my throat and lungs
and numbing and it went up my nose.
Let's see if it's satisfying on the second bite.
It's like as soon you slurp it down,
it makes you want to cough
because there's so much peppercorn.
I believed that if I didn't go Extra Numb,
it wouldn't be really good.
But your mouth is watering with that numbing floral kick.
This is definitely Szechuan peppercorn.
Compared to Chengdu, it's spicier on the painful level,
and it's less shang on the aromatic level,
so it's enjoyable but it's painful.
Especially from the peppercorn.
But it's also quite satisfying.
After taking a few more bites,
I think I'm definitely reaching the spiced out level,
but we have to finish every bowl we eat today.
So that's what we're gonna do.
Spicy.
I would have to eat it again without the extra peppercorn
because...
It's too numbing.
We're gonna finish off with the last bite.
I feel pretty dizzy right now, actually.
Next up, we are going for another bowl of noodles
that's a lot more soothing than this,
and it's gonna cool us down.
Get this spice level lower.
(speaking in foreign language)
Bye-bye.
That was spicier than Chengdu
and more numbing than Chengdu.
Chengdu was more shiang, more fragrant.
Awesome, guys.
Next up we are going for the next bowl of ramen.
A delicious miso shrimp broth.
This is upgraded miso broth with shrimp,
and it's right here at Ichigen.
This place is open late.
We're gonna have a big bowl.
Look at this, guys.
It's a total ramen bar.
(speaking in foreign language)
Look at this guys.
Beautiful.
Look at those bowls just ready to slurp.
We just got the menu.
Look at this, guys.
There's three levels of flavor:
original, moderate, and rich.
Of course, we're gonna go for the rich flavor.
That is a miso broth,
and there's three different seasoning styles
you can get.
You can get shrimp and miso, shrimp and salt,
or shrimp and soy sauce.
We are gonna get shrimp and miso.
They just added miso.
We've got shrimp sauce and miso.
You can just see this whole noodle bar is rockin',
and we've got the noodles boiling in the back.
This is one of the noodles of the world right here.
It's getting so creamy,
and you can really smell the shrimp as soon as you walk in.
You can see we're just gonna scoop
that broth in to our bowls.
We're adding on the chashu pork,
and then we're gonna also add
some dried shrimp paste, green onions,
and, of course, a half-boiled egg.
(speaking in foreign language)
That is incredibly rich and creamy
with the shrimp...
Shrimp miso stock.
Then we've got dried shrimp.
We've got green onions.
There's a big fatty slice of chashu pork.
A half-boiled egg.
Okay, then there's also these toppings here
that you can add to your bowl.
Check this out, guys.
We've got a beautiful shrimp oil.
We have pepper.
Literally, ramen pepper.
We've got garlic and then chili powder.
One of the best things is when you put the egg in
and you let egg yolk melt in to the broth.
That is insane.
It's so hot.
Looks good.
The people are so friendly here in Sapporo.
This is total noodle delight.
Let's try it out.
(speaking in foreign language)
It's a perfectly seasoned shrimp broth.
With total miso goodness.
Only here in Sapporo can you get a real miso ramen,
and this is with shrimp.
Wow!
That is some of the most flavorful ramen I've tasted,
and this is just the beginning of our noodle journey
through Japan and all the way to Italy.
Look at that egg yolk.
It's totally just becoming molten lava,
gooey, and totally full of satisfaction.
Let's try that out.
Bye-bye.
Wow, unbelievable.
That just hits you in the heart.
You feel so good eating those noodles,
and we're going for more, guys.
Late night noodles.
Awesome, guys.
For our final bowl of the night,
we're at a super trendy area here in Sapporo.
We're gonna go get the famous Sapporo black ramen
right up here at Isonokatsuo
It's made from a dark soy sauce,
and a little bit of Japanese spices and peppercorn.
It's just in this hidden little alleyway here.
We're gonna keep it down
because it's a very intimate eating area.
We're gonna lineup an hour early.
We're just gonna keep it quiet and respectful
because it's just this little spot here.
So we're gonna lineup for an hour and try it out.
We've been waiting in line for almost an hour now.
There's a big lineup and their gonna open this door up
and we're gonna go in and have some delicious ramen.
We're gonna keep it quiet and respectful,
and have a delicious black Sapporo ramen.
Here we go.
(speaking in foreign language)
We just ordered one Sapporo black.
Delicious black shoyu base ramen, pork-chicken stock.
In go the noodles right in that water.
This is unbelievable.
We're frying up bean sprouts.
Here comes that stock.
That's a chicken and pork stock mixed.
Here's that black shoyu, dark soy sauce,
That is what is gonna make this bowl dark.
Oh, and then garlic.
It's gonna be garlic.
This place is famous for having garlic bean stock.
We're just gonna boil those noodles up.
Here we go, guys.
We're gonna pour that ultra-rich black shoyu
chicken-pork stock with beansprouts into the noodles.
Now we're just covering it with some chashu, some egg,
and we're also put some negi greens on there.
It's gonna be a delicious bowl.
(speaking in foreign language)
Wow, look at this.
That's the black shoyu, black Sapporo ramen.
Oh my goodness, look a this guys.
Garnished with negi greens, bamboo shoots.
We've got chashu pork in here.
Look at those noodles,
and this is in a black shoyu sauce
with a pork-chicken gravy and full of garlic.
And it's supposed to have a little bit
of Japanese slight floral peppercorn numbing hit.
This is unbelievable looking,
and it actually smells like a soy.
Almost like a soy gravy.
You can definitely smell a little bit of that pork.
Let's get some bamboo and a little pork for one bite.
Okay, let's try it out.
Wow, that is incredible.
It tastes like a rich soy sauce,
but not extremely salty
and that pork combined with these
delicious, springy, crunchy bamboo shoots
and, of course, a little bit of negi greens
in there makes it really nice.
That was worth lining up an hour for.
That is insane.
The bamboo shoots, the beansprouts, crunchy.
Probably the world's noodles.
This is unreal.
What do you think team?
(speaking in foreign language)
Bye-bye.
Got to give a big thanks to Cody
for helping organize this whole noodle itinerary
all through Japan.
Cody rides amazing ramen tours in Tokyo.
You can check out the link in the description below.
Thanks a lot, buddy.
It's been amazing.
You guys can leave us a comment
in the description below,
and make sure to hit that bell
so you don't miss any of these ramen tours.