Sapporo's Finest Cuisine - 5 Amazing Dishes to Get Into

Sapporo, celebrated for its miso ramen, is part of the “three great ramen of Hokkaido,” along with Hakodate’s shio (salt) ramen and Asahikawa’s shoyu (soy) ramen. In Sapporo’s version, miso, a fermented soybean paste, adds a deep umami flavour to the broth, creating a hearty and satisfying dish. The noodles, thick and curly, are designed to hold the broth well, delivering a bold taste with every bite. Unique to Sapporo, toppings like butter and corn are often added, offering a delicious twist that’s especially popular among corn lovers.

Sapporo is renowned for its fresh seafood, thanks to Hokkaido's cold climate and nutrient-rich waters that foster an ideal environment for marine life. The island’s chilly seas bring in plankton that supports a thriving fish population, making Sapporo a top destination for seafood enthusiasts. With close proximity to the sea and efficient logistics, Sapporo offers seafood so fresh it’s often served raw without freezing, unlike in many other regions where fish is frozen first to ensure safety.

Pork is a staple in Japanese cuisine, and Hokkaido offers its own unique take on butadon, a dish originating from Obihiro in the Tokachi region. In this savoury speciality, thinly sliced or sometimes thicker cuts of pork are seasoned with a sweet tare sauce, grilled until caramelised, and served over a bowl of fluffy Japanese rice. Simple yet deeply flavorful, butadon captures the essence of Hokkaido’s comforting culinary style and is popular enough to be found in hotels near Sapporo station of any style, such as the Travelodge Susukino Sapporo. 

Despite Hokkaido’s harsh winter cold, Hokkaido milk ice cream is a treat worth savouring year-round. Soft serves made from Hokkaido milk are especially rich and creamy, with a decadence that’s almost buttery. Dairy enthusiasts will also enjoy sampling Hokkaido’s milk and yoghurt, which are widely enjoyed across Japan. Hokkaido produces over 50% of the nation’s dairy, thanks to its ideal climate and vast green pastures that provide perfect conditions for raising cows.

Chicken karaage is a beloved Japanese dish commonly found in izakayas or served as a side. In Hokkaido, this dish takes on a unique twist known as zangi. The key difference lies in the preparation: the meat is marinated before cooking, and the batter is seasoned, which enhances its flavour profile. This results in a zangi that is not only crispier but also more flavorful than traditional karaage, making it a standout choice for those looking to savour Hokkaido’s distinct culinary offerings.