Marucho Honke’s Commitment to Quality
Facing each ingredient with care, never cutting corners.
The same honest flavors we’ve preserved since our founding—
crafted with the same dedication today, and always.
The Spirit of Our Founder
Lives On
Marucho Honke began in 1951 in Akabira, Hokkaido, as a humble family-run eatery.
Our founder, Yoshitaka Ito, held fast to two guiding principles:
to be honest with our ingredients, and to craft each bowl with genuine care.
Even as the times have changed, his philosophy continues to shape every dish we serve.
The sincere, straightforward flavors born in our early days still live on today.
Because we began as a diner, our menu has long embraced more than soba including udon, ramen, rice bowls, and
other comforting dishes that remain part of our tradition.
Among them, our “soba-shop ramen” stands out as a signature item.
Made with the same deeply flavorful broth passed down from the first generation,
it has earned acclaim in numerous media appearances on television, in magazines, and in newspapers.
Founder Yoshitaka Ito
Pursuing Aroma and Flavor
— Horokanai Soba
Marucho Honke’s soba begins with carefully selected buckwheat grown in Horokanai, Hokkaido.
We mill the buckwheat in-house and make our soba fresh every day, crafting each batch with the utmost
care.
This dedication creates a bowl that is fragrant, smooth, and full of the natural character of the
grain.
In addition, we offer sprouted soba (hatsuga soba) — a specialty available only here in Hokkaido.
Its enhanced flavor and nutritional richness make it an exceptional choice for both home use and gifts.
Traditional
Additive-Free Broth
Our dipping broth has been made the same way since the days of our first generation.
Using generous amounts of Yaizu bonito flakes and Hidaka kelp and without any chemical seasonings we prepare
it with a carefully balanced blend of soy sauce, sugar, and mirin.
This pure, honest broth brings out the natural aroma and flavor of the soba,creating a warm, nostalgic bowl
that gently comforts with every sip.
Crafted with Care
Everything Made In-House
At Marucho Honke, we make not only our soba but also our udon noodles in-house.
From selecting the flour to adjusting the water, kneading, resting, and cutting,each step is carried out with
careful attention and time-honored skill.
Because our noodles are freshly made every day,they offer a supple texture and a gentle, satisfying smoothness
that you can truly taste.
From Sapporo’s Flavors
to Our Community
At Marucho Honke, we also put our noodle-making expertise to work through our noodle production business.
We provide our handmade soba noodles for local school festivals, community events, and other gatherings
sharing the joy of food with the people of Sapporo.
As a long-standing, community-rooted establishment,we remain committed to supporting and preserving Sapporo’s
soba culture for generations to come.
If you are interested in our noodle production services, please feel free to contact us.
A Tradition Carried Forward,
A Passion Shared
Holding close the founding belief of “being honest with our ingredients,” I continue to devote myself to the
craft of cooking as the third-generation owner.
Times may change, but one thing remains the same our wish to hear our customers say that our food is truly
delicious.
We will continue to serve each bowl with sincerity,hoping to bring a warm, comforting taste to the people of
Sapporo for many years to come.
