Himawari
The Story of
Himawari
Himawari -- the word means sunflower in Japanese -- was chosen deliberately. Like the flower, this Sapporo ramen shop is familiar, warm, and welcoming to everyone who encounters it. Owner Koichi Yoshiyachi has been cooking for 45 years and opened Himawari in Sapporo nearly 30 years ago, devoting himself to one mission: preserving the traditional miso ramen of Hokkaido exactly as it was meant to be.
Sapporo is widely recognized as the birthplace of miso ramen. Within Hokkaido's rich ramen culture -- Sapporo for miso, Asahikawa for soy sauce, Hakodate for salt -- miso holds the most celebrated place. Through decades of trendy new shops and evolving styles, Yoshiyachi has remained unmoved. He makes miso ramen the same way he always has: carefully, honestly, and without compromise.
The menu offers three distinct miso expressions. White Miso Ramen delivers a mild, creamy sweetness that represents the classic Sapporo image. Red Miso Ramen -- made with Nagoya-style Hatcho miso, rarely used in Sapporo when Himawari introduced it -- is bold, rich, and has since built a fiercely loyal following. Spicy Miso Ramen blends both misos with heat for warmth and depth. All three are served with thick, wavy Sapporo-style noodles that hold the broth with every bite.
Himawari joins YUU Japanese Food Hall, giving U.S. food lovers the rare opportunity to taste Sapporo's original miso ramen, made by someone who has dedicated nearly three decades to keeping that tradition alive.
“I have been making miso ramen for 45 years, and Himawari marks nearly 30 of them. We make ramen the old-fashioned Sapporo way—no reinventions, no shortcuts. Just warmth, tradition, and a bowl that feels like home. I hope it does the same for you.”