Rich and aromatic white broth—explore all kinds of Fukuoka’s Hakata ramen!

Among Japan’s diverse cuisines, ramen stands out as an everyday, budget-friendly dish. From Okinawa to Hokkaido, the variety of broths, toppings, and noodles creates unique flavor profiles. Japanese ramen is primarily classified by its three main broth styles—pork bone (tonkotsu), soy sauce (shoyu), and miso. Kyushu is the birthplace of tonkotsu ramen, and Hakata is practically synonymous with pork bone ramen.

Kyushu ramen falls under the tonkotsu style, also known as white broth ramen. This is mainly because the broth is simmered at high heat for a long time, breaking down the pork skull and skin until they dissolve into the soup, resulting in a rich, creamy, and opaque white color. The most famous ramen from Kyushu is none other than Hakata ramen. The thickness of the broth varies slightly from shop to shop, but it is generally thick and cloudy white. Some shops add a bit of soy sauce; although it looks rich, it surprisingly has a refreshing taste, and you won’t be left with any aftertaste of greasiness even after finishing the bowl.

The standard type of noodle used in Hakata ramen is straight, with varying thicknesses depending on the shop. When ordering, you can specify your preferred noodle firmness. The basic toppings include slices of chashu (braised pork) and chopped green onions. The tenderly braised chashu soaks up the rich broth, creating an incredibly delicious combination. Ichiran, a famous ramen chain originating in Fukuoka, is also the pioneer of adding chili pepper to Kyushu tonkotsu ramen. Although its Tenjin branch is tucked away in a small alley, it still draws a huge crowd of ramen enthusiasts. Before entering, you’ll need to buy a ramen ticket from a vending machine. To deliver the pure taste of ramen, Ichiran only offers counter seating, with each seat partitioned off and separated by curtain-like fabric for a focused dining experience. When ordering, besides giving your ticket to the staff, you also have to fill out a ramen preference sheet where you can customize everything—from richness level and toppings to broth seasoning and noodle firmness—at no extra cost.

Ramen from Nagahama in Hakata is also quite popular. The owner’s pride and joy is the ever-popular No. 1 ramen in Hakata. The shop uses thinner noodles with a slightly firmer texture, and the broth has a clean, pork bone flavor. The chili miso added to the noodles is a unique house specialty, and it pairs wonderfully with the free red ginger condiment on the table. The shop's mixed oden (fish cake hot pot) is also highly recommended—the boiled egg, fish cakes, and radish are all well-seasoned, and a touch of spicy yellow mustard enhances the flavor even more.

On a cold day, there’s nothing better than a steaming bowl of ramen. The rich tonkotsu flavor, combined with the distinctive taste of sesame and red ginger, is a uniquely Kyushu-style way to enjoy it. For those with big appetites, remember—you don’t have to finish all the broth. For just a small additional fee, you can add more noodles to the leftover soup, guaranteeing you'll eat to your heart’s content.

Ichiran Ramen Tenjin Branch
Address: 1-10-15 Tenjin, Chuo-ku, Fukuoka-shi, Fukuoka Prefecture
Phone: 092-736-5272
Access: 3-minute walk from Tenjin Station on the Fukuoka City Subway Airport Line
Website: www.ichiran.co.jp

Daisei (The Boss)
Address: Along the Naka River, near Haruyoshi Bridge in the Nakasu Kawabata area, Fukuoka-shi, Fukuoka Prefecture
Access: About a 15-minute walk from Nakasu-Kawabata Station on the Fukuoka City Subway

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