7 Ramen Restaurants to Visit in Fukuoka, the Home of Tonkotsu Ramen

Kurume Ramen's reputation as the origin of Tonkotsu Ramen is well-deserved, thanks to its distinctive traits. The thick, milky soup is made by a result of the Yobimodoshi, or “calling back” method, while the thick noodles used by so many shops their unique flair.

Nagahama Ramen got its start as a quick, no-fuss meal option for busy workers at the fish market. Each bowl uses thinner noodles so less time is needed to boil, and served with intentionally smaller portions to ensure they’re eaten fast enough before getting soggy.
To counter this smaller noodles portion, you can always order “kaidama”, an extra helping of noodles, in a famous ordering style that started here with Nagahama Ramen.
Once you’ve thrown in your next batch of noodles, there’s even a special “ramen broth” helping waiting on the table for you to top off your soup.
Unlike Kurume or Hakata varieties, this tonkotsu ramen has a light finish and flair that makes it all its own.

Hakata Ramen, one of the hailed three kings of Japanese ramen, alongside Miso Ramen and Kitakata Ramen.
Many fans know Hakata Ramen as THE ramen of Fukuoka, as it was the main player that brought the name of Fukuoka’s ramen across Japan.
It’s known for its extra savory broth made almost entirely from pork bones and its straight, thin noodles.
It carries similarities to both Kurume and Nagahama Ramen, enough where even today it can be hard to spot the differences.

Among the myriad of Hakata tonkotsu ramen shops, Hakata Ikkousha shines as a beloved and highly acclaimed brand. It keeps its headquarters of five distinct brands conveniently located in front of JR Hakata Station.
Hakata Ikkousha stands out for its signature "thick and creamy soup with bubbles”. The secret behind the fine, creamy foam is the restaurant's unique double-aged broth method.
The soup is cooked by adding fresh broth to a finished batch in the kettle, stirring constantly to produce the fatty foam that draws out the extra-rich sweetness and flavor of the pork bones.

Ichiran is a veritable ramen empire headed up inside its main branch building, all while leading across Japan, New York, Taiwan and all over the world with its acclaimed Fukuoka tonkotsu ramen. Each branch serves a single kind of ramen, “All-Natural Tonkotsu Ramen”, known for its clean, refined broth and fresh noodles, a recipe perfected meticulously since the brand’s founding in 1960. The secret lies in the flavorful allure of their signature red secret sauce. A key element in enhancing the flavor of Ichiran's ramen is their renowned "red secret sauce, a delectable chili pepper based sauce made with a masterful blend of over 30 different seasonings. Enjoy your custom selection of spice, from “sauce-free” to as much as a whopping 20-times spicier (any spice level from 0-10 is available free of charge).

Hakata Daruma stands as a testament to the artistry and commitment to quality in Hakata-style tonkotsu ramen. With a history dating back to 1963, their rich, thick broth made through the traditional "yobimodoshi(calling back)" method and the perfect marriage of flavors with custom-made noodles exemplify their dedication to excellence. Prepare for a truly memorable dining experience at Hakata Daruma that will leave you craving more.

Discover a popular Hakata Ramen restaurant with six locations throughout Fukuoka Prefecture. With a commitment to providing a "pure soup that everyone, young and old, will drink up," this restaurant offers a unique pork bone broth that sets it apart from both Nagahama and Hakata ramen. The soup is meticulously crafted from locally sourced pork bones, the bones of "Aritadori" brand-name chicken from Saga Prefecture, aromatic Kyushu vegetables, and mineral-rich groundwater. Each morning, the soup is carefully prepared to achieve a clear and refreshing flavor devoid of any cloying taste.

Step into the realm of Taiho Ramen, where a legacy of more than 50 years of continuous brewing has perfected their pork bone broth to unparalleled richness. Established in 1953, their main branch proudly serves a broth that embodies the essence of indulgence. For an unforgettable experience, indulge in their must-try "Mukashi Ramen," featuring lard-fried egg and succulent roasted pork belly, delivering a symphony of rich and fatty flavors. If you crave the depth of rich tonkotsu ramen, a visit to Taiho Ramen is an absolute must, promising an amazing experience.

Come to Ganso Nagahamaya to taste the origins of Nagahama Ramen, one of Fukuoka’s three major ramens. At this iconic establishment, the focus is solely on ramen, kaedama and kaeniku (additional meat). Customization is key, as you can tailor the oil level, noodle firmness, and green onion quantity to suit your preferences. With lightning-fast service delivering your piping hot bowl in under a minute, Ganso Nagahamaya offers the ultimate trifecta of "fast, cheap, and tasty" ramen at a reasonable price of 550 yen per bowl. Prepare to savor the authentic flavors of Nagahama Ramen in a bustling and satisfying dining experience.

An iconic tonkotsu ramen restaurant that originated in Fukuoka in 1985, and has since expanded its presence beyond Japan's borders. At the heart of Ippudo's success lies its main restaurant, Daimyo Honten, nestled in the vibrant district of Tenjin, Fukuoka. Prepare to indulge in their signature dish, the "Shiromaru Gen-mi," a tonkotsu soup crafted by skillfully extracting the delightful essence while removing excess fat from the pork. Paired with their firm, homemade, ultra-thin noodles, this delectable combination promises a taste experience that captivates the senses.