Japanese insight

• Choose from Doro Ramen vs. Classic Ramen.Doro means "mud," referring to the incredibly thick and creamy soup. It’s a flavor bomb. Even a pork back fat in the center!

  But for your first time, I recommend starting with the Classic Ramen.

• The Kaedama Rule: Portions aren't huge because it's standard in Japan to order a Kaedama (noodle refill). Don't be shy—it's how we do it here!

• Pro Tip: For your refill, order your noodles firmer than the first bowl. This is the mark of a true ramen expert. Below is from the most firm. Don't try kona-otoshi. Some places don't serve it.

• kona-otoshi (extra ultra firm)
  barely cooked — almost raw at the core

• barikata (very firm)
  very firm with a strong bite

• kata (firm)
  firm and slightly chewy (a common choice)

• futsu (regular)
  standard texture — balanced firmness

• yawa (soft)
  softer noodles with less bite

  
  

Tucked away on a side street, this is where you'll find a truly authentic bowl of Hakata-style ramen, the kind locals line up for. Forget the tourist traps; this spot is all about the rich, creamy tonkotsu broth that has been perfected since the original shop opened in 1946. You'll want to savor every last drop of the flawless, silky soup, a recipe that has made this a legendary name in Fukuoka's ramen scene.