はなもこし (Hanamokoshi in Fukuoka)
The master studied not only ramen noodle making, but pasta and udon. He wanted this one to resemble a dish called niku udon, udon topped with meat. The handmade noodles use local flour, and have a bit like nothing else in town.
The soup is a simple dashi made from dried seabream and sardines from the nearby Seto Inland Sea.
I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 40/100 on the West Japan list.
Full writeup on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp @ramenadventures
