Recommended bowl: Rich & creamy

The master at Issou trained at Ikkousha before opening his own place here. The shop debuted in 2012, and he nows has a handful of additional locations. The pork bone-based soup is constantly being stirred as it simmers, which mixes the animal fat and water and creates bubbles, almost like frothing a cappuccino. A new school Hakata tonkotsu shop but already fairly famous, and located in close proximity to Hakata Station for an easy strike.