ネギラーメン / Negi Ramen / Hakata Ramen Debuchan — Takadanobaba, Tokyo

Creamy tonkotsu soup is made using the bones of Amagi Kurobuta pork, a brand characterized by raising the pigs for longer than is standard in the industry. The soup takes three days to make. On the first day, flavor is extracted from the bones and marrow by boiling over high heat. On the second day, emulsification is strengthened over low heat without destroying the flavor. Finally, a slight fermentation process is encouraged to mature the soup and bring out the aroma and richness. Moto dashi (kaeshi) contains light soy sauce heated gently to remove the sharpness, along with kombu, shiitake and dried flying fish. Thin-straight and slightly rectangular noodles are custom ordered by Shinjuku Daruma Seimen and cut to an optimal length of 32 cm. Topped with pork chashu and green onions (negi) which are air-shipped in from Fukuoka. Sesame seeds, spicy mustard greens and pickled ginger are offered as free condiments. Yaki-gyoza on the side.

Master Kai-san was born in Oita Prefecture, he now operates this establishment as an izakaya serving local Kyushu style dishes made with seasonal ingredients (and Hakata style ramen). The restaurant was opened as Hakata Ramen Bari-chan, before changing the name to Debu-chan in November of 2019. Previously the space was occupied by the Takadanobaba branch of Hakata Ramen Barikote. Open dinner hours only, 5:30pm to 1:30am. 36 seats. Since June 1st, 2018 @devchanramen