Recommended bowl: Hakata taste

This shop was opened in 2002 by someone who wanted to taste the Hakata style ramen from their childhood in Fukuoka, Tokyo. This soup is about as Hakata as it gets, with the bone broth made from 100 tonkotsu. There is a good mix of various bones that go into the soup, sourced from pigs raised in Miyazaki prefecture, Kyushu. The bones are slow simmered for approximately 36 hours, and during this time some of the bones are broken apart to release the marrow into the soup. All the while, someone is watching over carefully to assure that they don't burn. Rounded out with your typical Hakata style medley of thin straight noodles, sliced chashu, egg and negi. Open 11am-1am six nights a week.