Recommended bowl: Super thick tonkotsu

Master Hoshino-san trained at several other ramen shops and even spent some time working as a fish monger before opening Kiraboshi in 2004. The soup here is a rich, enveloping tonkotsu, made from 50% pork bones and 50% pork heads. Also in the soup are niboshi, konbu, shiitake mushrooms and salt. The tare is shoyu and the noodles are handmade. Some regular customers say this ramen is like Kurume style meets IEKEI style. Rich and delicious.