TONKOTSU BABY (ぶたのほし) Amagasaki

Awards

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Amagasaki All Ramen Beast in Japan

Ratings from the web

Tabelog

3.75

Cuisine

Ramen

• 2024
• 2020

Dinner at ぶたのほし

on 14 Oct 2024

by Ramen Adventures

ぶたのほし (Butanohoshi in Amagasaki, Hyogo)

Butanohoshi (lit. Pork Star) comes by way of the Muteppo group. Known for boiling the hell out of their bones with such vigor that the resulting soup is both thicker and surprisingly less stinky than other tonkotsu ramen shops. Many great tonkotsu ramen shops simply stink. The smell can permeate a few city blocks in some cases.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This... More

ぶたのほし (Butanohoshi in Amagasaki, Hyogo)

Butanohoshi (lit. Pork Star) comes by way of the Muteppo group. Known for boiling the hell out of their bones with such vigor that the resulting soup is both thicker and surprisingly less stinky than other tonkotsu ramen shops. Many great tonkotsu ramen shops simply stink. The smell can permeate a few city blocks in some cases.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 19/100 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

https://ramenadventures.com/listing/butanohoshi-in-amagasaki-hyogo/ Less

9 / 10

Ramen at Butanohoshi (ぶたのほし)

on 16 Aug 2020

by Abram Plaut

Recommended bowl: Ultimate tonkotsu

Master Takada-san was the president of his own company until he was 40 and learned how to make ramen. He began working for the famous Muteppou group, where he worked for nine years. When he was 50 years old, he opened his own shop, in what appears to be a former warehouse in an industrial area. His soup is ultra porky, made using only pork bones and water, while stirring the pot almost constantly with a huge metal rod. Sometimes shovels are used to get the bones... More

Recommended bowl: Ultimate tonkotsu

Master Takada-san was the president of his own company until he was 40 and learned how to make ramen. He began working for the famous Muteppou group, where he worked for nine years. When he was 50 years old, he opened his own shop, in what appears to be a former warehouse in an industrial area. His soup is ultra porky, made using only pork bones and water, while stirring the pot almost constantly with a huge metal rod. Sometimes shovels are used to get the bones out of the pot. Furthermore, master Takada san can be seen cracking open fresh pork bones into the large pot, just minutes before serving the soup to customers. This is the ultimate for tonkotsu lovers. Noodles special ordered from Mutteppou. Open since January 2018. Less