Kanada Ya Hon Ten (金田家) Yukuhashi

Awards

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Yukuhashi All Ramen Beast in Japan

Ratings from the web

Tabelog

3.67

Cuisine

Ramen

• 2024
• 2020

Dinner at 黒豚とんこつ 金田家

on 04 Nov 2024

by Ramen Adventures

金田家 (Kanadaya in Fukuoka)

This was pork perfection. The soup is buttery and smooth, without any funk. Chashu sliced so thin that it would dissolve if it wasn’t lovingly placed on the sides of the bowl. Just a touch of the standard green onion and kikurage mushroom.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 44/100 on the West Japan list.

Full writeup on the #ramenadventures website. For all... More

金田家 (Kanadaya in Fukuoka)

This was pork perfection. The soup is buttery and smooth, without any funk. Chashu sliced so thin that it would dissolve if it wasn’t lovingly placed on the sides of the bowl. Just a touch of the standard green onion and kikurage mushroom.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 44/100 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/mendokoro-kanadaya-in-fukuoka/ Less

9 / 10

Ramen at Kanadaya (金田家)

on 20 Apr 2020

by Abram Plaut

Recommended bowl: One of a kind

One of the highest ranked ramen shops in Kyushu. A creamy white, milky looking tonkotsu soup. Delectable morsels of savory chashu and premium ingredients throughout. The master uses a technique where he boils pork bones for some time and then discards the water, “washing” them of any funk, in a sense. He then refills the pots with water and slow simmers the bones for hours. For tonkotsu this is among the best of the best. They now have branches in places like... More

Recommended bowl: One of a kind

One of the highest ranked ramen shops in Kyushu. A creamy white, milky looking tonkotsu soup. Delectable morsels of savory chashu and premium ingredients throughout. The master uses a technique where he boils pork bones for some time and then discards the water, “washing” them of any funk, in a sense. He then refills the pots with water and slow simmers the bones for hours. For tonkotsu this is among the best of the best. They now have branches in places like London and Fukuoka, but nothing touches the original. Less