These Restaurants in Fukuoka Are Known for Their Signature Ramen Recipes

It's not surprising that they have a loyal following.


Established in 1967,
Ryuou became popular for its classic Kitakyushu ramen. Mr. Harada Toyohisa, the current owner of the restaurant, had been a regular customer since about 20 years ago. He had fallen in love with the original recipe of the first owner and uses it up to this day.

The tonkotsu ramen is made of thick and creamy soup with a hint of sesame oil.

Aside from the
Ramen, the Sanshoku Ramen or tri-colored ramen (¥550) is also available in the restaurant’s menu. Instead of char-siu pork, wakame (seaweed) is used and combined with menma and bean sprouts. Its soup is made by adding the ingredients little by little in a broad-brimmed cooking pot set on a brick kitchen range.

Sanshoku Ramen

Moreover, the full-bodied soup containing sesame oil and a lard-based condiment gives the ramen a rich aroma. Its unique flavor is produced by the bamboo shoots sweetened with sugar made in the store itself. The saltiness of the soup and the sweetened bamboo shoots blend well together and melt in the mouth.

Located along a side street in Shouzumachi, the interiors of the store are also very charming. Keeping the first generation’s recipe has brought regular customers from all over Fukuoka City to the restaurant.

Ry?ou is located at 10-15 Shouzumachi, Tobata Ward, Kitakyushu, Fukuoka
and is open from 11 a.m. to 2:30 p.m. and 6 p.m. to around 8 p.m. daily except on Sundays.

Ramen Muhoumatsu

When talking about the best ramen places in Kitakyushu,
Ramen Muhoumatsu is a name that always pops up. After deciding to quit climbing the corporate ladder, owner Mr. Oiki Yuuji opened this ramen store. His well-calculated original recipe for tonkotsu ramen calls back many ramen lovers to his store.

The Muhoumatsu Ramen is topped with lots of white leek and spicy sauce.

The most popular item in the store’s menu is the
Muhoumatsu Ramen (¥790). This recipe aims to have the same effect as drinking Japanese rice wine, where the umami (savory taste) of the soup spreads once sipped.

To produce a rich overall flavor, the different ingredients, such as the soy sauce, salt, and water are meticulously chosen. The boiled pork broth is strained for a couple of times as well to achieve a silky texture.

The two types of char-siu pork, noodles, and soup blend well together.

The crispy texture of the white leeks, combined with a spicy sauce, serves as an accent to the dish. In addition to this, two types of char-siu pork are soaked in a sauce made mainly out of soy sauce, giving the ramen its full-bodied taste. Thin strips of noodles are also used, making it easier to slurp with the soup.


The store is famous for its straining technique, which is performed in a way that makes the noodles look like they’re dancing in the air. You can watch this process more closely if you take a seat by the counter. 

Ramen Muhoumatsu is located at 1/F Sankyou Bldg., 2-10-24 Kantake, Kokurakita Ward, Kitakyushu, Fukuoka and is open from 11 a.m. to 9 p.m. until supplies last. The shop is closed every Wednesday.

Nankin Ramen Kuromon

Nankin Ramen
, the signature dish of Nankin Ramen Kuromon, was inspired by the restaurant’s predecessor, Kitayushu Kuroki Ramen Shop. It has left a major impression on many of Fukuoka’s ramen enthusiasts, making it their new go-to place in town. The shop in Ongacho moved to Aobadaiminami last January 2016.

Nankin Ramen Kuromon’s Ramen

The restaurant’s simple menu, consisting of
Ramen (¥600), Ramen Dai or a larger serving of ramen (¥750) and Onigiri (¥50 per piece), goes to show their confidence in their recipes.

The light tonkotsu soup is the shop’s most talked-about feature. It is freshly simmered each day for about six hours, which is shorter compared to the usual process of making tonkotsu soup.

The first mouthful is always refreshing, and sooner or later, you’ll realize that it’s actually quite easy to finish the bowl. The soup’s savory taste will definitely leave you wanting for more. In addition to this, since less oil is used in making the soup, its texture and aftertaste are also very light.

The shop also sticks to an old style of cooking using traditional cookware and utensils like flat strainers and steel pots. You’ll feel like you’re watching a cooking show when you see the noodles boiling in the water and being strained. 

Nankin Ramen Kuromon is located at 3-1-5 Aobadaiminami, Wakamatsu Ward, Kitakyushu, Fukuoka and is open from 11 a.m. to 4:30 p.m. daily except on Mondays and the 4th Tuesday of each month.

Tonkotsu Ramen Buta no Mura

Tonkotsu Ramen Buta no Mura
is known for their technique of thickening their tonkotsu soup. The young and up-and-coming owner, Mr. Murakami, uses a broad-brimmed cooking pot to create the Ramen’s soup (¥630), which is so creamy that it sticks to the noodles when pulled up by chopsticks.

The Ramen’s char-siu is considered a delicacy.

Various pork parts, including the skin, are used to make the soup in the restaurant’s kitchen. The soup is also constantly stirred then seasoned for about 16 hours to bring out the flavor of the marrow.  Aside from this, collagen is extracted from the tonkotsu to help bring out its rich flavor. The soup alone is considered the best in Kitakyushu.


The shop has been offering straight, thick noodles known for its chewy texture and aroma since it opened.

Every 29th and 30th of the month, the restaurant gives away discount tickets. Furthermore, from 11 a.m. to 2 p.m. and 6 p.m. to 8 p.m. on weekdays, one noodle refill is given for free. The restaurant is divided into two areas: the dining space and the adjacent karaage restaurant.

Tonkotsu Ramen Buta no Mura is located at 2-15-23 Kamiyoshida, Kokuraminami Ward, Kitakyushu, Fukuoka and is open daily from 11 a.m. to 3 p.m. and 5 p.m. to 10 p.m. until supplies last.

Ishida Ichiryu Honten

Ishida Ichiryu Honten
became very popular in the Kitakyushu ramen scene upon winning the grand prix in the Kitakyushu Ramen Festival and the Kitakyushu Ramen Championship.

Noukou Ramen with boiled eggs

The main goal of the chef,
Mr. Niimori, in making this recipe, is for customers to enjoy the ramen’s pleasant aftertaste. The Noukou Ramen (¥650) is prepared by stewing the tonkotsu soup for 16 hours, making it extra creamy.

A lighter alternative to this dish is the
Yatai Ramen. Both dishes are filled with umami and have a full-bodied aroma. The ingredients used in the soup are blended with the powdered marrow, lessening the raw smell yet retaining the flavor of tonkotsu soup.

The broiled char-siu pork has a balanced proportion of meat and fatty parts.

The famous thin, straight noodles from
Abe Seimen, a noodle-making factory in Kokura, which has been running for almost 70 years now, are used and char-siu pork is broiled with a burner right after every order. The noodles, soup, and toppings mix in harmony with each other in this tonkotsu ramen.

The most popular in the restaurant’s menu is the
Noukou Ramen (¥780) with boiled eggs marinated in a soy sauce based seasoning.

Last January 2018, a branch in Iizuka has opened. In addition to this, another store in Moji opened last June.

Ishida Ichiryu Honten is located at 1-4-1
Shimoishida, Kokuraminami Ward, Kitakyushu, Fukuoka and is open daily from 11 a.m. to 4 p.m. and 6 p.m. to 9 p.m. until supplies last.

Provided by Japan Walker™, WalkerPlus™, and Kyushu Walker™ (9 October 2018)

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