Ramen in Fukuoka Prefecture! 19 recommended spots by area that will stay with you

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"Go Chomei," about a 10-minute walk from Akasaka Station, is an izakaya where you can also enjoy ramen.

The interior has table seating only and a homey atmosphere that draws many regulars. The menu still carries many traces of its yatai (food stall) days, making this a great place to relax with a drink and soak up the atmosphere of Fukuoka.

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The photo shows the "ramen," limited to 40 bowls a day.

The tonkotsu (pork bone) soup is mellow with deep flavor, and it seems to coat the medium-thin noodles well. The flavor of the moist chashu (braised pork) is said to be especially good. One review said it was such a great bowl that they ordered a kaedama (extra noodles) without hesitation.

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There are two kinds of wantan (wontons): pan-fried and boiled.

They are said to have a rounded shape packed with filling, and the smooth, slippery texture keeps you coming back for more. The abura-geki wantan (lightly fried pan-fried wontons) are fragrant, and adding yuzu kosho (yuzu pepper paste) is said to sharpen the finish.

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Eikoku Shoryu, a 13-minute walk from Yakuin Station, is a ramen shop with striking British-style interior decor.

The inside has a calm atmosphere that feels almost like a bar or restaurant. Some say the contrast is part of the fun, with jazz playing in the background while you enjoy authentic Hakata ramen from Fukuoka.

Photograph:ラーメン食べ歩きマン

The photo shows the "Truffle Tonkotsu Aburaawa RAMEN".

This bowl pairs Ra-mugi (Fukuoka-grown ramen wheat) from Fukuoka Prefecture with a soup that draws out umami from 9 kinds of seafood. The rich feel of the tonkotsu is kept fairly light, making it easy to eat even after drinks. The soft aroma of truffle adds a nice accent.

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The "3-Cheese Truffle Tonkotsu (pork bone) Rich Carbonara Tsukemen" is a dish that pairs pork bone soup, made with flavor drawn from 9 kinds of seafood, with Special cheese.

The rich aroma of truffle and the depth of porcini come together and coat the chewy noodles smoothly, so each bite is said to spread with rich, full flavor.

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Mendokoro Kiwami Daimyo Ten, a popular spot a 7-minute walk from Akasaka Station, is open from lunch through late night.

The chic interior has counter and table seating, and the calm atmosphere makes it easy to enjoy your meal. At night, they also offer izakaya (Japanese pub) dishes, and many people come to enjoy drinks, à la carte items, and ramen.

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The "Ganso Yaki Ago Dashi Ramen (Original Grilled Flying Fish Broth Ramen)" is said to start with a gentle sweetness, followed by the savory flavor of ago dashi (flying fish broth) that spreads smoothly.

It has a light, clean taste without off notes, and the slightly thick noodles let you taste the flavor of the wheat and seem to blend well with the soup. Reviews also say it pairs well with slightly firm rice.

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The photo shows “Wagyu Ago Dashi Ramen.” You can choose either aburi (seared) or shabu-shabu style Wagyu, and eat it by pouring piping hot dashi broth over it.

People also say the clear Japanese-style soup layered with the rich flavor of the Wagyu gives it a refined and easy-to-enjoy taste.

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Founded in 1984, Hakata Nihonbare is within walking distance of Akasaka Station, just off Daimyo Chuo-dori.

With roots in a yatai (street food stall), the place works as a ramen shop during the day and an izakaya (Japanese pub) at night. In the evening, you can also enjoy yakitori (grilled chicken skewers) made with their secret sauce that has been added to over the years.

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The “ramen” comes with a slightly thick soup with just the right amount of lard, and the rich flavor and gentle sweetness of tonkotsu (pork bones) seem to spread softly across the palate.

The straight noodles have a nice bite and pair very well with the soup. People also say the large chashu (braised pork) has a melt-in-your-mouth texture, making it very satisfying.

Photograph:呑むとヘベレケ

Yaki ramen (fried ramen), a yatai (food stall)-origin dish loved as Fukuoka’s soul food, is served here only at night.

The rich flavor is layered with the toasty aroma of stir-fried noodles, and the tartness of beni shoga (pickled red ginger) adds a nice accent, they say.

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Menya Wagamon Daimyo Honten, located near Akasaka Station, is a popular spot where you can enjoy authentic Hokkaido Miso Ramen while staying right in Fukuoka. They also offer a full range of side dishes such as shumai and gyoza.

Inside, in addition to counter seating, there are also table seats and zashiki (tatami seating), so you can relax and enjoy your meal.

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"Miso Ramen" is a bowl they say was perfected after repeated rounds of testing to recreate the authentic taste of Hokkaido.

It features a rich miso depth and the aroma of spices, with a mellow, full-bodied soup. If you mix in the ginger partway through, it gives the flavor a sharper edge.

Photograph:食べ歩き日記46

The "Shio Raamen" is well known for its tasty salt based soup with a light mouthfeel.

Its clean flavor also makes it perfect as a bowl To finish after drinks. Reviews also say that adding the separately served aosa (green laver) and asari butter (clam butter) opens up the aroma and adds depth to the salty flavor.

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Nishimuraya, located on the 2nd floor of Fukuoka Daimyo Garden City Bio Square in the Tenjin area, is a bright and clean ramen dining spot that serves creative ramen centered on Nishimura-men (Nishimura noodles).

They also offer course meals and craft beer, so you can enjoy both food and drinks.

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In addition to ordering A la carte, they also offer courses, and for lunch, the recommended option is the “Nishimuraya Mini Course,” which comes with 6 kinds of Appetizers and your choice of Nishimura men (noodles).

The photo shows one of the selectable noodles: a soy sauce based ramen that makes the most of the aroma of porcini mushrooms, with an elegant and deep flavor. You can also pour the soup over rice and enjoy it risotto style, so the sense of Manzoku lasts through the very end.

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The “Pork Creamy” is a creamy ramen that layers the richness of cheese with the savory taste of tonkotsu (pork bone broth).

The flat noodles made with mochi-komugi (chewy wheat) have a nice chewy texture and are said to stand up well to the soup. You can add oil or powdered cheese to taste for more depth of flavor.

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The "additive-free Shoyu Ramen" is said to have a gentle flavor, combining a carefully extracted chintan (clear broth) soup with soy sauce from Hyogo Prefecture.

Despite its simple toppings, the balance of the fragrant soy sauce and seafood oil is said to be very good, making the soup easy to drink. You can also taste the sweetness of bok choy and the savory flavor of the grilled pork.

Photograph:ぐるぐる(ミイル)

The "Shinowa no Potesara" is said to be an adult-style potato salad, with rich mayonnaise, ajitama (seasoned soft-boiled egg), and whole grain mustard adding just the right accent.

It has a light taste that pairs well with wine and Japanese sake. Many people also order it together with ramen.

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Tanmen Emori Tenjinminami Ten, a tanmen specialty shop, is a 3-minute walk from Tenjinminami Station and is located in a small underground dining area.

The interior has a casual yet calm atmosphere, and it is said to be easy to drop in even on your own.

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The photo shows a medium size of Ewaramori Tanmen topped with bright red mapo tofu. You can adjust the spice level on a scale of 10.

The soup is said to be based on spicy miso, with rich depth along with a solid heat. The thick straight noodles are satisfying to eat, and mixing as you go seems to bring out even more of the spicy, savory flavor.

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"Miso Tanmen" is available at 0-spice, making it easy to order even for people who are not good with spicy food.

The soup has a rich miso flavor layered with the natural sweetness of vegetables, giving it a gentle taste. It is said to come with plenty of toppings, all cooked through well and easy to eat, while the thick straight noodles pair perfectly with the soup.

Photograph:福岡グルメチャンネル

Ramen to Tori Teppan-yaki Chicken Man, a popular chicken soba restaurant on the second floor of a building, is a 5-minute walk from Tenjinminami Station.

The interior has counter and table seating, creating a calm and easy-to-use space. In addition to ramen made with special-order noodles from Menya Teigaku in Kyoto, you can also enjoy the signature tori Teppan-yaki (chicken grilled on an iron plate).

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The kotteri chicken and seafood ramen loaded with se-abura (pork back fat) is said to be a rich bowl that layers seafood over tori paitan (creamy chicken broth).

The sweetness of the se-abura seems to bring out its mellow side, and it pairs well with the special order medium-thick noodles. It is also recommended to customize it by adding karamiso (spicy miso) for a little heat or garlic chips for a more toasty aroma.

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The "Tokusei Tori Soba" is known for its rich soup, layered with the umami of chicken and the aroma of gyokai (seafood), while the noodles have a nice chew and go well with the paitan (creamy chicken broth) soup.

The lightly cooked rare chashu made with Sangenton (three-breed pork) is said to be outstanding, with red onion and yuzu adding fragrant accents.

Photograph:福岡グルメチャンネル

Gyōza Rāmen Sakaba Danbo, a 5-minute walk from Nishitetsu Fukuoka (Tenjin) Station, is an izakaya-style branch of the popular ramen shop Danbo, serving not only ramen but also a wide variety of izakaya dishes.

The interior is spacious, with rows of table seats and a lively, energetic atmosphere.

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"Danbo Ramen" is said to be a bowl where you can really taste the rich flavor of tonkotsu (pork bone broth).

It pairs well with extra-thin noodles, and adding garlic brings out more aroma. Another plus is that you can fine-tune things like the amount of spicy sauce and oil on the order sheet, so you can make it just the way you like it.

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One of its features is the wide variety on the lunch menu.

The “Negi Goma Ramen” is said to become more spicy and deeper in flavor when red spicy miso is dissolved into the rich tonkotsu (pork bone) soup. The Hakata Hitokuchi Gyoza (Hakata bite-sized dumplings) have crispy wrappers filled with juicy filling, and they seem to go well with plain white rice too.

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Umauma Gion Ten, about a 10-minute walk from Hakata Station, is a restaurant that serves not only ramen but also a menu centered on Kyushu gourmet dishes such as motsu-nabe (offal Hot Pot) and torikawa-kushi (chicken skin skewers). One of its big draws is how convenient it is—you can have a drink and then finish with their signature ramen without changing spots.

The first floor has counter seating, and the second floor has zashiki (tatami seating). The atmosphere is homey, and locals often drop by casually.

Photograph:なむなむさん

Genryu Hakata Ramen is known for its clear tonkotsu (pork bone) and soy sauce soup.

It is said to have a gentle taste, with a mild sweetness and the flavor of tonkotsu softly spreading across the palate. Many people also seem to enjoy it as the finishing dish after eating Hakata torikawa (Hakata-style chicken skin skewers) or motsu Hot Pot (offal hot pot).

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The photo shows the "Genryu Wonton Men," made with smooth, silky hirauchi-men (flat noodles).

The soup brings out the good flavor of the dashi broth and the richness of soy sauce, with a deep taste that also lets you feel the character of tonkotsu (pork bone broth). The wontons are said to feature springy filling and soft, silky wrappers, with plenty of volume as well.

Photograph:ぱぶりかーしゅちるけ

Sanmi Hakataeki Higashi Ten near Hakata Station is a specialist restaurant for the original tomato ramen.

The interior has a casual izakaya-style feel, with Sunken kotatsu seating as well, making it a space where you can relax and take your time. Centered around the signature tomato motsu Hot Pot (offal hot pot), the restaurant also offers a full range of All you can eat and drink courses.

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Ganso Tomato Ramen is popular for its thin noodles, like those in Hakata ramen, that pair well with the tangy tomato soup.

Adding cheese partway through makes it milder, so you can enjoy a change in flavor. It is also recommended to add the spicy oil on the table for a little kick.

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The "tonyu ramen (soy milk ramen)" is known for its gentle flavor, with a light soy milk broth and plenty of vegetables and pork, making it highly satisfying.

Adding a small amount of chili oil from the table is said to bring out the aroma and richness, giving the flavor more depth.

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Menya Ichiya is a ramen shop a 5-minute walk from Nakasu-Kawabata Station, known for its house-made noodles finished with famous spring water from Nakagawa, Fukuoka Prefecture.

Inside, there is counter seating only. They sometimes put tables outside temporarily as well. The shop also offers its specialties, "keihan (chicken rice)" and "Ryota no Tebasaki (Ryota's chicken wings)," making it an easy place to stop by To finish a night of drinks.

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The "Kuro Ramen" at this spot is known for its rich tonkotsu (pork bone) broth and the toasty aroma of black mayu (garlic oil), and one sip is said to open up deep, full flavor.

It pairs well with thin noodles, and some people rave about how well balanced it is, saying it makes them want an extra noodle refill.

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"Aka-kara Chashu-men" is said to be a bowl with the rich depth of tonkotsu (pork bone broth) behind the heat, leaving a mild, savory taste that keeps you coming back.

The aburi chashu (seared roast pork) is fragrant and goes well with the noodles. They also offer free karashi takana (spicy pickled mustard greens) and beni shoga (pickled red ginger), so you can adjust it to your liking.

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Located in a shopping street near Zasshonokuma Station, this restaurant is well known for its clean tasting tonkotsu ramen (pork bone ramen). They also offer a special spicy sauce, and you can choose whether to have it added when you order.

There are counter and table seats, and the atmosphere makes it easy to visit whether you are dining alone or with a group.

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The “Ajitama Ramen” is a classic bowl that pairs rich tonkotsu (pork bone) soup with extra-thin noodles.

They recommend first enjoying the aroma of the tonkotsu as is, then mixing in the house spicy sauce partway through. It deepens the flavor and makes it the kind of taste you will want to come back to again and again.

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The "Tokusei Ramen (special ramen)" is a good choice for anyone who wants to fully enjoy filling toppings like seasoned egg and chashu (braised pork).

The light tonkotsu (pork bone) soup pairs well with the extra-thin noodles, making it very tasty.

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Shizuka is a restaurant on the approach to Hakozakigu that has long been loved by locals, where you can enjoy authentic Chinese food, and it is also within walking distance of Hakozaki-miyamae Station. In addition to noodle dishes such as ramen, they also offer a wide range of a la carte Chinese dishes and alcohol.

The interior is spacious, making it easy to stop by alone for a drink after work, and it is also well suited for families.

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The "chuka soba (Chinese noodles)" has a classic old-school look topped with naruto (fish cake), which many people find nostalgic.

The soy sauce soup has a slight sweetness and seems to go well with the medium-thick curly noodles. People say its gentle Japanese-Chinese food style flavor makes it a bowl you never get tired of.

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Torishio soba (salt ramen with chicken) is said to be a bowl with a clear soup and the gentle umami of chicken.

Some say that adding yuzu kosho (yuzu pepper paste) brings out a new layer of flavor. They also offer a wide range of dishes that pair well with ramen, including gyoza and rebanira (stir-fried liver and garlic chives).

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Karamenya Yoki, a 9-minute walk from Nishijin Station, is a popular spot known for its tasty Taiwan gyoza (Taiwanese dumplings).

Located in a shopping street, it offers a calm space with counter and table seating where you can enjoy karamen (spicy noodles). Along with its famous bo gyoza (stick-shaped dumplings), it also has a good lineup of small dishes that pair well with alcohol, making it a convenient place when you want to have a light drink and a bite.

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The "karamen (spicy noodles)" is said to have a chicken bone broth with sweetness and umami, and while it is properly spicy, the flavor is addictive. You can also adjust the spice level.

You can choose either konnyaku noodles or Chinese noodles, and the fluffy egg and chunky minced meat seem to blend well with the soup. It is also recommended to add rice at the end and finish it off like zosui (rice porridge).

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The "Tomato Spicy Noodles" are said to have an excellent balance of tanginess, heat, and umami.

The To finish risotto made with the remaining soup gets added richness and a toasty note from the cheese, and reviews say it brings out a whole new kind of delicious flavor.

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Rikopin Kenkyujo Higashikushihara Honten, a 9-minute walk from Kushiwara Station in Kurume, is a popular ramen shop known for ramen that makes the most of the rich flavor of fully ripened tomatoes. Orders are placed by tablet, and the menu is wide-ranging, with options like karamenn (spicy noodles) and chuka soba (Chinese-style noodles).

The interior is bright and spacious, making it a calm place to enjoy a meal.

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The “Tomato Ramen” is known for its clean tasting soup with the rich flavor of organic tomatoes.

The “medium spicy” level has just the right amount of heat, and melting in the powdered cheese adds more richness. People say even the finishing risotto is delicious, making it highly satisfying.

Photograph:御箸賀 進

The photo shows "karamen (spicy noodles)" with a seasoned egg topping at the medium spice level.

It has an easy-to-enjoy level of heat, and the soup is said to have a light tomato flavor. Adding tomato rayu (chili oil) brings out more aroma, so you can enjoy a change in flavor.

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Ramen Sakaba Maru Go, a 4-minute walk from Chikuzen-Maebaru Station, is known for its ramen made with house-made noodles using 100% Itoshima Komugi (Itoshima wheat). It also offers a wide range of a la carte dishes that pair well with alcohol.

The interior is a Japanese modern space that makes use of exposed concrete, and with many local regulars, it is said to have a cozy and welcoming atmosphere.

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The "Ajitama ramen" is known for its lightly colored broth that brings to mind shiro shoyu (white soy sauce), and the noodles have a smooth texture that pairs well with the soup.

It is said to have a clean taste that also works well To finish after drinks.

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The "Shiroi Tantanmen (white dandan noodles)" is said to have an excellent balance of mellow sesame richness and a sharp kick of spice.

The niku miso (seasoned minced meat) and yakumi (condiments) also pair well with the soup, making it so tasty you'll want to finish every last drop. You can also adjust the spice level and order kaedama (an extra serving of noodles).

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Gyorantei Honbu Takanosu Ten, a restaurant with strong local support in Itoshima, is known for its rich tonkotsu (pork bone) soup ramen, and it is also easy to get to, about a 10-minute walk from Ano Station.

Inside, there are zashiki (tatami seating) areas and counter seats. Reviews also say the refined and calm atmosphere feels almost like a traditional Japanese restaurant.

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The signature ramen combines rich tonkotsu (pork bone broth) with chicken-based shang tang (clear stock), and when ordering, you can choose the ratio of tonkotsu broth to shang tang to enjoy it at your preferred richness.

They offer four options, from the richest "100%" made with only tonkotsu broth, to the lighter "7:3," with 30% tonkotsu and 70% shang tang.

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The “Premium Ramen” is a hearty bowl topped with the house specialty, ajitama (seasoned soft-boiled egg), menma (seasoned bamboo shoots), and nori (dried seaweed).

In the photo, the soup ratio is 100%, and the melt-in-your-mouth chashu blends well with the soup, while the soft-set boiled egg adds a nice accent, making it very tasty.