[Gourmet] 'Non-Pork Bone' Ramen

Hello everyone😀

The season of autumn breezes has arrived. How are you doing?

Recently, even here in Fukuoka Hakata, 'non-tonkotsu' ramen has finally gained recognition, (laughs) and we can now enjoy a variety of flavors, so I would like to introduce it to you!

In the evening, we serve dishes like the Porcini Ramen, which is awarded one star in the Michelin Guide's Fusion category, at very limited restaurants such as Nishimura Noodles in Tokyo and French restaurant Quintessence in Shirokanedai. We also use the extremely rare high-end brand Takasaka Chicken, which is only available at select establishments, served at Ramen Shifuku. And this time, we went there!

The new brand launched by 'Hakata Issou', which is now ranked high in the popular ramen shop rankings in Fukuoka with their 'Tonkotsu Cappuccino'.

"Fuku wa Kobi"……. A "nostalgic yet new. A neo-nostalgic ramen shop" inspired by "town Chinese cuisine".

The soy sauce ramen reminded me of the burnt soy sauce ramen from 'Gogyo', which used to be in Imaizumi, and it was personally my favorite flavor. The salt ramen, made with Hokkaido's genuine kombu, Kagoshima's Makurazaki bonito flakes, and domestic shiitake mushrooms, combined with Yamataka soy sauce 'Usukuchi', created a sharp salt sauce that, along with the rich flavors and aromas of chicken, pork, and vegetables in the soup, was quite impactful. It seems that the noodles are also ordered from 'Seimenya Keishi' at this restaurant. 😄

Of course, all of these shops are equally delicious, but my top recommendation is 'Chinese Soba Gekkoken (Moon Light Noodle)' ✨

It is so lucky that there is a shop located just a 5-minute walk from our hotel in the Kawabata Street Shopping District, so you can go there right away! Here, even the noodles are handmade by the owner!!

I was shocked by the distinctive "Kombu Water Tsukesoba." I can't explain the types of flour used, the water content, the aging process, or the blade number, but it is a wonderfully fragrant and incredibly delicious "homemade noodle." It transcends genres, and even just dipping it in salt and slurping the noodles was surprisingly delicious. Of course, as a dipping noodle, it leaves a strong impact while having a refreshing aftertaste, making it a bowl you would want to eat every day without getting tired of it. 😉 The soy sauce and salt ramen, as well as the niboshi soba, are made with different homemade noodles, which pair well with the carefully crafted, richly layered broth made from select ingredients. 👍

If you check on Instagram, you may encounter delicious noodles such as the hand-kneaded "Chijire Noodles (Ramen Lover) Koike-san" and "Del Piero" made with durum semolina, available for a limited time.

If you have the opportunity during your stay, why not give it a try? I highly recommend it without any reservations!

◎11-1 Kamikawabata-cho, Hakata-ku, Fukuoka City B1F

　Current business hours as of 2021/10/29 11:00 AM - 2:00 PM *Weekends and holidays 10:00 AM - 2:00 PM *Closed on Wednesdays

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