Thirteen years ago, Isshin Furan hung out its shingle in Daimyo, and it has quietly made a name for itself among intense competition. The owner, previously a chef in a Japanese restaurant in Miyazaki, had an epiphany when he tried ramen in Fukuoka. He gave up his old occupation to pursue a career in ramen, but traces of his Japanese-style cuisine remain in his noodles. He uses a generous 1:1 ratio of water and pork bones for his soup, which help cut down on the aroma, and he boils it for two days to bring out the umami. The menu features five types of ramen: Black tonkotsu (soy sauce), White tonkotsu (salt), Red (sake lees miso), Gold (chicken + salted rice malt), and hearty tantanmen. Since opening, the Black ramen has been the most popular. The thin, chewy noodles blend perfectly with the thick, rich soup. There is also a side menu full of original items all worth a try if you’re still hungry after finishing your noodles.
Menu: Black tonkotsu ¥650, white tonkotsu ¥630, red miso ¥750, gold (salted rice malt) ¥750, tantanmen ¥750, gyoza (5 pcs.) ¥280, (8 pcs.) ¥380, chicken nanban (w/rice) ¥800, cha-maki (char sui wraps; 3 pcs.) ¥220, fried rice ¥500, rice (S) ¥100, (L) ¥150, char sui rice bowl ¥350, draft beer ¥480, bottled beer ¥500, shochu ¥300, highball ¥300, ramune soda ¥180. Toppings: Noodle refill ¥150, marinated soft boiled egg ¥120, bean sprouts, kikurage mushroom, Welsh onion, dried seaweed ¥100 ea.
*Cash only / Reservations accepted / No smoking
Originally published in Fukuoka Now Magazine (fn225, September 2017)