Last summer, Hayakawa threw its hat into the Fukuoka ramen ring with its shoyu (soy sauce)-based chicken ramen. Among other places, owner Tomoaki Hayakawa honed his chops at Ramen Yamaguchi, a Tokyo ramen shop certified by the Michelin Guide as a reasonable-but-delicious Bib Gourmand four years in a row. Hayakawa boils its Hakata Jidori chicken and other select whole chickens just right to create the most flavorful broth possible. The special-ordered noodles come from Kyoto noodle maker Menya Teigaku, who agreed to ship them freshly cut to ensure optimum flavor, aroma and texture. Each bowl comes topped with juicy broiled chicken and pork, but if you don’t eat pork, you can order a bowl of ramen made without any. You’ll be hard-pressed to find a ramen chef with this much dedication, so stop by for delicious bowl of shoyu ramen today.
Menu: Chicken shoyu ramen ¥720, chicken and pork tsukemen (w/ free noodle supersize) ¥850, pork bowl ¥300 (a la carte) / ¥180 (set), rice ¥100, large rice ¥150; toppings: marinated soft-boiled egg ¥100, extra wild parsley ¥100, broiled chicken (1 pc.) ¥100, broiled pork (1 pc.) ¥100; broiled pork plate ¥230, Yebisu beer ¥380, Guinness beer ¥500
*Foreign language menu: None / Cash only / Reservations not required / No smoking
Originally published in Fukuoka Now Magazine (fn231, Mar. 2018)