Jugemu is a soy sauce ramen shop run by Kanto native Hikaru Chiba. The name comes from a famous rakugo (comic storytelling) play, and rakugo plays in the background. To align his soup more closely to Fukuoka’s trademark tonkotsu style, Chiba uses pig knucklebones in addition to chicken bones and vegetables. This is simmered for eight hours, and at the end of the process, he adds dried baby sardines to create a rich original soup. Chiba spent nine and a half years working at the popular tonkotsu ramen shop Ikkousha. “I wanted the first sip of soup to pack a punch that Fukuokans can relate to,” he explains. His noodles, which he sources from the same supplier as Ikkousha, are straight and slightly thick with high moisture content. This gives them their bouncy, smooth texture. He cuts his homemade char siu, which is made with pork belly, right before serving it to ensure its juiciness. Enjoy a Kanto favorite that’s been adjusted to local tastes.
Menu: Ramen ¥800, char siu ramen ¥1,100, ramen with marinated soft-boiled egg ¥900, ramen with pickled bamboo shoots ¥900, mini pork bowl ¥350, rice (small) ¥100, rice (large) ¥150, bottled beer ¥500, shochu ¥300
*Foreign language menu: None / Cash only / Reservations not possible / No smoking
Originally published in Fukuoka Now Magazine (fn251, Nov. 2019)