After winning the Ippudo-sponsored World Ramen Grand Prix last year, Oshige Shokudo, a progressive izakaya, opened its own ramen shop this May in Imaizumi. The menu is simple: ramen, kaedama (noodle refills), and rice with umeboshi plums. The soup base is made from Nagasaki flying fish and top-grade kelp from Hokkaido, which is mixed with an original blend of seven dried meats and fishes. This base is placed in a coffee siphon at your seat and then heated and extracted to make the soup—a stunning visual show that smells great, too! No artificial seasonings are used in Oshige’s unique offering, which has garnered the attention of many a ramen fan. The bouncy noodles are made from locally grown ramen wheat, and toppings include a marinated soft-boiled Rao brand egg (from Oita) and Biton brand pork chashu, which has been soaked 48 hours in salted rice malt. The owner’s discerning sense also extends to the stylishly curated Japanese decor.
Menu: Jun Ramen Nanabushi ¥850, noodle refill ¥150, Hinomaru Gohan (white rice with plum) ¥150
*Foreign language menu: Available on ticket vending machine / Cash only / Reservations not required / No smoking
Originally published in Fukuoka Now Magazine (fn237, Sep. 2018)