Last April, Kuramochi began dishing out soy sauce ramen in the pork ramen mecca of Fukuoka. Owner Osamu Izumi learned how to make his ramen directly from the founder of Manrai, a famous shop operating in Tokyo for nearly 50 years. The clean tasting soup is made from chicken broth using only neck and body bones. This yields a broth that is as clear as possible but still retains a deep, rich flavor—a perfect match for the special-order thick noodles. In addition to a standard bowl of ramen, you can also order cold zaru ramen—another popular Manrai standby. Just dip the firm, cold noodles in the rich soy-based soup and slurp away! No matter which ramen you choose, you better come hungry, though—the noodle portions are a whopping 240g. The juicy thick-cut char sui is also a delight, but as with the soup, freshness is key. When it runs out, Izumi stops taking orders. As with the flavor, the dedication to the Manrai way is impressive.
Menu: Ramen ¥730, small ramen ¥680, char sui ramen ¥1280, menma (pickled bamboo shoot) ramen ¥900, natto ramen ¥850, zaru ramen ¥780, zaru char sui ramen ¥1100, zaru menma ramen ¥950, zaru natto ramen ¥900, rice ¥120, Toppings: marinated soft boiled egg ¥100, raw egg ¥50, butter ¥50
Originally published in Fukuoka Now Magazine (fn222, June 2017)