Located at the Kego Crossing, within walking distance from Tenjin, Oigen serves up a super-rich bowl of tonkotsu ramen. Although it can be considered a late entry to the ramen game, only opening in 2014, Oigen is now one of the city’s more well-known shops. Owner Takeshi Tsumagari, who opened Oigen after years of training at a famous ramen shop, decided to focus on the combination of “extra rich” soup and seared char siu (braised pork). “Each bowl packs a punch with a soothing pork flavor and a resonating aftertaste. It may be a little bit robust, but it’s just right,” says Tsumagari. You can even request the “extra rich” ramen, with added back fat, for an even stronger punch. Searing char siu is a recent trend among ramen shops, but instead of taking a short cut with a kitchen torch, Oigen uses a charcoal brazier. The char siu is seared right before serving to ensure the flavor and aroma of the seared meat can blend with the soup. Oigen also has a shop near Dazaifu Tenmangu Shrine, so you can also enjoy this rich, flavorful ramen before or after seeing the sights in Dazaifu.
Menu: Tonkotsu ramen ¥600, char siu ramen ¥800, ramen with marinated soft-boiled egg ¥700, champon ¥700, gyoza (5 pcs.) ¥220
*Foreign language menu: None / Credit cards: Not accepted / Reservations: Not possible / No smoking
