Located amongst the warehouses near Fukuoka Airport, this ramen shop is not easy to find but is well worth the effort. Owner Yoshinobu Sakimukai is from Kagoshima where ramen is often made with a blend of pork and chicken soup. But at Shifuku, only chicken is used. Every day, Sakimukai and his wife make all their noodles (slightly thicker and wavier than Hakata style), chicken soup and gyoza painstakingly by hand. The “assari” (light) broth is made under low and slow heat and is clear and delicate. In contrast their “kotteri” (heavy) soup is cooked at a high temperature and is milky in appearance. A plate of ten tiny gyoza is just ¥250; and be sure to try their karaage (fried chicken), which is cooked to order and also a delight. Other nice touches include child-size utensils and plates to help kids enjoy their ramen, and hair bands for the longer-haired to avoid hair falling in. Shifuku proves there is much more to Hakata ramen than tonkotsu!
Ramen: Shio ramen (flavoured with salt) ¥600, toripaitan ramen (uses chicken broth base) ¥650, shoyu ramen (flavoured with soy sauce) ¥600. Tsukemen (noodles and broth served separately): assari ¥750, kotteri ¥750. Toppings: egg +¥100, extra chashu pork +¥150, egg & pork +¥200. Side dishes: karaage (fried chicken) ¥400, karaage set (karaage w/ rice) ¥180, gyoza ¥250, gyoza set (gyoza w/ rice) ¥130
Originally published in Fukuoka Now Magazine (fn199, Jul. 2015)