Hearty full-bodied pork broth Hakata ramen, and other izakaya dishes in Oyafuko-dori. In Fukuoka tonkotsu ramen (Chinese noodles in a pork broth) reigns supreme. But still, not all ramen is created equal! Menya Ono’s hearty tonkotsu is based on a rich and hearty broth that simmers for three days. The noodles are the traditional Nagahama thin but firm style, made fresh on premises. A la carte toppings include chashu (pork slices, \u00a5280) , a boiled egg (\u00a580), onions (\u00a550), moyashi (string beans, \u00a5100) \u2013 and extra helpings of noodles (kaidama) for just \u00a5100. But what we really like here is the monthly special ramen (gentei ramen), where the cooks use both seasonal ingredients and creativity. The bite-sized and crispy gyoza (Chinese dumplings) taste as great as they look, an order of 16 for just \u00a5680. Filled with pork, cabbage and coragen, they have a pleasant chewiness and are apparently good for your complexion! There are three salads to choose from, izakaya dishes such as yamaimo teppan (fried mountain potato puree), and even a homemade\/handmade desert called jitamago pudding (egg custard pudding). Finally, there’s a surprisingly long list of umeshu (plum wines) to choose from. So, to broaden your traditional tonkotsu repertoire and much more, try Menya Ono!<\/p>\n