Hacchan Ramen — Restaurant in Fukuoka

A well known classic spot serving typical Hakata ramen. Do not come if you’re afraid of dirtiness, strong odors and flavors, or the ramen you have in mind is something looking fancy. Tonkotsu Hakata ramen is made here on an ever boiling same pot, in which new bones are poured, and a mystic brown foam just overflows from it. The soup offers a 2 cm layer of bone marrow fat that definitely not everyone can handle, and which really difficults enjoying the broth beneath it. In fact everyone around me just left all the broth having only the noodles which were good. The spot is dirty and the processing of raw eggs just in front of me did not seem very safe. I would rate the food as 2.0 as the amount of meat fat on top of the broth made it impossible to enjoy it. Since the only oden piece which I tried, kinchaku, was tasty and melting I rated it at 3.0. Don’t expect much politeness from the staff either. At least I was lucky to...

If you're after a legit Hakata ramen experience, look no further than Hacchan ramen. Traditionally a late night eating establishment, recently I've noticed they're open from earlier at 6pm. If you're the type who thinks everybody in kitchens should wear gloves, don't bother coming here. The rich and aromatic tonkotsu pork broth utilizes the "yobimodoshi" method which basically involves simply adding pork bones and water to the master stock cauldron continuously forever, resulting in layers of flavor that have accumulated over the years. Make sure you grab a glass of water for yourself as you walk through the entrance to the counter seats. Go for the barikata (extra firm) cooked noodles. Leave the soup and ask for "kaedama" to get a top up of your noodles ("yawa" hardness recommended). Keep your bowl top clear so the chef can directly throw in a fresh portion of noodles directly. The puny baby gyoza is a...

A small ramen shop that gets quite busy. We ordered the standard ramen (800¥) and negi ramen (with leeks/spring onions – 900¥), plus a boiled egg (150¥). The broth is very rich, with a noticeable layer of oil on top, which I like (though it might not be for everyone). The boiled egg is hard-boiled. The restaurant has a very dingy vibe and only seats about 10 people at a time around a counter. The noodles are thin, and the staff speak limited English. They do not accept credit card payments. As others have mentioned, the decor, seats, tissue box covers, and signs all look very worn and grimy, but it adds to the atmosphere. I left feeling like I had a truly authentic ramen experience—one that wasn’t about having the most...