Betsutenjin Ramen — Restaurant in Seattle

まずくはないけど味余り無いスープ。まあ[博多]言えるけど。。。

If you came here looking for the delicious Ramen you ate in Fukuoka or even in Tokyo, you will probably be disappointed but if you came here to dive into the world of Hakata Ramen for the first time you should be well pleased.

Structurally it's spot-on for Hakata Ramen but something's missing. The soup tastes kind of empty, like instant. I did see large pots which are usually used to make soup in, but the shop doesn't have the familiar funky, dirty socks smell soup exhaust that normally comes out of a Hakata Ramen Shop making soup on site.

As overseas ramen goes this is pretty good, but I could see where some corners were cut. For example, the eggs were not marinated long enough so they were only slightly brown with hardly any marinade taste.

Also no Takana (高菜), and no noodle hardness options (from 1-10), although the noodles came out kind of 'barikata' (slightly upper mid hardness range 6-7'ish) which is what most folks opt for anyway because it allows the noodles to finish cooking in the soup and absorb the flavor of the soup (IF there's flavor in the soup).

A couple of other authentic things they had that were great were the 'ki-kurage' (tree jellyfish fungus) AND sesame grinders.

Also loved that they had the bean sprout kimchee which is a feature at some ramen shops in Japan but is usually a bit fresher and contains 'nira' (Garlic chives) and sesame seeds as well. The bean sprouts were a bit soggy and very lonesome in the chilli sauce.

The place is crowded with a bit of a wait, but that part is actually pretty authentic as well.

This chain is basically non existent in Japan**, but they seem to have capitalized on the relatively low standards that exist for Japanese food abroad.

I will await the day when a real stinky Hakata Ramen shop opens in Seattle.

(**which is what I suppose the ''betsu'' 別 part of the name, which means ''separate'' indicates. BetsuTenjin, away from Tenjin (天神), the district in Fukuoka where this style of ramen...

One of the best ramen that I’ve had in Seattle and the experience was unique even among all the ramen spots in Seattle! I recommend the hakata style ramen and remember to put the extra spices in that are available on your table. The restaurant itself is very small, intimate, and private at the same time. Highly recommend Betsutenjin to everyone!

Food I got the hakata style ramen and loved it. The broth is pork bone broth. It is clean, rich, not oily, not salty, and delicious. I would add in the spices available on the table to customize the broth to how you like it. The ramen noodles were also really good and firm so that you can slurp them right up. The meat on top was fatty enough and just enhanced the dish overall. I definitely want to come back here and try the other ramens on the menu as well since I loved my first time so much. The menu is limited and they do the few dishes very, very well. We also got potstickers for the table and I loved how the bottoms were so crispy. The soy sauce is so random because it’s just packet soy sauce.

Atmosphere Casual, laid back ambiance that is very private for your party. There is a curtain that blocks off your table from the rest of the restaurant and gives you lots of privacy and helps block out noise. The table itself feels very intimate though. It is a unique dining experience and I can imagine that people eat ramen like this in Japan.

Pricing Ramen prices are also very reasonable for the quality of ramen that you get. Prices are comparable, maybe lightly more depending on what dish you get, to other ramen spots. The food and experience is very worth the price you pay.

Service Service was good. When you first enter, you put in your order at the window and then they bring your food out to your table. The staff was friendly and helpful in answering any questions.

Other The restaurant is pretty small so there can be a long wait so be...

Accidentally stumbled upon this ramen restaurant while craving something for the cold weather.

The ramen they serve is Hakata style.

To say it was fantastic is an understatement. The decor is a reminiscent of the early 2000's Japan. The service is nearly self serve, if there's room at the bar without a queue, just sit.

I loved every moment of Betsutenjin. Modest amount of signs reminding you of their handmade... Well everything actually. Signs that show which condiments will change the broth to your liking and new sake/beer recommendations from Japan.

I ordered the Miso Sakura Shrimp Tonkatsu Ramen alongside some Gyoza.

The first bite brought me back to the very first time I was in Japan trying a new dish called tonkotsu ramen. This restaurant that I now not remember was in a small alleyway with solid blue fluorescent lighting with absolutely no dining atmosphere. No expectations and not a care, I was hungry. How strange and foreign to me. Little did I know this experience made me try nearly every ramen shop America had to offer after, with none matching up to what I could ever remember was the greatest. Betsutenjin has finally brought what I have always tried to remember in full force.

The broth was shockingly delicious, the noodles had the greatest texture and flavor combined with it. The Sakura shrimp added another depth of flavor towards an already endless flavor. This was the first time in a long time where I asked for Kaedama. If my stomach was any bigger I would ask for it as many times as I could. It's been a few days already and I catch myself wanting to go back every day after.

Do yourself a favor and drop by for perhaps the greatest Ramen I've had in America so far. The new high bar is...