Kanshoku Ramen

With a name that translates to “finish every last bit of food” this new ramen shop promises some pretty addictive broth. The tonkotsu- and shoyu-based broths are simmered for at least eight hours and paired with straight Hakata-style noodles that are made fresh daily. Each bowl comes with thick-sliced char siew or pork belly slices and you can add an ajitama onsen egg, too. The most popular noodle bowls here are spicy tonkotsu ramen with pork belly and the tonkotsu ramen with char siew. If you have room for more, don’t forget to the order a side of chicken karaage and gyoza.