Hakata ramen, which hails from Fukuoka and is commonly found at yatai street stalls on Nakasu Island, is the most popular version of tonkotsu pork bone ramen. The soup is identified by its rich and creamy broth and thin, al dente noodles that compensate for the heaviness of the soup. Hakata ramen leans less on toppings. You’ll find your bowl topped with only the essentials: a piece of chashu, a pinch of negi and other optional ramen goods such as menma and kikurage.
Classic Hakata ramen is best served beside the waters of Fukuoka. If you can’t make the trek south, there are plenty of top tonkotsu shops in Tokyo, like Akanoren (pictured), the first Hakata ramen shop in Kanto. For carnivores, Kibou-ken offers a pork-rimmed tonkotsu ramen sure to satisfy any meat lover. Or, for something less traditional, try the clear tonkotsu ramen from Butasoba Tsukiya in Hiroo. Tonkotsu ramen is also one of the most famous styles outside of Japan due to the global popularity of Ichiran and Ippudo.