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WHERE TO EAT The best Ramen in the world (according to food experts)
1
Recommended by Lonely Planet and 23 other food critics.
"This Fukuoka-born chain (since 1993) has a nationwide following. That's as much for its serving style as for its fresh noodles and 15-second kitchen-to-table rule. Customers fill out forms (available in English) requesting precisely how they want their noodles prepared: flavour strength, fat content, noodle tenderness, amount of special sauce and garlic, and eat at individual cubicles for zero distractions. Look for the bright green-and-red awning."
2
Recommended by Food & Wine and 30 other food critics.
"The stuff shoyu dreams are made of."
3
Recommended by Jay Friedman and 20 other food critics.
"The tonkotsu there was quite good."
4
Recommended by Daniel Ang and 20 other food critics.
"Blossoming in your mouth, and spring in your step."
5
Recommended by Andy Hayler and 19 other food critics.
"Certainly this is very well made ramen and at a fiver represents excellent value."
6
Recommended by Tsunagu Japan and 12 other food critics.
"Hakata Ramen Shin-Shin is gaining popularity every year. It serves simple tonkotsu ramen which is easy to eat. The thin noodles go well with the soup, and char siu shimmered in secret sauce is soft and creamy."
7
Recommended by Leslie Tay and 20 other food critics.
"It was a very good bowl of ramen. The pork was tender and the soup was superb. It was perhaps one of the better bowls of ramen that I have had."
8
Recommended by Fodor's Travel and 9 other food critics.
"Fill out an order form to indicate exactly how you like it, from the amount of shredded garlic to the fat content (locals go for more fat to get that sweet flavor they adore). The noodles taste best when ordered slightly chewy, and the soup is flavorful even with a light fat content. There a several branches, including one in the basement of the Hakata Station, but the best one is in Canal City."
9
Recommended by Daniel Ang and 17 other food critics.
"As a fan, I personally think its 3 factors of the winning formula is in thin yet firm straight noodles, retaining the bite even if it is soaked in the broth for some time; the creamy yet not too heavy and oily pork broth, and its very clean and minimalist presentation. If you like the most basic flavour, get the ‘white’ Shiromaru Classic or Special which comes with chashu, bean sprouts, scallions, tamago egg, tree mushrooms and wanton. My personal preference is the ‘red’ Akamaru which has a more intense and memorable soup base."
10
Recommended by Keizo Shimamoto and 9 other food critics.
"After being raised mostly on Tokyo-style shoyu ramen, I really underestimated the goodness of Hakata/Nagahama-style tonkotsu. I was pleasantly surprised how smooth and light the pure pork-bone soup actually tasted. It was awe-inspiring."