Located near Hakata Station, "Ramen Uchida-ya" is undeniably a Yokohama-style ramen restaurant, directly connected to the famous Yoshimura family. I visited the restaurant after finishing work early for a drink, and instead of the usual Hakata tonkotsu ramen, I opted for the Yokohama-style ramen that the city is known for. The restaurant is about a 7-minute walk from Hakata Station, with a bright red sign that catches your eye on the street in the office district. I arrived just at closing time, but the staff kindly welcomed me in. The interior has a counter with 7 seats facing the kitchen, and another counter with 12 seats facing the floor. The aroma of pork bone fills the room, and the staff efficiently operate in the background. The bowl I ordered at the end of the night was: - Ramen: 800 yen I chose a simple order with firm noodles only. It arrived in just 5 minutes. The appearance is familiar to those who know Yokohama-style ramen, with a pleasing contrast of green spinach. Scooping up the soup with a ladle, you can see the abundance of chicken oil. The first sip reveals a rich chicken oil flavor, with a subtle soy sauce taste and a strong umami from the pork bone. The noodles have a firm texture that becomes chewy and fragrant as you chew, combining well with the soup. The freshly sliced char siu has a smoky aroma similar to the original, becoming juicier as it soaks in the soup. The crispy seaweed and the soft-boiled egg, when dipped in the soup, bring out the familiar flavors of the original. Adding the garlic paste halfway through intensified the flavors, making it even more delicious until the last drop. Given that it was near closing time, I am curious to try it at an earlier hour. In the competitive ramen scene of Hakata, Ramen Uchida-ya dares to offer Yokohama-style ramen. Considering I didn't have to wait in line, the satisfaction from this bowl was quite high. It's a place where you can taste the Yokohama flavor in Kyushu.

I tried a family-style ramen for the first time! I was impressed by the first sip of the soup. It was not as heavy as I expected, with a refined richness. The smoked flavor of the chashu was delightful. The dish was a bit oily, so I felt like having it with rice. The restaurant had signs everywhere saying "the soup is salty," and although it didn't seem too salty at first, it did start to feel a bit salty towards the end. They offer rice or can adjust the soup's flavor, so next time I'd like to try it a bit lighter. It was delicious!

I visited during lunch time. Be aware that there may be a line during peak lunch hours. However, the restaurant is quite spacious so the turnover is relatively fast. I ordered the ramen (flavor: normal, oil: normal, noodles: firm). The appearance of the ramen was fantastic, just like a classic home-style ramen. The soup is a combination of pork bone, chicken broth, and soy sauce, with a noticeable sharpness from the soy sauce. For those trying it for the first time, it may seem a bit salty, so I recommend going with the normal flavor option. The soup was delicious to the point where I wanted to keep drinking it. I was pleasantly surprised by how tasty the char siu was. It had a smoky aroma and a crispy texture, making it another highlight of the dish. The noodles, made by Sakai Seimen, were chewy and complemented the soup perfectly. Eating the rice wrapped in seaweed was a moment of bliss. I added garlic and pepper to the rice, creating garlic rice that paired perfectly with the soup. I felt like I was in heaven. This is another way to enjoy home-style ramen that I can't get enough of. I am grateful that a restaurant directly descended from the Yoshimura family brought authentic home-style ramen to Kyushu after rigorous training. Thank you for the meal.

Originally, I really liked Hakata ramen, but recently I've been avoiding it a bit. On my way back home during summer vacation, passing through Hakata Station, I decided to eat ramen, but then I remembered that I haven't had proper house-style ramen in a while. So, I headed to the direct descendant store of the house-style ramen headquarters, called Ramen Uchida-ya. I bought a meal ticket and lined up. It was a paper ticket, not a bill. I ordered extra seaweed topping with my ramen and also a small bowl of rice. When I sat down, they immediately asked me about my preferences while taking my meal ticket, so I asked for firm noodles, strong flavor, and normal oil. The small bowl of rice arrived first, so I topped it with ginger, added some chili bean paste, and waited for my ramen. Finally, it arrived. I quickly dipped the seaweed in the soup. This is the way to eat it with rice and ginger rolled up! The soup was slightly salty, with a distinct flavor typical of direct descendant stores. The rich tonkotsu soy sauce flavor was delicious. Since each direct descendant store has its own unique taste, I was able to grasp the flavor of this place this time. Next time, I'll ask for extra oil. It's rare to find a direct descendant store with such a short line. Maybe house-style ramen isn't as popular in Hakata yet?

[Date] Around 11:00 on 8/30 (Wednesday) Visit: No other customers in the store with a ticket system → Received the ramen about 10 minutes after being seated [Menu] Special Ramen: 1,150 yen + Rice: 150 yen [Soup] The first mouthful has a sweetness of chicken oil, but when mixed with the soup at the bottom, instead of a strong impact of soy sauce or meat broth, it gives off a pork bone-like impression? The Hakata ramen pork bone smell is present, so it seems like the soy sauce and soup are adjusted to suit the local taste. Adding ramen vinegar from the table to the soup did not result in a harmonious blend of acidity and mellowness, as the soup is not dominated by soy sauce, so the acidity did not blend well without the aroma of soy sauce or the umami of meat broth. It was a good learning experience to understand that vinegar does not stand out without the presence of soy sauce or meat umami. [Noodles] The flat, medium-thick noodles from Sakai Seimen were ordered, and they were strong noodles that did not seem to be tailored to the local taste, with a texture and aroma that did not lose to the soup. [Toppings] The special ramen came with 4 slices of chashu, 5 sheets of nori, spinach, and egg as toppings. The chashu had a smoked aroma that paired well with the ramen and rice, but it felt like the meat juices had drained out, so it was better to soak it well in the soup before eating. [Rice] Ordered a medium serving of rice, with regular, medium, and large servings all priced the same. [Overall] There are many famous eateries such as motsunabe and ramen shops nearby, but it was honestly surprising to have no customers seated immediately after opening. The operation, atmosphere of the store, abundance of table condiments, and (a small detail but) the size of the cups that don't require you to go get water separately, all lived up to the reputation of a direct chain store, but it was a bit disappointing that the essence of a family-owned ramen shop seemed to be fading, perhaps due to catering too much to the local needs.

Nori ramen for 1000 yen, with large serving for an extra 150 yen. I asked for stronger flavor, extra oil, and normal noodle firmness. It was very crowded during lunchtime, with many customers waiting outside. The prices seem to be going up steadily. The seaweed was placed on the surface of the bowl instead of half submerged, maybe to suit customers' preferences? They have acrylic dividers between tables for COVID prevention, but it makes it hard to reach shared condiments and garlic on the other side. It's inconvenient that they don't provide a tissue box for each table. The staff, being from a ramen chain, are very energetic and efficient.

"Fukuoka expedition 3rd stop ✈️ - A direct descendant of the reputable Yokohama family lineage ramen, the "Yoshimura-ya" branch! The soup is a high-level family-style blend of a sharp soy sauce with a distinct salty taste and a juicy broth made from both bones and meat in perfect balance. The noodles are the familiar short and medium-thick noodles made by Sakai Seimen, with a chewy texture cooked just right. The moist chashu is small and easy to eat, with a strong smoky aroma that adds a touch of elegance ✨"

I recently got a little tired of Hakata-style tonkotsu ramen, so I decided to try a house-style ramen. I visited this place because it is a branch of Yoshimura-ke, and I was not disappointed. The taste doesn't quite match up to what I had in Yokohama, but for someone craving house-style ramen like me, it was more than satisfying! I will definitely go back again!

Before returning to Osaka, I wanted to eat some authentic ramen, so I decided to visit this place. This time, I ordered a simple bowl of ramen and rice. I asked for extra oil, which made the chicken oil flavor really delicious, but overall, I think it would be better to stick to the regular amount. As always, the soup and noodles from Sakai Seimen are a perfect match. I really hope more authentic ramen shops like this one open in Kansai. (Unfortunately, my phone camera has been acting up recently, so I didn't save the photo of the ramen)

I had plans to visit the Yoshinogari Historical Park on July 9th (Sunday), but I decided to cancel and head to the hotel for some rest. First, I needed to grab a meal. Even though I had eaten just three hours ago. But why did I come all the way to Hakata and end up with a tonkotsu ramen? Oh well, it's fine. I entered the restaurant at 4:15 PM, with 6 customers already seated and no one behind me. I ordered the ramen (800 yen) and cabbage (100 yen) with firm noodles and extra toppings. The staff consisted of 4 men, and they provided good service, bringing me water promptly. The ramen was quite salty. There was a note saying it's salty, so I couldn't complain, but it made my blood pressure rise. So, I left quite a bit of soup behind. I don't want to die young. The noodles were from Sakai Seimen, flat and chewy. The char siu had a nice aroma and tasted delicious. I tried adding the garlic provided for flavor variation. This level of saltiness definitely called for a bowl of rice, although I didn't have any myself...

I went on a Fukuoka ramen food tour focusing on famous tonkotsu ramen shops, but sometimes I crave for a taste of home-style ramen. So, I decided to try Yoshimura-kei, a direct descendant of the Yoshimura family. I added spinach as a topping for 100 yen. The topping is cheap. I also had a highball for 400 yen. I ordered the noodles to be firm. It was disappointing that the soup was lukewarm, but overall, I was satisfied as I had not eaten home-style ramen in a while. However, I still think that home-style ramen in Tokyo or the Kanto region tastes better.

I started lining up around 3 o'clock and was seated in about 30 minutes. I ordered with extra oil for a stronger flavor, but next time I think I'll go with a regular amount as the sweetness of the oil was a bit overpowering. Other than that, the food was consistently delicious. I was impressed by the master chef keeping a close eye from the back. Thank you for the meal! I will definitely visit again!

Yoshimura family, the originator of Yokohama-style ramen, has a shop in Hakata. You might think it's odd to have a Yokohama-style ramen shop in Hakata, but when it comes to ramen, location doesn't matter. The special ramen comes with options for firm noodles, extra thick soup, and extra toppings, with spicy negi (green onions) on the side. One sip of the soup sends a rush of concentrated umami throughout your body. The noodles, coated in oil, stay hot until the very end. Inside the shop, there's a sign that says "salty," perhaps due to the strong saltiness typical of Hakata ramen. However, the ramen pairs perfectly with white rice, and when enjoyed with condiments and spinach, it becomes exquisite.

Monday after Golden Week. On this day, I had a day trip to Fukuoka. After finishing the morning meeting, it was time for a late lunch. The options near Hakata Station were getting limited. I decided to try a restaurant that I had bookmarked since I started coming to Fukuoka for business. It's called Ramen Uchida-ke, a Yokohama-style ramen shop directly related to Yoshimura-ke. The name is long, isn't it? Why ramen in Fukuoka? I saw a Yokohama-style ramen place near the station, and when I showed the page to my colleague in a white shirt, he said it looked really delicious because it's directly related. So, we had to go check it out! We arrived at the shop around 2 pm. As we entered, we were greeted with a cheerful "Welcome!" I bought a ramen set with rice for ¥950 and an extra flavored egg for ¥130 from the ticket machine. Using pork bone in Fukuoka Hakata, and on top of that, a Yokohama-style ramen at this price may not be familiar to people in Fukuoka. However, even though it was past lunchtime at around 2 pm, there were still a fair number of customers. We were seated, handed our tickets to the staff, and ordered the noodles firm with everything else normal. It only took about 5 minutes for the ramen to arrive! First, I took a sip of the soup. It had a strong soy sauce flavor followed by a creamy deliciousness. I could taste a hint of sweetness in the soy sauce flavor, so they might be using Kyushu soy sauce. The noodles were cooked firm, with less variation compared to Yoshimura-ke. The toppings, like the flavored egg, were delicious, the chashu had a nice aroma, the seaweed was crispy, and the generous amount of spinach was a nice touch. I also enjoyed the garlic grated on top for a change of taste. It had a strong aroma and was incredibly delicious! I finished it in no time. It was amazing—very satisfying. Thank you for the meal!

I entered the restaurant after 4 pm, and there were about 3 customers. I passed by around 11 am and although there was no line, it seemed quite busy with customers inside. I ordered the ramen (800 yen) and it arrived in about 5 minutes. I chose the noodles to be firm. The noodles were cooked just as I liked, firm and very delicious. I have tried Yokohama-style ramen at a few places in Kyushu, but compared to Yokohama-style ramen, it felt somewhat milder. This place gave me a similar feeling to Yokohama-style ramen found in Yokohama, which I had about 10 years ago. The ramen here has a salty taste, which might be a good thing. After eating, I feel satisfied, but soon enough, I start craving it again.

I had always wondered why there was no home-style ramen in Hakata. While Hakata tonkotsu ramen is a cultural icon in Fukuoka's Hakata district, I believed that home-style ramen could also hold its own. It should be a hit with the younger crowd. During the peak of the pandemic, I visited Tenjushin Kyoto-machi store, and the second-generation owner asked me, "Udon-san, have you been to Hakata's home-style ramen?" Apparently, a new store had opened recently and there were long lines. I had to check it out. When I arrived at Hakata Station, I headed towards the Hakata exit and made my way through the underground shopping street towards the back streets. It was just before noon, and I hoped it wouldn't be too crowded. As I approached the store, there were about 7 people waiting in line. As expected... But surprisingly, I was seated inside after about 15 minutes. I handed over the food tickets I had purchased in advance. The guys were devouring their bowls of ramen (laughs). I ordered the Nori Ramen for 950 yen and the Chashu Rice Bowl for 300 yen. The restaurant was packed, and I waited for about 10 minutes while watching them prepare the ramen right in front of me. The color of the soup! A wonderful brown color! It truly resembles the Yoshimura family's lineage. The soup had a punch, but it wasn't too rich, incorporating both pork bone and soy sauce flavors with a rich taste. The smoked aroma from the chashu was enticing. The chashu rice bowl, with chashu mixed in, also added a nice flavor. It's a fantastic bowl of ramen that makes you forget you're in Hakata. Personally, when I visit different regions, I only eat the local specialties, like Hakata ramen in Hakata or Sanuki udon in Kagawa. But this ramen is delicious. As someone who has explored Hakata thoroughly, I will definitely want to eat it again. Long lines are inevitable. A dangerous store has opened. Official Blog: https://alwaysudon.com/

I had a pick-up service to the airport and stopped by for lunch at a ramen restaurant I had been curious about for a while. I tried their default ramen and the must-try rice dish. The soup was incredibly delicious, with a rich and concentrated umami flavor. It paired well with the noodles, and dipping the nori seaweed in the soup and wrapping it around the rice was heavenly. I will definitely be visiting again!

Yokohama family lineage main temple Yoshimura family direct line Uchida family ■ Store information Hakata Station West Exit 21, 6 minutes walk 11:00-22:00 Order menu Special ramen [KFF] Rice *Special: seaweed 5, flavored egg, chashu 4 Being a direct line of the main temple Yoshimura family, the Uchida family here has a soup with a strong pork bone flavor but not too heavy on the sauce, making it mild and easy to eat. Even though I ordered the regular one, it was incredibly tasty and easy to enjoy. The chashu was thinly sliced and tender, with a great texture. The rice was so delicious that I couldn't stop eating it. It's a direct line, but it seems like it has been adjusted for Hakata, and it was really delicious. (*´﹃｀*)

Our ramen is salty. For first-timers, please try the normal one. It's different from Hakata ramen. Today, I had ramen with extra oil, strong flavor, firm noodles. Short and thick noodles taste delicious. It's a taste I crave once in a while.

Fukuoka trip, brunch on the last day. Even though it may seem strange to have ramen on a trip to Fukuoka, I wanted to try "Yoshimura-ke" since there are no other shops with that name, and I love authentic tonkotsu ramen. I arrived one hour before opening, but there was no line. I came back later and started lining up 20 minutes before opening, but still no line. I wondered why there was no line during Golden Week in Fukuoka. Maybe tonkotsu ramen is not popular here? Oh well. I was excited to decide on my order while waiting for the opening. - Chashu Ramen - Wood Ear Mushroom Topping - Medium Rice - Flavor: Regular - Noodle Firmness: Soft - Chicken Oil: Light It said it was quite salty, but since it was called "Yoshimura-ke," I didn't expect it to be as salty as "Kido-ke" in Tokyo. The flavor was just regular. I prefer soft noodles to avoid feeling heavy, so I asked for less chicken oil. I conveyed my order to a female staff member, but she repeated it back as if it was different. Typically, in tonkotsu ramen shops, they memorize multiple orders at once, so I was concerned about the lack of attention. When the ramen arrived, I slurped the noodles first. Huh? Isn't it too light? I tried a sip of my partner's soup before tasting mine, and it was indeed rich. When I tasted my soup, it was light. I noticed that it seemed diluted. The soup lacked depth and leaned towards a saltier taste rather than a pork bone flavor. Also, I thought there were fewer chashu slices for a chashu ramen. I poked around with my chopsticks and indeed found only one slice. I informed the staff, and they brought me more chashu on a separate plate. The noodles lacked the chewiness typical of Sakai Seimen noodles. Maybe it was an issue with how they were cooked? Tonkotsu ramen tends to vary in taste, but this was disappointing. Thank you for the meal.

I had heard that authentic home-style ramen was available at a direct descendant shop in Hakata, so I decided to visit. I ordered the Chashu Ramen, with extra noodles, normal soup, and firm texture. The soup, noodles, and chashu were all excellent, living up to the name of being a direct descendant shop. I look forward to visiting again whenever I crave home-style ramen.