I ordered the Wonton noodles that were advertised as the specialty. It cost 800 yen. In Fukuoka, there are many ramen shops that serve light tonkotsu ramen, but this place offers tonkotsu ramen that is just right in richness for those who have tried Tokyo ramen. The service is also quick, making it convenient even when you're in a hurry.

Visited on a Saturday night! No waiting in line! A long-established tonkotsu ramen shop in Fukuoka City!! Established 77 years ago! Ordered the wonton noodles! The soup is quite light! The noodles are ordinary! The wontons are delicious, but the chashu is small and thinly sliced, not quite to my liking! The taste was a bit different from what I prefer! Thank you for the meal!

I currently feel that the most delicious tonkotsu ramen in Fukuoka is at Hakata Sou. The staff's friendliness may also contribute to how tasty it feels. The ramen is 600 yen, with an extra noodle refill for 150 yen, making it a total of 750 yen. It feels very cheap compared to Tokyo. It was delicious, I will come back again.

For some reason, I had never been to Hakata Sou before. I had tried their menu items for delivery before, so I finally decided to go eat in. And let me tell you, it was delicious! I wonder why I hadn't gone there sooner. There are so many ramen shops in Nakasu, and it's often hard to get a seat, so I hadn't made my way there. But from now on, I'll make sure to go there for a bowl of ramen as a perfect way to end my meal.

On April 26, 2023 (Wednesday), after finishing work in Fukuoka last night, I ventured out to Nakasu for my first visit to this restaurant. This is the oldest ramen shop still in existence in Fukuoka city, celebrating its 77th year of establishment this year. At the same time, it is also famous as the originator of "Wonton Noodles". When I arrived at 6:52 pm, there were no other customers in the spacious restaurant. I ordered the "Ramen" and in about 4 minutes, the long-awaited ramen arrived. The meticulously emulsified tonkotsu soup had fine oil droplets floating on top, and on the shiny thin noodles were slices of char siu, wood ear mushrooms, and chopped green onions. Taking a sip of the soup, I tasted a gentle yet rounded saltiness, along with the umami of the pork bone broth that was smooth and free of any unpleasant odors. It was light but rich with the essence of marrow and the richness of pork fat, complemented by a subtle hint of white pepper flavor adding a perfect accent to the taste. Although I had heard that no artificial seasonings were used, there seemed to be a glutamate-like umami present to some extent. However, this umami intertwined skillfully with the richness of pork fat, creating a subtle hook in the flavor of the soup. The true nature of this umami is likely from ch