【東京 グルメ】福岡に行かなくても本場の博多ラーメンが食べられる！東京で食べられる本場の博多ラーメン５選 博多屋台のらーめんから長浜ラーメンまでこれが本場の味たい
Hi, I’m KT. KT EATS, where I eat everything from long-established restaurants to B-grade gourmet, introduces five authentic Hakata ramen restaurants you can try in Tokyo. While there are many Hakata ramen restaurants in Tokyo, considered one of Japan’s three great ramen spots, this article focuses on authentic Hakata ramen restaurants that will make you feel like you’re in Fukuoka, even while you’re in Tokyo. Please take your time to read until the end. Our first restaurant, founded in Fukuoka in 1946, started as a food stall shortly after the war and is considered one of the original Hakata ramen restaurants. A Tokyo restaurant that continues the flavor of this legendary restaurant, now a representative example of Hakata, is also located here. Established in 1978 , this restaurant is a must-visit for tonkotsu ramen lovers. A long-time favorite in the area, it’s also known as a favorite spot of many celebrities, including Fukuoka native Tamori. See the menu here. While the menu is simpler than that of Aka Noren in Fukuoka, there are some dishes that can only be found here, so I’d like to try them. Since it’s Hakata ramen, you can of course choose the noodle doneness. There are five noodle hardness levels to choose from. You can also customize the amount of oil and flavor to your liking. There are five large, thick slices of pork slices. I ordered extra green onions as a topping. The aroma is what first comes to mind when you think of Aka Noren. It’s not the unpleasant pork bone smell, but the mellow aroma of pork bone and soy sauce that’s the best. The soup is rich and mild, with a strong soy sauce seasoning . While authentic Hakata Aka Noren is relatively light, this is rich and hearty, yet still has the Aka Noren flavor. The noodles are undoubtedly the most distinctive feature of Aka Noren. They’re thin, flat noodles with low water content. Hakata noodles are a little thinner and more delicate, but these are a little thicker and chewier. The extra noodles arrived, a welcome change of noodles. It’s no exaggeration to say that this is the main dish. I topped it with the pickled ginger and ground sesame seeds provided on the table. While I should save the soup for a refill, it’s so delicious I often end up drinking too much. So, please be careful with soup management to avoid this. This is the Iwa-nori ramen, available only in Tokyo. It’s topped with a seasoned egg infused with Aka Noren’s delicious seasoning. Even with this amount of Iwa-nori, the soup is rich and thick, making it a perfect match. The aroma of the Iwa-nori and its soft, melt-in-your-mouth texture are plentiful. And here’s another topping exclusive to Nishi-Azabu: moloheia. It thickens the soup and is also excellent. Instead of pan-fried gyoza, they’ve always served boiled gyoza, which is somewhere between wonton and boiled gyoza and is delicious. I really crave mentaiko, and this mentaiko is incredibly tasty. [Music] This is the all-inclusive ramen. The assorted noodles are topped with char siu, green onions, bamboo shoots, pickled mustard greens, wakame seaweed, and a boiled egg. The crunchy texture of the bamboo shoots and pickled mustard greens here is amazing. It’s addictive. Lunch is good, but this place is open until the morning, so finishing off your night with some Akanoren ramen is the ultimate luxury. Our next stop is at Koenji Station on the Chuo Line. In stark contrast to the previous one, this one has a stronger flavor. Honestly, I wouldn’t recommend it for beginners. However, it’s a must-try for tonkotsu ramen lovers. “Koma-ya,” the famous restaurant that revived the beloved Showa-era Hakata ramen with its tonkotsu flavor and sparked a “Kusauma” craze in Fukuoka, was featured in KT EATS’ “Top 5 Hakata Ramen in Fukuoka .” This next stop was founded in 2013. It inherited that flavor and brought Showa-era Hakata ramen back to Tokyo. Even on a rainy weekday, a long line forms before the doors open. Upon entering, you deposit your money into this box. The menu is simply ramen only. The noodles are cooked to a uniform doneness, so once you pay and sit down, your ramen is served without any conversation . This soup is known as a “shaba” (thin-boiled) style. It’s smooth and not thick. Made with ingredients like back bones, thigh bones, and pig heads, the soup is rich and flavorful , with a deep, full-bodied aroma that’s often described as “smelly and delicious.” It’s not a gamey smell; it’s a mellow, fermented aroma. It’s made without lard, and the flavor of the fermentation is addictive. The unique flavor is irresistible. The noodles are made with ultra-thin, low-hydration noodles from Aoki Shokusan, a century-old noodle factory in Fukuoka. These noodles are chewy and delicious. Extra noodles are free, so calls for more are rife throughout the restaurant. The extra noodles have arrived. It’s a matter of preference, but I personally add the garlic, ground sesame, and pickled ginger on the table when I order my extra noodles. At Komaya in Fukuoka, I was told that adding garlic was enough to complete the ramen, but this ramen really does pair well with garlic. Our next stop is Shibuya. This Shibuya restaurant is the home of the leading disciple of the legendary Ippudo. Founded in 2001, this renowned restaurant has been loved by locals and tourists alike for 25 years. The words of the master, from which the restaurant’s name is derived, are inscribed in the back of the restaurant. They offer four types of ramen. Other popular dishes include bite-sized gyoza. They also have a wide selection of drinks, and many customers enjoy the restaurant as an izakaya-style restaurant at night. Having been the filming location for a popular TV drama, this famous restaurant is always talked about. The homey atmosphere makes it a comfortable place to dine. This is their most popular ramen, topped with two slices of pork, a seasoned egg, a large piece of nori seaweed, green onions, bean sprouts, and wood ear mushrooms. This is the so-called “char siu noodles.” There are six large, thick slices of pork. The pork is incredibly tender and delicious. The soup, made with only pork heads, is simmered for 20 hours until completely lost, resulting in a rich, intense flavor. It’s mild and delicious, without any strong flavor. The noodles are made in-house at a noodle factory located nearby. The recipe is apparently adjusted according to the temperature and humidity of the day. The noodles are ultra-thin and straight, with only 1mm of low water content. There are seven different levels of doneness. They’re chewy and have a wonderful wheat aroma. In addition to packs of 10, the restaurant also offers half-sized and 1.5-piece gyoza. The gyoza are small, bite-sized, with a crispy, thin skin. The filling apparently contains no meat, green onions, onions, or garlic. Personally, I enjoyed the takana topping, which felt just like oyaki, and was delicious. Speaking of Toride, this is the place to go. Not just the rice balls, but the rice here is also delicious. The chef is from Toyama Prefecture, and the rice used here is Toyama-grown Koshihikari . Each one is carefully formed after an order is placed. The flavor rivals that of a specialty onigiri restaurant. If you eat it without any condiments, the rice’s aroma and sweetness are so strong that it almost feels like a waste, but the mentaiko mayonnaise is also incredibly delicious, so it’s a tough decision to make every time . The extra noodles arrived. If you save a few noodles and dip them in the mentaiko mayonnaise, you’ll have a truly delicious mentaiko pasta. It’s surprisingly delicious, so please give it a try. They have a wide selection of table condiments, so you can add ground sesame seeds, pickled ginger, ramen sauce, or even spicy takana (spicy mustard greens) and garlic to add flavor to your extra noodles. Our next stop is Ginza. Located just behind the Kabukiza Theater, this renowned Nagahama ramen restaurant, a symbol of Hakata nightlife, was founded in 1986. It started as a food stall in Nagahama and now has three locations: Nakasu and Maizuru in Fukuoka, and one in Ginza. Just like the Fukuoka location, the restaurant retains its unique food stall atmosphere, which is quite appealing. See the menu here. There are seven types of ramen, as well as wontons and vinegared offal, but the ramen is the main focus here and the selection is smaller than at the Fukuoka location. While Yamachan is often associated with Hakata nightlife, this restaurant is thankfully open from 11:00 a.m. to 4:00 a.m., so I visit at this time. They also offer a free refill or bowl of rice during lunchtime. While Hakata Yamachan uses pork loin, this restaurant offers two large slices of pork belly, and the soup is lighter than Hakata’s. In comparison, this one is richer and thicker. Still, it’s definitely Yamachan’s flavor. The ingredients are sourced from Fukuoka, so you can enjoy authentic Yamachan in Tokyo. This restaurant is an essential stop for Fukuoka residents in Tokyo. This is the Hakata-style bowl, exclusive to the Ginza store. It’s topped with all the popular toppings, so it feels like a bit of a bargain. It ‘s my personal favorite, but I always order rice and top it with mentaiko first. The mentaiko can overpower the flavor of the soup, so I enjoy the regular version first and then dissolve it in the mentaiko soup later, which is also delicious. The pork bone soup, simmered slowly over time, is rich, mild, and deeply flavorful. The noodles are thin and low-hydration. Of course, you can choose your preferred noodle firmness. I always order firm. They’re chewy and have an irresistible wheat aroma. I also ate the mentaiko and chashu bowl I made earlier, and ordered extra noodles. Extra noodles are available with cash, so you don’t have to go to the ticket machine. Takana (green mustard greens) is also free here, but beware: it’s extremely spicy. Our next stop, the main branch in Chuo Ward, was founded in 1953. It’s a renowned Fukuoka restaurant, renowned for its Hakata ramen. See the menu here. The menu is relatively simple and not much different from the one at Ikushiro in Fukuoka, but they even offer a mizutaki (chicken hot pot) course. I haven’t tried it yet, but I’d love to someday. There’s a soup room at the back of the restaurant, where pork bones are simmered for about 36 hours until the marrow melts. There’s barely any fat floating on top. The umami flavor is pure pork bone, without relying on lard. Authentic Hakata ramen is actually light like this. Ikushiro’s soup is made with only pork bones and water, making it extremely simple. Despite its simplicity, it’s rich in flavor and deep richness. This is Ikushiro’s signature feature, a taste you can only find here: the fragrant, low-hydration noodles made from wheat grown in Fukuoka Prefecture. They ‘re supple and chewy, and they blend perfectly with the soup. Apparently, the noodles are made using Italian techniques. I also tried this. Mentaiko, which is said to be something Fukuoka residents don’t eat much. I didn’t eat it much when I was in Fukuoka, but for some reason, I crave it when I’m in Tokyo. The gyoza are small, bite-sized dumplings. The Sakuraku ramen is served with the vinegar soy sauce and yuzu pepper provided on the table. This is a ramen exclusive to Sakuraku in Tokyo. The Sakuraku low-hydration noodles are rinsed in water and served with a soba-like sauce. [Music] This is a refreshing and delicious dish with kelp and Japanese-style dashi . This is a large-format special with four large slices of pork. It also comes topped with a seasoned egg, wood ear mushrooms, green onions, and nori seaweed. The large-format ramen differs in noodle length from the standard ramen. Apparently, the large-format version is 1.5 times longer. While Fukuoka’s Sakuraku has short noodles that are easy to slurp, these are longer and more satisfying to slurp. This is a special treat, created for Tokyoites who love slurping long noodles. The extra noodles arrived. I was asked to pour a little of the ramen sauce over it, but I heard that this sauce has been passed down since the original Sakuraku, adding more and more to the ramen, so I tried the sauce alone . You can also pay for extra noodles with cash while seated, without having to buy a meal ticket. It’s topped with plenty of ground sesame seeds and pickled ginger. Low-hydration noodles, which are particularly susceptible to humidity, are apparently tastiest during the dry seasons . Winter ramen is fantastic, but even the noodles taste delicious. I also stopped by this shop, a must-try for authentic Fukuoka flavors. Established 40 years ago, it’s Fukuoka’s soul food. While they offer red bean paste and custard fillings, the main course is a slightly unconventional imagawayaki-style savory snack. This unique bun, featuring the Ariake Sea mudskipper , is hugely popular with both children and adults. There are currently 20 locations, primarily in Fukuoka. In Tokyo, it’s only available at the Aoto Station branch. The menu only features the Muchan Manju. There are nine varieties. I bought four this time. The adorable mudskipper shape is truly adorable. The filling includes ham, egg, and cabbage. The bun is slightly sweet, fluffy, and chewy, and the dough is topped with mayonnaise. The slightly sweet dough, salty mayonnaise, and mild acidity are irresistible. It’s addictive. If the egg isn’t cooked right away, it will solidify. If you’re looking for a soft-boiled egg, you’ll have to wait about 10 minutes, but you can buy it fresh. The egg is usually fully cooked like this. The Gorogoro-chan is a large, takoyaki-style burger filled with chunks of octopus . This is the Muchan Burger, which has a hamburger steak inside. This hamburger steak has a truly nostalgic flavor. All ingredients except the cabbage are shipped from Fukuoka, so you can be sure it tastes just like the original. The nostalgic, homemade flavor has remained unchanged for 40 years since the company opened. Muchan’s dough is delicious, but the real flavor is the mayonnaise. It has a mild acidity. It’s rich and creamy. It’s so delicious that Muchan’s mayonnaise has finally been commercialized, and it’s now available for commercial use at 1,100 yen per kg. Of course, I bought some as a souvenir to take home. So, what did you all think of Hakata ramen, which made you feel like you were in Fukuoka even while in Tokyo ? If you thought it looked delicious, please give it a thumbs up. If you’re from the same hometown as me and think that Hakata ramen is the best anywhere, even in Tokyo , please give it a thumbs up and subscribe to my channel.
東京でも食べられる！本場の博多ラーメン！タモリさんも愛する福岡の老舗豚骨らーめん店、博多の屋台ラーメンなどなど。博多ラーメンが食べたいけど、福岡まで行くのは遠いですよね。こってり豚骨ラーメンから、本場のあっさりラーメンまで、チャプターもあるけど、ぜひゆっくり見ていってね〜！
本場福岡、最高の博多ラーメン５選はこちら！駒やさんは04:30頃〜
https://youtu.be/fRrT_AFgq1Q
※価格は全て税込価格です。価格などの情報は撮影した時点での情報なので参考にされる際はご注意下さい。
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00:00 この動画はこんな動画ですよ
00:48 最初のお店は博多ラーメンの源流
02:38 お楽しみの替え玉！
03:06 東京限定らーめん
04:02 名物水餃子
04:18 やっぱり明太子が食べたい！
04:27 全部入りラーメン登場
04:47 大将登場！
05:04 お店の詳細
05:37 次は行列必至の人気店
06:02 お会計は先払いですよ
06:23 噂の臭旨ラーメン登場
07:24 飛び交う替え玉コール！
08:14 お店の詳細
08:31 次のお店は渋谷の名店
09:24 一番人気のらーめん登場
09:39 こちらはチャーシュー麺
11:25 博多一口餃子
10:32 大将直伝餃子の食べ方講座
11:49 お店の名物登場！
12:32 私的な替え玉の食べ方
13:05 お店の詳細
13:22 博多の夜といえばこのお店！
14:23 ラーメン登場！
14:51 東京限定博多盛り
15:02 私的博多盛りの食べ方
15:56 替え玉はどんぶり直です
16:16 お店の詳細
16:35 次は博多ラーメンの大老舗
17:34 圧巻のチャーシュー麺
18:34 明太子ごはんと餃子は柚子胡椒で！
19:08 さっぱり低加水のざるらーめん
19:36 東京でしか食べられない限定らーめん
20:11 替え玉と大将のおすすめ！
21:02 お店の詳細
21:26 最後は福岡のソウルフード！
22:09 一番人気のハムエッグ
22:55 こちらも人気のごろごろちゃん
23:22 これが味の決め手！
23:50 お店の詳細
23:58 〇〇な方はグッドボタン！
【名店中の名店をお見せします。チャンネル登録お願いします！】
http://www.youtube.com/channel/UCR2sl6UEByb6WRCQz44nCdw?sub_confirmation=1
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【その他おすすめの動画】
【福岡グルメ】本場福岡最高の博多ラーメン５選
東京最高のラーメン５選
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東京でがっつり定食を食べるならこちら
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【紹介されたお店の詳細はこちらです】
タモリさんの愛する博多ラーメン【公式HP】
https://www.akanoren.com/
極悪スメル？に大行列【公式X】
https://x.com/ramenkenta?s=09
一風堂の一番弟子【食べログ】
https://tabelog.com/tokyo/A1303/A130301/13003402/
博多の夜といえばここ【公式HP】
https://nagahama-yamachan.co.jp/
大老舗の博多らーめん【公式HP】
https://shibaraku-nihonbashi.com/
福岡のソウルフード【公式Instagram】
https://www.instagram.com/mucchantokyo/
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#東京グルメ #東京豚骨 #tokyoramen #東京らーめん