WHAT WE ATE
- Ramugi Ramen – 85/100, Saga
Fukunoie is run by the noodle manufacturer Fukuyama Seimenjo, known for their high-quality ramen and udon noodles. Without saying, the quality of the noodles here is top-notch, but what really surprised us was the price. Despite the extensive preparation required for Tonkotsu ramen, the cheapest bowl with two slices of chashu is only 380 Yen (USD 2.38), and it tasted comparable to some of the largest chains we’ve tried. Truly a value-for-money option for those seeking an underrated ramen chain.
Ramugi Ramen: 85/100
Noodle: 35/35
The menu highlights the store’s use of Ramai wheat from Fukuoka, ideal for ramen noodles and known for the crisp texture it gives. The noodles are thin, straight, and boast a satisfying earthy wheat taste that hits the spot. They are served with a firm texture, and the bite is clean, crisp, and snappy.
Soup: 30/35
This ramen is a classic Kurume-style, the precursor to the popular Hakata-style Tonkotsu ramen. There are no fancy spins on it; it’s just straight-on super-rich Tonkotsu. The soup is thick, rich, and filled with collagen, offering a slightly creamy and sticky feel on the lips. It starts with a strong savory taste, followed by the subtle sweetness of pork. While it’s porky, it’s not too overwhelming if Tonkotsu is your type of ramen. As measured on the refractometer, the soup yields a high 14 brix, which is richer than most except the thickest Tonkotsu out there.
Meat: 10/20
The meat consists of two thinly sliced pieces of chashu. The texture is on the firm side, requiring a fair bit of chewing. Could be better if it was more tender. There’s a subtle hint of black pepper in its savory marination which is quite interesting. Marination is fairly light and while the pork retains much of its flavor, it isn’t too porky or unpleasant in odor.
Topping: 10/10
The ramen comes with classic Tonkotsu toppings: green onions and a marinated egg. The egg is nicely done with a semi-runny yolk and a well-balanced marination.
There are also pickled ginger and spicy spinach provided on the side (self-served). Adding these sparingly expands the flavor profile quite well and contributes to the ajihen (味變).
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
