Straight out of Kyushu (Kurume to be exact), Tatsunoya’s ramen has been influenced by both Hakata and Kurume styles. (If you want to know more, check out Nate’s blog.) Normally, there are two ramen on the menu, but this weekend’s fair only showcases the Koku-aji as opposed to the Assari. Unfortunately, the Torokeru Pudding didn’t make the trip either.
Okay, so it may not be exactly like how it’s served in Japan, but Tatsunoya’s tonkotsu ramen was indeed ticking. Every sip of the smooth, salty, pork bone soup brought my tastebuds closer to exploding.
The chashu was interestingly hard on the edges, but very moist in the center. The contrast initially pinched my eyebrows together, but then it led to an understanding smirk. The noodles were typical Hakata/Kurume style straight & thin.