Fukunoken Akihabara

A classic Tonkotsu ramen with a rich, milky pork bone broth. Topped with green onions, kikurage mushrooms, and chashu pork. The noodles are thin and straight, typical of Hakata-style ramen.

Spicy version of the pork bone ramen, infused with red chili paste and oil. It has a fiery kick that balances the creamy pork broth. Good for those who enjoy significant heat.

Pork bone ramen topped with 'Ma-yu', a scorched black garlic oil. The oil adds a deep, savory, and nutty garlic aroma to the soup. A distinctively rich and fragrant variation.

A refill serving of boiled noodles only. Order this when you have finished your noodles but still have hot broth left in your bowl. Do not order this unless you already have a bowl of ramen.

Japanese-style deep-fried chicken (Karaage). Crispy on the outside and juicy inside. Available in regular flavor or with a hint of curry spices.

A bowl of plain steamed white rice. Often eaten alongside ramen to soak up the savory broth.

Steamed white rice topped with spicy seasoned cod roe (Mentaiko). The roe is salty, spicy, and packed with umami, making it a flavorful side dish.

A rice bowl topped with generous portions of chopped roasted pork (chashu). Savory and filling, similar to a mini pork bowl.

A cold bottle of Japanese beer. Refreshing and crisp, it pairs perfectly with rich ramen and fried sides.

Extra slices of braised pork belly (Chashu). Tender and savory, adding more meat to your ramen.

A large portion of chopped green onions (scallions). Adds a fresh, crisp texture and sharp flavor to the rich soup.

A soft-boiled egg marinated in soy sauce and dashi. The yolk is typically custard-like and jammy.

Sheets of dried seaweed. Crisp when dry, they soften in the broth and add an ocean-like aroma.

Spicy pickled mustard greens. Crunchy and piquant, they add texture and heat to the ramen. A classic Hakata ramen topping.

A portion of spicy salted cod roe. Can be eaten alone or mixed into the soup to change the flavor profile.

Island chili peppers (Shima Togarashi). Small, potent chilies often pickled in Awamori sake. Adds a unique, sharp spicy kick.