Hakata Ikkōsha Main Branch: Refined Frothy Tonkotsu Ramen Near Hakata Station

From Fukuoka, the birthplace of tonkotsu ramen, many shops have gone global—Think Ippūdō, Ichiran, Hidechan. One such success story is Hakata Ikkōsha. Founded in 2003 in Daimyō near Tenjin, it now boasts over 50 locations worldwide, including 13 in Indonesia, 9 in China, 5 in Australia, and 3 in the U.S.

2023 update: The flagship main branch sits just across the crosswalk from Hakata Station. According to MenMusubi, a major 2018 renovation further refined its flavor. As a Fukuoka ramen fanatic, I had to see for myself!

Hakata Ikkōsha Main Branch: Refined Frothy Tonkotsu Near Hakata Station

The main branch is a five-minute walk from Hakata Station’s east exit, across a single crosswalk. Its unassuming façade can be easy to miss.

On a weekday afternoon there was no queue—yet the water cooler hinted at busier lunch rushes.

Inside, a compact space offers a ten-seat L-shaped counter and a few tables. Purchase tickets at the multilingual vending machine, which supports simplified and traditional Chinese, Korean, and English.

Each seat features a built-in water tap in conveyor-sushi style—a unique touch.

Condiments include ramen tare, gyoza sauce, pepper, sesame, garlic, spicy takana greens, and uncolored ginger. Hair ties are provided for long-haired diners.

While waiting, I sampled the takana—perfectly balanced salty-spicy greens ideal with both rice and ramen.

Staff led by a personable hostess provided warm, efficient service—proof of a great workplace atmosphere.

Evolved Frothy Tonkotsu: Smooth, Deep, and Refined

My frothy tonkotsu ramen arrived in a branded bowl. Aside from a larger chashu cut, it looked like classic Ikkōsha.

The rich foam, usually skimmed as scum, here signals an intense, deeper bone broth flavor—essential to Ikkōsha’s signature.

I added a char-mayo rice bowl and bite-size gyoza. Let’s dig in!

The broth retained Ikkōsha’s umami while removing sharper edges, resulting in a smoother, more universally appealing soup.

Noodles are uniquely flat and rectangular to better lift the soup—offering a fun, firm chew.

The chashu is a single thick slice, lightly seasoned to enhance without overshadowing the broth.

The bite-size gyoza surprised me—easily among the top ramen-house gyoza I’ve tasted, with well-seasoned filling begging for rice.

Char-mayo rice was tasty but predictable; the mentaiko rice might be the better pick.

Never skip the takana topping—it’s a perfect complement to both rice and noodles.

Afterword

A July 2021 revisit revealed that tweaking the soy tare elevated the broth’s depth even further—now a top Fukuoka recommendation. If you have time before or after using Hakata Station, walk over to this flagship for an exceptional ramen experience!