What Does Kyushu Mean?

Kyushu is the third largest island of Japan and most southwesterly of its four main islands. Its alternate ancient names include Kyūkoku, Chinzei, and Tsukushi-no-shima. The historical regional name Saikaidō referred to Kyushu and its surrounding islands.

Ramen, which originated in China, first appeared in Japan in the early 1900s. The instant version most westerners think of when hearing the word wasn’t created in the 1950s and is still popular today among students and people alike. However, it’s the fresh-made, local variety that people are willing to line up for everyday across the country.

Some of our most popular appetizers:
– grilled beef onigiri
– hoomemade pork dumpling
– tako yaki
– okonomi yaki (japaneese style pancake)
– Pork belly steamed baos (bun)
– kara-age chicken steamed baos (bun) (japanese fried chicken)

Our 1st most popular soup made from pork bone base, also known as Tonkotsu. Tonkotsu ramen is a ramen dish that originated in Fukuoka, on the Kyushu island of Japan, and it is a specialty dish in Fukuoka and Kyushu. It was originally prepared as an affordable fast food for laborers at fish markets. Today, it is renowned for the significant time it can take to properly prepare the dish. The soup broth is based upon pork bones and other ingredients, which is typically boiled for several hours, and the dish is traditionally served with ramen noodles that are hard in the center and topped with sliced pork belly. In Fukuoka, Japan, tonkotsu ramen is referred to as Hakata ramen.

Our 2nd most popular soup is made from chicken bone base. But we go a step further to create delicious and unique flavors. Be sure to try all of them:
– Shio Ramen (chicken base with chicken)
– Shoyu Ramen (chicken base with pork)
– Kaisen Ramen (chicken base with clam juice – seafood)
– Vegetarian Ramen

Meet the Chef!
Executive Chef Shigeru Ito, aka “The Secret Ramen Master” of infamously late-night, underground pop-up Benkei Ramen brings his master cooking skills to Kyushu Ramen Noodles. Japanese born chef Ito Shigeru trained in California with ramen masters at Yamadaya in Torrance and Mottainai in Gardena. Ito has also spent years in NYC’s top ramen restaurants.