For international guests | 熊本ラーメン専門店 黒亭 公式サイト

For international guests

熊本ラーメン専門店 黒亭 公式サイトFor international guests

Kumamoto Ramen

The legitimate evolution of Kyushu pork ramen

The type of ramen called tonkotsu ramen first appeared in the Kyushu region of Japan about 90 years ago. It was in Kurume City, Fukuoka Prefecture, which is next to Kumamoto Prefecture. Tonkotsu ramen started in Kurume City and spread to all parts of Kyushu, where it was adapted to suit local tastes. One of these, Kumamoto ramen, made in Kumamoto City, has become very special.

The most distinctive feature of Kumamoto ramen is the inclusion of roasted garlic. The delicious smell of garlic makes the pork bone soup smell less strong and makes the soup taste even better. In addition, a Kumamoto ramen restaurant has invented roast garlic oil, which is a great way to flavour your food. The fragrance and slightly bitter taste of the garlic accents the soup perfectly and has evolved into a uniquely tasty pork bone ramen.

Kokutei

Long-established Kumamoto ramen restrant

The Kumamoto ramen restaurant Kokutei was founded in 1957 and is one of the oldest ramen restaurants in Kumamoto. The first owner, who was an abstract painter, had trained at the original Kumamoto ramen shop and had opened the shop in Nihongi, Kumamoto City.

Since then, Kokutei has worked hard to improve the taste of its ramen while keeping it true to the traditional Kumamoto ramen, and it has been loved by many customers for nearly 70 years.

MENU

Here is a list of some of the food
you can get at the Kokutei.

Ramen

Kokutei’s Kumamoto ramen, with a soup carefully made from pork bones, slowly cooked and fragrant roast garlic oil, special medium-thick straight noodles, chashu pork made using Kokutei’s special method, spring onions, kikurage and nori seaweed.

Ramen with eggs

This ramen was invented by the second-generation owner and is the most popular ramen on the Kokutei menu.

Topped with two egg yolks, shoulder roast pork and freshly boiled bean sprouts, this luxurious ramen is the best of Kokutei ramen.

Ramen topped with
slices of roasted pork

Topped with a generous amount of pork chashu pork with a rich, fatty flavour, which has been prepared using Kokutei’s unique sauce and manufacturing method. The main restaurant uses pork thigh chashu, while other restaurants use shoulder loin chashu.

Bean sprout Ramen

Fresh bean sprouts, delivered every morning by a local bean sprout specialist, are freshly boiled and generously topped on ramen noodles.

  • Tonkotsu soup dumplings

    These dumplings are garlic-free, with a pork bone broth and pork, ginger and vegetable flavours. Two types of dumplings are available: grilled and boiled.

  • Chinese-style fried rice

    Special fried rice with homemade charcuterie full of flavour.

Locations

Kumamoto Ramen Kokutei

Main branch

Address
2-1-23 Nihongi, Nishi-ku, Kumamoto City, Kumamoto Prefecture
Tel
096-352-1648
Open
11:00-21:00 (Last order 20:30)

Kumamoto Ramen Kokutei

Shimotori branch

Address
1F, Noguchi Building, 1-7-14 Shimodori, Chuo-ku, Kumamoto City, Kumamoto Prefecture
Tel
096-321-6202
Open
11:00-23:30 (Last order 23:00)

Kumamoto Ramen Kokutei

Sakura-machi Kumamoto-jo-mae branch

Address
SAKURA MACHI Kumamoto B1F, 3-10 Sakura-machi, Chuo-ku, Kumamoto City, Kumamoto Prefecture
Tel
096-285-9797
Open
11:00-21:30 (Last order 21:00)

Kumamoto Ramen Kokutei

Youme Town Hikarinomori branch

Address
Youme Town Hikarinomori Main Building, 1st Floor, 7-33-1 Hikarinomori, Kikuyo-cho, Kikuchi-gun, Kumamoto
Tel
096-282-8174
Open
11:00-21:00 (Last order 20:30)

The commitment of Kokutei

Commitment to
pork bone broth

Kokutei’s soup is 100% pork bone broth, cooked exclusively from the pig’s skull. It contains less fat than pork bones from other parts of the pig, and is characterised by a light, pure taste that produces a deep, rich and delicious flavour.

Large quantities of pork skulls are cooked at once in a huge cauldron, and after the pork bones are painstakingly sorted by hand, the process of further cooking at high temperatures is repeated for 24 hours.

Freshness is vital for Kokutei’s soup. The soup is freshly prepared every day.

Commitment to
noodles

The noodles are the star of the ramen, paired with the soup. Ideally, they should complement each other. The noodles are made in-house in pursuit of noodles that satisfy all of the following requirements: a presence and throatiness that is as strong as the soup, a slippery texture and a sticky, chewy texture.

The medium-thick noodles are made from a unique blend of carefully selected stone ground flour and several types of wheat flour. No eggs or egg white flour is used.

The water level is carefully adjusted in accordance with slight changes in temperature and humidity, which is a highlight of our craftsmen’s skills. Delicious noodles are available every day.

Commitment to
roast garlic oil

Roast garlic oil is the most distinctive feature of Kokutei Ramen. The bitterness and savouriness of the oil enhances the pork bone broth.

Kokutei’s original roast garlic oil is of course homemade. The flavour is determined by the delicate roasting process, which is carried out by a craftsman who is in charge only of the roast garlic oil.

Commitment to
Kaeshi

Kaeshi is the “sauce” that gives ramen its flavour. It adds depth and dimension to the flavour of the soup.

Like many ramen restaurants, Kokutei’s recipe for kaeshi is a secret from the public. It is a secret recipe that we cannot tell you about, except that we use soy sauce. We use carefully blended kaeshi every day with the utmost care and attention.

Commitment to
chashu pork

Chashu pork is the king of ramen toppings. We have made many improvements to ensure that our chashu pork does not disappoint.

The thigh chashu is popular for its firm texture and meatiness, while the shoulder roast chashu has a good balance of flavour and sweetness. Both are carefully prepared and seasoned by hand, one by one, with Kokutei’s secret sauce.

When you visit Kumamoto, make sure you stopby the Kokutei.

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