A cheap meal that gives ramen at Michelin-starred restaurants a run for their money.
Fukuoka, Japan – In the heart of Fukuoka’s famed “Ramen Runway,” a new dish is quickly rising to cult status. On a busy weekend this October, a small restaurant named Buta Soba Tsukiya became the talk of the town with its unique offering—Clear Tonkotsu Ramen. Priced at a modest 800 yen (around $5.41), this innovative dish is redefining the traditional pork-bone broth ramen and attracting both locals and tourists alike.
Fukuoka, known as the birthplace of tonkotsu ramen, has long been celebrated for its rich, cloudy pork-bone broth. Typically, tonkotsu broth is murky and full-bodied, signaling its deep, meaty flavors. However, Buta Soba Tsukiya has taken a bold step, creating a version that is clear but still packed with rich umami flavor.
Despite its clarity, the broth holds the same depth of taste that tonkotsu lovers crave. The chefs at Tsukiya achieve this by cooking uncrushed pork bones slowly at low temperatures, a method that prevents the usual strong aroma associated with tonkotsu. The scum and fat that typically form during the cooking process are meticulously removed, leaving behind a smooth, refined broth. For those who may not be fans of the heavy scent of pork-bone ramen, this clear version offers a much lighter alternative without sacrificing flavor.
Unique offering—Clear Tonkotsu Ramen. Priced at a modest 800 yen (around $5.41)
Buta Soba Tsukiya’s Clear Tonkotsu ramen has generated buzz not just because of its unique appearance, but also because of the delicate balance of flavors it offers. The ramen is served with soft, chewy noodles, thin slices of tender chashu pork, and a hint of green onions. Customers are encouraged to follow a four-step process for enjoying the dish to its fullest potential.
First, diners are advised to taste the broth on its own. According to early reviews, the broth is so clean and light that it’s drinkable on its own, almost like a fine consommé. Yet it’s packed with pork flavor, making each sip more satisfying than the last. After tasting the broth, diners can add green onions to introduce a fresh layer of flavor. Next comes a squeeze of kabosu citrus, which brightens the soup with a tangy, refreshing note. Finally, the last step is simply to enjoy the remaining broth in quiet contentment—a fitting conclusion to this culinary experience.
For an additional 200 yen, ramen enthusiasts can also request “Oi Soup,” or “Chaser Broth,” to extend the meal and fully appreciate the clear tonkotsu experience.
Fukuoka’s Ramen Runway, located inside the domestic terminal of Fukuoka Airport, is home to several top-tier ramen shops from across the country. Yet it’s Tsukiya’s Clear Tonkotsu that has consistently drawn the largest crowds. According to locals, it’s not just travelers stopping by for a quick meal; even residents of Fukuoka, who are spoilt for choice when it comes to high-quality ramen, are making the trip to the airport just to try this revolutionary dish.
Our reporter, Masanuki Sunakoma, who sampled the dish over the weekend, described it as nothing short of a revelation. “I’ve eaten a lot of tonkotsu ramen in my life,” he said, “but this was different. It was clean, luxurious, and unbelievably flavorful, without any of the heaviness or lingering aftertaste that some people associate with pork-bone broth.”
The secret, it seems, is in the careful preparation of the broth. Instead of using high heat to extract the flavors from the pork bones, Tsukiya opts for a low, slow simmer. This technique results in a broth that is clear but still carries the essence of pork. The absence of crushed bones eliminates the strong odor that can sometimes overpower traditional tonkotsu ramen.
For ramen lovers across Japan, this new dish offers an opportunity to experience the beloved tonkotsu flavor in a completely new way. “It’s as if the restaurant found a way to distill the soul of tonkotsu into something more refined,” Sunakoma remarked. “It’s no wonder people are comparing it to Michelin-starred restaurants.”
The Clear Tonkotsu ramen’s success in Fukuoka has already led to expansion plans. Buta Soba Tsukiya has opened additional locations in Tokyo’s Ginza district and Osaka’s Nishiumeda area. Word has spread fast, and food bloggers, tourists, and locals alike are flocking to these locations to get a taste of the clear ramen sensation.
For those who can’t make it to Fukuoka, the dish will soon be available at Tsukiya’s branch in Akihabara, Tokyo’s bustling hub for all things culture and cuisine. Given the rising popularity of clear tonkotsu, it’s likely this dish will soon find its way into more ramen shops across the country.
Whether you’re a ramen connoisseur or just someone looking for a unique meal, Buta Soba Tsukiya’s Clear Tonkotsu is a must-try. It combines the richness of traditional tonkotsu with a new, lighter twist, offering a ramen experience like no other.
Buta Soba Tsukiya at Fukuoka’s Ramen Runway has made it clear—tonkotsu ramen, once considered a heavy, winter dish, can now be enjoyed year-round.
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