Tatsu

Tatsu sits behind a weathered wooden facade, marked by a simple cloth noren curtain fluttering in the Fukuoka breeze. This restaurant serves Hakata-style ramen, defined by a broth brewed for days until it achieves a creamy, opaque consistency. The current owner spends every morning meticulously skimming impurities from the massive vats before opening the doors. He still uses the same iron pot his grandfather installed when the shop first opened in the middle of the twentieth century, despite constant pressure to modernize.