Tsuruya

Pork-bone broth with soy sauce, medium-thick noodles and thick-cut chashu: Tsuruya serves a bowl in the style of ie-kei ramen, with options to adjust it to your liking. One diner reported ordering softer noodles, a stronger flavour and extra oil, and enjoying the combination of springy noodles and broth. The balance of noodle texture, seasoning and oil lets you tailor the bowl to your preferences.

Ramen is topped with spinach, nori, spring onion and chashu, and some diners have added quail eggs. Reviews describe the chashu as thick-cut and smoky, with one noting a charred aroma. You could focus on the noodles and broth or add toppings; a chashu rice bowl is another option for a more substantial meal.

There are reports that Tsuruya previously served Hakata-style tonkotsu ramen, while more recent visit accounts describe tonkotsu soy sauce ramen. Menus and opening arrangements can change, so check the latest information at the restaurant when you visit.