Menya Shinogi 멘야시노기

Kusai tonkotsu ramen keeps the funky, Kyushu-style pork-bone smell on purpose. It reads salty at first, then the pork savoriness builds. Ground sesame, raw garlic and chili oil, added in turn, change the bowl several times. Weekday lunch includes free rice, counter seats have phone stands and order sheets, and the queue runs through an app. Tsukemen pairs cold, springy noodles with a dense pork-bone and fish dip scented with bonito flakes, and takes a little longer because of the boiling time. To finish, tonkotsu stock is poured into the leftover dip as wari soup.