Tenjin Ramen 텐진라멘

Very thin, firm noodles in the Hakata style pull up a pork-bone broth that runs less salty and oily than many bowls in Japan. Fresh garlic and spicy pickled radish greens sit on the table for crushing or adding as you go, and each changes the standard Tenjin Ramen noticeably. Full-topping Kara Ramen is the spicier, bigger bowl.