‘www.youtube.com/embed/9a_tVsdksk8’

Fukuoka’s Infamous “Kkori-kkori” Stinky Ramen: A Must-Try Culinary Adventure

Embarking on a culinary journey through Fukuoka, Japan, is always an adventure for the senses. While the city is renowned for its diverse gastronomic delights, there are some experiences that truly stand out – for their unique flavors, unforgettable aromas, and the stories they tell. Our latest trip led us to two distinctly different ramen establishments: one promising refreshing tomato flavors, and another infamous for its potent, yet utterly captivating, aroma. Join us as we recount our unforgettable noodle explorations!

The Unforgettable Scent of Kkori-kkori Ramen (The Stinky Ramen)

A Scent That Calls You From Afar

Even before setting foot inside, the legend of Fukuoka’s “Kkori-kkori” ramen precedes it. Known for its incredibly strong, almost pungent, aroma, this ramen shop is said to announce its presence from as far as 50 meters away. For days, we’d tried to visit, only to find it closed or to be sidetracked by other eateries. Finally, on our departure day, as first customers, we were determined to experience this notorious scent – and it did not disappoint. The aroma, though strong, was intriguing, drawing us in with promises of a deeply flavorful broth.

The Kkori-kkori Ramen Experience

Stepping inside, the rich, savory smell enveloped us completely. We ordered a ‘Special’ and a ‘Standard’ bowl, discovering the main difference to be just one extra slice of chashu. The broth was unlike any we’d tasted – thick, creamy, almost like a rich stew or a luxurious cream soup. It wasn’t just porky; there was a complex depth to it, almost a hint of a refreshing, minty undertone, or even the distinct aroma of fermented skate (hong-eo), which surprisingly complemented the broth, creating a flavor that promised to linger long after the meal.

• Broth: Rich, creamy, deeply savory, with a unique ‘stinky’ aroma that becomes addictive. It’s a flavor you’ll find yourself missing later.
• Noodles: Slightly undercooked to the bite, a texture highly favored by Japanese locals, akin to firm buckwheat noodles.
• Chashu: Thinly sliced, tender, perfect for soaking up the broth.
• Special Chili Paste: A unique condiment made by mixing chili powder with oil and sugar. This addition doesn’t just add heat; it creates a delightful sweet-spicy balance, amplifying the ramen’s umami without overpowering it. It truly elevates the experience.
• Gyoza: Unlike some we’d had, these were perfectly cooked with a satisfying crunch and juicy filling, a great accompaniment.

This “Kkori-kkori” ramen, located in Fukuoka, is more than just a meal; it’s a sensory adventure. It’s the kind of dish that might challenge your preconceived notions of ramen but ultimately leaves a lasting impression, making you crave it again even after you’ve left Fukuoka. It comes highly recommended for those seeking an authentic and bold culinary experience.

General Rating for Kkori-kkori Ramen: Highly Recommended – A truly unique and memorable flavor experience.

A Detour to Original Tomato Ramen Sanmi in Hakata

An Unexpected Flavor Profile

Before our successful quest for the stinky ramen, we visited “Original Tomato Ramen Sanmi” in Hakata, approximately 2km and a 10-minute taxi ride away. The name “Sanmi” (삼미) can refer to “three tastes,” which is how the restaurant described itself. We were eager to try a refreshing twist on ramen.

The menu included Tomato Ramen, soy milk, and notably, a risotto dish designed to be mixed with the leftover ramen broth. Prices were quite affordable, and we even spotted a Korean soju, “Chamisul,” on the drink menu, which added a touch of familiarity. The atmosphere felt more like a franchise than an authentic original shop.

The Tomato Ramen Taste Test

Our expectations for a bright, tangy, and refreshing tomato ramen were unfortunately unmet. The ramen broth was a bit of a letdown; it tasted more like tomato mixed with Cheonggukjang (Korean fermented soybean paste) powder rather than a fresh tomato flavor. It lacked the anticipated tanginess and refreshing quality, appearing watery on top while being thick at the bottom. The noodles themselves were plain and slightly firm, yet well-cooked and broke easily, a texture often preferred in Japan.

• Ramen: Disappointing, lacked refreshing tomato flavor, tasted somewhat bland and like fermented soybean paste.
• Gyoza: Juicy but tasted mass-produced rather than handmade, though still enjoyable.
• Risotto: This was the unexpected star! Made by stir-frying rice in the leftover tomato ramen broth, it was significantly better than the ramen itself. The broth, now condensed and saltier, offered a much richer and deeper tomato flavor, making for a truly delicious and satisfying end to the meal.

While the atmosphere felt more like a franchise than an authentic original shop, the risotto at Sanmi was a pleasant surprise and definitely worth trying if you find yourself there. However, for a truly memorable ramen experience, the “Kkori-kkori” ramen certainly left a more impactful impression.

Location of Original Tomato Ramen Sanmi: Hakata, Fukuoka (general area).
General Rating for Tomato Ramen Sanmi: Ramen was underwhelming, but the risotto was a standout and highly recommended.

Final Thoughts: Which Ramen Wins?

Our Fukuoka ramen adventure offered stark contrasts. While Original Tomato Ramen Sanmi delivered a surprisingly good risotto, its ramen left us wanting. The “Kkori-kkori” Stinky Ramen, however, proved to be an unforgettable, bold, and utterly addictive experience that we would wholeheartedly recommend to any food enthusiast visiting Fukuoka. Don’t let the name deter you – it’s a culinary journey you won’t regret!