Visiting the Origin of the Pioneer That Brought Kyushu Tonkotsu Nationwide
In 1968, a restaurant first introduced Kyushu tonkotsu ramen to Tokyo’s Shinjuku. That restaurant was Keika Ramen, and its honten (main store) still stands in Kumamoto City’s bustling Hanatamachi district.
A bowl featuring fragrant ma-yu (burnt garlic oil) floating atop pork and chicken bone paitan broth—this flavor has remained unchanged for over 70 years since the restaurant’s founding. This article introduces the atmosphere of Keika Ramen Honten and the appeal of their signature dish, “Keika Ramen.”
Keika Ramen Honten
Keika Ramen Honten is a long-established Kumamoto ramen restaurant located in Chuo-ku, Kumamoto City, Kumamoto Prefecture. Founded in 1955, it is considered the originator of ma-yu. With 8 locations in Tokyo as well, it is known as a symbol of Kumamoto ramen.
| Item | Details |
|---|---|
| Hours | Mon - Thu 11:00 am - 12:00 pm (L.O. 11:50 pm) Fri - Sat 11:00 am - 1:00 am (L.O. 12:50 pm) Sun & Holidays 11:00 am - 4:30 pm (L.O. 4:20 pm) |
| Closed | Open year - round |
| Phone | 096-325-9609 |
| Parking | None |
| Address | K - 1 Building 1F, 11 - 9 Hanatamachi, Chuo - ku, Kumamoto City, Kumamoto 860 - 0806 |
| Website | https://keika-raumen.co.jp/ |
Inside the Restaurant
Keika Ramen Honten is located in Hanatamachi, Kumamoto City’s entertainment district.
Traditional food samples are displayed at the storefront, giving a sense of the restaurant’s long history.
Inside, there are both counter and table seating.
Ticket System
Keika uses a ticket system. Purchase a meal ticket from the vending machine before ordering.
You can choose from large to small portions, allowing you to adjust how much you eat.
The “Ko-Keika,” which is two-thirds the size of the regular Keika Ramen, is perfect for light eaters or those who want to enjoy other dishes too.
Keika Ramen
This is Keika’s signature dish, “Keika Ramen.” (The photo shows Ko-Keika, so the portion is smaller)
Toppings include chashu pork, seasoned egg, menma bamboo shoots, stem wakame, and green onions.
The noodles are medium-thick, firm, and straight. They’re easy to eat and absorb the soup well.
The soup has a mellow flavor—a perfect harmony of pork and chicken bone paitan broth with ma-yu.
The gentle aroma of ma-yu stimulates the appetite.
The soft-boiled egg has just the right firmness, well-seasoned but not overly soaked through, making it a great accent.
The chashu is tender yet has a nice texture, with a light flavor.
Despite its appearance, it wasn’t heavy at all and went down smoothly.
The Origin of a Classic: A Bowl Unchanged Through Time
Keika Ramen was the pioneer that brought Kyushu tonkotsu ramen to Tokyo. Its honten still stands in Kumamoto’s entertainment district, unchanged through the years.
Open from 11:00, it’s perfect for lunch during sightseeing. On Fridays and Saturdays, it’s open until 25:00 (1 AM), so you can stop by for a late-night bowl after enjoying Kumamoto’s nightlife.
Pork and chicken bone paitan broth with a gentle waft of ma-yu, and perfectly firm medium-thick noodles. While not flashy, the flavor that has been passed down for over 70 years carries the dependability and authenticity that only a long-established restaurant can offer.
When you visit Kumamoto, be sure to stop by.
