I've had Tonkotsu Ramen in many locations, and to be honest I never been completely fond of it. I think the reason may be due to the fact that unless served hot and fresh, the pork can sometimes congeal. Sometimes the broth can be far too thick and smelly as well. Many have travelled to Fukuoka (home of the Hakata style, Tonkotsu ramen) and swear by it. I've had Hakata style in Hakata before. I've had it on new years eve hoping that it would be the best ramen I'd eaten, patricularly given the cold weather and the time. It wasn't. Then I was taken to Mizuki Ra-men. I'm now a fan and can't wait to return. Suggestion for the noodles was on the firm side. They're fresh, and additive. Best ramen noodles I've had. But the real secret is the broth. Unlike other tonkotsu I've had, it's far lighter and nowhere near as offensive as some tonkotsu's I've had. Massive thumbs up.

Took my picky husband, who never has enough noodles in his "Champon" when we go out to eat, to Mizuki Ra-men technically in Dazaifu, Fukuoka. Honestly it still feels like Onojo, Fukuoka, Mizuki Ra-men is just on the othe side of Kyushu Expressway. On the menu was Mizuki Champon, typically champon noodles but buried under a mound of bean sprouts, snowpea pods, pork strips and decorative slices of surimi. A "workman's" lunch, I would say .... he couldn't eat it all without my help ... smiles all-away-around!