Review
Founded in 2000 in Chikushino, between Hakata and Kurume on Japanβs southern island of Kyushu, Ramen Danbo began as a small shop dedicated to traditional Hakata-style tonkotsu ramen. Following early recognition in a television poll, it expanded across Japan and now operates more than 20 locations.
Its signature broth is made by boiling pork bones over high heat to create a rich yet clean tonkotsu soup with notable depth and umami. Prepared fresh daily at each shop, it is paired with thin Kyushu-style noodles crafted specifically for the broth and tender chashu pork slowly simmered in tare sauce.
Its first London location opened in Wimbledon, where Ramen Danbo stands out for the precision and balance of its ramen, offering a version that feels remarkably faithful to the tonkotsu style of Fukuoka.