01 / ABOUT THE PLACE
About this place
Brought out quickly after ordering, a bowl at Yoshimaru centers on pork bone broth simmered gently over many hours. While retaining the recognizable aroma of tonkotsu, it remains moderate in richness and easy to drink to the end. The broth meets proprietary ultra-thin noodles, which showcase an assertive snap and wheaty fragrance when ordered extra-firm (barikata). Diners can add extra noodle refills (kaedama) or double-sized servings halfway through, adjusting the flavor at will with spicy pickled mustard greens, wood ear mushrooms, or fried garlic chips.
At lunchtime, set meals pairing ramen with miniature rice bowls are especially practical. Choices range from regional Hakata classics like spicy pollack roe (mentaiko) rice and takana pickled greens rice to hearty roast pork bowls, as well as fish pairings like goma saba (raw chub mackerel with sesame dressing) or grilled mackerel with spicy mentaiko.
Come evening, the kitchen turns out an array of Kyushu drinking snacks alongside its noodle bowls. Standouts include signature goma saba, juicy pan-fried Yoshimaru gyoza, mentai dashi rolled omelet, vinegar-dressed beef offal, braised beef sinew, and toriten chicken fritters seasoned with tare sauce. It is an easy place to enjoy a beer or other drinks over small plates before wrapping up the night with a final bowl of tonkotsu ramen.
The space includes counter seating and tables, easily accommodating quick solo meals between work duties as well as casual evening drinks with colleagues or friends. Ordering is handled via table service rather than ticket machines, and payments can be settled using electronic money or credit cards, adding to the low-key convenience.
