Another regional specialty is kurobuta (Japanese black pig pork), a popular dish that also contributes to the rich pork broth of local Kagoshima Ramen, while in Kagoshima’s humid summers, a treat of kakigori (shaved ice) is perfect to cool off. This volcanic seaside region of Kagoshima Prefecture is Japan’s almost-tropical paradise, perfect for hiking, beaches, and relaxing all year round.

Kagoshima ramen is a variety of tonkotsu ramen served at speciality shops in and around Kagoshima prefecture. Locals characterized this as relatively low fat and easy to eat, as represented by the soup made by simmering pork bones with chicken bones and vegetables. The noodles are soft and straight, and the ingredients include green onions, bean sprouts, cabbage, and other vegetables.

A visit to Kagoshima Prefecture wouldn't be be complete without trying Kagoshima ramen. This regional variation of Japan's most famous noodle dish is known for being hearty and rich in flavor, with Kagoshima pork as its star ingredient. A bowl of Kagoshima ramen is filled to the brim with pork-based broth, pork slices, firm noodles, and an assortment of toppings.

The local Kagoshima style of ramen is flavored with a mellow soup of pork, chicken, and vegetable broth. The noodles, which are served quite soft, may be either thick (Okinawan style) or thin (Taiwanese style). Kagoshima ramen is topped with char siu pork, kikurage (wood ear) mushrooms, scallions, bean sprouts, and crispy fried onions.

Japan is divided into eight regions, which branch out to 47 prefectures. The city of Kagoshima is the capital of Kagoshima Prefecture, belonging to the Kyushu region. This beautiful city is often compared to Naples, an Italian city because they share a similarly mild climate while being home to a scenic stratovolcano.

Almost every part of Japan has its own distinct way of making ramen noodles. Kagoshima’s signature style uses a pork bone broth, flavoured with chicken stock, vegetables, dried sardines, dried mushrooms and kelp. The noodles, which are served quite soft, may be either thick or thin.

Beyond that, Kagoshima Kuroushi beef (鹿児島黒牛, Kagoshima kuroushi), Kagoshima ramen (鹿児島ラーメン, Kagoshima ramen), Sakurajima radish (桜島大根 Sakurajima daikon), and udon are all foods which you should definitely try out in Kagoshima.

This eatery has a large fan base inside and outside Kagoshima. Local folks and fans from outside Kagoshima line up for a delicious bowl of ramen at Tontoro. The broth is a made by boiling chicken bones and seafood.

No other restaurant can give you a ramen experience the way Tontoro Ramen does. The broth is just the tastiest and the pork melts in your mouth as you take it in. Prices are also very affordable.

If you are in Kyushu, this style of ramen will not be hard to find. The broth is made from pork and chicken bones, vegetables, anchovies, and kelp giving it a much thicker, heartier flavor.

Space & Facilities: You can enjoy Kagoshima ramen noodles with luxurious pork tenderloin. Be sure to enjoy the soup and medium-thick noodles that seem to condense the flavor of Kagoshima.

This ramen has chashu of course, as most do, but it also has a couple interesting ones. I’ll break them down (for more topping ideas, check out my ramen guide).