Hakata tonkotsu in Chandler, Arizona
Warm your soul. Wake your taste buds.
Chef Hirohata Norihiro brought it over from Mendo Hanamokoshi in Fukuoka, on Tabelog's Top 100. Same broth, rich but not greasy. Same noodles, cut fresh in our kitchen from Fukuoka flour.
Five bowls. No shortcuts.
Every bowl starts from the same rich, creamy tonkotsu broth with negi and house red chili spice. Go traditional, add pork butt chashu, layer in pork belly and ajitama, or finish with A5 wagyu.
The chef
The chef behind Mendo Hanamokoshi, now cooking in Chandler.
In Fukuoka, Hirohata Norihiro's Mendo Hanamokoshi earned a place on Tabelog's Top 100 ramen list. At Iro Shoten he cooks the same way. Seasonings and green onions come directly from Japan. Noodles are made fresh in our kitchen from Fukuoka flour. The tonkotsu broth is rich but not greasy.
Tabelog Top 100Mendo Hanamokoshi, Fukuoka, Japan
House-made noodlesCut fresh daily from flour brought over from Fukuoka
Imported from JapanSeasonings and fresh green onions straight from Fukuoka
Sushi and crudo
Cut when you order it.
Five rolls and five crudos, held to the same standard as the ramen.
Yama Roll
Salmon, red tobiko, lemon, eel sauce
Crudo, five ways
Yellowtail, tuna, salmon, scallop, A5 wagyu
Hanamokoshi Roll
Hamachi, kumquat, serrano, white ponzu
Come hungry. Taste Fukuoka.
Hours
- Monday
- Closed
- Tue to Thu
- 4 to 9 pm
- Friday
- 4 to 10 pm
- Saturday
- 12 to 10 pm
- Sunday
- 12 to 9 pm