鶏の骨 (Torinohone in Narita, Chiba Prefecture)

0 Reviews

鶏の骨

Torinohone is a Saturday-only departure from the shop’s normal menu. Menya Fukuichi (麵や福一) is open six days a week and cooks up a toripaitan that is often at the top of the ramen critic’s lists. Saturday night is the time for Torinohone.

Back in 2019, the shop had a fire break out and essentially destroy the place. The remnants are still there, a few doors down. Without skipping a beat, a crowdfunding campaign was set up and the goal was quickly reached. Fukuichi, and Torinohone, would live on.

I have yet to try Fukuichi, so I can only comment on what the magazines say. Both styles are toripaitan, creamy chicken soup made from whole chickens. Torinohone (chicken bones) is a bit more intense, taking inspiration from Nara Prefecture’s Butanohone (pork bones). This shop is part of the legendary Muteppo group. Alas, I have yet to try Butanohone. Fortunately, I have tried every other ramen shop in the Muteppo circle. Each shop is slightly different, with the common denominator being mega-thick pork broth. Chicken definitely isn’t pork, but Torinohone gets it pretty close.

Special thin noodles in a massively decadent soup. The special bowl is a must-order with three kinds of pork and chicken chashu.

Don’t sleep on the side menu. The half-sized fried rice for 400 yen is a steal. It’s the same one available during their normal, Fukuichi business hours.

Fantastic bowl, though the trek to Narita Station on a Saturday night for this one is going to be hard for a lot of people. You could time it with a trip to the airport, though the lines at popular ramen shops are unpredictable. I wouldn’t want you to miss your flight! If you have time to kill, Narita Station is less than 10 minutes by train from Narita Airport. Best of luck with your layover adventures!

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