Current date: 2025-12-19 (JST)
Fukuoka has many ramen shops, but few offer what Nishimura Ramen does: a menu that changes with the season, and a finishing technique that transforms the meal from Japanese to Italian. The restaurant sits in a quiet residential area near Hirao Station, housed in a renovated traditional home. By night, it serves French fusion cuisine. By day, it offers ramen that feels like a completely different cuisine. On a warm summer afternoon, I visited to try the seasonal chive clear salt ramen.
What Makes Seasonal Chive Clear Salt Ramen Different?
Chive in a clear salt ramen is an elegant choice. The herb brings a subtle sharpness and aromatic quality to a broth that is already refined and clean. At Nishimura Ramen, the chive does not overpower; instead, it adds a whisper of flavor that feels intentional and sophisticated. The result is a ramen that tastes light and refined, compared to the heavier broths common in Fukuoka. The chive creates a freshness that feels appropriate to the season, not like a gimmick.
The Experience: From Broth to Risotto
The bowl arrived with thin, curly noodles in a clear, pale broth. The chive was visible, scattered across the surface. The first spoonful of broth was clean and delicate. The chive was present but not aggressive. It was a sophisticated flavor—the kind that makes you pause and notice. The noodles were tender, absorbing the broth well. The overall impression was of refinement, not heaviness.
But the meal did not end there. The restaurant provides rice and cheese. The idea is to finish the ramen by adding these to the remaining broth, transforming it into a risotto-style dish. I added the rice and cheese to the leftover chive-infused broth and stirred. The texture changed. The rice absorbed the warm liquid, becoming creamy and soft. The cheese melted into the broth, adding richness and depth. What had been a light, delicate ramen broth became something more substantial—a savory, comforting dish with a completely different character. The chive flavor remained, but now it was part of a richer, more complex whole. It was an unexpected second act that extended the meal and gave it new meaning.
Who Should Try This Ramen?
This is for someone willing to experience a meal that evolves as you eat it. It is for a diner who appreciates subtlety and refinement, and who is open to unexpected transformations. If you like chive, if you want a ramen experience that is different from the typical Fukuoka style, this is worth seeking out.
However, it is not for everyone. If you prefer traditional, heavy ramen broths, the lightness here might feel insufficient. If you dislike chive, the herb will dominate your perception of the dish. The risotto finish is also unconventional; some may find it gimmicky rather than clever.
Practical Information for Your Visit
| Aspect | Details |
| Time Required | 30–45 minutes. |
| Cost | ¥1,000–¥2,000 depending on the dish. |
| Reservations | Not necessary for lunch. Walk-ins are welcome. |
| Hours | Lunch only. Dinner service is French fusion cuisine. |
| Location | Hirao, Fukuoka. In a residential area near Hirao Station. |
| Parking | Available. |
| Seasonal Menu | The ramen changes with the season. Chive clear salt is a summer offering. |
The Seasonal Menu Philosophy
The restaurant’s commitment to seasonal ingredients means that no two visits are identical. In summer, chive clear salt ramen. In other seasons, different herbs and ingredients. This approach reflects a deeper culinary philosophy: that food should respond to the time of year, not remain static. It is a practice more common in fine dining than in ramen shops, which makes Nishimura Ramen unusual in the Fukuoka ramen landscape.
A Practical Takeaway
If you visit Nishimura Ramen, expect the unexpected. The chive clear salt ramen is not trying to be a traditional Fukuoka ramen. It is its own thing—refined, aromatic, and light. The risotto finish is not a gimmick; it is an invitation to experience the meal differently. Come with an open mind, and you will find a ramen experience that lingers in memory longer than most.
