Resort Glamping.com
Nationwide (Hokkaido, Tohoku, Kanto, Koshin, Kansai, Tokai, Chugoku, Shikoku, Kyushu, Okinawa)
Resort Glamping.com
Nationwide (Hokkaido, Tohoku, Kanto, Koshin, Kansai, Tokai, Chugoku, Shikoku, Kyushu, Okinawa)
June 11, 2026
When Hong Kong tourists hear about Kyushu cuisine, many first think of Fukuoka/Hakata cuisine, but they often overlook the charm of Kumamoto cuisine. Kumamoto ramen is characterized by its burnt garlic oil and medium-thick straight noodles, and the region also boasts a horse meat culture, which is the largest producer in Japan, as well as a variety of other local dishes. This time, as a guide to exploring Kumamoto cuisine, we will start with its cultural background and introduce two famous Kumamoto ramen restaurants, "Keika" and "Kokutei," in detail. Furthermore, we will introduce other Kumamoto local dishes such as basashi (horse sashimi) and taipei-en (a type of noodle dish), as well as luxurious glamping accommodations.
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Kumamoto is also known as the "Land of Fire." The fertile land and abundant groundwater provided by the Aso volcano have given rise to Kumamoto's unique food culture.
The first is the horse meat culture. It is said that Kumamoto Castle lord Kato Kiyomasa popularized it, and Kumamoto has long been known as Japan's top horse meat producer. Horse sashimi, also known as "sakura meat," is characterized by its low melting point of fat and melt-in-your-mouth texture. It is also highly nutritious and low in calories.
The second is the feudal lord's health food culture. Karashi renkon (mustard-filled lotus root) is said to have been devised as a health food for Hosokawa Tadatoshi, the feudal lord of Higo Province during the Edo period, who was in poor health. The cross-section resembles the Hosokawa family crest, the "Kuyo-mon" (nine-star crest).
The third is the food culture resulting from Japan-China exchange. Taipingyan originated in Fujian Province, China, and after being introduced to Kumamoto, it developed into a unique dish using glass noodles. It has now become so ingrained in Kumamoto culture that it even appears in school lunches.
Kumamoto ramen, like Hakata ramen, is a Kyushu-style pork bone broth ramen, but there are two major differences.
The first tip is to add burnt garlic oil to the soup. This black, aromatic oil, made by frying garlic until it's almost burnt, adds a unique savory flavor and a subtle bitterness.
The second point is the noodles. Unlike the extra-thin noodles of Hakata ramen, they use medium-thick straight noodles. They hold the rich soup well and are satisfying to eat.
| Famous restaurants in Kumamoto | Established | Kumamoto specialty gourmet food | Characteristics |
|---|---|---|---|
| Kumamoto Keika Ramen | 1955 | Thick Meat Noodles | A pioneer in burnt garlic oil. Features large pieces of braised pork and cabbage. |
| Kumamoto Kurotei Ramen | 1957 | Egg ramen (double egg yolk) | A traditional style ramen with rich pork bone broth and burnt garlic oil. |
| Komurasaki | 1954 | King Ramen | A long-established restaurant with a rare style of thin noodles |
Keika and Kokutei are two ramen restaurants that Hong Kong tourists visiting Kumamoto often find themselves struggling to choose between. Let's take a look at the characteristics of each.
*This image is for illustrative purposes only.
Keika is a leading example of a restaurant that helped elevate Kumamoto ramen to national recognition. They also have branches in Shinjuku and Shibuya in Tokyo.
The signature dish, "Tainikumen," is a hearty bowl of ramen with a pork bone broth, sautéed onions, and burnt garlic oil made with sesame oil, topped with large chunks of braised pork and plenty of crisp cabbage.
https://keika-raumen.co.jp/
Kurotei is known for serving authentic Kumamoto ramen.
The soup is made by simmering only pork bones for a long time, resulting in a rich yet smooth flavor. A fragrant layer of burnt garlic oil floats on the surface.
The most popular egg ramen is topped with two fresh raw egg yolks, which, when mixed into the soup, create a mellow and rich flavor. The main store is located in Nihongi, near Kumamoto Station, and there is also a branch in Shimotori, in the city center.
Basashi (horse sashimi) is one of Kumamoto's signature dishes, and it's a dish that surprises many travelers when they hear about it for the first time.
Kumamoto-style horse sashimi is thinly sliced and eaten with sweet soy sauce, garlic, ginger, and green onions. It's surprisingly light and refreshing, with a delicate distribution of fat, and not a heavy taste.
If you're trying horse sashimi for the first time, I recommend choosing a reliable local restaurant. Even if you don't eat it yourself, it's a Kumamoto delicacy I'd definitely recommend to your friends.
Akaushi beef is a representative breed of beef from the Aso and Kumamoto plateau regions.
You can find restaurants serving Akaushi beef dishes in Kumamoto City without having to go to Aso. Akaushi beef bowls are suitable for lunch, while steaks are recommended for dinner or as part of a meal at your accommodation.
Kumamoto cuisine is very well received by travelers from Hong Kong and Taiwan.
Tai Ping Yan looks similar to a noodle dish, but it uses glass noodles instead of regular noodles.
The dish contains plenty of vegetables, seafood, pork, and fried eggs. It's lighter than ramen, making it suitable for people who want to eat plenty of vegetables or those who don't like greasy food.
It's also a great dish to eat during a gourmet trip around Kumamoto. If you have Kumamoto ramen, Akaushi beef, or yakiniku the day before, having Taiheien for lunch will feel like a very balanced meal.
It's perfect for female travelers, families, and anyone who wants to eat lots of vegetables.
| Kumamoto local cuisine | Message | Budget (yen) |
|---|---|---|
| Kumamoto horse sashimi | Horse meat boasts the highest production volume in Japan. Enjoy it with sweet soy sauce, ginger, and garlic. | 1,500 to 4,000 |
| Kumamoto Taipingen | A vermicelli soup dish originating from Fujian Province. It's healthy, containing shrimp, vegetables, and a fried egg. | 800 to 1,500 |
| Kumamoto Karashi Renkon (Spicy Lotus Root) | Deep-fried lotus root stuffed with mustard miso paste. It's fragrant and spicy. | 500 to 1,200 |
| Kumamoto Ikinari Dango | A local confectionary made with sweet potato and red bean paste. A popular souvenir. | 150 to 400 |
| Kumamoto Aso Akaushi beef | Free-range beef from Aso. Lean and healthy. Popular dishes include lava stone grilling and steak. | 3,000 to 8,000 |
In addition to enjoying ramen and local cuisine in Kumamoto City, you can also turn your stay itself into a gourmet experience.
Located on the Yoshimuta Plateau in Kumamoto Prefecture, this luxurious glamping resort features private saunas and private gardens in every guest room.
You can also enjoy Kumamoto's local cuisine, including Kumamoto's famous Akaushi beef, known for its rich aroma and flavor.
Furthermore, all guest rooms are equipped with authentic Finnish saunas, allowing you to relax both mind and body while surrounded by nature.
If you're visiting Kumamoto for the first time, a 1-night/2-day or 2-night/3-day trip is recommended. Below is a suggested Kumamoto gourmet itinerary for travelers from Hong Kong and Taiwan.
On the first day, after arriving in Kumamoto, we'll head to Kumamoto city. For lunch, let's enjoy some Keika ramen.
In the afternoon, we'll stroll around Kumamoto Castle, Sakurano-baba Jōsaien, and Shimotori Shopping Street.
For dinner, we'll enjoy Kurotei ramen, or a local restaurant serving horse sashimi, karashi renkon (mustard lotus root), and Akaushi beef dishes.
On the morning of the second day, we will visit Suizenji Jojuen Garden and a cafe in the city.
For lunch, we'll eat Tai Ping Yan (a type of noodle dish), and then we'll head to Glamping Resort Kumamoto Yoshimuta by rental car.
After checking in, you can enjoy the private garden, sauna, and highland scenery. For dinner, you'll savor a Kumamoto Akaushi beef BBQ, and in the evening, you can enjoy the night view and starry sky.
If you're on a 2-night, 3-day trip, on the third day you can head to Aso, Kusasenri, and Minami Aso, enjoy Akaushi beef bowls, dairy products, and other highland gourmet food, and then either return to Kumamoto City or continue your Kumamoto road trip.
Both are Kyushu-style tonkotsu ramen, but Kumamoto ramen adds burnt garlic oil to the soup, giving it a fragrant aroma and a subtle bitterness. It also uses medium-thick straight noodles.
Hakata ramen is characterized by its extremely thin noodles, and you can often specify the firmness of the noodles.
If you prioritize volume and want to experience the original style of ramen with burnt garlic oil, then Keika's Tairoumen is highly recommended.
If you want to enjoy the rich pork bone broth and the creaminess of a raw egg yolk, we recommend Kurotei's Egg Ramen.
Both services can be used around Kumamoto Station and in the city center.
Horse sashimi served at legitimate specialty restaurants is processed under strict hygiene control and is generally safe to eat.
However, pregnant women, young children, and those with weakened immune systems are advised to consult a doctor beforehand and choose a store with thorough hygiene management.
The appeal of Kumamoto cuisine isn't limited to just one bowl of ramen.
Keika Ramen and Kokutei Ramen each represent the unique charms of Kumamoto ramen.
If you're visiting Kumamoto for the first time, I recommend starting with ramen and gradually expanding to other local dishes.
The next time you plan a gourmet trip to Kumamoto, be sure to include famous ramen restaurants, local cuisine, and luxurious glamping in your itinerary.
He is an editor at Resort Glamping.com, a glamping-focused media outlet visited by approximately 100 million people a month. He has written over 150 articles introducing glamping facilities and experience reports, and is involved in a wide range of glamping facility services, from planning and development to operation and customer acquisition consulting.
