We come from Kurume city in Fukuoka, the birthplace of Tonkotsu Ramen.

Tonkotsu ramen is one of the most internationally beloved styles of ramen, but not many people know that its origins are in Kurume. The extra rich and creamy broth made with pork bones, surprisingly clean and light, were born there. Kurume-style ramen broth is made with a “yobimodoshi” method. This means that instead of finishing the soup pot everyday, we keep adding to it. Like this, the soup pot is never left empty since the restaurant first opens, and by continuously adding fresh tonkotsu broth to the original soup, the richness and the umami is brought out.

Tenho Ramen is the first restaurant to bring this authentic Kurume Ramen to New York. But it’s not only ramen that we’re bringing.

At Kurume, we love have a great time with our friends and families over local sake, shochu and refreshing simple cocktails. We enjoy sharing skewers made with various vegetables and pork belly, and then ending the night with a hearty bowl of tonkotsu ramen. We laugh a lot, drink a lot and eat a lot.  This is what we are bringing to New York; the Kurume culture.

At Tenho Ramen you can eat and drink like you’re in Kurume.
Try our wide selection of skewers with a glass of lemon sour, and end your meal with our umami-rich bowl of Kurume ramen.

Now your stomach is full, and your heart is warm.

Welcome to Kurume, my friend.