Hakata style in tonkotsu?

I love this ramen from a local restaurant. I walked around our Asian market for an hour and just became more confused on this broth.

My understanding is that they're both different styles of broth??

My husband orders ramen here that's called "tonkotsu cha-shu ramen" which tastes drastically different.

Can someone explain what this is and how this works. I'd love to kind of mimic it for home cooking! Any recommendations on a broth concentrate?

I'll keep supporting this restaurant but I'd like to find a more budget friendly dupe in between trips to town!