GLOBAL STANDARD RAMEN
IPPUDO’s original creamy tonkotsu broth served with thin noodles, pork belly chashu, black fungus and spring onions. A classic Hakata-style ramen.
GLOBAL STANDARD RAMEN
IPPUDO’s original creamy tonkotsu broth enhanced with special blended miso paste and fragrant garlic oil, adding depth and richness when mixed. Served with thin noodles, pork belly chashu, black fungus and spring onions. A refined, modern-style ramen.
GLOBAL STANDARD RAMEN
IPPUDO's original Tonkotsu broth enhanced with spicy miso and ground pork, cashew nuts, bean sprouts, spring onions, seaweed and pork belly.
Thick, chewy noodles served with BBQ pork belly, flavoured black fungus, spring onions, bean sprouts, spicy blended miso paste and fragrant garlic oil with black pepper.
Light and flavourful chicken shoyu broth with chilli oil served with assorted vegetables, grilled pork belly, bamboo shoots and seaweed.
Light and flavourful chicken shoyu broth with dark soy sauce served with assorted vegetables, grilled pork belly, bamboo shoots and seaweed.
A flavourful mix of thinly sliced pork belly with Hakata-style noodles in a rich, blended pork broth. Topped with spring onions and menma.
A special chicken broth in Shoyu stock served with pork belly, thin noodles, bamboo shoots, spinach, leeks and narutomaki.
IPPUDO HAKATA-STYLE GYOZA
IPPUDO's homemade classic original pan-fried bite-sized dumplings.
IPPUDO PORK BUN
Juicy braised pork belly served with IPPUDO's special sauce. An all-time bestseller around the world!
Fresh Japanese cucumber with homemade sesame dressing. The Spicy option is available too!
WAGYU BEEF BUN
Juicy Wagyu beef patty marinated in a special sauce and served with lettuce and cheese in a steamed bun.
Lightly seared fresh salmon roll topped with mentaiko, black ebiko and cucumber.
For the full menus and prices, please visit Menu & Locations to view the complete set of menus available at each outlet.
A taste of tradition and innovation – in all IPPUDO’s ramen.
IPPUDO ramen keeps to the basics of Hakata ramen,
but constantly strives to innovate.
Now try our ever-evolving “most recent taste”.
Hakata Kinugoshi Tonkotsu
(Hakata Silky Pork Broth) Smooth yet with a rich and full-bodied taste. While following the traditional cooking methods of Hakata tonkotsu ramen, IPPUDO has created a “double maturation process”, which adds several layers of depth to its taste. Cooked for a good 18 hours in a specially-crafted soup pot, then rounded off using a lower heat maturation method for another full day. Smooth and mellow as silk, this specialty pork-based stock forms the base for IPPUDO’s ramen.
“Kaze no daichi”
(windy plains) a wheat variety specially grown for IPPUDO. An original blend of wheat varieties mainly using hard flour which produces a delightfully springy and chewy texture. Combined with low gluten wheat for its strong umami (savory taste), and then interfused with “Ra Mugi” (so named as an abbreviation of ramen + mugi meaning wheat), a wheat variety from Fukuoka prefecture specially grown for use in ramen. This results in a pleasant, springy chewiness yet with a firm easy-bite texture and a mild sensation when swallowed. Then the last impression which comes into play is the original flavorful aroma of the wheat. Ultrafine noodles made from IPPUDO’s original wheat.
IPPUDO round blade noodles fineness no. 26
A bowl full of basics – the question is what noodles would best suit the Shiromaru Classic? Noodle specialists worked night and day trying out all kinds of possibilities until they reached the answer which was “Round blade noodles fineness no. 26”. Skilled professionals controlled the hydrolysis rate and process by adjusting the temperature and humidity, and achieved the most perfect balance. Using “round blades” which produce circular noodles, these noodles which draw up just the right amount of silky pork broth, and provide a gentle, almost nostalgic comfort can be said to be the basic origin of IPUUDO tonkotsu ramen.
IPPUDO edged blade noodles fineness no. 22
A bowl full of innovation – “Edged blade noodles fineness no. 22” born out of a quest for greater elasticity and solidity to match the Akamaru Modern. This taste and texture created so as not to lose out to the impact of the spicy miso, infused oil and back fat was achieved through delicately adjusting the kansui (alkaline solution) and wheat, and pursuing the ultimate balance of rolling ratio. Using “edged blades” where the edges of the cutting edges are square in shape, these strong noodles created through a low hydrolysis rate entangle with the deep flavor of the Akamaru Modern and double the soup’s umami (savory taste).
*Noodle fineness This refers to the number of noodles cut within a width of 30 mm when the band of noodles is finally cut using a roll cutter. And so the bigger the number, the finer the noodles and the smaller the number, the thicker the noodles.
IPPUDO’s double CHASHU
The ōdō no bara (royal road pork belly) and ōdō no kata (royal road pork shoulder) By gently, gradually and slowly simmering the chashu, the time-honored soya sauce-based braising liquid is absorbed to the very center of the chashu. This is the “repeated simmering process” uniquely created by IPPUDO. The umami of the original pork flavor is further condensed by allowing the flavor to settle through low temperature vacuum aging. The ōdō no kata (royal road pork shoulder) has a pleasant, chewy texture where the more you chew, the more the juices and flavors pour out while the ōdō no bara (royal road pork belly) provides a mouthwatering succulence where the pork just melts in your mouth. You can enjoy these two pork cuts in one bowl.
The “IPPUDO kaeshi masterpiece” uses a unique blend of a variety of soya sauces originating from Kyushu. This kaeshi was born through intense research into the techniques of Japanese buckwheat noodle-making. After trying out new recipes one after the other during the 30 years since IPPUDO was first established, it evolved into the ultimate kaeshi perfect for IPPUDO’s ramen. This secret onko chishin (manner of discovering new truths through scrutiny of the old) recipe is known only to Shigemi Kawahara and a handful of other trusted “kaeshi guardians”. It is passed down only to those people who obtain the title of “master”.