GLOBAL STANDARD RAMEN
IPPUDO’s original creamy tonkotsu broth with thin and straight noodles, pork belly & pork loin, bean sprout, black fungus and spring onion.A classic Hakata-sytle 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 and straight noodles, pork belly & pork loin, bean sprout, black fungus and spring onion. A refined, modern Hakata-style ramen.
GLOBAL STANDARD RAMEN
Enjoy the piquant flavours of our original silky prok broth bleneded with a myraid of spices, sweet and spicy miso bean sauce, hot chilli oil and Japanase peppers. Served with thin and curly noodles, minced meat miso paste, pork belly chashu, spring onion and bean sprout. Addictive!!
Homemade noodles crafted specially for this dish which bledns perfectly with the chicken broth. Served with chicken chashu, leeks bamboo shoots, spinach and naruto(fishcake). It is a must-try for people who enjoy a lighter and more delicate taste.
A flavouful mix or prok belly slices, thin noodles and rich-blended pork broth. Topped with spring onion and bamboo shoots. Perfect combination!!
Featuring a homemade minced meat curry miso paste specially prepared with multiple spices and peppers, increasing the spiciness level of the ramen when mixed into the tonkotsu broth blended with spicy fragrant oil. Served with thin noodles, bean sprout, pork belly, pork loin and healthy coriander.
Homemade thin noodles served in special-blended fish & pork broth topped with pork belly, pork loin, bean sprout, bamboo shoot, Japanese leek, spring onion & fried garlic bits. Served with Japanese citrus pepper paste (yuzu kosho) for a refreshing twist of flavours.
VEGGIE SOBA 8
Homemade medium-thin noodles in a hearty vegetable consommé with a dash of garlic oil. Served with goboten, rocket leaves, mixed lettuce, Japanese bell pepper, cherry tomato and sautéed mushroom.
Thick and chewy noodles, dipped in rich bonito fish flakes and pork broth blend. Topped with pork cubes, spring onion, and bamboo shoots. Enjoy dipping the cold noodles into hot soup!!
IPPUDO’s original pan-fried chicken dumplings.
IPPUDO’s signature melt-in-your-mouth chashu, accompanied with fresh lettuce and creamy mayo, nestled in a soft, fluffy bun.
Crunchy Japanese cucumber with original sesame dressing.
Edamame prepared with pepperoncino-style.
Silky diced tofu in spicy broth with fried noodles and spicy Karaka-miso served in a hot pot.
Prime beef slices, pan-seared and served with homemade dipping sauce.
Please check the prices of the dishes and other contents on the menu by going to the store-specific pages.
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”.
※Manufacturing methods and ingredients
vary by country and region.
Hakata Kinugoshi Tonkotsu
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”
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.
* 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.
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.
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).
IPPUDO’s double CHASHU
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”.