MENU | IPPUDO US

白丸元味

SHIROMARU CLASSIC

The original “Tonkotsu” (pork) broth with Ippudo’s signature dashi, thin noodles topped with pork belly chashu, sesame kikurage mushrooms, menma, red pickled ginger and scallions.

赤丸新味

AKAMARU MODERN

A more bold translation of the original pork broth, thin noodles topped with Ippudo’s secret “Umami Dama” miso paste, pork belly chashu, cabbage, sesame kikurage mushrooms, and

一風堂からか麺

KARAKA Spicy

The original “Tonkotsu” (pork) broth with an added kick, thin noodles with Ippudo’s special blend of hot spices, topped with pork belly chashu, cabbage, sesame kikurage mushrooms,

A LA CARTE
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    IPPUDO Buns

    Steamed buns (2 pcs) filled with your choice of either pork, chicken or eggplant & eringi mushrooms, served with Ippudo’s original spicy buns sauce and mayo.

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    GOMA Q

    Cucumbers seasoned with Ippudo’s original sesame oil sauce

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    Gobo-Ten Salad

    Mixed greens topped with fried prosciutto and served with Ippudo’s original soy dressing

Please check the prices of the dishes and other contents on the menu by going to the store-specific pages.

IPPUDO’s commitment

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.

博多絹ごしとんこつ

ABOUT SOUP

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.

一風堂専用小麦「風の大地」

ABOUT WHEAT

“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.

一風堂 丸刃麺線 26番 角刃麺線 22番

* 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.

ABOUT NOODLES

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).

一風堂 かさね炊きチャーシュー 「王道のカタ」「王道のバラ」

ABOUT CHASHU

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.

 

匠がえし

ABOUT KAESHI

The “kaeshi”

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”.