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.



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



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,

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    IPPUDO Buns

    Steamed buns with your choice of fillings.

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    GOMA Q

    Cucumbers seasoned with Ippudo’s original sesame oil sauce

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.



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 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.


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).

一風堂 かさね炊きチャーシュー 「王道のカタ」「王道のバラ」



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 “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”.