Ikkoryu Fukuoka Ramen: Famous Joint Conquered

Fukuoka is a city in Southern Japan on Kyushu. It’s where Tonkotsu ramen, a popular regional style of ramen originated.

I tried searching what Ikkoryu means. Sorry. Nil.

Going back to Kyushu, Tonkotsu is characterized by its thin, straight noodles in rich and creamy pork broth. That can only be done after laborious boiling.

According to Ikkoryu Fukuoka, their ramen is special because of the ff:

Tonkotsu soup
Noodle- freshly made using premium flour from Japan
Chashu- roast pork cooked in a stringent process
Special soy sauce- secret soy sauce producing the rich ramen soup

People are raving about it. Let me see.

Upon entering Ikkoryu Fukuoka, tall wooden fences with Japanese calligraphy dotted by red chairs welcome everyone. That is, alongside with the staff’s loud “irrashaimase” (“welcome” in Japanese).

The menu welcomes guests, too

The interior exudes coziness and the staff are ready to suggest what best to eat. So as recommended, Ajitama Tonkatsu at Php 380 it is.

Hot bowl of Ajitama

The ramen is topped with special half boiled egg fully marinated with special blended soy sauce base. Of course, there’s also the chashu, green onions, bamboo shoots, wood ear and dried seaweed.

The tonkotsu soup for me is rich and creamy, but very basic. My heart still roots for Kichitora’s PaitanRamen Zenbu no Se.

The noodle quality is okay. Chose it ‘hard’, as suggested too.

The chashu is thin and big enough. And the fatty portion, I’m quite satisfied. But the best chashu’s I’ve ever tasted was in Hokkaido Ramen Santouka.

Then the star of the ramen: ajitama or boiled eggs. Yummy! It’s so soft and runny in a good way. I enjoyed it. Truly, the cream of the crop.

For the salad, they recommended Tofu Salad at Php 160 and it’s good. What I love about it is the sweet something-like-chips on top. It added texture and a bit of flavor to the salad as there’s nothing to expect from a tofu. As always, Japanese dressing’s yummy.