ippudo
ippudo ny in east village will be temporarily closed from 6 / 17 to 7 / 17 for maintenance. ippudo westside and 5th avenue locations will be open .
ng and fast. ippudo will now be my go - to ramen place .
as well as the abovementioned awards, ippudo received recognition with numerous other awards .
“this is where it all began. the first ippudo ouside of japan! ”
ippudo nishikikoji ranked best overall no. 9 in the “2014 restaurants popular with foreign visitors”
shares of newly public restaurant chain ippudo soar as ramen king plans u. s. expansion
here' s what you can expect from your first visit at ippudo, eastwood avenue ...
established in 2008. * ippudo ny in east village will be temporarily closed from 6 / 17 to 7 / 17 for maintenance. ippudo west side and 5th avenue locations will be open. we apologize …
october 16, 2015 was a special day in ippudo’s history. for shigemi kawahara, the founder of ippudo, the number “3” has special connotations. “3 is the key, ” he often says when training his staff. which is why a special event was held to mark 3 decades of ippudo’s ramen, and shigemi kawahara took the risk of redoing ippudo’s two signature ramen dishes, “shiromaru classic” and “akamaru modern” .
ippudo ny has carried off a new style of presenting japanese food, in collaboration with hakkaisan sake. 01
he taste of authentic tonkotsu ramen. i could say that ippudo is the best ramen resto in the philippine
2011 ippudo ny ranked no. 1 in the 2010 “yelp”, the us coast - to - coast restaurant review site opened its first ippudo ramen shops in hong kong 2012 hosted the “first ramen general election”, an “original ramen creation” contest opened its first food - court geared ramen shop “ippudo ramen express” opened its first ippudo ramen shops in taiwan, china and australia 2013 opened its first ippudo ramen shop in malaysia held an event called shiki no ramen dai ni sho (four seasons ramen part 2) which served a one - day - only “original ramen creation” ramen supervised by ippudo selected by all nippon airways (ana) for ana international inflight meals
in may 2015, at some ippudo stores they offered a limited ramen called “umami nori dashi soba”. do you know that this was a bowl of ramen created by a ramen chef who had no connection whatsoever with ippudo .
ippudo ramen is fuelled with innovation. with ramen of the highest quality, hospitable service with attention to detail and unique ambience, ippudo aims to create an exquisite and delightful ramen dining experience for its customers throughout the world .
patrons eat at at ippudo, a japanese ramen noodle brasserie, in new york. (ap photo / frank franklin ii )
ippudo still needs to prove itself for many more years before it can claim to be a long - established shop. the year 2035 will be its 50th anniversary. the year 2085 will be its 100th anniversary. it’s not easy to predict the future, but there is one thing that will “never change”. that is ippudo’s firm resolve in the way it serves each single bowl of ramen to each individual customer. ippudo’s future aim is to become a long - established shop. in order for ippudo to be recognized as a respectable long - established company in the years to come, ippudo is committed to focusing on “what will never change”, and achieving this requires constant change .
the star of the 2016 tokyo ramen show has finally arrived in # ippudoph 👌 introducing our latest limited edition ramen, ippudo' s tantanmen. a long time coming but definitely worth the wait. 😉 available starting today, august 22 in all ippudo stores. # ippudotantanmen # worldfamousramen
for us at ippudo, every steaming bowl is an “arigato” – a thank you, which we serve to our customers together with a smile .
ippudo celebrated its 30th anniversary on october 16, 2015. to mark the day, ippudo hosted a “ramen extravaganza” serving up 18, 000 free bowls of ramen at selected shops throughout the country of its two better - than - ever signature ramen dishes, “shiromaru classic” and “akamaru modern”. the fact that ramen was being served free of charge made the headlines both on tv and on social media, but the point of hosting this event wasn’t just to make the news. this day had a special meaning in that ippudo’s 30th anniversary was a focal point for ippudo’s past and present .
“ hirata pork buns (pork and eringi mushroom, served with ippudo' s original spicy sauce and mayo) were fantastic. ” in 55 reviews
from the first restaurant with only 10 counter seats to 70 restaurants around the global, ippudo became one of the most international ramen shops. ramen lovers could enjoy a bowl of ippudo’s signature ramen whether in new york, pairs or beijing. but the expansion abroad didn’t get off to a good start .
ramen has become soul food in japan, with a wide variety and easy availability. ippudo brings the true and authentic ramen, with much effort being invested in producing the highest quality soup, noodles and other ingredients, in every place it operates. here in australia, with its own central kitchen dedicated to soup and noodle production, ippudo aims to dazzle australians with its quality products, dynamic ambience and hospitable service. using local products and fusing them with japanese elements, ippudo does not compromise, in order to maintain quality. in due course, ippudo will be offering ramen from other parts of japan, with different soup bases and noodles. let ippudo, the world - famous ramen emporium, take you on a delicious journey of japanese soul food .
ippudo' s signature hakata - style tonkotsu (pork - based) broth is what makes every bowl of ramen coming out of ippudo' s kitchen special. it probably took the ramen king years of hard work, constantly changing and innovating the recipe, before he was able to come up with the perfection .
an animation called “ms. koizumi loves ramen noodles” which is shown on tokyo ippudo and other related stations since january 2018 is becoming the talk of the town .
popular japan - based ramen chain ippudo is opening a restaurant in london this september: it' ll be the 39th ippudo location outside of japan (and the first in europe), joining the restaurant' s international outlets in new york city, sydney, singapore, and hong kong, and most recently, taiwan .
ippudo was founded in 1985 in japan’s ramen capital of hakata by shigemi kawahara, the internationally renowned ramen king. there are over 80 stores in japan, and globally in places such as new york, singapore, hong kong, south korea, taiwan, china, sydney and malaysia. ippudo has become the most popular ramen restaurant over the years .
ranked no. 1 in the “top 10 rtestaurants” of 2010 ranked no. 3 in the “top 10 restaurants” of 2011 ranked no. 1 in the 2010 noodle category ippudo ny: ranked no. 1 in 2011; ranked no. 2 in 2012; ranked no. 1 in 2013; ranked no. 2 in 2014 michelin “ippudo ny” listed for six consecutive years since 2009 the new york times selected as one of the top 10 recommended ramen shops the 2015 best asian nyc restaurants contest the first ippudo ny shop won in the ramen category
ramen is good. good but not awesome. $ 16 for a classic bowl with add - ons of $ 2 / each quickly builds up the tab. i know it' s ippudo, that hype built around ippudo, daddy of ramen ippudo, but $ 20 for lunch is not a great meal deal ippudo. there' s plenty of alternatives around hell' s kitchen marked half the price during lunch. service was ok. except i was given water in a glass that was just washed with maybe, windex... ?! it had a strong chemical smell so i just took a sip and put it aside and ordered a beer instead. (brilliant beverage sale strategy if i must say )
with the two key ingredients in place ippudo was ready to redraw the ramen image in japan nationwide. in 1994 ippudo became one of the eight ramen shops opened at the shin - yokohama raumen museum. it gained further popularity by winning tv tokyo’s “tv champion ramen chef” for four years from 1995 - 1998. ramen master kawahara earned the ramen king title in 2005 .
another change was introducing ippudo’s signature tonkotsu pork - based ramen. while other ramen is mostly produced elsewhere, kawahara believes in handmade ippudo ramen. he chose to use thin noodles with low water content, which pairs well with pork - based broth, creating a dish free with a light aftertaste and free of a heavy smell. that’s, in kawahara’s opinion, good ramen .
the renowned ramen experts of ippudo new york started their next ramen concept. kuro - obi promises to elevate the precise craft of true japanese ramen making into a take - away format. ippudo' s ramen master has created a new
take - away
ramen recipe for kuro - obi, which will focus exclusively on
tori paitan
, a delicately silky chicken base. for anyone who doesn' t have the time to enjoy the full ippudo new york dining experience, kuro - obi is the answer - offering the style and exceptional quality without the infamous wait, and allowing even more visitors and new yorkers to experience and savor ippudo new york' s wildly popular ramen. come try one for yourself, we' ll have a hot bowl waiting for you !
despite the competition, this might be great news for fans of ippudo’s rich tonkotsu broth. per bloomberg: “the noodle operator is targeting to have 300 locations outside [ japan ] by 2025. ”
* ippudo ny in east village will be temporarily closed from 6 / 17 to 7 / 17 for maintenance. ippudo west side and 5th avenue locations will be open. we apologize for the inconvenience, and thank you for your continued patronage. ippudo started in 1985 with a seating of only ten in the city of fukuoka. instantly, it revolutionized the ramen world with its fashionable décor, hospitable service, and delicious bowls of ramen. it appealed to the young and old alike and kick - started a ramen craze that lasted over two decades. today it has established itself as the market leader in japan, with more than 70 outlets under the brand. in a fiercely competitive environment where more than 3, 500 ramen restaurants come and go each year, ippudo has remained at the cutting edge of innovation and quality .
ippudo east village location will be closed for renovation starting wednesday 6 / 20 / 2018. we will be reopening in mid - july 2018. we apologize for any inconvenience. hope to see you soon !
ippudo now has several ramen shops in the u. s. , with the others in california. last september ippudo teamed up with panda express, america’s largest chinese restaurant chain. incorporating a concept from panda express, kuro - obi, the restaurants offer a quick - service ramen bar for take - out orders. kawahara aims to open more of these stores in shopping malls with the assistance of panda express .
ippudo has always believed that taste is not only experienced with the tongue. naturally ingenuity is needed, which incorporates all five senses including sight and sound, but the elements of comfort and safety are also essential in taste. ippudo carefully selects the ingredients, prepares the water, and maintains its cooking environment in perfect condition to ensure thorough cleanliness and organization. and then, these are brought to life through the hands of a master craftsperson. that’s why we do not grudge a single minute of time spent on developing our staff. ippudo’s food, and naturally its ramen, was born on this unique foundation of “primary standards” .
when shigemi kawahara started ippudo in 1985, he also created his very own “tao, ” or way, of ramen. his philosophy — to continuously innovate to remain true — is to keep reinventing in the kitchen; redefining recipes for a dish that emerged over 300 years ago. kawahara’s reinvention of the hakata - style tonkotsu (pork - based) ramen with its signature delicate, creamy broth, earned ippudo its global acclaim .
to make ippudo the “starbucks of ramen, ” kawahara wanted to open a business in the “center” of the world. in 2008 he chose to open the first overseas store in new york, a city he planned to make the center of the ramen world as well. but with an east - west taste gap, the widely popular ippudo ramen in japan received several criticisms in new york: too oily, too salty and too pungent .
ippudo aims to have staff who are able to “notice attentively, think attentively and act attentively”. in other words, people who carefully observe what the customers want, surmise their needs using their past experience and make predictions when taking action. these are people who are able to evoke feelings which exceed the expectations of our customers. reading the human mind is not something that can be explained in an instructions manual. this is the source of ippudo’s omotenashi (hospitality). another is the spirit of gratitude. for us at ippudo, every steaming bowl is an “arigato” – a thank you, which we serve to our customers all around the world together with a smile .
since it was first founded, ippudo has been focused on creating a new ramen culture in japan. and now, starting with ramen, ippudo plans to introduce japan’s beloved gastronomic culture to the world. in the hopes that people all over the world will enjoy japanese food, and will also come to understand and love japanese culture. and with the wish of bringing smiles to the children of the world who represent our future. continuing to thrill the world with japanese food .
the first day of the 31st year was a chance to embark on a new adventure. as a sign of gratitude for all of the years of support, ippudo offered a taste of their newly reborn ramen to its customers and the local communities where the ramen shops are located at 30 of their ramen shops throughout the country through this “ramen extravaganza”. every steaming bowl was an “arigato” – a thank you. for ippudo, october 16, 2015 was such an unforgettable day .
this growth comes on the heels of a partnership with panda express, which in 2015 combined forces with ippudo to form i & p runway. i & p now oversees both brands which are on an expansion tear in nyc and beyond .
in the ramen world, the all - important base flavor is known as the “kaeshi”. at ippudo, it is referred to as the “ippudo kaeshi masterpiece”, and uses a unique blend of a variety of soya sauces originating from kyushu. this secret recipe is known only to the founder and chairman, shigemi kawahara and a handful of other trusted “kaeshi guardians”. this closely guarded secret is the result of two years of experimentation to revamp the kaeshi and enhance the depth of its flavor .
i can' t stress how much i love the akamaru special, with every sip of ippudo' s special tonkotsu broth making me want to go for another dip. it' s the richness of the creamy broth, with every element perfectly seasoned thereby adding so much flavor, that makes this a dish worth spending your hard - earned money on. i probably don' t need to say this, but please drop by ippudo if you haven' t already. your tastebuds will thank me after .
ippudo was founded in 1985 in japan' s ramen capital of hakata by shigemi kawahara, the internationally renowned ramen king. since 2008, when ippudo opened its first international outlet in new york, it has quickly expanded. there are over 80 stores in japan, and globally in places such as singapore, hong kong, taiwan, seoul, malaysia, china and thailand, with plans for further expansion. everywhere we expand, the mission remains the same: to spread “smile” and “arigatou” through bowls of ramen .
ippudo is located at 65 4th avenue between 9th and 10th streets in the east village (212 - 388 - 0088); and at 321 west 51st street, between 8th and 9th avenues in midtown (212 - 974 - 2500). (urltoken )
in 1985 ramen king kawahara, 31, decided to change the poor image of ramen in japan by making it cool. he brought two major changes: interior design and tonkotsu ramen. ippudo restaurants have an elegant and modern design using wood furniture to simplify the look. they also play jazz music as background music. “for me, being cool is very important, ” kawahara once said during an interview. “i tried to write the name ippudo in japanese calligraphy for the name board. it looks so cool! ”
from the very first sip, i can confidently place ippudo as one of my top 3 ramen restaurants in metro manila. what they have is perfection in a bowl with a delicate balance between the broth, ingredients, and noodles resulting such a delicious bowl of ramen .
2014 “paris ramen week zuzutto” held in paris, france as part of the 2014 cool japan project gaining much acclaim opened its first ippudo ramen shops in thailand, the philippines and indonesia first overseas expansion into europe with the opening of its shop in london, u. k .
ippudo, the international ramen phenomenon, is finally spreading smiles and
arigatou
with their delicious bowls of ramen at eastwood city' s fast - rising food strip, eastwood avenue. the world - class ramen house' s roots began at 1985 hakata, japan' s ramen capital, when ramen king shigemi kawahara opened his first ramen store. since then, they' ve opened over 80 stores around the world, with long lines a common sight in every store. if you' re interested to know more about ippudo' s history, check it out here .
the seafood okonomiyaki (php 295) is ippudo' s take on the classic japanese pancake - stuffing it with cabbage, squid chunks, and topped with delicious shrimp. i' m a sucker for seafood (as you all probably know by now) so i found this dish to be delicious - nicely seasoned with salt and a bit of sweetness. the seafood flavor really comes to life as you bite into this soft, juicy japanese delight. it' s drizzled with ippudo' s shio dare sauce and japanese mayonnaise on top for a kick of sweet and salty .
the kuro
black
ramen (php 520) is a limited - edition ippudo ramen that' s said to be' the darker side of spice' - which just means it has bangs of spicy goodness in it. it' s loaded with ippudo' s signature tonkotsu broth, infused with spicy garlic and packed black pepper spices. it' s topped with salted soft - boiled egg, seaweed, spring onions, ajikikurage, and akamiso paste for added flavor. the chashu or pork belly is torched to perfection, which adds a bit of smokiness to the dish .
ippudo started in 1985 with a seating of only ten in the city of fukuoka. instantly, it revolutionized the ramen world with its fashionable décor, hospitable service, and delicious bowls of ramen. it appealed to the young and old alike and kick - started a ramen craze that lasted over two decades. today it has established itself as the market leader in japan, with more than 70 outlets under the brand. in a fiercely competitive environment where more than 3, 500 ramen restaurants come and go each year, ippudo has remained at the cutting edge of innovation and quality .
maybe ippudo ’s long lines will start to subside as the cult favorite ramen shop from japan announces two new locations in new york city. before you get too excited for more tonkotsu ramen, know that the addresses are not finalized, but more locations of the japanese chain are on the horizon .
ippudo at eastwood avenue was quite spacious and was filled with these large chairs and wooden tables, which feels very modern japanese. you can also opt to sit at the high chairs right in front of their open kitchen if you' re curious to see the chefs expertly whip up a perfect bowl of ramen .
bloomberg reports that while two more locations are on the way, it’s unclear if they are for ippudo specifically or its spin - off ramen counter, kuro - obi. kuro - obi has been serving its chicken broth - based ramen at urbanspace vanderbilt and city kitchen, and just this week added a location at canal street food hall .
shigemi kawahara, often dubbed the ramen king, is the founder of ippudo and a charismatic entertainer in the kitchen. he sees the restaurant as a stage where each employee plays a role like an actor. from cooking to serving, every move is choreographed to perfect timing, even down to the moment when the staff bids a customer goodbye .
ramen king shigemi kawahara wanted to make ramen shops a cool place for young people in japan, so he opened ippudo in his hometown fukuoka more than three decades ago. today kawahara has not just succeeded in reshaping the ramen industry from “sticky and dirty” to “classy and inviting, ” but has also taken his restaurant chain to the tokyo stock exchange .
ippudo, the ramen chain that’s drawn long lines in new york city ever since it opened in 2008, has major expansion plans in store for america. according to bloomberg, the brand “is targeting the u. s. in a global push, ” thanks to funds raised from a recent ipo and a u. s. partnership with panda restaurant group inc. , which (no surprise here) operates the popular fast - food chain panda express. the chain had already announced plans to expand to san francisco and berkeley, and now confirms it has three more locations in store for new york city. any other u. s. cities on ippudo’s expansion list, however, are still unknown .
eh... ippudo is overhyped. four years ago i refused to wait 2. 5 hours for a bowl of ramen, and yesterday i walked in at the beginning of dinner hours without a wait. either competition has greatly increased, or the quality of ippudo has gone down. for $ 16. you get the basic bowl of ramen, slightly oversalted and pork that did not melt in my mouth. egg was like $ 3... seriously. .? if i had waited to eat this ramen i would' ve probably been upset, haha. the place itself was really modern and the service was friendly and respectful. however, it' s underground and there is like absolutely no service (at & t) .
ippudo ramen: forget, for a second, about the 90 - minute waits. on a tuesday. at 5 freaking o' clock. because, despite their ridiculous years - long popularity (and expansion to midtown), ippudo is still putting a whole lot of love into their bowls of ramen. the appetizer and booze menus are much longer here than at most ramen - yas in town, which doesn' t help with table turnover. but a couple of recent visits to the original east village location, including one after the massive kitchen re - tooling, show that these guys' noodles - and - broth game, whether the tonkotsu (classic, spicy, or
modern
), the shio, or the shoyu, remains strong .
while japan’s soul food ramen is enjoyed by all demographics today, it was more of a type of food for men until ippudo came along. with 400 years of history, “underground food” ramen had had nothing to do with classy and clean dining. instead, ramen shops were associated with a shabby scene of working class laborers eating at an overcrowded place and where a strong and heavy smell filled the room .
i came here around 11 pm with my boyfriend, and there was no wait! we ordered the ippudo fries, i got the akamaru modern, and my boyfriend got the shiramaru classic. we also both added the boiled egg. the fries were pretty whatever. they were really crispy, but they' re still just fries. i loved the egg! the flavor was great, but i wish it was a little less boiled, because it wasn' t perfectly soft boiled. my ramen and broth was delicious! at first i was worried there wasn' t enough noodle, but it ended up being a pretty good portion. i generally prefer thicker noodles, but the thin noodles in this was great. also, i prefer ippudo to ichiran. the service was great here! our waiter was so attentive and polite .
the exact same menu as the other ippudo, same excellent service, same amazing food. came in after a broadway play, later in the evening on a friday. 15 - 30 min wait they said, that' s ok! we' ll start at the bar. easy service with some sake pours and their shinshito peppers. peppers are always perfectly fried and amazing yuzu flavors when dipped in their salt. transferred over to their table, we were seated bar side. food came out quick. i ordered the special spicy ramen, and unfortunately, could not tailor it to my own spice wants. i requested that it be sliced as much as the cook could. our waiter informed me that the soup had to come as was, i couldn' t get it any spicer. of course, meal was delicious. it is ippudo afterall .
if the broth, noodles and kaeshi are a cosmos in a bowl, the chāshū is a little piece of heaven. chāshū is often written as char sui and probably conjures up images of roast pork. not ippudo’s chāshū. while traditionally chāshū only uses pork belly, ippudo’s chāshū uses two sumptuous cuts of pork belly and pork shoulder. these two pork cuts are slowly simmered in a time - honored soya sauce - based braising liquid resulting in a flavor that you need to taste in order to believe. the ōdō no bara (royal road pork belly) provides a mouthwatering succulence where the pork just melts in your mouth while 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. you can enjoy these two pork cuts in one bowl. double the enjoyment !
you could say ippudo' s ramen is perfection in a bowl. you don' t have the option to customize your ramen just like you could at ramen nagi, but each bowl of ramen that comes out of their kitchen is just what ramen king shigemi kawahara believes the perfect bowl of ramen should be - with years of innovation to create ramen of the highest quality. it' s delicious and will leave you craving for more .
i' ve heard many good things about ippudo but i have really bad luck and whenever i' m in town there' s a really long wait or i can' t make it for some reason. needless to say today i finally made it to ippudo - the infamous ramen place in nyc. m i was very impressed with the customer service. we didn' t have to wait to get a table and the waiters / waitresses were suuuper attentive and fast. i actually didn' t like what i ordered and asked to order something else. i felt super bad because i never do that but they were really understanding and didn' t mind (i hope)! !! i really wanted a white milky broth today but i got a more thinner consistency - which is not a bad thing. i just was craving something milky and with a heavier broth consistency today. the noodles - - - i have never had noodles like this because my theory is that a) they make them from scratch. pleas keep up the good work because the noodles are partly the reason why i love this place broth - omg so so so good. not too heavy or oily unlike some ramen places. i think it' s hard to keep it non greasy especially when you' re cooking with pork but ippudo does a great job at making it just right
the parent company of ippudo, chikaranomoto, went public last week in tokyo. the share price has soared by 340% , to 2, 639 yen, as of market close on friday. with a 26% stake, kawahara has gained $ 69 million, making him one of asia’s richest chef. chikaranomoto owns seven other restaurant brands and generated 20. 8 billion yen in revenue for the year ended last march, a 17% increase compared with same period in 2015 .
the akamaru special (php 495) is made with ippudo' s original tonkotsu broth but is enhanced with they blended miso paste and a touch of garlic oil. it' s served with thin, firm noodles (which is exactly how i like noodles in ramen), slices of pork belly, ajikikurage, and spring onions. if you order the ramen' special', that really just means you want your ramen to be topped with salted soft - boiled egg, seaweed, and pork belly .
for some reason i didn' t have a great recollection of ippudo' s ramen before coming here. i think because i usually go to the one in midtown / hells kitchen and that place is a clusterf * ck. it' s always so crowded, the decor isn' t as nice, and i thought the noodles were meh too. i finally dragged myself down to the east village location to meet up with a friend who works nearby and i' m pleasantly surprised by this one. we arrived around 5: 30 (it opened at 5) on a friday and was seated right away. the service itself was quick and nice. my friend got their special spicy ramen (not on the regular menu) and loved it a lot. mine had great flavoring too! my friend did complain a bit about the music (it' s like club music in there) which was a little jarring but we could still hear each other so that' s fine. overall, maybe i will give ippudo another try .
if ramen was a bomb, then ippudo' s exploded in my mouth. in a great way. the best ramen ever. we had the vegetarian with garlic oil and it was such a unique experience. savory, creamy, miso - y. with thin noodles and plenty of them. if you run out you can ask for more. the chicken buns made for delicious appetizers. service is fast and such a cool and fun scene. i would go back for the exact same bowl. beautiful red and black decor .
noodles are just noodles, right? actually not. much like bread with the different varieties of whole grain, whole wheat, rye, multigrain and white, there are all kinds of noodles, and pairing the correct noodle shape can make a big difference in the overall eating experience, which is why the signature dishes, “shiromaru classic” and “akamaru modern” don’t use the same kind of noodles. the noodles used in the “shiromaru classic” are ultra - fine with a circular shape allowing for a smoother texture most suited to this particular ramen soup. the “akamaru modern” features thin, angular noodles so the deep richness of the soup interlocks with the noodles allowing for the savoring of a delightfully springy and chewy texture. both types of noodles use a unique blend of wheat varieties interfusing “ra mugi” (so named as an abbreviation of ramen + mugi meaning wheat), a wheat variety from fukuoka prefecture specially grown for use in ramen and “kaze no daichi” (windy plains), a wheat variety specially grown for ippudo. after repeated trials, ippudo came up with the perfect noodle shape and taste to complement each kind of ramen dish .
ippudo was one of the most high - profile tokyo - based ramen shops to expand to the u. s. , but nearly 10 years after it made its stateside debut, the market has grown. in the pacific northwest, mid - sized japanese chains like kukai and marukin have opened multiple outposts in seattle and portland. los angeles has welcomed fukuoka - based brands tatsunoya and shin - sen - gumi. and jinya ramen bar, with a flagship location in tokyo, has successfully scaled up into a bona fide north american chain, with locations everywhere from las vegas to vancouver to tulsa, oklahoma .
ippudo is one of the few restaurants that i continuously return and every single time the food, ambiance and service is phenomenal. i' m not sure if i can say the same for my recent visit. as of 1 / 31 / 18 they no longer take phone numbers down and text you when the table is ready. on friday 7pm, they quote my party 45 mins and told us to come back. we came back and got quoted another 45 mins. that' s when i realized we shouldn' t have left. this new system made everyone crowd the entrance area to the point where i felt like i was in a mta subway during rush hour. sadly, the food was not the same as i remembered. we ordered wings which tasted basic and soggy. they were really small. it was $ 3 per piece which is extremely overpriced. i' d say skip. the ramen came quick and hot. the noodles were perfectly cooked. i had the akamaru modern. the broth was not as flavorful and the pork was not as tender as it used to be. i hate to give it 3 stars. ippudo was my favorite japanese ramen spot up until this recent visit. but it may just be an unlucky night .
according to a press release, the restaurant will be located in the central st. giles development and will feature 80 seats, including an outdoor space for dining in the summer. the menu will center on variations on hakata - style ramen, which features a tonkotsu pork broth base and side items like pork buns. there will also be two vegetarian ramens made from a seaweed and mushroom broth that will be topped with noodles, fried tofu, and bean sprouts. ippudo london will also have an expanded menu starting october 1 which will include fusion dishes like japanese - style fish and chips to pair with sake, shochu, and cocktails .
hate the fact that the wait is terribly long almost all of the time. i personally would not wait over 15 mins because then it' ll set the bar that much higher for the food which could then lead to disappoint. if you don' t mind the hour wait or longer, then put your name down and venture out to the neighboring snack shops for some bubble tea or ice cream while you wait. ippudo' s ramen has been fairly consistent the few times i' ve been here. rich and flavorful broth. ramen noodles simmered to the right texture. melt in your mouth pork. also add a soft boiled runny egg for an even better ramen experience !
ippudo’s specialty pork - based stock goes through a unique “double maturation process”, cooking for a good 18 hours in a specially - crafted soup pot, then being rounded off using a lower heat maturation method for another full day. the reason for this lengthy process is to be able to extract every last drop of the pork bones’ umami (savory taste) and to create a complex, multilayered flavor. this soup which is as smooth and mellow as silk was named hakata kinugoshi tonkotsu (hakata silky pork broth). as its name suggests, the texture of the broth in the mouth is more velvety than ever while the oil and kaeshi tailored to the soup add to the overall smoothness .
kawahara decided to change his strategy by localizing the flavors and establishing ramen culture in the u. s. first, then returning to promote the traditional japanese ramen once the brand was more established. ippudo shortened the ramen length and provided larger spoons for customers who were not used to chopsticks. it also invented flavors more familiar to westerners, including clam chowder and vegetarian ramen. the hard work paid off. now in the ninth year of its east village location, customers wait in long lines to dine at this “best ramen in new york. ” kawahara said its new york success has a lot to do with yelp, which awarded the restaurant it highest rating for ramen shops in the city .
came here with a friend last night for dinner and luckily there was no wait and we were promptly seated. i have been told that the wait here can exceed over an hour or two so that was nice that we didn' t have to. once seated i ordered: akamuru modern - after hearing so much about ippudo i did like this ramen a lot, however i am a bigger fan of the traditional thicker noodles. i added a soft boiled egg to my dish which i also really liked. however, what stood out to me the most about this dish was the rich creamy broth which was on point for me. overall, definitely a good try - specially since there was no wait !
the wooden signs and hand - dyed fabric dividers reminiscent of kyoto’s long - established stores. the woody interior such as found in a wood sculptor’s studio. the original bowls specially ordered from a pottery. the sound of jazz flowing in the background. young men and women dressed in samue robes welcoming you in a breezy tone. everything about this “ippudo – hakata” design born in 1985 is so inventive. this spirit of the company has now been passed on to create even more innovative stores. what’s more, underlying the design is the theory of the five elements: wood, fire, earth, metal, and water (moku, ka, do, gon, sui). so please come and experience the harmony of each of the elements for yourself .
this is more of a compare and contrast review for this location and totto ramen since they are very close to each other. during long waits, ippudo uses a text message system which is convenient allows you to bar hop during your wait. the restaurant is more spacious overall and it can accommodate larger groups. this also means the bar is more spacious and the wait for solo or couples dining shouldn' t be more than half an hour. i really enjoy the nitamago seasoned boiled egg and noodles here more. but prefer the pork and broth at totto more. if you have a huge appetite, the pork buns and tuna appetizer (only available during dinner hours) is great. i hope the location in berkeley, california is just as delicious .
the first american entry for a japanese chain, ippudo ny is a dark, bustling place with a surprisingly large modern cluster of dining rooms—once you push past all the young japanese in the crowded bar area up front. though the house - made ramen is the highly touted draw here—you can even see the noodles being made in a windowed chamber downstairs—the appetizers steal the show. the sinfully rich kakuni, a chunk of stewed fatty pork, melts in your mouth; beef tataki, thin slices of grilled ruby - red steak, is reason alone to get the chef' s - choice appetizer plate. the ramen itself is excellent but not outstanding—the broth lacks richness and depth compared to the quality of the appetizers—and the somewhat brittle noodles are a little bit of a letdown. still, the frenetically complex hodgepodge of the akamaru ramen, a bowl of noodles with red miso, black garlic oil, and ivory slices of berkshire - pork, is a revelation .
[ intro disclaimer: as a toronto foodie, i ventured out to new york for the first time in my life with high expectations and a fully planned itinerary dedicated towards trying all the best foods in new york city! ] excuuuuuuse me? + $ 2 for an egg? ! you' re playing with my heart, ippudo. you know i can' t not have the egg but you also know i can buy a whole carton of eggs on sale in toronto for $ 2 usd right? a quick overall verdict of how i felt about the ramen here: small portions, mediocre tasting, overpriced. would i come back? nope. not at $ 18 usd for just an
okay
bowl of ramen that i didn' t even get full off of and i had to wait 30 minutes to get seated for. maybe i' m just really spoiled by how delicious, plentiful, and affordable the food is here in markham / toronto but i just can' t justify spending that much on something that doesn' t provide me with much value .
they don' t take reservations, but the wait is worth it. you leave your phone number with the hostess and they text you when it' s your turn. you are greeted with a hearty ippudo welcome when you enter to sit. i had the edamame to start it came with a japanese seasoning in a little bowl on the side. edamame was warm and firm, the way it should be. for the entree, i ordered the
extremely spicy
shin tan - tan ramen. the person with me ordered the traditional classic signature ramen. both were very flavorful and the extra spicy was spicy and i broke a small sweat, but not like i like the spicy sweats - it was a shade below that. no heavy burn afterwards, but a nice tingle. don' t inhale when eating them, though. going down the wrong pipe can hurt. the ramen was cooked perfectly; they made it just a little chewy and slightly firm. the person with me got the chocolate forest cake for dessert. i don' t like chocolate, but i liked this. it had a surprise filling in the mousse cake and the pistachio ice cream was even better when you coated it in the oreo crumbs. they had these mini wagers that had a more sturdy and crumby texture than nilla wagers and definitely had a more sugary flavor. service was very attentive and personable. water glasses were filled promptly and the pace of the meal was right on target. we will definitely be going back .
there' s never been a better time to eat a bowl of ramen in new york city than right now. we had a surge in the mid - aughts of terrific new noodle shops and since then the hits have just kept on coming. for this assignment i ate in at least 20 different ramen restaurants over the past month, returning for the fifth, sixth, or whateverth time to all of the usual suspects, in addition to slurping down bowls in a bunch of more recent contenders. some older standbys were disappointing, but there were plenty of exciting newer joints eager to jump in and pick up the slack .
here, then, and in no particular order, is the definitive list, the absolute best ramen - yas in the city today. i don' t want to hear any guff about it in the comments .
mu ramen: pete wells blew up the first mu ramen spot when it was running after - hours in a lic bagel shop a couple years ago, forcing chef joshua smookler to open a legitimate restaurant on jackson avenue to feed his sudden legions of fans. that was toward the end of 2014, and a recent revisit confirms both that those fans are still there—there was a line down the block to get in on the first seating of the night—and that smookler' s ramen is as dense and delicious as ever. everything' s great here (including the funky communal table and even funkier playlist), but i usually wind up getting the tonkotsu 2. 0 ($ 15), punctuated with slabs of pork jowl .
mu ramen is located at 1209 jackson avenue between 48th avenue and 47th road, long island city, queens. (917 - 868 - 8903; urltoken )
ivan ramen: ivan orkin' s ramen is by far the best made by a jewish kid from long island. it' s been over two years since he set up his slurp shop in gotham market, but these earthy and substantive rye noodles continue to amaze loyal eaters. if you can, though, dine at the ivan ramen clinton street flagship, where the scene is lively but not scream - y, and the appetizers all are worth getting (my family will always order the tongue). note: the triple pork triple garlic mazeman is as good or better than any of the ramen dishes, though i do miss the three cheese version. rip. ivan ramen slurp shop is located within the gotham west market, 600 11th avenue, at 45th street in chelsea; the ivan ramen restaurant is at 25 clinton street between houston and stanton on the lower east side. (urltoken )
bassanova ramen: tokyo import bassanova has lured ramen fans into its basement mott street spot since the summer of 2013, and for good reason. not only does this place always feel like a good time, but chef shoushin yanaura and his crew consistently make crazy rich, complex bowls of noodles. the green curry ramen ($ 15) is the signature dish. it' s fiery and different and, with that dense sardine and pork - based broth, deeply satisfying. you should eat it. but the mazeman is excellent here too, so you should also eat a bowl of whichever one strikes your fancy that night. and then, i guess, you can roll home .
bassanova ramen is located at 76 mott street between canal and bayard in chinatown. (212 - 334 - 2100; urltoken )
hide - chan ramen is located at 248 east 52nd street, just west of 2nd avenue in midtown. (212 - 813 - 1800; urltoken )
yuji ramen: chef yuji haraguchi essentially opened three new restaurants on ainslie street after abandoning his noodle counter at the bowery whole foods, which isn' t quite as crazy as it sounds because they' re all in the same, tiny space. during the day, you' ve got okonomi (roasted fish with sides) and saturday and sunday nights belong to a ten - course ramen omakase (good luck getting reservations). luckily, on weeknights you can actually get a seat, along with a full menu of yuji' s top - tier noodle creations. these are the most successfully creative dishes in town, with ingredients like cod milt, housemade almond milk, and creamy monkfish liver broth making appearances on the frequently changing menu. stalwarts like the bacon & egg mazeman and tunakotsu ramen are excellent too.
ippudo , also known as hakata ippūdō ( 博多一風堂 ) in japan , is a japanese ramen restaurant chain with locations worldwide . ippudo is well-known for its tonkotsu ramen , and has been described as " the most famous tonkotsu ramen shop in the country " . 
ippudo, also known as hakata ippūdō (博多一風堂) in japan, is a japanese ramen restaurant chain with locations worldwide. ippudo is well-known for its tonkotsu ramen, and has been described as " the most famous tonkotsu ramen shop in the country ".
ippudo, also known as hakata ippūdō (博多一風堂) in japan, is a japanese ramen restaurant chain with locations worldwide. ippudo is well-known for its tonkotsu ramen, and has been described as " the most famous tonkotsu ramen shop in the country ".