Best Dishes at Ippudo Ramen

This is the bowl that made Ippudo famous. The broth is built on a foundation of pork bones simmered for 18 hours, then aged for a day at low temperature to deepen the umami. The result is a creamy, almost white broth that's rich without being overwhelming. Ultra-fine rounded noodles thread through it, becoming silky and absorbent. Toppings are minimal - tender chashu pork, a soft-boiled egg, bamboo shoots - letting the broth be the star. This is the one to order if you want to understand why Hakata ramen conquered Japan.

Akamaru takes the same tonkotsu base as Shiromaru but adds a bold layer of miso paste infused with the heat of chili. The minced pork (koikara) stirred into the broth adds textural contrast and depth. The noodles are slightly more angular than Shiromaru's, designed to cling to the heavier broth. It's been the #2 choice at Ippudo for two decades - not a replacement for Shiromaru, but a compelling alternative for those who want more assertive flavoring.

For those who find Akamaru's spice level moderate, Karakamen turns up the heat. A custom blend of chili pastes and more heavily seasoned minced pork create a bowl that lingers on the palate. The creamy tonkotsu broth provides a cooling counterpoint to the spice, preventing the bowl from becoming one-note. It's a disciplined spicy ramen, not a gimmick - the spice complements rather than overwhelms the underlying broth quality.

The 'special' or 'tokusei' version of Akamaru includes upgrades: thicker slices of chashu pork, a larger soft-boiled egg, and aonori (seaweed powder) for extra aroma. At nearly ¥1,300, it's positioned as the premium bowl, though the broth itself is identical to the standard. Worth considering if you want more protein or are particularly hungry, but the standard Akamaru captures the essence of what Ippudo does.