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.
These aren't the large dumplings you find at Chinese restaurants. Hakata gyoza are thin-skinned and bite-sized, designed to be popped whole into your mouth. Fried until the underside is golden and crispy, with a slightly chewy wrapper and savory pork filling. At ¥220 for five pieces, or ¥100 with a ramen order, they're an essential accompaniment - the crispy texture plays beautifully against the creamy broth.
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.
Ippudo (Hakata Ippudo) is Fukuoka's most famous ramen shop, now operating 200+ locations across Japan and internationally. The chain is credited with popularizing Hakata-style tonkotsu ramen - a rich, creamy pork bone broth that simmers for 18 hours, followed by a day of low-temperature aging. The signature bowls are Shiromaru (the original, subtly flavored) and Akamaru (modern version with spicy miso). The Shinjuku i-Land Tower branch serves the full menu in a modern, quick-service setting.
Located in Shinjuku i-Land Tower's basement level - it's a fast-casual setup with counter seating and quick turnover. Perfect if you're in a rush. You order at the counter and pay immediately, then grab a seat.
Lunch rush is 12-1 PM and dinner rush is 6-8 PM. Come outside these windows for a calmer experience with shorter queues. You'll still get your ramen in 5-10 minutes regardless.
Start with Shiromaru if you want to taste the pure tonkotsu broth. Try Akamaru if you prefer more flavor. Both are equally authentic Ippudo signatures - neither is 'the real one.' You can't go wrong.
Always order gyoza on the side - the combination of creamy broth and crispy dumplings is a classic Tokyo pairing. At ¥100 with a ramen order, it's good value.
You can customize your bowl - ask for firmer noodles (kata), thinner noodles (harie), more broth (ōme), or less broth (sukuname). Most staff understand basic English for these requests.
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