WHAT WE ATE
- Hakata Soy Sauce Ramen – 85/100, Fukuoka
- Hakata Tonkotsu Ramen – 75/100, Fukuoka
Adorned at the shopfront of Ippudo HQ in Fukuoka, a prominent poster proudly declares that this particular outlet boasts a distinct menu, continuously striving to refine their recipes and present breakthrough ramen dishes. In this exclusive location, only two items are available: Shoyu and Tonkotsu Classic.
It may seem unusual to associate Ippudo, a renowned Hakata Tonkotsu Ramen chain, with Shoyu Ramen—indeed, they acknowledge the peculiarity. However, their interpretation of this style is surprisingly remarkable, showcasing their culinary prowess and ability to create an excellent Shoyu Ramen.
Hakata Soy Sauce Ramen – 85/100
Noodle – 30/35
The medium-thin, wavy noodles in Hakata Soy Sauce Ramen boast an oblong shape. With a springy and slightly chewy texture, they offer a satisfying density. The pleasant sweet and nutty taste of the wheat noodles is truly enjoyable.
Broth – 30/35
Upon the first sip, the soup reveals a delightful aroma of Shoyu, followed by a gentle tanginess and a subtle hint of bitterness. A faint fragrance of sesame oil adds to the overall experience. What sets this ramen apart is the use of higher grade Jokyu Shoyu, resulting in a more layered taste with deeper flavors and distinct fragrance notes. The end result is a light, refreshing, yet complex soup.
Meat – 15/20
The chashu comes in two cuts: Bara and Thigh. The Bara chashu is firm and chewy, while the thigh cut tends to be a bit on the dry side. The marination is pleasing, providing a subtle and refreshing taste. The skillful handling of the porkiness adds to the overall balance of flavors.
Topping – 10/10
In this light soup, the other toppings shine brightly. The freshly cut negi (green onions) and shiranegi (sliced onions) contribute a delightful taste to the meal, enhancing its overall profile. The marinated tamago (egg) is a highlight, with its lava-like yolk offering a luscious touch.
Hakata Tonkotsu Ramen – 75/100
Noodle – 30/35
The noodles in Hakata Tonkotsu Ramen bear a striking resemblance to those used in the Shoyu Ramen. It’s perplexing to imagine that they employ the same noodles for both varieties.
The medium-thin, wavy noodles boast an oblong shape. With a springy and slightly chewy texture, they offer a satisfying density. The pleasant sweet and nutty taste of the wheat noodles is truly enjoyable.
Broth – 30/35
The soup is the result of a meticulous 14-hour process, involving the simmering of a pig head. While we won’t delve into the finer details, it’s evident that the soup benefits from the lengthy cooking time, boasting a delightful sweetness. The silky creaminess and layered savory flavors from the tare further enhance the overall taste.
Meat – 10/20
The meat used in this ramen is the same as in other versions, but it tends to be overly salty on this occasion. The marination appears uneven across the rack of meat, resulting in inconsistencies in flavor.
Topping – 5/10
The toppings are rather ordinary for Tonkotsu, consisting of negi (green onions) and black fungus. The marinated tamago stands out with its lava-like yolk, providing a pleasing addition. However, overall, nothing particularly remarkable distinguishes the toppings in this ramen.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
