WHAT WE ATE
- Red Ramen – 100/100, Fukuoka
- Ramen – 100/100, Fukuoka
If you’re a fan of robust and flavorful Tonkotsu ramen, a visit to Hakata Ikkousha Sohonten in Fukuoka is a must. The brix reading at their headquarters might put even some “cement” style ramen to shame. Additionally, the meticulous preparation of their chashu (braised pork) is truly commendable.
As described on their website, Hakata Ikkousha Sohonten (headquarter) serves as the flagship store for Hakata Ikkosha, dedicated to crafting genuine Hakata-style pork bone ramen that brings happiness to people around the world. The interior design reflects the lively atmosphere of Hakata, with a traditional Japanese style that immerses visitors in the authentic ramen experience. Whether you’re a local resident of Hakata or a traveler from afar, this space offers the opportunity to savor authentic Hakata tonkotsu ramen in a welcoming ambiance.
Red Ramen – 100/100
Noodle – 35/35
The noodles in the Tonkotsu Red ramen offer a unique twist with their thin and flat shape, resembling Hakata ramen noodles. They possess a dense texture and a firm mouthfeel, providing an al dente bite. Impressively, even after sitting through the entire meal, the noodles retain their firmness exceptionally well. The distinct earthy aroma of the wheat noodles further adds to the delightful experience.
Soup – 35/35
The red spicy version of the soup delivers a bold start with a salty and spicy kick, offering a satisfying intensity. This is followed by a mellow sweetness derived from the rich Tonkotsu base, complemented by tangy undertones of Shoyu from the tare. Despite having a high brix value, the notable difference compared to other Ikkousha outlets lies in the absence of overpowering porkiness. The soup showcases a warm and mellow richness of pork, devoid of any undesirable odors typically associated with full-bodied ramen.
Meat – 20/20
The meat in the Tonkotsu Red ramen is served with a slightly “undercooked” appearance, exhibiting pinkish hues and small streaks of red. However, the true magic happens when you start stirring it into the broth. The meat transforms, resembling shabu-shabu-style thin slices that offer mouth-watering tenderness unlike anything experienced before in ramen. The meat strikes the perfect balance between softness and firmness, providing a tender springiness that is truly delightful. The marination of the pork is also well-balanced, harmonizing beautifully with the thick soup.
Topping – 10/10
While the other toppings follow a familiar pattern, they are executed with precision. The marinated egg impresses with its lava-like yolk and well-balanced flavor. Generous portions of negi (green onions) and black fungus add an additional layer of texture to the meal, enhancing the overall dining experience.
Ramen – 100/100
Noodle – 35/35
Same noodles used for the regular ramen. The thin and flat noodles possess a dense texture and a firm mouthfeel, providing an al dente bite. The distinct earthy aroma of the wheat noodles further adds to the delightful experience.
Soup – 35/35
The soup in this ramen differs significantly from the Singaporean version. It is incredibly rich but lacks the heavy meaty taste typically associated with it. Instead, it leaves a subtle sweet aftertaste. Notably, the soup contains floating chunks of pork fats, adding an indulgent element to the dish.
In this classic version, all the delightful elements from the red version are further accentuated without the presence of spices. The soup stands out with its richness and a foamy texture achieved through long hours of cooking. Remarkably, despite its thick viscosity, the porkiness is expertly balanced, resulting in a surprisingly clean taste for such a robust soup. The sweetness of the pork shines through prominently, adding depth and complexity to the overall flavor profile.
Meat – 20/20
The same “undercooked” meat is present here, exhibiting pinkish hues and small streaks of red. However, the true magic happens when you start stirring it into the broth. The meat transforms, resembling shabu-shabu-style thin slices that offer mouth-watering tenderness unlike anything experienced before in ramen. The meat strikes the perfect balance between softness and firmness, providing a tender springiness that is truly delightful. The marination of the pork is also well-balanced, harmonizing beautifully with the thick soup.
Topping – 10/10
While the other toppings follow a familiar pattern, they are executed with precision. The marinated egg impresses with its lava-like yolk and well-balanced flavor. Generous portions of negi (green onions) and black fungus add an additional layer of texture to the meal, enhancing the overall dining experience.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
