Ramen Icchan | Beppu, Japan | 85/100


  • Icchan Miso Tonkotsu – 70/100, Beppu
  • Jigoku Ramen – 85/100, Beppu

Ramen Icchan, known locally as ラーメンいっちゃん琴別府店, is situated near Kamegawa station in Beppu. Founded by former sumo wrestler Ichinoya, who brought his discipline and dedication from the sumo ring to the culinary world after retiring. The shop is celebrated for its robust tonkotsu broth and handmade noodles, reflecting Ichinoya’s commitment to quality and authenticity.

Its unique charm lies in Ichinoya’s sumo background, adding an intriguing element to the dining experience that appeals to both ramen aficionados and those fascinated by sumo culture.
Located close to the Jigoku Hells and the renowned Demon Slayer shrine (Hachiman Kamado Shrine, which inspired Kimetsu no Yaiba), Ramen Icchan draws locals and tourists alike with its diverse menu and inviting ambiance, making it a favored spot for a satisfying meal.

Icchin Miso Tonkotsu: 70/100

Noodle: 30/35
The noodles are thin, straight, and have a firm texture with a snappy bite. They also have a nice subtle earthy sweetness.

Soup: 25/35
The soup is a Tonkotsu base with miso. It’s rich and cloudy but still kind of watery. The flavor is milky, salty-sweet, with a lingering umami taste. It’s unique but might not be for everyone.

Meat: 10/20
The chashu slices are generous and vary in texture and flavor across a single piece. Some parts are really tender, while others are firm. The marination is savory and sweet but mild, letting the pork flavor shine.

Topping: 5/10
The toppings include black fungus, green onion, and braised egg. There’s also a wanton, but it has little filling and too much skin, which quickly becomes soggy and falls apart in the soup.

Jigoku Ramen: 85/100

Noodle: 30/35
The same noodles are used here. The noodles are thin, straight with a firm texture and a snappy bite. The noodles also have a subtle earthy sweetness to it which is quite nice.

Soup: 25/35
The ramen is not called Jigoku (Hell) for no good reason. First impression is that there’s quite a bit of chili oil. It sure is spicy but luckily not to the extent of being tastelessly spicy. The soup is rich and has a creamy sweetness and a savory body beyond its spicy surface. There’s also a hint of nutty and tangy undertones which is quite nice. However, you need a while to adapt to the spiciness before you start tasting deeper flavors. Perhaps it was intentionally made so spicy to live up to its name but it would be better if the spiciness could be dialed down a few notches.

Meat: 20/20
Instead of slices of chashu, this ramen is peppered with small chunks of braised pork. They are savory-sweet with a firm yet easily falling apart texture that draws out more flavor as you chew on it. The fatty parts melt in your mouth and have a nice buttery texture to it.

Topping: 10/10
The key toppings are extravagant in portions and are served as a mountain of stir-fried mixed vegetables. There are bean sprouts, carrots, sweet corn, cabbage, black fungus, sweet onion, and green onion. There’s a hint of smokiness due to the stir-fry and the flavors are strong enough to hold their own against the very strong-tasting soup. Other toppings include half a braised egg which is average. The yolk isn’t runny and is quite dry but the marination is decent.


One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉

About The Author


Ah Boy is just an ordinary Singaporean who loves his ramen and after trying so many different ramen, he was inspired to find the best ramen in town.

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