Ikkoryu Fukuoka Ramen specializes on tonkotsu-based ramen, utilizing pork bones as base to this insanely rich and milky broth. I’ve actually tried their ramen on the opening day of their first branch at the East Wing in Shangri-la Plaza Mall. Many months have passed and I think they’ve finally got their groove on and actually launched a number of branches in the process. Aside from the rich pork-based broth they also make their chashu and ajitamago quite well; gorgeous half-boiled egg marinated for hours and that really flavorful pieces of meat with a gorgeous trimming of fat, what’s not to like?
YUZU-TAMA Tonkotsu (P380) – Yuzu tama tonkotsu is flavored with yuzukosyo, one of the spices that the Kyushu region of Japan is known for. A spice experience in ramen like no other.
A whiff of this hearty bowl will get you all excited, that tempting aroma of seemingly rich and creamy pork broth base, and a hint of smell of a familiar smell, refreshing notes of the grated yuzu rind that’s infused in the broth. Took a spoonful of the soup and I got this nice amount of spice that is immediately balanced with the notes of refreshing flavor of the yuzu rind, after that you get to fully appreciate the richness and the milky consistency of the soup base. Then you hit the noodles, firm and bite-y eventhough it’s fairly thinner than most of the ramen noodles that I’ve tried. And finally my favorite part in eating any ramen, gorging on the melt-in-your-mouth goodness of the ajitamago and chashu bits, savoring it to the last bit. They’ve absolutely nailed it on this new flavor, the concept and the execution of the combination of flavors was really commendable.
TOP TIP: When ordering your ramen, request the firmest consistency of the noodles, this would help a lot in retaining that nice bite in the noodles since they’re using thinner ones.
AKA Tonkostu (P380) – For light eaters who has high demans for flavors, New Chikuho-Fukuoka Style.
A combination of two of my favorite soup base, creamy tonkostu soup base ever so flavorful and then topped with this rich miso paste giving a nice hint of earthy flavor and spice. It results to this rich broth with traces of nutty and spicy notes and not at all overpowering. Then you hit the mushrooms and the egg, all filled with umami goodness that just works well with the soup.
We also tried their Sake, got this one that’s flavored with Peach so it’s has a lighter kick to it.
Fruity and sweet notes and then that warm sensation as the liquor slides down your throat, the light flavor makes it more enjoyable, I just wished they’d serve it on those unique jars that I usually see in Korean restaurants when getting soju, it has a hole on the center so you can place ice there, it helps keeping the drink cold without compromising the taste as it won’t be watered down.
We got their Karaage and Terriyaki Chicken Wings to go with the sake, the karaage was decent, fairly large cuts of chicken marinated well with notes of ginger and this light and savory batter. The terriyaki style wings was a big improvement though, the serving portion is more reasonable now, a nice balance between the toasted outer layers and you still get to appreciate the meaty bits, both good with a bit of japanese mayo and a touch of lemon.
AJITAMA Tonkotsu (P380) – Topped with a special half-boiled egg that is fully marinated with a special blended soy sauce base.
I also got their Ajitama Tonkotsu, I just can’t pass on this classic, a best seller of their rich and milky broth and topped with these heavenly pieces of soft-boiled eggs marinated for ours, with the yolk bits almost bleeding bleeding out their creamy glory, munching on these gives me utter bliss everytime. The savory goodness of the eggs and the chashy bits just goes really well with the creamy soup base. And of course I always get an extra serving of these…
Ajitamago that’s soft-boiled eggs marinated for hours in their special soy-based concoction, the flavor of the soy premeates down to the last bit of the yolk. Their chashu is also good, extremely flavorful, savory goodness that works wonders with their soup, and of course there’s that gorgeous trimming of fat.
For something a bit different you might want to try their Yaki Tonkotsu.
YAKI Tonkotsu (P280) – Ikkoryu original stir-fried noodle in Tonkotsu soup with crunchy chashu and vegetables
YES! It’s a bit more like our pancit, stir fried noodles with their own tonkotsu soup as a base, it gives it that extra kick of flavor. Then you hit the chashu bits, with edges having that nice tinge of crunch, toasted fatty bits that I’ll always like, and there’s also the veggie bits giving retaining a nice bit of crunch and giving another layer of texture to the dish.
For desserts we tried a bunch of their ice cream variants, but it’s only the black sesame flavor that I kind of like.
I think they over freeze their ice cream for a bit, it greatly affected the intensity of the flavors, while I like the hint of nutty flavor of the ice cream base, I think it’s just too frozen giving me this burnt feeling to the tounge and it also affect the creaminess and the texture of the ice cream, it’s a bit too ice-y for my liking.
There’s been a great improvement with their service and quality of food since I visited them last when they opened their first branch in Shangri-la. I’d go back for the YUZU-TAMA and AJITAMA TONKOTSU, and for some extra servings of that soft-boiled egg and chashu.
Have you tried Ikkoryu Fukuoka Ramen? What’s your favorite? Let me know!
Ikkoryu Fukuoka Ramen
Power Plant Mall – Rockwell
Power Plant Mall, Foodcourt, Amorsolo Dr
SM Aura Premier
2/F SM Aura Premier , McKinley Parkway
McKinley Hill, Taguig
Shangri-la Plaza Mall
5/F Shangri-la Plaza Mall, East Wing, Shaw Blvd cor EDSA
Wack Wack, Mandaluyong