I was invited to dine at Ikkoryu Fukuoka Ramen the other night. My husband and I are fans of Japanese cuisine so we were both excited to sample their dishes, especially ramen. I asked Mr. Kenji Komuro, Ikkoryu’s PR Director, a few questions before the “main” event, and I’m sharing his answers with you.
- Ikkoryu Fukuoka Ramen currently has 3 branches (Power Plant Mall, Shangri-La Plaza Mall, and SM Aura Premier) and the next branch will be at Alabang Town Center.
- They specialize in Tonkotsu ramen (pork bone broth) and use Chikuho-style noodles (thin noodles) that are popular in Fukuoka, Kyushu region. At Ikkoryu, you can choose the doneness of your noodles – hard, normal, or soft.
- They have been serving hearty tonkotsu ramen for over 40 years.
- Their establishments’ interior were designed by Sensyu Yasuko, a contemporary Japanese artist who’s known for her calligraphy and brush works. The brush strokes on wooden planks surrounding the area are actually 600-year old poetic words of love.
Being a lover of spicy food, I ordered Yuzu-Tama Tonkotsu Ramen (PhP 380). It’s a fairly new dish that’s flavored with yuzukosyo (or just “yuzu”), a green-colored spice popular in the Kyushu region of Japan. A dollop of green chili paste is mixed with the tonkotsu broth, giving each slurp an exciting kick.
My bowl is pretty much complete with chashu (marinated braised pork belly, ajitama (flavored egg), seaweed sheet, wood ear mushrooms, bamboo shoots, and spring onions. Before I devoured the whole thing, one of their staff recommended that I add ground sesame seeds.
The soup is sinfully perfect with every spoonful. It’s the kind of broth I’m actually craving for — rich, creamy, and overflowing with flavor. It’s a bit on the oily/fatty/unhealthy side, but who cares, it is ramen and you don’t eat ramen when you’re on a diet. If you’re into lighter soup versions, try Moshi Koshi Noodle Boss instead.
The overall taste is authentic. The half-boiled egg was unforgettable and both the mushrooms and the bamboo shoots, possessing earthy flavors, added new dimensions to the dish.
Ray tried one of their bestsellers, Ajitama Tonkotsu Ramen (PhP 380). The star of this ramen is the egg marinated in a special soy sauce blend. It uses the same tonkotsu broth (boiled pork bones). My husband gave this ramen a thumbs up and said he’d love to come back for more.
For the deep-fried dishes, we sampled Ikkoryu Teriyaki Chicken Wings (PhP 180). The chicken wings are glazed with sweet teriyaki sauce. I really enjoyed the sweetness of the sauce but the wings could have been made more moist and juicy.
Ikkoryu’s fried chicken Karaage (PhP 180) is crispy on the outside and juicy on the inside. It’s served with shredded raw cabbage with sesame dressing and mayo. The slaw reminded me of Yabu’s cabbage salad. Don’t forget to order JFC (Japanese fried chicken lol) when you’re dining with the kids.
I’d definitely go back for their Gyoza (PhP 150). The insides of the dumplings are soft and moist. It was only then that I realized that gyoza is normally served upside down, toasted sides facing up. Mr. Kenji told me that it is important to completely seal the wrapper to contain the meat’s juice inside. The sauce has a mild, tangy taste that goes well with the gyoza.
Beni shoga (pickled red ginger) is usually served together with the ramen. Some diners would mix it with the ramen as flavor enhancer. I’m not fond of pickles so I skipped it.
We had Barley Tea, which is derived from wheat, for drinks. I was expecting it to be an ordinary glass of iced tea but I was surprised when I found out it wasn’t. Its clean, barely-there taste is very refreshing. In fact I downed four to five glass refills.
Ikkoryu Fukuoka Ramen is definitely a must-try for ramen lovers. Special thanks to Mr. Kenji Komuro and to the whole staff at Shangri-La for such a great dining adventure.
Ikkoryu Fukuoka Ramen
5/F Shangri-la Plaza Mall, East Wing, Shaw Blvd cor EDSA, Mandaluyong City
facebook.com/ikkoryuph
Published: 2013-12-10 10:10:25
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