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Jun 19, 2007 08:44 PM

Hakata tonkotsu ramen coming to the Big Apple

In today's Japan Times, good news about Ippudo. I have not been to any of the Ippudo chains in Tokyo, but love the rich, creamy tonkotsu broth. Let's hope they have some shochu from Kyushu too.

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  1. Yep. Very timely. Especially considering this discussion from this thread- . I've eaten at the Ebisu branch in Tokyo several times. Very good stuff. Better bring your breathmints. They provide little hand presses for you to crush fresh garlic into your soup.

    1. I'm glad to hear they're going to have the kaedama service in NY too. Now if they make sure they give us free beni-shoga and their delicious mentaiko rice side dish I will be in heaven.

      Can't wait.

      1 Reply
      1. Forgive my ignorance, but why is it called Hakata styled ramen? Based on my googling skills, it seems that Hakata is a ward within the Fukuoka City. Did the tonkotsu ramen originate from there?

        1 Reply
        1. Hakata Ippudo, 65 Fourth Ave, expected opening fall 2007

          2 Replies
          1. re: kenito799

            Walked past a few hours ago; paper is up, permits are in the window!


            1. re: kenito799

              My Japanese gf says that the Ippudo chain is fairly similar to the ramen served at Hakata Daruma, a restaurant that we loved when we were in Hakata, so that bodes well.

              I laughed when i saw the address though, because i just sold my home about one block north of there and no longer live in NY.

            2. I read this is Hakata style. How does its fare differ from the shio ramen and tsukemen offered at Setagaya? Is it totally a regional difference between the two? I love the sound of the fresh-pressed garlic part! I may have to study up on ramen a bit.

              1 Reply
              1. re: sing me a bar

                Hakata style comes from Fukuoka city in Kyushu. It's a fairly heavy "tonkotsu" broth, which is milky in color. Hakata style noodles are a thin gauged, straight type. "Tonkotsu" means "pork bone" (not to be confused with "tonkatsu" which means pork cutlet.). You'll find Ippudo's broth is heavier and oilier than Setagaya, but the flavor is bolder. Setagaya's ramen is more an invention of the chef than a regional variant, though Hakodate city in Hokkaido is known for "shio" ramen.