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Hakata tonkotsu ramen coming to the Big Apple

Yukari Jun 19, 2007 08:44 PM

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.

http://search.japantimes.co.jp/cgi-bi...

  1. kayu Mar 13, 2008 08:45 AM

    I posted in another thread about Ippudo making its debut next week, but it actually looks like it won't be open to the public until March 31st. It's odd that they'd have a dress rehearsal dinner almost two weeks before it officially opens.

    http://www.thestrongbuzz.com/buzz/det...

    2 Replies
    1. re: kayu
      Silverjay Mar 13, 2008 09:04 AM

      The Ippudo website says it opens on March 17th and then will open on a limited basis from the 22nd and then a full on, 365-day schedule from the 31st.

      http://www.ippudo.com/news/event33.html

      1. re: Silverjay
        kayu Mar 13, 2008 09:48 AM

        Good to know. This page has a summary of their hours:

        http://ippudo-ny.jugem.jp/

    2. n
      ninnikuramen Oct 22, 2007 05:49 AM

      Ping. We've made it to Fall 2007, anyone have an actual date for when this will open, or updates on the progress of the store front ?

      Have been frequenting Ippudo in my dreams now for half a year !

      1. sing me a bar Aug 31, 2007 08:38 PM

        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
          Silverjay Sep 1, 2007 04:55 AM

          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.

        2. k
          kenito799 Aug 31, 2007 10:01 AM

          Hakata Ippudo, 65 Fourth Ave, expected opening fall 2007

          2 Replies
          1. re: kenito799
            k
            kathryn Aug 31, 2007 04:07 PM

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

            http://flickr.com/photos/kathryn/1288...

            1. re: kenito799
              s
              Simon Sep 2, 2007 09:10 AM

              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. eatfood Aug 30, 2007 02:50 PM

              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. re: eatfood
                Silverjay Aug 31, 2007 06:10 AM

                Yes, it did.

              2. i
                icchinmame Jun 20, 2007 02:22 PM

                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. re: icchinmame
                  f
                  foodwhisperer Aug 30, 2007 03:05 PM

                  WOW i cant wait .

                2. Silverjay Jun 19, 2007 08:56 PM

                  Yep. Very timely. Especially considering this discussion from this thread- http://www.chowhound.com/topics/412783 . 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.

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