Ikkoryu Fukuoka Ramen: Authentic Tonkotsu Ramen at Shangri-La Plaza

Ikkoryu Fukuoka Ramen is a restaurant concept under Yamagoya Ramen, a traditional Japanese chain established in 1970 specializing in Chikuho-style noodles with its signature Tonkotsu pork broth, Chashu roast pork and gyoza. Tonkotsu Ramen is a regional style of Ramen popular in the Kyushu region of Japan, known for its thin, straight noodles in rich and creamy pork broth. The distinct richness of the pork broth is a result of a lengthy boiling process which may take several hours or more using pork bones and special seasoning for that buttery and hearty flavor. 

Inside Ikkoryu Fukuoka Ramen, traditional wooden planks give it a rustic old-world and authentic feel, and serves as a visual representation of Chikuho's natural forests. The traditional interiors also give it a cool modern vibe.

A bar area next to the open kitchen provides additional seating options, reminiscent of the small and traditional ramen stalls in Japan. David Guevarra, Operations Manager, and  Watari Mendigorin, General Manager, welcomes guests on their first day of operations.

The small space was packed in a flash, as curious diners lined up for a taste of authentic Tonkotsu Ramen. The interiors are well-lit, and the panels of wooden planks provide a dramatic backdrop for Ikkoryu Fukuoka's ramen dishes. Each bowl of ramen from Ikkoryu Fukuoka Ramen has four key components: the Tonkotsu Soup, a rich and creamy pork-based broth boiled for hours with Ikkoryu Fukuoka Ramen's secret soy sauce, the juicy and tender Chashu,  flavorful and thinly sliced roast pork, premium Noodles freshly made with imported Japanese flour, and special Soy Sauce, a proprietary blend that gives its ramen a rich aroma and flavor. 

After picking a table, we settled in along with a growing crowd of diners. As we waited for the ramen, the traditional condiments were set up on the table along with some Fresh Dalandan Juice (local orange, P 80). 

I go for the house specialty, Ikkoryu Fukuoka Ramen's Chashu Tonkotsu (P 380), traditional Tonkotsu broth with three tender slices of roast pork. And the broth does make a difference...

A sip of the broth immediately tells you this is special. To appreciate your bowl of ramen, Ikkoryu Fukuoka Ramen suggests the following steps: Once the hot bowl of ramen is served, don't just dive in, take a moment to inhale the rich aroma. Then, gently sip the Tonkotsu broth. Closing one's eyes are optional. Then pick a few strands of noodles with your chopsticks and yes, slurp it up, considered a sign of courtesy in Japanese custom, and quite easy to do after tasting the initial bite of noodles, you simply can't stop. Add some grained sesame seeds and red ginger pickles to enhance the flavor and once you finish the noodles and the toppings, add some rice to your bowl to soak up the broth.

Other Tonkotsu-based ramen variants include the Ajitama Tonkotsu (P 380), a rich Tonkotsu ramen topped with traditional half-boiled egg marinated for hours in a special soy blend...

...and the Black Garlic Tonkotsu (P 380), another Tonkotsu-based ramen blended with a special roast garlic oil. The subtle roasted garlic adds another layer of flavor to the rich broth, which makes this refreshingly different.

Dining with the ramen master himself, Masanori Ogata, Representative Director of Y.S. Food Co. Ltd., ensures that all dishes meet Yamagoya Ramen's high standards and quality.

Riding on the emerging popularity of ramen, Ikkoryu Fukuoka Ramen's timing is spot-on, giving diners more options. If you're looking for authentic Tonkotsu ramen, Ikkoryu Fukuoka Ramen is definitely a must-try. Special thanks to Ikkoryu Fukuoka Ramen's Watari Mendigorin, General Manager; and David Guevarra, Operations Manager, Masanori Ogata, Representative Director; Kenji Komuro,  Director, Y.S. Food Co. Ltd. and OpenRice for an authentic ramen dinner.