Tonkotsu, one of the most popular ramen varieties, derives from Hakata, Japan. Slow-boiled over 20 hours using a secret house specialty process, Ippudo’s signature tonkotsu pork-broth ramen features a distinctly silky and delectably savory broth unique to any other tonkotsu soup. The dish is served piping hot, so please indulge with caution.The basic broth is derived from the essence of pork, chicken, beef, or seafood, and seasoned with soy sauce, salt, miso, and other important ingredients. It’s totally up to each individual chef to decide which ingredients and how much to use. Flour, eggs, kansui (an alkaline water) and other ingredients are used to make noodles. The chefs do not simply mix these ingredients together. Their own particular originality is infused into the thickness, length, form, and texture of noodles. Toppings such as chashu (simmered pork) and tamago (flavored boiled egg) are also selectively used according to the tastes, preference and individuality of the chef. Soup, noodles, and topping – the trinity brings forth the cosmos. Ramen is quite a creative dish with infinite potential for expansion and diversity.
Since it was first founded, IPPUDO has been focused on creating a new ramen culture in Japan.
And now, starting with ramen, IPPUDO plans to introduce Japan’s beloved gastronomic culture to the world.
In the hopes that people all over the world will enjoy Japanese food, and will also come to understand and love Japanese culture. And with the wish of bringing smiles to the children of the world who represent our future. Continuing to thrill the world with Japanese food.
Feelings towards “constantly changing”
IPPUDO has always believed that taste is not only experienced with the tongue. Naturally ingenuity is needed, which incorporates all five senses including sight and sound, but the elements of comfort and safety are also essential in taste. IPPUDO carefully selects the ingredients, prepares the water, and maintains its cooking environment in perfect condition to ensure thorough cleanliness and organization. And then, these are brought to life through the hands of a master craftsperson. That’s why we do not grudge a single minute of time spent on developing our staff. IPPUDO’s food, and naturally its ramen, was born on this unique foundation of “primary standards”.
The wooden signs and hand-dyed fabric dividers reminiscent of Kyoto’s long-established stores. The woody interior such as found in a wood sculptor’s studio. The original bowls specially ordered from a pottery. The sound of jazz flowing in the background. Young men and women dressed in samue robes welcoming you in a breezy tone. Everything about this “IPPUDO – Hakata” design born in 1985 is so inventive. This spirit of the company has now been passed on to create even more innovative stores. What’s more, underlying the design is the theory of the five elements: wood, fire, earth, metal, and water (moku, ka, do, gon, sui). So please come and experience the harmony of each of the elements for yourself.
IPPUDO aims to have staff who are able to “notice attentively, think attentively and act attentively”. In other words, people who carefully observe what the customers want, surmise their needs using their past experience and make predictions when taking action. These are people who are able to evoke feelings which exceed the expectations of our customers. Reading the human mind is not something that can be explained in an instructions manual. This is the source of IPPUDO’s omotenashi (hospitality). Another is the spirit of gratitude. For us at IPPUDO, every steaming bowl is an “arigato” – a thank you, which we serve to our customers all around the world together with a smile.
Opened its first Kanto-region IPPUDO ramen shop in the Shin-Yokohama Ramen Museum.
Opened “IPPUDO Ebisu”, its first Tokyo IPPUDO ramen shop in Hiroo, Tokyo.
Started its global expansion by opening “IPPUDO NY”, its first overseas IPPUDO ramen shop in New York.
Remodeled the Daimyo Headquarters on IPPUDO’s 25th anniversary and opened its first IPPUDO sub-brand shop,“SHIROMARU BASE” in Omori, Tokyo2010-2011: Won first place in best overall at the TokyoRamen of the Year Grand Prix.
Hosted the “First Ramen General Election”,an “original ramen creation” contest Opened its first food-court geared ramen shop “IPPUDO RAMEN EXPRESS”. Opened its first IPPUDO ramen shops in Taiwan, China and Australia.
Opened its first IPPUDO ramen shop in MalaysiaHeld an event called Shiki no ramen dai ni sho (Four Seasons Ramen Part 2) which served a one-day-only “original ramen creation”Ramen supervised by IPPUDO selected byAll Nippon Airways (ANA) for ANA international in flight meals.
Revamped its signature dishes “Shiromaru Classic” and “Akamaru Modern” on the occasion of its 30th anniversary.
Opened its first IPPUDO ramen shop in Paris, France.
Received the Rising Stars Award at the Japan Branding Awards 2018, which recognizes branding activities.
1st store opened in Vietnam.
1st store opened in New Zealand.
Renewal of "Shiro-Maru-Gen-Men", "Akamaru-Shin-Men", and "Karaka-Men".
Vegan ramen specialty restaurant “ippudo V” opens in DUMBO, Brooklyn, New York.
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Founder of Chikara no moto (lit. “The Source of Power”) CompanyChair and CEO of Chikara no moto HoldingsFounder of IPPUDOBorn in Fukuoka prefecture in 1952. Opened “After the Rain”, a restaurant & bar in ’79.After opening “HAKATA IPPUDO” in ’85, Shigemi Kawahara established Chikara no moto (lit. “The Source of Power”) Company in ’86. It was through Shigemi Kawahara opening a ramen shop in the Shin-Yokohama Ramen Museum in ’94 that tonkotsu (pork broth) ramen gained popularity throughout all of Japan. Then, starting with IPPUDO’s foray into the New York gastronomic scene in 2008, IPPUDO has since been acting as a global leader to convey the appeal of both ramen and Japanese food throughout the world.In addition, winner of the 10th Anniversary Restaurant Award in 2014 for IPPUDO’s achievements in expanding the restaurant industry and contributions in developing a restaurant culture.Inducted into the Hall of Fame in ’97 as a three-time winner of the popular TV TOKYO program, “TV Champion – Ramen Master Chef Championships” and recognized with awards from numerous contests featuring “original ramen creations”. Author of books including Ippudo gorin no sho (“IPPUDO – The Book of Five Rings” (Chichi Publishing) and Anata no mise o tsubusanai hosoku (“The Principles Behind Not Bankrupting Your Shop” (PHP Institute)), Nanatsu no shuukan to ippudo (The Seven Habits and IPPUDO).
