IKKORYU FUKUOKA RAMENPress

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IKKORYU FUKUOKA RAMEN - Lifestyle Asia
IKKORYU FUKUOKA RAMEN - Lifestyle Asia
IKKORYU FUKUOKA RAMEN - Mabuhay
IKKORYU FUKUOKA RAMEN - Mabuhay
IKKORYU FUKUOKA RAMEN - Status
IKKORYU FUKUOKA RAMEN - Status
IKKORYU FUKUOKA RAMEN - Cosmopolitan
IKKORYU FUKUOKA RAMEN - Cosmopolitan
IKKORYU FUKUOKA RAMEN - Yummy
IKKORYU FUKUOKA RAMEN - Yummy
IKKORYU FUKUOKA RAMEN - F&B
IKKORYU FUKUOKA RAMEN - F&B
IKKORYU FUKUOKA RAMEN - KZone
IKKORYU FUKUOKA RAMEN - KZone

Newspaper

Look beyond the piping-hot ramen at the other goodies in store

My first noisy slurp of the broth sent me to paradise. My friend was right. Even the grilled taste flavored the broth. I was in for a new discovery. It was excellent.

Inquirer.net

In the ramen wars, here’s a serious contender in authenticity

INQUIRER.net

Ramen: Manila’s latest food trend

Ikkoryu is as authentic as it gets, being a true Japanese brand that has been around for 44 years in its home country.

Manila Standard Today

Ramen craze in Manila

Chief executive officer, Manasori Ogata, is known as the "Ramen King of Japan." His parents started the business as a small ramen bar in their hometown, but it grew to what it is today due to the family's diligence is keeping their recipes intact and precise.

The Daily Tribune

Ikkoryu Fukuoka Ramen: Hail to the King of the Ramen

The good quality of the noodles, distinct taste of the hearty pork broth, the melt-in-your-mouth chasu, the delicious toppings and the warm ambiance and hospitality of the service crew, Ikkoryu Fukuoka Ramen is really a tough contender in the ramen war.

Philippine Business Daily Mirror

Fabulous eats in the East Wing

Rich pork broth that had undergone a long simmering process makes the tonkotsu ramen in this place hearty and flavorful.

INQUIRER.net

The ramen craze now at SM Aura Premier

The Ajitama Tonkotsu topped with a special half-boiled egg that is fully marinated in a special blended soy sauce base

Philstar

Around-the-world food trip at Shangri-La Plaza Mall

This is not only because of the recent ramen craze that hit the country. It just so happens that the restaurant also serves the tastiest ramen in Metro Manila today.

The Manila Times

What are people saying about Ikkoryu?

My first noisy slurp of the broth sent me to paradise. My friend was right. Even the grilled taste flavored the broth. I was in for a new discovery. It was excellent.

Sandy Daza

It won't come as a surprise if Ikkoryu Fukuoka Ramen becomes the next 'it' ramen house. I'll definitely be back for more of their ramen and other dishes soon. Fingers crossed.

Kimiviajera

There is this ramen craze circling Manila since last quarter of 2012 (I think) and I am not one to jump off and join the bandwagon until I heard about Ikkoryu Fukuoka Ramen. It is conveniently located at my favorite mall, Edsa Shangri- La.

Dollhouse Diary

There's nothing more comforting than a bowlofnoodles.Andifyou'relookingfor authentic Tonkotsu Ramen, look no further. The newly opened Ikkoryu Fukuoka Ramen at Shangri-La Plaza's new East Wing offers an all Tonkotsu Ramen menu for your ramen fix.

Dude for Food

The place has really cute interiors. Wood everywhere with Japanese writing with red chairs! The menu is a bit more extensive compared to Kichitora. Ikkoryu Fukuoda Ramen also offers rice meals, salad, appetizers, and they also have more desserts

Sale. Food. Trips. Reviews.

I wasn't feeling very well that day so the big bowl of good ramen was exactly what I needed. Definitely going back for another bowl soon.

Ohhthat!

For a Ramen virgin like me (I say this because I HAVE NOT tried Ukokkei YET) I find this joint good. The broth was good and really hot (I like my soups boiling hot), the chasiu was flavorful and has this sort of melt-in-your-mouth and is not malansa. The noodles were perfectly chewy, its exactly how I wanted it.

the canDIshhh tales

Ikkoryu is among the first few open in Shangril-La's cavernous East Wing, the restaurant is hard to miss thanks to it's whimsical interiors.

Spot.ph

There’s no wonder about the hype! Taking a visit to the restaurant is like entering Japan! And with an outstanding quality of service plus palatable food, Ikkoryu Fukuoka Ramen is truly a superstar! I seriously think they need an expansion because the place is quickly getting small for quite a growing number of customers! My dinner at Ikkoryu was truly unforgettable, because it was my first time to eat REAL ramen. I may not be a noodle girl, but Ikkoryu Fukuoka really captured my taste buds!

Glitteringly Yours

Ikkoryu serves a very decent bowl of ramen, but it is not the elixir of life, and I would recommend waiting for the crazy people to go away before dropping in for a light supper. I can’t wait for the ramen wars to be over, so that I can get back to enjoying my ramen.

INQUIRER.net

This year is the year of Ikkoryu what with its promising dining experience. The restaurant's interior design gave me the fantasy of dining in the ramen regions of Japan. Its asymmetrical design of tall wooden planks surrounding the dining area created the illusion of an Ikkoryu world where old and new are juxtaposed. The clean vertical lines effectively gave the bar some privacy and separated the intimate dining area from the lively kitchen where Mr. Ogata's brother chef was doing family duty with other Japan- based chefs. I appreciated how the interior design temporarily cocooned my meal time with friends.

Turista Trails

I love the modern interiors of the restaurant and I think it perfect suits the over-all ambiance of the new wing.

Frannywanny

Ikkoryu is definitely worthy of being included as a stop for those going on a ramen pilgrimage.

The Happy Lab

Each bowl is filled with tummy-filling goodness: tasty broth, tender pork slices, and fresh Japanese noodles. The menu offers several versions of this well-loved dish, each with its own personality and flavor.

Openrice

This is one of the ramen house that we can dine-in again. Although,, I highly doubt that it will happen sooner or later as we are in the process of discovering new ramen joints across the metro to try out. Haha. We recommend this place for ramen addicts and it is conveniently located in Shangri-la Edsa.

Penguin and Panda Adventures

I liked their version more than Kitchitora's but certainly not in the level of Santouka from Glorietta or Ukkokei Ramen Ron. Their soup stock was good, a little too salty but good nevertheless, and their Chashu was also tender. Somehow after having ramen after ramen after ramen these days, I think I've reached my boiling point with it and would try out some new things next time.

Tales of a monday morning Quarterback

We ordered buttered clams on the side (which was just a few small pieces of clam, sauteed in butter–thumbs down on this one, as it obviously wasn’t their specialty) and their heavenly gyoza. It was a truly hearty, satisfying experience. Prepare to shell out at least 500 bucks per head.

Shadows, Showers & Sun

Ikkoryu Fukuoka Ramen implements a lengthy hours-long boiling process of the pork bones seasoned with special spices. This technique results to making their Tonkotsu slightly buttery while keeping that hearty aspect of their hot bowls or ramen.

Between Bites

I know I haven't tasted a lot of authentic Japanese ramen, but this hands-down, is one of the best ramen in town! An order is actually good for two people, Ekai and I just ordered separately since we both wanted to try different varieties. Don't judge us, please :P Okay, back to my earlier statement "we got more than what we came for". It's true, we surely did! How can it not be an awesome dining experience with great food, wonderful service and when your view is as one of a kind and as awe-inspiring as this?

Pig Out Sessions!

Each bowl of ramen brings a whale of an appetite, coupled with soy sauce, tender Chashu roast pork, premium flour imported from Japan to make the noodles, plus the enhancements: sliced red ginger pickles on the side.

Rochkirstin

Ikkoryu’s prices are ambitious-- glorifying what’s supposed to be a cheap, street-side affair in Japan. But unlike its competitors, you get to be served by a kitchen obsessed with authenticity and in a place that’s refreshingly trendy. While it’s far too early to bet on Ikkoryu in this ongoing Ramen War, one cannot deny that it’s a welcome proponent in the game. Thanks Ikkoryu, we’ve another reliable place for noodle-slurping for the rainy days ahead.

ClickTheCity

Black Garlic Tonkotsu at Ikkoryu Fukuoka Ramen. So goooood!!

The Traveling Heels

When my friends and I sat down and the wait staff started to get our orders, they asked something that other noodle restaurants have never asked me, “How do you want your noodles to be cooked?” We were surprised as we never thought it was ever an option before, but in case you guys come here and they ask you this question, the answer range from soft, chewy, or hard.

Punked Noodle

Surprisingly (since we were not expecting much), we both really loved our ramen. We cleaned our bowls down to the last drop. We liked the flavors. Another thing we also liked about Ikkoryu was that they give you an option for noodles: hard (firm), soft or regular. We both chose firm noodles.. Somewhat like instant noodles.

A Journey Into my Tummy

As they say, Enjoy Tonkotsu Ramen in an original way, I know that my buds tastes an authentic Ramen. My experience was gratifying in a sense that there were people eager to share their culture to us through food. Though the ramen bar is a little pricey, I am very sure that you got what you pay for. I'll definitely come back especially for the Shiratama Zenzai Hihi..

Lonely Travelogue

Their Specialty is their Tonkotsu ramen with their broth simmering for a minimum of 12 hours. Their broth was rich and delicious and we also recommend their Black Garlic Tonkotsu. Staff will request the texture of the freshly made and cooked noodles you prefer – Hard, Normal or Soft. Make sure to get the Hard Noodles as this will the bounciest. Gyoza could have been better as the wrapper fell apart. Overall a decent experience worth coming back for

When In Manila

We couldn’t contain our excitement when we saw the bowls of ramen that are going to be served on our table, but since we need to share it to you dear readers, we stood up to take photos of all the ramen bowls salivating to its enticing aroma.

When In Manila

The food at Wrong Ramen was an exceptional culinary experience that made me love ramen even more. It took the word ‘diversity’ out the dictionary, minced it and sprinkled it all over their menu! It just goes to show that when you take all the wrong stuff together and mixed it just right, sometimes it makes something great!

When In Manila

If you are the adventurous type, you might want to try Takowasa and Mentaiko Gohan. Please note that these two dishes might be more appreciated by the adults :) Takowasa is made up of chopped raw octopus mixed with wasabi paste while Mentaiko Gohan is served with a small piece of medium-spicy cod roe on top of plain rice. I loved these two with my cold Kirin beer and Sparkling Sake – perfect reward after work.

When In Manila

So if you want to have a simple Japanese meal with your friends, try this restaurant and indulge in their Ramen and other selections like what we did.

SPECULOOSJIO

The thing about Ikkoryu Fukuoka Ramen is that they only serve one kind of soup, and just changes the flavors by mixing in other unique ingredients such as kimchi or a variety of vegetable pastes. My Ajitame soup was very good. If authentic ramen is what you want, then you can get it here at Ikkoryu Fukuoka Ramen.

Nines vs. Food

Ikkoryu has one of the best ramen noodles in town. Our personal favorites are the Black Garlic Tonkotsu ramen and the basic Ajitama Tonkotsu ramen. :) We like the fact that you can specify the doneness of your noodles -- soft, normal, hard and very hard.

OUR AWESOME PLANET

Over-all, my visit to Ikkoryu Fukuoka Ramen was okay. I was happy since I left the place with a happy tummy!

RunNurse

One of the newest ramen bars to open in the city is Ikkoryu Fukuoka Ramen, located on the fifth floor of the Shangri-La Plaza Mall’s east wing. Ikkoryu is as authentic as it gets, being a true Japanese brand that has been around for 44 years in its home country. The Shang location, a franchise, is its first in the Philippines. But because it’s located inside a high-end mall, expect prices to be on the steep side.

Manila Standard Today

The star of our Ikkoryu Fukuoka Ramen trip was definitely the noodle dishes. But unlike in other ramen houses, when our server was taking our orders, he asked us if we wanted our noodles hard, normal or soft. Now, this is the first time I've dined in a ramen joint which offers customizable noodle doneness, so definitely plus points for this!

The Purple Doll

The broth was rich in flavors but I find it salty. However, daughter said its not salty. I guess I have a low tolerance for salt. Anyways, the pork was very tender. We opted for the "normal" cooked noodles. You can choose between soft, normal and hard. Maybe hard is equivalent to al dente. We love the soft boiled egg and the mushrooms. Thumbs up for this ramen! :)

The Kitchen Goddess Files

I had the Ajitama Tonkotsu Ramen (PHP 330) with hard noodles. Tonkotsu broth (not tonkatsu) is from boiling pork bones over high heat for many hours and resulting to a milky like soup. The broth was very flavorful but not overwhelming like some of the ramen places in Manila. The noodles (hard type) had a nice firm bite. I think this would be better if there was another piece of sliced pork (chashu) in the bowl. One slice was not sufficient for us pork hoarders. My favorite element in this bowl is the egg. It has a firm white with a light brown tint from being marinated in soy sauce. The yolk is not dry however but somewhere halfway between a soft boiled and a hard boiled egg. The yolk absorbs some flavor from the broth that makes it extraordinary where I am a lost for words.

CRAZY GIRL ALL OVER TOWN

I've got to say, however, that the Ajitama Ramen exceeded all my expectations. Komuro was not just doing his job as a spokesperson when he said that Ajitama is one of their bestsellers. Served with half-boiled eggs, the egg yolk melts in your toungue and gives you that rich taste that would make you want for more.

Philstar.com

The ramen selection takes pride in its tonkotsu, or pork bone-based soup. The kitchen-crafted noodles are made from Japanese flour, special ramen oil, and have no eggs. Diners can advise the doneness of the noodles based on their preference - soft, normal, hard, or very hard. Should your appetite want another filler, the restaurant offers kaedama - an additional order of noodles to be put in the remaining soup.

Philippine Tatler Dining

We're definitely bringing family and friends to try this place out.

Everyday Sunday

Lo and behold, we were pleasantly surprised. The ramen in Ikkoryu Fukuoka is great! We ordered different kinds and both were very tangy, very tasty and made us feel all warm and fuzzy inside ala Brittney Murphy in Ramen Girl heeheehee. I can finally say that so far, this is the best ramen we've tried here. After being pleasantly surprised, we have now moved on to excitement and endless gushing. Heeeee.

blue law by anna

I was overwhelmed by how the ramen looked once it arrived! It was so appetizing! I love the color, its smell, how the ingredients were arranged! It's mouth watering!

Princess Diaries

It was a great experience to learn that a simple restaurant carries with it so much culture and history. Try it out for yourself! Ikkoryu Fukuoka Ramen, the real deal.

Dining @ Juice.ph

Ikkoryu Fukuoka Ramen serves Fukuoka style noodle soups. Its soup base or broth comes from pork bones that have been simmered for long hours. Its ramen noodles, served in different variants, are incredibly popular with diners in the Philippines, which explains why the restaurant is always packed during meals even though Shangri-La Plaza’s East Wing is relatively new. Top favorites among its ramen variants are Ajitama Tonkotsu, Spicy Tobanjan Tonkotsu and Black Garlic Tonkotsu.

flavors of life

I loved their soup, or was it because I was soooo hungry? NO! It was definitely because their soup, which was so flavorful. There was also something about the hard boiled egg, they did not taste like eggs. *haha* I could not figure out but there was something about how the eggs tasted, but on the good side. Definitely going back, gonna try something else. When we feel cold and just need a bowl of soup, this is the place to be.

Babaeng Masiba

Through her simple works that is strewn around the areas of the Ikkoryu Fukuoka Ramen restaurant, you would not only savor and taste the delicious flavours the wonderful noodles but also feel the culture that is synonymous to its heritage. Indeed... Life is Good!

Photographed by JUN REYNALES

It was an enjoyable experience dining at Ikkoryu Fukkuoka Ramen. The waiters were friendly, the service was quick, and the price is reasonable. The line gets pretty long, so I suggest you come early.

Le fang, le kwatsa!

Their gyoza is perfectly fried: the dumpling wrapper is a little bit crunchy and charred on one side, but the inside is juicy. The soy-sauce-based dipping sauce that goes with the appetizer complements it very well. Order this with your bowl of black garlic ramen.

ALTMNL

If someone asks me what's the best-tasting broth, I'd answer Ikkoryu with no hesitation whatsoever.

inggonoms...

There is a special etiquette involved in enjoying ramen, and the restaurant's menu encourages us Pinoys to give it a try instead of the usual attack tactics that we are used to when it comes to eating really good food. The particular steps involve taking time to savor the soup and awaken the senses before digging in. The first step is to inhale the rich aroma in anticipation of the first taste, followed by gently taking a small spoonful of soup and indulging in an appreciative sip.

Manila Bulletin

Overall, my first Ikkoryu experience didn’t disappoint and I won’t mind going back to try their other ramens!

D Hungry Girl

I will definitely would like to eat here again soon! In fact it took me awhile to do the review because I was really craving for some more. For me, Ikkoryu has one of the best ramen noodles in town. Perfect for the rainy season now!

Rochelle Rivera

The Spicy Tobanjan Tonkotsu is another favorite of mine. It isn’t quite as spicy as the Singaporean/Malaysian Laksa, but you can definitely taste the punch of the spices for thirty seconds before its gone. The level of spicyness won’t get you grabbing the nearest glass of water, but it has that strong flavored soup that me want to consume it one gulp after another.

HANA

I loved my IKKORYU FUKUOKA Black Garlic Ramen! The broth was so milky and extra superkaduper tasty!!! I cannot stop smacking my lips to savor even the smallest of droplets that may have trickled out!

ERICJAZ FOODIES

The Ajitama Tonkotsu is their best seller. It’s topped with a special half-boiled egg which is marinated with a special blended soy sauce base. The seasoning is just right and the soup is not too thick which doesn’t make it too heavy.

THE PICKIEST EATER IN THE WORLD

Ikkoryu Fukuoka Ramen, is one of the new entrants in the Manila ramen wars. They opened their first store in Shangrila Plaza’s East Wing last March but have quickly branched out to SM Aura Premier and Rockwell. We’ve eaten at the East Wing branch a couple of times already and we’ve had good experiences each time.

Tales from the Tummy

The recipes at Ikkoryu Fukuoka Ramen showcase the best in tonsuku ramen. The best sellers include Original Tonkotsu, a hearty ramen soup garnished with chasu, green onions, bamboo shoots, wood ear and dried seaweed; as well as Black Garlic Tonkotsu, which is garnished with many of the original ingredients, as well as a special roast garlic oil. Diners can also add other garnishings like Ajitama (hard boiled egg), chasu (pork), Takana Kimchi, Kikurage (wood ear mushroom), Moyashi (bean sprouts), Menma (bamboo shoots), Nori (dried seaweed) and Ninniku (grated garlic) to suit their taste.

The Daily Tribune

There are four components in each bowl of ramen: the rich and creamy tonkotsu soup, a pork-based broth boiled for hours with the restaurant’s secret sauce; the chasu, juicy and tender thinly sliced roast pork; fresh-made premium noodles with imported Japanese flour; and soy sauce.

THE PHILIPPINE STAR

This is my favorite RAMEN that they have the Spicy Tonkatsu Ramen, I love spices and have tasted some Asian Ramen such as Chinese, Thai ect. but this one has the perfect spice that I want and have tried ,eat , and linger up to the very last spoon of the soup

At Iba Pang Mga Pangyayari "Mac Movers"

Overall, the experience wasn’t all degrading ~ I loved their Tofu Salad which is their bestseller, admittedly. I can eat this on a daily basis. Ironically, the other dishes were more outstanding than their ramen.

Candid Cuisine

Ikkoryu Fukuoka Ramen has certainly lived up to its name whether in Japan or in the Philippines. When dining at Ikkoryu Fukuoka Ramen, you can expect your ramen served piping hot and bursting with strong and savory flavors just as how it is enjoyed in the Fukuoka prefecture.

Tsinoy Foodies

Cool instructional, just in case. And now you can have your noodles prepared to your liking. If you enjoy soft noodles, tell the servers you want your noodles done Yawa (soft) or Utsu (regular). If you want your noodles firm with a little bite, or al dente, go for Katamen (hard) or Barikata (very hard). The servers recommended the barikata style of noodles, and I go with their recommendation.

DUDE FOR FOOD

I can’t even pronounce the name, but it’s where we had dinner, haha. Ate loves ramen for some reason. So we try to accommodate her cravings coz she doesn’t eat that much.

Sugar Spice and Everything Nice

Ikkoryu Fukuoka Ramen has their own way of capturing the Filipino market through their distinct tonkotsu ramen. I think they're not the typical ramen house you visit. Ramen flavors you choose from their menu will make you remember that only Ikkoryu Fukuoka has that type of ramen. I can't say it is the best but it is worth your time and money to try their ramen

The Food Scout

Ramen may very well be considered the national dish of Japan, and that’s probably why I took it for granted, dismissing it as a noodle dish bearing no special qualities. Or maybe it’s because all the ramen I have eaten before are just bad. Thanks to Ikkoryu Fukuoka Ramen, I discovered what a real beauty it is.

Pepe Samson

Finally I got to try this ramen place. I'm happy they opened a branch in SM Aura because Shangri-La is just too far away.

jin loves to eat

Eating ramen is serious business, that by the end of our meal we were all complaining of neck pain. Needless to say, I ended up feeling full AND needing more water even after hours of eating it. Regardless, I’ll definitely come back.

isparkleen

Ikkoryu Fukuoka Ramen is a must try. We had a yummy Ramen overload dining experience and would definitely love to go back soon… ;) By the way, before devouring your Ramen bowl, make sure to read their step by step on how to enjoy your Tonkotsu Ramen so you will surely have the best satisfying Ramen moment! ;)

Trip ko lang

There’s been a great improvement with their service and quality of food since I visited them last when they opened their first branch in Shangri-la. I’d go back for the YUZU-TAMA and AJITAMA TONKOTSU, and for some extra servings of that soft-boiled egg and chashu.

Hefty Foodie

If you are a ramen freak this is the way to go. Although 1 bowl of ramen doesn't come cheap and the prices just keeps jacking up. I know you have a good broth and for some it is enough, but I hope that they would just place a little more meat for human being who actually love them without paying extra! But even if I have this complain, I still can't stop ordering ramen.

A View From The Leftie

The restaurants boasts of its array of Tonkotsu (pork-broth-based ramen), made with noodles that come in different textures (hard, normal, or soft). Aside from noodle soup dishes, the place also offers other Japanese (-inspired) dishes. Food here is made with good quality ingredients and is served fresh.

Kainan Korner

This new resto is not just a recommendation, it is a must-try! It's probably torture to post a restaurant review right now since we're committing to be fit, but I just couldn't resist hiding from you guys this little ramen haven in the new wing of Shangri-la. The big foodie that I am, how can I not succumb to the 80/20 rule of diet?

Danette the Dreamer

I really enjoyed their ramen. The richness of the soup really goes well with their noodles. Even the chashu add more flavor & delicate texture to the ramen. Perfect for this bed weather Sunday!

Food Cravings

The place really has an authentic Japanese vibe in it, from the people eating in the bar and the wooden planks surrounding the tables. I really like this place because the wooden planks give you a bit privacy.

BADUDETS

we pretty much enjoyed most of the dishes we had. I have yet to visit again and try their Teriyaki Chicken Wings which disappointed D during his first visit. We were told that their wings are now bigger and meatier than before and we just cant wait to check it out ourselves. Of course, the AKA Tonkotsu and Black Garlic Tonkotsu are on our next hit list at Ikkoryu.

BERYLLICIOUS

It seems like a great place to eat, in other words--but also an establishment that knows exactly what it's doing.

Kristn

The marinated half-boiled egg was a pleasant surprise. The dish had more garlic and oil than I would’ve preferred, however.

Pepper.ph

Marvelous! Highly recommended.

Timeless Confection

Will I recommend Ikkoryu Fukuoka Ramen? Definitely. It may seem a bit pricey but you're getting seriously good food. Also, the serving portions in Ikkoryu are very generous. I couldn't wait to dine there again once I return to Manila. :)

The Geeky Gourmet

I'm really in love with their ramen and I have only the nicest things to say about them. Hence, I couldn't give opinion with regards their other non-ramen menu.

itsmyrted