The First Slurp of IPPUDO Ramen Philippines

IPPUDO known as one of the most popular Hakata-style Tonkotsu ramen has finally opened in Manila, Philippines. It literally translates to “One Wind Hall,” Ramen King-awarded Shigemi Kawahara went against the wind in revolutionizing ramen in 1985, offering specially crafted bowls in a comfortable setting. IPPUDO Philippines first restaurant is located at 3/F Mega Fashion Hall. It is very spacious and can sit close to 80 guests.

The dining room is divided into the smaller area and the main dining area for bigger groups. There is also a bar fronting the kitchen for those who’d like to eat and run after the last drop of their ramen.

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With IPPUDO opening, it just reinforces that the ramen craze in Manila isn’t over and in fact, would likely to stay for good as Pinoys have given a space for it in the culinary landscape. Numerous folks were very excited with news that the same group behind the tremendously successful Yabu: House of Katsu, pioneer of the Tonkatsu craze in Manila, is bringing Ippudo to the local scene.

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At IPPUDO, each bowl must have a delicate balance of ingredients, broth and finely-crafted noodles. The ramen chef acts as the consummate story-teller in the kitchen, spawning art in every hot bowl. IPPUDO welcomes its patrons with much enthusiasm, knowing that every move from cooking to serving should be choreographed to perfect timing even down to the moment when the staff bids the customer, “…until we meet again.”

On the Table

Goma Q

Sliced Japanese cucumber

Sometimes we open our Jap meals munching on edamames. Goma Q provides the same crunch, cool and more refreshing with nutty and tasty sesame oil and togarashi.

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Ippudo Pork Buns P100

An all-time favorite! Steamed bun with juicy braised pork belly and IPPUDOs original sauce.

Again, baked pork buns are different from steamed pork buns so recalibrate your expectations. The steamed buns squeeze a slice of braised pork belly, lettuce and IPPUDO’s brown sauce in a salty sweet shade. If you enjoy the traditional pork buns (sometimes known as the Chinese cua pao), IPPUDO’s version is a must-try.

Curry Cheese Harumaki P190

Deep fried spring rolls stuffed with curry, minced pork, and cheese

Bite into the crispy log that rolled over minced pork and cheese laced with curry sauce.

Ippudo Hakata-style Gyoza P195 / 5pcs

Original pan-fried dumplings

Dashimaki Tamago P150

A good number of my friends enjoy tamago this way. IPPUDO serves it interestingly with a pink mayo dip.

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Akamaru Shin-Aji P390

IPPUDO’s original tonkotsu broth enhanced with special blended miso paste and fragrant garlic oil. It’s served with thin noodles, pork belly, kikurage, and spring onions. IPPUDO dub this as their refined, modern-style ramen.

It is actually an enhanced 25-year old recipe that requires slow cooking over long hours, say 15 hours, to achieve the perfect fusion of oil and liquid that results into a rich Tonkotsu broth deep in pork-bone flavor.

You can select the hardness of your noodles: soft / medium / hard / very hard. We chose ‘very hard’ for both our ramen bowls and glad we did.

I enjoyed the springy texture with a bite against the deep flavors of the broth, creamy garlicky punches at times, with thinnest spice and zest, and flashes of milky broth that can calm a hungry soul.

Karaka-Men

IPPUDO’s original tonkotsu broth served with thin wavy noodles, pork belly, and spring onions. The ramen has special spicy minced meat, miso paste and fragrant garlic oil.

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The Karake-Men is more intense than anticipated, level of heat can be tolerable yet furiously spikes at certain points. Good thing I alternate between the Akamaru Shin-Aji and my smaller bowl of Karake-Men. Add some freshly crushed garlic, available on your table, to ease the heat and add another layer of flavor.