When I got invited to visit Ikkoryu Fukuoka Ramen in SM Aura, the first thing that came to my mind was, “Omigod, noodles.” Close friends who eat out with me all the time know that if it isn’t pasta noodle, you can’t make me eat it. Not that I hate noodles, it’s just that there are a lot more options out there (Hello, steak! Hi there, ribs!), that eating something reminiscent of college study-time Nissin cups doesn’t exactly sound appealing. I held on to this belief firmly over the years—until I let myself understand ramen, that is.
I like Japanese food and have always been fascinated with its intricacy. Anyone can prepare a decent adobo or reinvent the spaghetti, but not everyone can make maki or ramen, for that matter. It takes special skills and a dedication to create good food.
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.
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| dine in the bar area for that authentic Japanese ramen bar feel |
Ikkoryu Fukuoka Ramen specializes in Tonkotsu ramen, a style of ramen that uses boiled pork bone broth. It originated in Fukuoka, a region in Japan popular for its pork dishes. The tonkotsu broth is thick, rich, and creamy, accompanied by straight, thin Chikuho noodles. This type of noodle is especially chosen because they cling together to hold the soup. A thin slice of Chashu or roast pork is a standard topping at Ikkoryu. Holding everything together is their top-secret soy sauce blend, the recipe of which is known only by their Japanese chef.
Automatically when I saw the word “garlic”, I ordered the Black Garlic Tonkotsu, which is spiced with roast garlic oil that adds extra richness to the already flavorful broth and lending it its dark color. It wasn’t that spicy at all, but it has that tangy kick that all spicy food lovers love, and crave.
Automatically when I saw the word “garlic”, I ordered the Black Garlic Tonkotsu, which is spiced with roast garlic oil that adds extra richness to the already flavorful broth and lending it its dark color. It wasn’t that spicy at all, but it has that tangy kick that all spicy food lovers love, and crave.
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| Black Garlic Tonkotsu, P380 |
I loved the creaminess and thickness of the salty broth and found it hard to stop slurping. I almost forgot to eat the noodles in my fixation with the strong intoxicating flavors of the soup! I could’ve been accused of being anti-social as I gulped down my ramen.
My friend ordered Ikkoryu Fukuoka Ramen’s Ajitama Tonkotsu, which is just like the basic tonkotsu but topped with ajitsuke tamago, a soft-boiled egg marinated for hours in soy sauce. I loved the egg, especially the liquid yolk!
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| Ajitama Tonkotsu, P380 |
We also tried the Chicken Karaage, juicy and tender chicken meat covered by crispy skin that practically explodes when you bite into it. Dip it into some Japanese mayo for some added flavor.
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| chicken karaage, P180 |
Ikkoryu Fukuoka Ramen also serves some kick-ass gyoza, better than most gyozas I have tried elsewhere.
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| gyoza, P150 |
For dessert, we ordered two variants of ice cream: sea salt caramel and matcha green tea. I liked the subtle flavor of the green tea, but it was definitely the salted caramel that stole the show!
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| matcha green tea, P100 |
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| sea salt caramel, P100 |
Everyone who has had dinner with me knows that I have a huge appetite and can finish all leftovers (LOL), but for the first time ever, I didn’t. I had so much leftover noodles. It wasn’t because it was bad, but because the soup itself was so filling that I barely touched the noodles. I looked at the bundle left on my bowl and felt guilty to let such a fantastic thing go to waste. But with all the food I have tried that day, I was close to bursting.
Ikkoryu also do not allow ramen takeaways since it’s best enjoyed upon being served. I could only imagine how different the experience would be if I took it home in plastic containers.
Not only was my meal at Ikkoryu a delicious one, it was a learning experience as well. I used to hate noodle dishes, thinking it was just “dump-and-mix”. Never did I think each ingredient contributes something to the dish. I’m glad I’m past that stupid phase now and has discovered a renewed appreciate for food. For Japanese cuisine certainly, my fascination grew even more. The Japanese seem to have the deepest dedication when it comes to food, and how they revere food is evident from the way they prepare, serve, and eat it.
Ikkoryu Fukuoka Ramen is a testament to that, and it doesn’t just stop with the ramen. See the wooden panels below? These planks decorate the entire restaurant and serve as partitions as well.
But being more than just an adornment, it’s an erected reminder of devotion—for each Japanese character you see on the planks is individually hand-drawn by a Japanese artist. Not a piece was reproduced by machine!
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| one of Ikkoryu's function rooms |
Everything was well thought-of, well-executed, and planned with utmost attention to art and to detail. If that isn't dedication and love for food, I don't know what is.
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*Special thanks to Riza and Rolly of Ikkoryu Fukuoka Ramen for being such awesome hosts.
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Other restaurants in SM Aura Premier:
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Ikkoryu Fukuoka Ramen
2/F SM Aura Premier (infront of Cotton On)
McKinley Parkway, McKinley Hill, Taguig City
Other branches:
Shangrila
5/F Shangrila Plaza Mall, East Wing, Shaw Blvd cor. EDSA
Wack Wack, Mandaluyong City
(02)477-8333
Rockwell
Power Plant Mall, Amorsolo Drive, Rockwell Center, Makati City
Facebook: Ikkoryu PH
Twitter: @ikkoryuPH
*Special thanks to Riza and Rolly of Ikkoryu Fukuoka Ramen for being such awesome hosts.
meron po ba silang sweet and soar chicken?
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