The Best Ramen, Hakata Ippudo
I couldn't leave Japan without eating authentic ramen (Japanese noodle soup)—especially since I went on that ramen hunt with Antonia a few months back.
Near Aki and Ray's house was the famous Hakata Ippudo. Fortunately, there wasn't a long line yet (I quickly realized Japanese people are OK with waiting), but we still had to wait to squeeze into the small basement restaurant. Upon entering, you see the open kitchen, where two men were rigorously getting as many bowls of ramen out.At the table was a small jar of pickled bean sprouts and greens. It was so good. I felt like I could eat the entire jar! We ordered a plate of gyoza, pan-fried Japanese pork and vegetable dumplings. These were good too! The dumpling skin was thin and they were perfectly grilled. When the chef pan-fries the dumplings, they should be slightly stuck to each other, so it's one long row of dumplings when it comes to your table. This is the quality of how gyoza should be served. And never deep fried—as most American restaurants do. I ordered their famous tonkotsu shoyu, a bountiful bowl of noodles, chashu pork (sliced pork), vegetables and an egg in soy sauce flavored tonkotsu (pork bone) broth. The delicious noodles were toothsome, with a slight chew. The star was the broth. It was deep in flavor and complex. I usually don't drink broths in noodle soups, but I slurped this one all up. Aki ordered karaka men, which is the "original tonkotsu." The broth was more pork flavored than mine. Instead of seaweed, hers came with kikurage (wood ear, a type of fungi). Jason's was quite special since he ordered a set. His came with a bowl of ramen in spicy tonkotsu broth and a side of chashu pork with rice.Ippudo definitely had the best ramen I've ever had. I was so happy and satisfied that I got to try ramen before I left. I could eat that every day. Upon returning, I found out Ippudo opened a branch in New York. If you're there, be sure to stop by, I'm sure it's as good as the original one in Japan. You lucky New Yorkers!
One year ago: Parmesan Chicken
