IPPUDO was founded in 1985 in the ramen capital of Hakata in Japan. The restaurant specializes in ramen and has branches all over the world. Since it opened the first branch in Kuala Lumpur in 2013, it has set the standard for ramen.
Besides ramen being the signature dish, the menu runs really long listing down Japanese delights and trust us, many of the items are just as delicious too.
Each of the staff has good ramen knowledge, extending warm and hospitable services to the patrons. Hence, IPPUDO is quite popular among the locals and tourists for the quality it offers.
The interior of the restaurant display a modern and contemporary décor which is classy and artistic at the same time. The less spacious interiors have been worked up to make them look spacious.
Shiromaru Motoaji Tamago is one of the signature dishes due to the classic preparations of Hakata ramen that the restaurant specializes in. The toppings on the ramen include spring onions, bean sprouts, kikurage, and belly chashu. There are three types of ramen texture to choose from and we tried the hard one. Though it might be too chewy for some, you can swallow it without much biting as ramen is easily digestible. It tastes good with the smooth and flavorful soup base.
The recipe is nearly twenty five years old and consists of marbled pork that is so soft that it melts in the mouth! Topped with spring onions, bean sprouts, kikurage, garlic oil, and miso, the essence of the dish is enhanced by tonkotsu (pork bone broth).
This ramen features the signature tonkotsu of IPPUDO with wavy noodles cooked in the Hakata style. Karaka-Men is a spicy preparation which is topped with ground pork. The topping also includes the spicy Karaka Miso.
The pork bun is really delicious consisting of steamed bun stuffed with braised pork and the characteristic IPPUDO special sauce. The bun is soft and warm and the braised pork is a little fatty. It tastes somewhat like the chinese style Kong Bak Bao （扣肉包）.
This is one of the most popular dishes consisting of lightly battered shrimp that is offered with succulent prawns that have been deep fried. The preparation tastes great with mayonnaise that is homemade. The shrimp has a soft crust unlike the tempura shrimp.
The stewed spicy tofu, minced pork and crunchy noodles served in a sizzling stone pot is a dish that will tickle your taste bud. This is one of our highly recommended dishes so try it when you are there.
We always believe the best dessert has to have the smoothest texture with just a little bit of sweetness. This specially-made tofu is firmer than the usual Japanese tofu with plain taste. When taste it together with the blueberry sauce, you get what the perfect dessert is supposed to be like.
The bubbly Passion Ration cocktail is so refreshing and thirst-quenching. Surprisingly, we don’t taste the sourness, just the natural sweetness of the passion fruit.
Sharyn: We have a wide range of customers from all walks of life. We see a lot of executives and white-collared workers during the weekdays. We also have a lot of tourists, families, and groups of adults ranging from 25 to 40 years of age.
Sharyn: We pay a lot of attention to quality, service, and environment.
Quality: we have R&D specialists who walk into a new environment to find the ingredients they need, and if are unable to find them, we need to find substitutes in order to create or recreate it in IPPUDO quality. It is about taste, scent and texture, which are very subjective. Hence, our team of specialists will recognize what the IPPUDO standards stand for, and what the elements are, in order to reach the IPPUDO quality.
Service: In IPPUDO, the chefs prepare the food whole-heartedly to ensure the dish is perfect. The restaurant is like a stage where each employee plays a role like an actor.
From cooking to serving, every move is choreographed to perfect timing, even down to the moment when the staff bids a customer goodbye.
Environment: Each store is specially designed to portray a traditional feel with a modern touch, boasting the welcoming and comfortable ambience that IPPUDO aims to provide customers with. The attention to detail allows customers to enjoy quality ramen in a carefully crafted setting.
Sharyn: It takes six months to a year for a local staff able to become a ramen chef.
They need to learn the timing of boiling the noodles and combine the soup temperature & humidity. During the training, they also need to learn about product development and even management skill.
Sharyn: All our chefs go through a rigorous training process and we put strenuous effort on maintaining all procedures. To ensure the highest quality, we had our R&D team in Malaysia to test and tweak the ingredients and processes until we achieve the IPPUDO standard. In the meanwhile, each of our overseas outlets also has a Japanese IPPUDO consultant to ensure that our standard and quality are maintained, and product tasting is also being conducted regularly.