With ramen houses sprouting here and there in Cebu, only the ones that serve authentic tongkotsu broth are the best. And as a certified ramen freak, I am forever on the lookout of the best authentic ramen that each place has to offer.
Tonkotsu Standard. The egg is just there because my hubby shared his ajitama (soft boiled egg) with me. |
Ikkousha Ramen is one of the ramen gems in Cebu with its first branch in JY Square, Lahug. It is an acclaimed international ramen restaurant with branches worldwide. Originally from Fukuoka, Japan, it is the place where tongkotsu broth making as well as the masters of this craft are originated or so I am told. Ikkousha also means "one happy place" which reflect their motto, "to bring happiness to the people".
Ikkousha’s secret to its broth are the different pork bones used , the broth is simmered over a low heat for over 12 hours to create that signature creamy texture. This method of slow-cooking draws rich, skin-smoothing collagen into the delicious broth. Yes ladies, eating ramen regularly makes your skin young looking. :)
Ramen orders start from Php 290 for the Tongkotsu Shio, a light version of the tongkotsu based ramen and Php 320 to Php 470 for the other ramen variants. Check out the menu below.
Ordering is personalized and made easy with their order sheets. Not everyone likes green onions or black fungus in their ramen so you can personally cross them out on the list. It'll save you from forever picking it from your soup next time.
Instructions on how to use the Order Sheet. |
Gyoza. My essential ramen partner. |
Theres the gyoza sauce, katare sauce, black pepper, sesame seeds, pickled ginger and some fresh mined garlic... yeah, I almost finished the whole jar. hehehe. |
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