ICHIRAN was the creator and the first to place spicy red sauce directly in the center of its ramen.
We mix 30 kinds of ingredients with our own blended peppers as a base, and we age it for many days and nights.
This allows for creating a wide flavor profile that is about more than just spiciness, making the ramen even richer in flavor.
A key part of ramen's taste is "dashi". Only four people working at ICHIRAN know the recipe.
To protect this unique and secret recipe, the dashi is produced within a stringent system.
When we provide dashi to our customers at our shops,
the moisture and drops of water that accumulate on the lid of the dashi pot is returned to the dashi so that it's perfect quality is continuously maintained.
Through many long years of work and research by our ramen experts, we have achieved a secret pork bone broth the delicious flavor of which has been fully brought to the fore.
Our pork-based broth is constantly monitored,
simmered and skimmed to offer our customers the most authentic and flavorful tonkotsu broth without the strong aroma usually associated with it.
Collagen not only makes your body more flexible and resilient, but it is also said to make your skin maintain it's youthful look.
Thanks to Ichiran's unique process, our classic tonkotsu soup is infused with natural collagen, so it's delicious soup that is also good for your body.
Our experienced artisans specially blend wheat flour to produce noodles tailored to the climate, temperature, humidity, and other conditions of the day.
Every last detail -- even the protein content of the wheat -- is scrupulously checked, with the temperature of the water used being tweaked by the season.
The resulting noodles are then stored in special boxes to ensure they are not exposed to air until right before they go in the pot. Even during busy times,
the shop only takes strictly limited quantities of noodles out to room temperature. Furthermore,
the temperature of the boiling pot is always maintained at a consistent level through the use of proprietary sensors.
When hot water is added to the pot, it is carefully controlled in quantities of 110-150cc every ten seconds, ensuring that the water in the pot remains clean and stable.
Because noodles are delicate, we rinse them five times after they come out of the pot. Noodles rinsed six times or more lose their flavor,
something we would never want to subject our patrons to.