Pork and chicken bone broth simmered for 16 hours！ Ichiban Ikkousha Ramen in Ikebukuro

Text & Photos byXiao Sheng

The rich yet not overly salty umami of Ikkousha Ramen in Ikebukuro, Tokyo, left me in awe the first time I tried it. So when I returned to Tokyo the second time—this time with family and limited time to try just one ramen shop—I knew I had to come back to Ikkousha to relive that incredible Tokyo ramen experience.

Ikkousha Ramen in Ikebukuro is very close to JR Ikebukuro Station, located just around the corner south of Seibu Ikebukuro Station. The shop is highly visible, and Google Maps also clearly marks its location, so it’s extremely easy to find. However, upon arrival, we were immediately struck by the sight before us—not anything else, but the incredibly long queue that shocked all of us.

The line stretched all the way to the entrance of the neighboring building, so we crossed the street and continued waiting. Looking around, besides us typical tourists, there were also quite a few locals in line. Though we hadn’t planned to wait in line, this was a ramen shop strongly recommended by a friend, so we decided to join the queue. At worst, if it didn’t meet our standards, we’d just complain—but it turned out the wait was absolutely worth it. The first time, we waited an hour to get in, and the second time, fearing the line, we arrived at 5:30 PM but still waited half an hour before being seated.

While waiting in line, I also noticed these unique bowls displayed at the storefront. Although I don’t understand Japanese, the images gave me a rough idea—they seemed to highlight what makes Ikkousha Ramen special. It felt like every ingredient, including the vegetables, had a notable origin, and I think part of why Ikkousha is “unbeatable” is because it’s a standalone shop. After all, the more franchises a place has, the more likely service quality will decline.

Another reason for the line—aside from the exceptional ramen—is that the shop is genuinely tiny, with only 16 seats. So if you want to eat at Ikkousha, come early to queue up, or choose an off-peak time. The shop is open from 10:30 AM to 4:00 AM, so coming late at night is also a good option if you want to avoid the line.

On the table, there are condiments such as chili sauce, vegetables, garlic from Aomori, and various sauces. But the ramen itself is already flavorful, and since I prefer the original taste, I didn’t try those.

Catering to many tourists from Chinese-speaking regions, Ikkousha also offers a Chinese menu, and thoughtfully recommends ramen options for first-timers. Our group of three each ordered a bowl to try, and since none of us had ever had Japanese gyoza in Japan before, we also curious and ordered one to share.

Gyoza (¥410): I’d had pan-fried Japanese gyoza at ramen shops in Taiwan before, and the texture wasn’t great, so I wasn’t planning to order them. But thanks to my friend’s adventurous spirit, I gave them a try. While not bad, they weren’t particularly special either—after all, there are plenty of delicious pan-fried gyoza in Taiwan. When at Ikkousha, just stick to the ramen.

Special Tama Men (¥1030): In the photo, the Special Tama Men might look like a small portion, but I think it’s just because the ajitsuke tamago (marinated egg) isn’t cut open and the char siu is made with grilled slices, making it appear less substantial. Other than that, the pork bone broth here is made from a mix of domestic pork bones and chicken bones, simmered for 16 hours—which makes you realize just how much effort and precision goes into creating this rich, flavorful soup.

The moment the pork bone broth touched my lips, it completely won me over. The 16-hour broth is incredibly rich, and although it looks greasy, it doesn’t taste oily at all. One common complaint about Japanese ramen is that the broth is often too salty, but Ikkousha’s broth has a moderate saltiness with a subtle sweet aroma from the pork bones—it’s never overly harsh. This level of perfection in a broth was a first for me.

The ajitsuke tamago is perfectly cooked—though slightly less runny, its aroma is fully preserved. The moment the ramen arrived, I finished the egg right away—that’s how much I love it.

The char siu in the Special Tama Men is different from the one in the Niku Tamago Men. Here, it’s grilled char siu, and even though there’s just one slice, it’s quite thick. As soon as it touches your tongue, you can taste that wonderful grilled aroma, and the texture is firm yet tender. The fat has been rendered out from the grilling, giving it a nice bounce. Where else can you find such delicious grilled char siu?

The noodles at Ikkousha are thick, made from carefully selected Hokkaido wheat. I love how chewy and bouncy thick noodles are, and adding extra noodles is free of charge. That said, the regular portion is usually enough for me. The bowl also includes veggies and bamboo shoots—items not commonly seen in most ramen shops—which is such a lovely touch.

Niku Tamago Men (¥1030): The basic setup of Niku Tamago Men looks similar to Special Tama Men, except the char siu is regular slices, and the ajitsuke tamago is cut in half, making it look more generous. I thought the broth color would be similar to Special Tama Men, but it actually tastes completely different. Though also pork bone-based, it’s slightly less intense, and has a uniquely sweet richness that sets it apart. Tasting this broth made me realize just how much care the shop puts into every bowl—the flavor of each ramen’s broth is distinct.

The char siu in Niku Tamago Men consists of standard thin slices. The taste is entirely different from grilled char siu—the melt-in-your-mouth texture is especially appealing. The only minor downside is that while the fat melts in your mouth, eating too much can still feel a bit greasy. Since my sister-in-law doesn’t eat much meat, I ended up eating a lot of the slices, which is why I noticed this XD

Shichimi Men (¥850): As the name suggests, Shichimi Men is the spicy version of the pork bone ramen. Since my friend loves spicy food, we ordered this spicy take on the rich and savory pork bone broth. The result is another unique explosion of flavors—the combination of spice and richness is perfectly balanced, creating a surprisingly different and delightful taste.

Ikkousha Ramen in Ikebukuro truly captured my heart. The three types of ramen we tried all had distinct differences in broth and char siu, and yet the meat, thick noodles, and broth complemented each other flawlessly—making it an unforgettable experience. What’s more, Ikkousha only has this one branch in Ikebukuro, which makes me feel that truly great flavors shouldn’t spread everywhere like some chain ramen shops. Quality is preserved this way. If I have the chance to visit Tokyo again, I’ll definitely come back to this unbeatable Ikkousha Ramen.

Ikebukuro Ramen Shop Ikkousha (Mutekiya)
Address: 1-17-1 Minami-Ikebukuro, Toshima, Tokyo
Phone: (03)3982 7656
Hours: 10:30 AM – 4:00 AM (next day)
Website: http://www.mutekiya.com/

Xiao Sheng’s Wandering Journey
Every journey, every trip, is a quest—even if I’m not entirely sure what I’m searching for. But in the end, what I gain always exceeds my expectations. And so, my wandering journey will continue, endlessly.