01 / ABOUT THE PLACE
About this place
Its pale broth might suggest a rich, heavy ramen, but the first sip is surprisingly light. That contrast is part of the appeal of Ippai-Ippai’s paitan shoyu. The menu describes a broth made with a generous amount of carefully selected chicken, finished with a soy-sauce tare made without chemical seasonings. Some diners have remarked on the aroma and depth of the chicken oil. It may suit those looking for chicken flavour in a broth with a lighter feel.
Chicken chashu adds another point of interest. The menu says it is cooked sous vide at a low temperature; diners who have tried it describe the meat as tender and moist, with a flavour that stands up to the broth. One review also mentions a generous helping of bean sprouts, an unusual pairing for chicken paitan. For a change of flavour, try adding a little garlic chive. A diner who ordered the paitan shoyu noted that its aroma and heat gave the bowl a different character. You could enjoy the broth as it is first, then try the topping later.
There are several noodles to choose from. Chuka soba, made with a broth combining chicken, pork and vegetables with kelp and seafood, offers a taste of a classic-style bowl. The ramen combines a pork-based broth with chicken, vegetables and seafood, then adds back fat; the menu describes its tonkotsu seafood flavour as gently sweet. Both are available in a large size. The tonkotsu seafood tsukemen comes in a regular size, with portions ranging from 2 to 3 servings. For a heartier meal, rice dishes include chicken chashu don, topped with chicken chashu, green onion, egg yolk and nori, and pork rice, served with finely sliced pork chashu, white and green onion, and nori.
Diners can eat in at the shop in Minami-Kagaya, Suminoe Ward, which also serves lunch. The menu ranges from paitan shoyu to classic-style chuka soba and tsukemen with a choice of portion size, offering options for different appetites and moods.
