泡系呼び戻し豚骨に本気で挑む福岡に新たに誕生したロードサイドラーメン店に密着

泡系呼び戻し豚骨に本気で挑む福岡に新たに誕生したロードサイドラーメン店に密着

It’s delicious I love that classic, timeless flavor. The foam-style looked tasty, so I decided to give it a try. This year, right? August 5th, 2025. That’ s about two and a half months from now,
not quite three months. New arrival in Shime Town!
Pork bone foam-style ramen! Hakata Ichiyo
up close! Hakata Ichiyo’s concept is to be meticulously crafted so
everything is delicious . It’s not just the ramen that’s tasty! Massive, extra-thick fried chicken. Even kids devour it! Delicious , huh ? Delicious? Yeah. The ultimate ramen companion: fried rice! We toss it boldly in the wok. Our moist yet fluffy fried rice is also
hugely popular . Plus, boiled eggs are free! We prepare a day’s worth of eggs fresh
every morning. That’s right . You can put it on your
ramen, or just eat it while you wait Located in a complex along Prefectural
Route 68, Shime Town, Kasuya District,
Fukuoka Prefecture Established 2025. Hakata Ichiyo: Aged, Revived Pork Bone Ramen Specialty
Shop . 7:54. Manager Suenaga opens the shutter. The clean kitchen . Morning prep begins. Setting up the noodle boiling machine . Adding water. Preparing the soup . Lighting the fire under three large pots. The soup used for ramen. This one is for serving customers . And the auxiliary ones. The auxiliary ones. We call these three the “call-back” pots. It means the soup never runs out . We keep topping it up, topping it up,
doing it all Adding shallow soup to the aged broth , constantly adjusting it. Why? To give you an image, it’s like the sauce at a yakitori place. That kind of … endless, continuous
image. That’s why it never runs out . Prepare the measuring tools . The manager carrying a bag . Staff: What prep work are you doing now? Right now , um , we’re measuring the bones for the
stockpot. We’re measuring the pork bones
for the soup . Weighing about 3 kilograms of bones. Then taking something else out of the
refrigerator. What we took out is fat. Back fat for the soup . Next is the chashu . Chashu. Adding the bones. Stirring. Adjusting the heat. Waiting for it to boil. Adding soup to adjust Pouring the soup into the neighboring
stockpot It’s a process of repeating this.
Adjusting the richness and the amount of fat to
achieve the (specified) so we aim to get close to that. Add the back fat. The soup’s boiling, so we start simmering
the chashu . Add the chashu . Add the remaining back fat. Now we measure the soup’s concentration and
adjust it. Check the concentration. It needs a bit more. If we simmer it a bit longer, it should be good . Summer is truly scorching I must have sweated three years’ worth. No, really. Staff)Opening this August? August 5th. We’ll observe for a while. Preparing boiled eggs Boiling eggs in the noodle boiler. A net full of eggs. Staff) Are these all eggs? Yes, that’s right! A day’s worth of eggs. We prepare them every morning . We do about the number of
eggs we expect based on the number of
customers coming in Since they’re boiled eggs, we boil them
fairly hard. Soft-boiled ones might be a bit … Well , they can go on top of the
ramen, or customers can just eat them while
waiting Prepare ice water . Break them apart with an ice pick Take out the eggs. Immerse them in ice water Cool them in ice water. Boil more eggs . Employee Nagayama cooks the rice . Cooks more rice . Fills water from the server. Measures water . Adds oil to the rice . It’s fried rice rice . Staff: Is this for fried rice? Yes, it’s for fried rice . We keep the fried rice
rice and white rice separate. This is white rice and fried rice rice. We prepare about 5 sho (approx. 9 liters)
first thing in the morning . By closing time, we’ve used about 8 sho
for white rice and fried rice rice. Over the whole day , it’s about 12 ~ 13
sho . But we’re really particular about the
white rice . It’s just finished cooking, but we use pretty high-quality rice We have a contract farm that supplies it. By the way , I heard this rice won a gold prize in 2024 , so I think it’s quite tasty. Staff) That π Water? Well, it’s this delicious water you can use for
cooking too . I noticed π Water and thought I’d give it a try . You’ll see once you drink it— it’s
incredibly tasty. The rice tastes totally different too. We use π Water for everything in the
kitchen, like soups. It tastes completely different from tap
water Now, I’ll prepare the complimentary spicy
pickled mustard greens for our customers . We make them to go well with rice , so we add the greens to a pot. We also sell them as souvenirs for
customers. They’re quitepopular, so we stir-fry the takana We add our special spice blend and sesame oil It’s designed to go well with both ramen
and rice, so we make it a bit spicy . It has quite a kick, but it also has a
lot of umami , so it’s pretty easy to eat.
That’s why it’s quite popular . Some
customers even come just to buy the takana
to take home . We put the takana in a bowl
. The spicy takana is done. Preparing the
karaage . Chicken thigh meat . Cutting the
chicken . Each piece is roughly80 to 100
grams per piece. Try to make them as even as possible.
Sometimes pieces come apart like this, so adjust the cutting method accordingly . Chicken cutting complete. Pour the marinade over the chicken. Let it soak in. Add potato starch . This is finished, but it’s not the fried chicken we’ll serve
today . We let it rest for a day . Fried chicken prep complete. Put it in a container Arrange the fried
chicken neatly There’s a reason for this: when frying, arranging it neatly and easier to handle later . Also, chicken thighs have fibers like
this, and this part tends to tear easily .
Arranging them neatly prevents that and
allows them to fry in this shape, so I
arrange them. I do this every day. It’s
quite a popular item, so the frequency is
high. Like this. Take a look. This is how
I prepare it . (Date and) I divide it by
kilogram to keep track of how much was
produced . We separate it by weight for
that reason. Since it’s Sunday today , we expect over 8kg, so we’re separating it just in case . If
we fry all 8kg at once , the temperature inevitably drops sharply
, leading to uneven frying. So we split it into 6kg and 2kg batches to
fry . The fried chicken set meal currently comes
with 3 pieces and we use about 300 grams of white rice. So, for example , we can calculate how
many servings one sho (1.8L) of cooked
rice makes. So if I fry 8kg today , I can roughly estimate how much rice I’ll
need. That makes preparing the rice much easier Fry the karaage. The karaage is done. Remove the karaage. The second batch drops around 140°C so the temperature drops to around 140°C ,
causing uneven frying. So I separate them
by time : I move the ones that are already fried
to the top first the ones frying at a
lower temperature to the bottom This way, I try to maximize the effect of
frying at a high temperature to get that
crispy texture I bring the second batch up to the top The frying for the first and second
batches is different, right? This one is the first batch, third batch . Staff: The middle one is the third
batch? And during this time we try to raise the
temperature as much as possible, even just
a little. Preparing the chashu : we sear it in a wok . Doing this makes a huge difference. Adding this extra step makes the chashu incredibly fragrant. We sear the surface to create a char let it cool briefly set it on the slicer We slice the chashu , usually about 2.5mm
thick. If it’s smaller, maybe 3mm . ( thickness per gram).We adjust the
width . The noodles used in ramen come from Seimenya Keishi, a
manufacturer boasting the top share in
Fukuoka. First, consistency is key —noodles are quite tricky to stabilize. But Keishi consistently delivers . The day’s conditions , the weather, affect how easily they stretch. We wouldn’t need to change the recipe if Keishi didn’t handle that so
meticulously. Wood ear mushrooms — this amount is for the lunch service .
This much. might be a bit short. Staff: Is all this for the fried rice? It’s for the fried rice. Fried rice ingredients. Recommended? Recommended ramen! Ramen and fried rice! Hakata Ichiyo’s concept is to be meticulously crafted so
everything is delicious For first-timers , ramen is a must, of course. Ramen. Fried
rice is something we want you to
experience as a staple . Good morning! 3 minutes before opening. Customers start lining up outside the
shop. Preparing for opening . 11:00 Open. Shared parking lot with other stores. Children’s cafeteria held every Thursday Sponsored by numerous companies. Vending machine in front of the shop. Bringing drinks inside is allowed. Water refills are self-service. Table condiments. One free boiled egg per person. Various other services available. Counter: 4 seats. Tables: 18 seats. In-store menu. Set menus . Ordering is ticket-based. Tonkotsu Ramen: 750 yen. Spicy Tonkotsu
Ramen: ¥800 Extra noodles ¥100 Unlimited extra noodles
¥350 1 Karaage (fried chicken)200 yen Mini
fried rice 350 yen Golden set 290 yen Karaage set 290 yen Purchase meal ticket and hand to staff Take a seat This gentleman also purchased a ticket Wait for order to be prepared Making three mini fried rice dishes Prepare rice Onion, green onion, chashu, fish cake, beaten egg Stir-fry with rice Add additional ingredients Soy sauce Serve onto plates . Three mini chashu dishes complete. Here you go! Mini fried rice number 3! The first customer in line. Slurps the rich soup. Staff: How’s the flavor? It’s delicious. Um, ramen and the golden set fried rice. Savoring the shop’s flavor to the fullest Serving the line one after another Seats fill up soon after opening. From families with children to factory
workers. All kinds of customers visit. Eating a free boiled egg while waiting for
the order . Make two kids’ ramen. Kids’ ramen is free. Pour soup into small cups Add noodles Add chashu and green onions to finish Make two tonkotsu ramen The soup’s foam is incredible. Add noodles. Top with ingredients. One done first. The other one done too. Plus four fried chicken pieces done. Alright, one ramen and three fried chicken
pieces! Adding the pickled mustard greens made it spicy.
Did I add too much? It was delicious, right ? The fried
chicken? Bite into the crispy fried chicken. Delicious, huh ? Delicious? Yeah. Plus , the egg was free. Staff: The egg was free? It came with a boiled egg . Staff: Do you come to the shop often? No, this was my first time. I live nearby and heard about the kids’ cafeteria. Staff: How was it actually coming? The kids’ ramen being free was a huge
help. Staff) By the way, what did you order
today ? Ramen . Two adult ramen bowls , two kids’ ramen bowls, and four pieces of fried chicken. The fried chicken was crispy and
delicious. It was huge . Also , it’s tasty even without this. Big brother comes back. How was the ramen? It was delicious . The ramen was a big hit with both adults
and kids . The rush continues. Boiling noodles . Draining them with a deft touch. Barikata ramen complete. Serving ramen continuously Plopping boiled eggs into the soup. Next , serving mini fried rice. Still tons of orders coming in. Making mixed noodles
while preparing extra noodles. Barikata extra noodles complete. Serving extra noodles. Now, another round of extra noodles! The second round begins! Extra noodles arrive for the guy across
the way too. Enjoying the flavor change with chili oil
. Plating the mixed noodles . Seafood mixed noodles. Plating the toppings . Top with egg, complete . Enjoying Ikkō’s unique menu. Making two bowls of ramen. One ramen complete. The other is green onion ramen. Delicious. Staff) What did you order today ? Regular ramen and the (Golden) Set . Staff) Do you come to the shop often ? First time . I think I saw it on something online. I saw it and thought, “I should go someday . ” I think I’ll come again. This gentleman ordered ramen without
scallions. Taking photos with his smartphone. First, reaching for the sesame seeds. Sprinkling them on the ramen . Then reaching for the pepper. Sprinkling that on the ramen too. Ready! Enjoying ramen with his own customization Next… Adding chili oil too. Changing flavors is just too fun. Making fried rice Wiping the ladle and pot . This time, a regular-sized fried rice . Vigorously tossing the pot.
Scallion-free fried rice complete . Fried rice arrives. Snaps a pic with the phone here too. Eats until stuffed. The first customers get up. Satisfied with the rich ramen, they leave. These guys also leave. Hurries to clear the table. Wipes the table clean. After wiping down, set out water and eggs. Welcome new customers. Make two fried chicken set meals Check the soup in between. Two mini ramen. Mini ramen for the set meals is done. And the fried chicken is done too Add a mountain of rice. Fried chicken set meal arrives! The other one is for the counter customer. Make mini fried rice. The speed is incredible… Simultaneously check the gyoza cooking
progress. Plate the fried rice Shape it neatly with the rice paddle.
Done. Next, the gyoza are ready. Next, the spicy tonkotsu ramen is done . Next , the regular tonkotsu ramen is
done. Next, fried chicken and rice. An extra noodle order comes in Prepare the extra noodles. The extra noodles come with chashu A customer diving into round two. Delicious . Spicy tonkotsu and green onion rice bowl,
huh? Ah, yeah . The soup … bit spicy , but not insanely so. Plus , the extra noodles come with chashu,
so it felt like a great deal while eating. Staff: Do you come to the shop often? This is my first time . It’s close to home, and since it was delicious, I’ll come
again. The line continues. Nagayama-san endlessly making fried rice . Greeting departing customers
energetically. Fried rice, one coming up! Here you go! Kids’ ramen! Two kids’ ramen bowls complete. Two people bustling around the kitchen. The manager makes two tonkotsu ramen. Nagayama-san makes fried rice. The fried rice finishes first . Then the ramen is finished too. Plating the stick-shaped fried chicken. Three Karaage set complete. One Karaage set ordered . Frying the chicken. Chicken fried. Checking the frying level Plating onto a dish. One Karaage set complete. One Karaage set: 200 yen. A hugely popular side dish at Ichiyo.
Generous portion. Crispy on the outside . Hot and steamy all the way through. The provided mayonnaise adds a nice
accent. Making two tonkotsu ramen. Tonkotsu ramenis ready . Slurping piping hot ramen. Today I got firm ramen , 1 Kara-Tto fried chicken, and mini fried rice. This is my first time here . I’ve been touring lots of ramen shops, but since I love tonkotsu ramen, today the creamy, milky type looked
delicious, so I chose that. Staff) Is the creamy type pretty rare? I don’t think you see it too often. It’s creamy and mild
, and the soup itself is pretty filling. I really like this kind of
creamy, frothy style. The extra noodles arrive. Miso is on top. There’s a ton of miso on top. Spicy noodle extra portion. There’s also quite a bit of chashu . Let the miso blend into the soup . The regular tonkotsu ramen becomes spicy
tonkotsu . Deliciously spicy. The vibe changed. It was creamy before, but it’s not a numbing spiciness. It’s
easy to eat . Deliciously spicy. Dumplings. Carefully plating them . Dumplings complete. Making the fried chicken set meal . Piling rice high like a mountain. The fried chicken is done . Plating three pieces of fried chicken. The volume is incredible. Making mini fried rice . Plating it. Mini fried rice complete. Plus the fried chicken is done too. One fried chicken and mini fried rice. A repeat customer. It’s delicious. I really like it and go pretty often. Staff)Do you always order this? Yeah , it’s like the classic choice, I like it. Bites into the fried rice. Satisfied! It’s moist and has a nice hint of
saltiness. Staff tasting . Places a bill Orders tonkotsu ramen Collects the meal ticket . Orders the Golden Lunch set How would you like your noodles? Choose from 4 noodle firmness levels. Making mini fried rice. Mini fried rice complete. Golden Set ¥1040. Ramen and mini fried
rice set. Tonkotsu Ramen ¥750. Traditional Kyushu method Ramen with a
rich, deep broth made using the “calling
back” method. Foamy pork bone soup. Rich and strongly salty. Thin noodles with a mild texture. Delicious at any of the four firmness
levels. Soft-textured chashu pork A fragrant aroma fills your mouth. Crispy wood ear mushrooms with an
irresistible crunch. The noodles cling to the rich soup for
deliciousness. Mini fried rice 350 yen (290 yen with
Golden Set) Moist flavor with a gentle taste. Perfect with ramen! Rice 150 yen Free spicy mustard greens Our signature spicy mustard greens,
popular with customers Try it on top of rice A tingling, numbing spiciness Free boiled egg Crack the shell using the provided egg
stone One egg per person guaranteed Amazing service Closing time (Sun) Thank you for today! Thank you very much. When was the founding year? This year, right? August 5th, 2025. So it hasn’t even been two and a half or
three months yet. What are we striving for? Making customers happy. Our goal is still to expand to multiple locations
from here . So we want to properly build up the people
and systems needed for that . About the children’s cafeteria initiative. Well, the children’s cafeteria is every Thursday, from 3:00 PM to 5 30 PM. Thankfully , we receive various sponsorships and
donations. We’re thinking about how to keep it going
long-term. The kids are happy too.and we typically have about 60 to 80 children
come during the two and a half hours . It’s truly heartwarming. The reason we
started this was because, with the current
high cost of living , it’s hard for kids
to buy lots of snacks even at candy stores
. We wanted to create a place where
children could easily drop by , thinking
it would contribute to the community. We
‘ll keep working hard to continue
contributing to the community .S) Finally
if you have a message for our regular
customers we’d love to hear it . Thank you so much for always coming ! It’s not just our
regulars, you know. I want to make this a shop where everyone
says , That was delicious!” So, thank you
for your continued support! Thank you for today!

店名　博多 一叶
地図　https://share.google/qivLZB73IK6sZeu2I
住所　福岡県糟屋郡志免町別府1丁目20−6 105

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