Ichi-ran

Ichi-ran Review

Folks in Fukuoka wait in long lines to get their fix of distinctive extra-thin noodles swimming in a rectangular black box of pork-bone broth topped with tasty slices of char-shu, or roasted pork, negi (green onions), and sprinkles of togarashi (red pepper). Additional toppings such as kikurage, extra pork, or boiled eggs can be added for ¥100 each. The clerk gives you an order form (with English), and you indicate exactly how you like it, from the amount of shredded garlic to the fat content (locals go for more fat to get that sweet flavor they adore). You then buy a ticket from the machine inside the door. The clerk will help you if you are new to this gig. Hang onto it until you are seated in back at a private cubicle with a curtain that conceals all but the smells of the intoxicating substance you are about to receive. You place your ticket and order form on the counter below the curtain, and moments later the goods appear. The noodles taste best when ordered slightly chewy, and the soup is flavorful even with a light fat content. There are several branches, including one in the basement of the Hakata Station complex (and even some in Tokyo), but the best one is in Canal City.