Like “some people” on Tinder, American fast food burger chains also look a lot better in pictures than in person
Not so with Hakata Ikkousha (博多一幸舎) because they come through with delivering on their photos with no major catfishing going on here.
Wendy’s, Dave’s hot ‘n juicy 1/2 lb. double with cheese combo for $9.20, or Ikkousha’s original pork bone broth (tonkotsu), full-boiled, and collagen-rich soup served with thin noodles, tender pork chashu, wood ear mushrooms, and spring onions all for $10.50
This strip mall gets real busy (Halal Guys, Capital Noodle Bar, Izakaya Hachi, etc. all located in one small strip mall), so having a pic with no parking spaces will help manage your expectations of not finding parking.
They are not busy all the time like Kitakata down the street.
Over the last several years, their price has steadily been increasing (now you can pay upwards of $18, and their portions remain on the smaller side like all Oki Doki restaurants in their group.
- TORRANCE: Tonkotsu starting at $10.00 to $10.50 with every topping being $16.40 (+$7.00) as of Dec 2019.
- COSTA MESA: Most recently, pricing started off at $9.40 to $9.75, but with everything topping going for $18 as of Nov 2019
- LAKE FOREST: I have not been to this location yet.
Not sure if there’s a price discrepancy or if Torrance is actually cheaper (I wouldn’t doubt it tho because there are more Japanese in the area, and they won’t pay the ridiculous prices that Most Americans have been accustomed to for ramen).
If you take woodshop classes, this might give you an idea of things you can make in class, except you’ll need a ceramics class to finish off the whole project (that’s what I did because how else could I get a B on my report card).
After eating Ethiopian food, I kind of get why there’s instructions because Ethiopians have that spongy thing that resembles a makeup powder applicator. When I first came across it, I had no clue what it was, but I later found out that it is flatbread called injera, and you utilize it like a utensil, tearing off pieces to scoop up and eat your meal with (we had to ask the server what to do with it).
It must be cold out because these gyoza are tiny.
“IKKOUSHA original tonkotsu broth with the Ikkousha’s secret brand of “Spicy Fire” thin noodles, tender pork chashu, fungus, spring onions and seaweed.”
With the Japanese, Im not sure if they really did mean “secret brand” or if they really meant “secret blend” 🤔
“IKKOUSHA’s special blend of paste contains of spicy cod roe in the original tonkotsu broth, topped with thin noodles, tender pork chashu, fungus and spring onions.”
Chahan is so perfect with spicy and miso ramen, or if you’re hungover.
“IKKOUSHA original tonkotsu broth with their special fried garlic paste topped with thin noodles, tender pork cha-shu, fungus and spring onions.”
If you love garlic, you won’t be afraid to go black (mayu).
Like Shin Sen Gumi, Ikkousha wants you to pile on the toppings although Ikkousha’s ramen is so solid, you really do not need additional toppings.
If you are in the area, you also have Santouka, Zetton, to Mend”oki” (OkiDoki Dining Corp, the same group who manages Ikkousha) all within blocks from each other.
My go to: “IKKOUSHA original pork broth which is the perfect vessel for the full-boiled and collagen-rich pork bone soup, served with the thin noodles, tender pork cha-shu, fungus and spring onions.”
Supposedly bubbles in tonkotsu is sign that it is a high quality stock, and I wish somebody would explain to me as to why that is (where are you food science people at?).
If only I could produce a tonkotsu on par with Ikkousha, life would be good (instead life is mediocre, like my tonkotsu, or well my tare).