Hubbry Logo
IppudoIppudoMain
Open search
Ippudo
Community hub
Ippudo
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Ippudo
Ippudo
Ippudo
View on Wikipedia
from Wikipedia

Ippudo, also known as Hakata Ippūdō (博多一風堂) in Japan, is a Japanese fancy-ramen restaurant chain with locations worldwide. Ippudo is well known for its tonkotsu ramen, and has been described as "the most famous tonkotsu ramen shop in the country".[1]

Key Information

History

[edit]

Ippudo was started in Fukuoka by Shigemi Kawahara,[2] the CEO of Chikaranomoto Company. "Ippudo" in direct translation means "one wind hall". This is because at the time, there were dark clouds over the Kyushu ramen industry, and the founder and CEO intended to "blow wind and revolutionise the era".

The first restaurant opened in 1985,[3] in the Daimyo District of Chuo Ward, in Fukuoka City. Gradually the number of restaurants expanded from regional areas to the whole of Japan, mainly in the Kanto and Kansai regions. In 2000, as a tie-up with 7-Eleven, a cup noodle version was made by Nissin Foods.

In 2008, the first overseas restaurant opened in New York City's East Village, with another location in Midtown West opening in 2013.[4] Ippudo NY has been praised many times in the press for its ramen bowls.[5] Ippudo expanded into Singapore in 2009 with a restaurant in the Mandarin Gallery section of the 5-star Mandarin Orchard Singapore hotel, while a second restaurant, Ippudo Tao, was opened in 2010 at UE Square. In 2013, it was re-branded as Ippudo SG @ Mohamed Sultan.[6] On 18 July 2011, Ippudo officially opened their Hong Kong branch in Silvercord, Tsim Sha Tsui.

In 2014, Ippudo opened its first European restaurant in Central Saint Giles in London.[7] The same year, Ippudo first entered the Philippine market with its first branch at SM Megamall.[8] It has since been succeeded by other branches across Metro Manila.

2022 Animal Cruelty Campaign

[edit]

Ippudo restaurants have been targeted by a campaign claiming they use animal cruelty in their supply chain in Hong Kong and Taiwan.[9] This campaign claims Ippudo restaurants in Hong Kong and Taiwan use eggs from battery cages that are banned by the European Union Council Directive 1999/74/EC.[10] Ippudo restaurants in Hong Kong and Taiwan are operated under Maxim's Caterers who were the main targets of this campaign. The campaign has targeted other restaurants under Maxim’s Caterers such as Maxim's MX, Genki Sushi, and Arome Bakery so far.

Locations

[edit]
The entrance to Ippudo Hong Kong's Admiralty branch
Ippudo in QV, Melbourne

Asia

  • China: Beijing, Guangzhou, Shanghai, Shenzhen
  • Vietnam: Ho Chi Minh City
  • Hong Kong
  • Indonesia: Jakarta, Surabaya
  • Japan
  • Malaysia: Kuala Lumpur, Penang
  • Myanmar: Yangon
  • Philippines: Manila
  • Singapore
  • Taiwan: Kaohsiung, Tainan, Taipei
  • Thailand: Bangkok

Oceania

  • Australia: Sydney, Perth, Melbourne
  • New Zealand: Auckland

Europe

  • France: Paris
  • Spain: Barcelona
  • United Kingdom: London

North America

  • USA: Cupertino, Berkeley, San Francisco, New York City, West Hollywood, Culver City

[11]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Ippudo

View on Grokipedia
from Grokipedia
Ippudo (一風堂, Ippūdō), also known as Hakata Ippudo in its home region, is a Japanese ramen restaurant chain specializing in Hakata-style tonkotsu ramen featuring a creamy pork bone broth. Founded in 1985 by Shigemi Kawahara in the Daimyo district of Fukuoka, the chain originated as a single shop aimed at elevating the perception of ramen dining through innovative preparation and ambiance. Kawahara, born in 1952 in Fukuoka Prefecture, established the parent company Chikaranomoto Co., Ltd. the following year, focusing on high-quality tonkotsu broth simmered for extended periods to achieve its signature richness. The chain's flagship dish, Shiromaru Motoaji (white marrow original taste), combines the dense broth with straight, thin noodles, chashu pork, and bamboo shoots, setting a standard for authentic Hakata . Under Kawahara's leadership, dubbed the "Ramen King" after winning three consecutive titles in a national Japanese and induction into the Ramen Hall of Fame, Ippudo transformed from to a premium global experience. By the 2000s, it expanded internationally, opening its first U.S. location in New York City's East Village in 2008, followed by outposts in , , and beyond, amassing over 100 locations worldwide. Ippudo's growth has included adaptations for local markets while preserving core techniques, such as proprietary production and recipes developed over decades, earning accolades like high rankings in global restaurant awards. Despite its success, the chain faced localized criticisms, including a 2022 campaign in alleging supply chain animal welfare issues and recent employee reports of workplace pressures in the , though these have not significantly impacted its operations. The brand continues to innovate, introducing vegan options and collaborations to broaden appeal without diluting its Hakata roots.

Origins and Development

Founding in Fukuoka

Ippudo was founded on , 1985, by Shigemi Kawahara in the district of Chuo-ku, , , under the name Hakata Ippudo. Kawahara, born in 1952 in , had previously operated a restaurant bar called After the Rain starting in 1979 before shifting focus to . The initial outlet was a modest 300-square-foot shop situated in a quieter area near the bustling Tenjin district of Hakata, emphasizing Hakata-style characterized by its creamy pork bone broth. The name "Ippudo," translating to "one wind hall," reflected Kawahara's vision of creating a distinctive experience amid Fukuoka's competitive ramen scene, where Hakata had originated as a local specialty. At the time, ramen shops in were often seen as male-dominated spaces, but Kawahara aimed to elevate the cuisine's appeal through meticulous broth preparation and innovative toppings, drawing on his expertise that later earned him the title of "Ramen King" in multiple competitions. Kawahara's approach involved long-simmered pork bone broths and thin, straight noodles, setting the foundation for what would become Ippudo's signature shiromaru motifuku . The founding location in quickly gained local popularity for its rich, flavorful bowls, establishing Ippudo as a pioneer in refining Hakata ramen traditions for broader accessibility while maintaining authenticity. This early success in Fukuoka laid the groundwork for the brand's expansion, with Kawahara serving as the CEO of the parent Chikara no Moto Company.

Early Expansion in Japan

Following its establishment as a single location in Fukuoka's district in 1985, Ippudo maintained a localized operation for nearly a decade, focusing on refining its Hakata-style amid limited competition in . This period allowed the brand to build a dedicated local following without immediate scaling, as the founder Shigemi Kawahara prioritized quality over rapid growth. The chain's initial expansion beyond Fukuoka commenced in 1994 with the opening of its first outlet in the Kanto region at the Shin-Yokohama Ramen Museum in , which served as a showcase for regional specialties and elevated national awareness of . This strategic entry into the populous Kanto area, approximately 1,000 kilometers from Fukuoka, marked a cautious step toward broader Japanese market penetration, leveraging the museum's high foot traffic of over 500,000 annual visitors to introduce Ippudo's and noodles to a wider audience. Building on this foothold, Ippudo opened its inaugural store, IPPUDO Ebisu in the Hiroo neighborhood, in 1996, coinciding with the launch of its enduring signature dishes, Shiromaru Classic (a lighter tonkotsu variant) and Akamaru Modern (spicier iteration). These developments in the facilitated gradual proliferation to other urban centers in , with the chain emphasizing centralized production of key ingredients like noodles and bone to ensure consistency across locations. By the late , Ippudo had established several additional domestic outlets, transitioning from a regional specialist to a recognized national player in the ramen sector.

Culinary Identity

Signature Tonkotsu Ramen

The Shiromaru Motoaji represents Ippudo's foundational , originating from the chain's establishment in Hakata, Fukuoka, in 1985 as a hallmark of Hakata-style characterized by its creamy pork bone broth and fine noodles. This dish, translating to "white circle original flavor," employs a kaeshi base of soy sauces blended from sources, imparting a subtle to the unctuous broth without overpowering its pork-derived . The broth undergoes an intensive preparation involving 15 to 18 hours of simmering pork bones, followed by low-heat maturation to achieve a silky, full-bodied texture rich in collagen-extracted flavors. Central to the dish are Hakata-style thin, straight noodles produced using round blades at fineness no. 26, crafted from a blend including hard and Fukuoka's "Ra Mugi" variety to yield a springy, chewy consistency that optimally absorbs the . Standard toppings include slow-cooked chashu, , seasoned , and fish cake, arranged to complement the 's depth while maintaining simplicity true to Hakata traditions. This configuration has remained largely consistent since Ippudo's early years, distinguishing it from spicier variants like Akamaru by prioritizing purity in tonkotsu expression. Ippudo's refinement of Shiromaru Motoaji, including periodic updates such as enhanced infusion from elements like Japanese sardines in limited editions, underscores its role in popularizing beyond , as evidenced by its prominence in international outposts starting with New York in 2008. The dish's preparation emphasizes empirical control over variables like bone-to-water ratios and simmering temperatures to ensure reproducibility across locations, reflecting a commitment to in flavor extraction over subjective adaptations. Ippudo's menu originated with traditional Hakata-style tonkotsu ramen, featuring a creamy pork bone broth simmered for over 15 hours, served with thin noodles, chashu pork, and simple toppings like green onions and pickled ginger. This core offering, introduced at the founding in 1985, emphasized purity and regional authenticity from Fukuoka. Early innovations included the development of Akamaru Modern around the late 1990s, which added a proprietary spicy red miso paste (umakuchi tare) to the tonkotsu base for enhanced depth and heat, differentiating it from standard Hakata variants while maintaining the brand's focus on balanced flavors. In 2007, Ippudo launched Kiwami Shinaji, priced at 1,300 yen, as an upscale "ultimate modern" ramen incorporating premium ingredients and refined techniques to elevate the dining experience beyond everyday consumption. By 2015, coinciding with its 30th anniversary, the chain revamped its flagship Shiromaru Classic and Akamaru Modern dishes, adjusting clarity, texture, and topping compositions based on customer feedback and iterative testing to preserve while improving consistency across locations. These updates reflected Ippudo's commitment to refining core recipes amid expanding operations, without diluting the tonkotsu foundation. Responding to global dietary shifts, Ippudo introduced plant-based innovations starting in 2021 with a vegan Akamaru ramen in , replicating the milky tonkotsu texture using vegetable stocks, , and seasonings at select stores for a limited run priced at 1,100 yen. This was followed by collaborations like the 2023 Pla-ton plant-based with , featuring a vegan tonkotsu analog for in-flight service, prioritizing and allergen-free options. In 2025, Ippudo launched Ippudo V, a fully vegan concept in West Hollywood, offering items such as Pla-Ton (vegan tonkotsu homage) and Daichi no (miso-based broth with plant proteins), expanding the menu to include vegan rolls and appetizers while adapting flavors to Western palates. Further menu diversification appeared in regional adaptations, such as 2024's Grand Menu in incorporating new rice dishes, spicy variants like Volcano Miso with Cajun-spiced toppings, and seasonal items, alongside side innovations like gyoza sets and limited desserts. Joint ventures, including cup noodle products with , extended these evolutions to retail, maintaining proprietary formulas. Throughout, Ippudo's approach balanced tradition with adaptation, driven by founder Shigemi Kawahara's emphasis on noodle craftsmanship and innovation to sustain appeal in competitive markets.

Global Expansion and Operations

International Market Entry

Ippudo began its international expansion in March 2008 with the opening of IPPUDO NY, its first overseas branch, located in New York City's East Village. This strategic entry targeted a major global food hub to showcase authentic Hakata-style , incorporating an open kitchen and bar setup to appeal to Western diners accustomed to varied restaurant atmospheres. The New York location achieved rapid acclaim, topping Yelp's rankings in 2010 and demonstrating viability for premium ramen in non-Japanese markets. Building on this success, Ippudo entered in December 2009 by launching IPPUDO SG in Singapore's Mandarin Gallery, marking its second international outpost and initial foray into the region. Expansion accelerated with the July 2011 debut of IPPUDO HK in Hong Kong's district, where founder Shigemi Kawahara personally oversaw the opening to emphasize heritage. The entry strategy prioritized company-direct flagship stores in densely populated urban centers with established culinary scenes, focusing on product authenticity while introducing adaptations like shorter noodle lengths and larger utensils for local comfort. North America and Asia served as core testing grounds, with subsequent moves including Taiwan in May 2012 and Australia in October 2014 via a Sydney outlet in Chippendale. This phased approach emphasized quality control through centralized supply of signature broth and noodles, enabling scalable replication abroad without diluting the Hakata origin.

Current Locations and Partnerships

As of June 30, 2025, Ippudo operates more than 300 locations worldwide under its parent company Chikaranomoto Holdings. The chain maintains a strong domestic presence in , with dozens of outlets including 29 in alone. Internationally, it has expanded to at least 15 countries, encompassing major markets in such as (, , , ), , , , (, ), (, ), (), and (); , primarily the ; and , including the () and (); as well as (). In the United States, Ippudo's growth is supported by a strategic partnership with , formed through a named I&P Runway in 2015, enabling multiple openings including in (East Village, 5th Avenue, Westside) and (Berkeley, San Francisco, Santa Monica, Cupertino, and Culver City, with the latter opening in April 2025). Other expansions rely on franchise agreements and local operators, such as The Standard Group in the for a new ramen bar concept in launched in April 2025, and preparations for Indonesia's first halal-certified outlet slated for September 2025. These partnerships allow adaptation to regional preferences while preserving the brand's core offerings.

Business Model and Supply Chain

Chikaranomoto Holdings Co., the parent entity of Ippudo, structures its operations around managing chains specializing in , with Ippudo serving as the primary brand driving revenue through dine-in experiences centered on . The company listed on the Stock Exchange's Mothers market in April 2017, experiencing an initial share price increase of 340% to 2,639 yen, which supported further domestic and international scaling. This framework facilitates capital access for expansion while enforcing brand consistency via proprietary recipes and training protocols for staff. Ippudo's model internationally blends company-directed outlets with localized adaptations, initiating overseas growth in 2008 via a location to establish a foothold in high-traffic urban centers. By 2016, the chain operated approximately 70 restaurants in Japan alongside global sites in cities including , , , and , tailoring menus to regional tastes—such as varying broth intensities or toppings—while preserving core Hakata-style elements. Strategic partnerships, including joint investments in franchise-like structures abroad, enable without full ownership in every territory, positioning Ippudo as a scalable " of " through standardized quality amid diversification into secondary ventures like bakeries. The emphasizes of premium bones for extended-simmered tonkotsu , a hallmark requiring specific marrow-rich cuts traditionally sourced from Kyushu-region suppliers to achieve the brand's milky opacity and depth. Ippudo invests in production expertise, partnering with firms like Yamato Noodle to refine in-house manufacturing and ensure texture consistency across outlets, mitigating variability in global ingredient availability. This approach supports by centralizing key recipe components, though international locations adapt sourcing for freshness and compliance, prioritizing to uphold authenticity without disclosed proprietary vendor details.

Controversies and Criticisms

2022 Animal Cruelty Allegations in

In 2022, advocates launched campaigns targeting Ippudo's operations in , alleging the chain's involved eggs from hens confined in , a housing system criticized for severely restricting birds' movement and natural behaviors such as perching, , and nesting. These allegations formed part of wider efforts by groups like the Lever Foundation to pressure restaurant operators to phase out eggs, noting that such systems correlate with higher risks of bone fractures, , and transmission compared to cage-free alternatives, according to assessments by bodies like the . , which house multiple hens in wire enclosures too small for wing-spreading—typically providing less than a single A4 sheet of space per —have been phased out in the since 2012 due to welfare concerns, though they remain legal in and many Asian markets. The claims specifically implicated Ippudo locations managed by Maxim's Caterers Limited, the Hong Kong-based licensee responsible for the brand's outlets in the territory, asserting that the absence of a public cage-free commitment enabled ongoing use of conventional egg supplies amid rising consumer and regulatory scrutiny. Maxim's, which operates over 1,500 outlets including Ippudo ramen shops featuring egg-topped dishes like ajitama ramen, was listed among major groups without a timeline for transitioning to 100% cage-free eggs by 2025, despite over 60% of Hong Kong's top chains having pledged such shifts by mid-2022. Advocates argued this perpetuated unnecessary suffering, as cage-free systems demonstrably reduce injury rates and improve feather condition in empirical farm studies, though industry defenders counter that well-managed battery systems enhance biosecurity and egg production efficiency in high-density settings. No formal investigations or legal actions stemmed from these specific allegations against Ippudo, and the chain did not publicly respond to the claims during the period. Similar campaigns extended to Taiwan, highlighting regional supply chain practices.

Responses to Ethical Supply Chain Concerns

In response to allegations of animal cruelty involving battery-caged hens and factory-farmed in its operations, Ippudo has prioritized expansion of plant-based menu alternatives rather than overhauling its core , which relies on traditional . The company launched a vegan in in July 2021, replicating the creamy pork-derived using , mushrooms, and other plant-based elements, without any animal ingredients including eggs in the noodles. This offering was explicitly designed to appeal to non-pork consumers and those seeking ethical alternatives, with chefs developing egg-free noodles from . By December 2024, Ippudo extended this approach with the opening of Ippudo V, its first fully vegan outpost in New York City's Dumbo neighborhood, featuring multiple plant-based varieties that maintain the chain's signature flavors absent animal products. These innovations provide options for customers prioritizing , though they coexist alongside unchanged meat-centric dishes sourced from conventional suppliers. No public statements from Ippudo directly refuting or detailing audits of Hong Kong-specific suppliers, such as commitments to cage-free eggs or improved farming standards, have been documented as of 2025. Instead, the focus appears on broadening accessibility to ethical eating through innovation, aligning with rising global demand for vegan adaptations in cuisine.

Reception and Legacy

Achievements and Awards

The founder of Ippudo, Shigemi Kawahara, secured three victories in the program Ramen Master Chef Championships, earning induction into the competition's Hall of Fame in 1997. This recognition established his reputation as a leading figure in Hakata-style preparation. Kawahara was subsequently titled "Ramen King" in 2005, reflecting his influence in elevating regional techniques to national prominence. Internationally, Ippudo's outlet received the Ramen category award at the Women's Weekly Gold Plate Awards in 2012, honoring excellence in food and service. In , the chain was named "Best " by the review platform Wongnai, alongside a Certificate of Excellence for high rankings among thousands of establishments. These accolades underscore Ippudo's adaptation of its signature broth and noodles to diverse markets while maintaining core authenticity. Ippudo's broader achievements include pioneering Hakata ramen's global dissemination, with over 240 locations across 16 countries by the mid-2010s, contributing to the style's mainstream adoption outside . The brand's expansion, starting from a single 10-seat counter in Fukuoka in 1985, has been credited with standardizing quality worldwide.

Cultural and Economic Impact

Ippudo's international presence has played a pivotal role in elevating Hakata-style from a regional Japanese specialty to a cornerstone of , redefining as a premium dining experience rather than mere . By adapting its signature shiromaru moto tonkotsu broth to local preferences while preserving authenticity, the chain has fostered greater appreciation for Japanese gastronomic traditions worldwide, with founder Shigemi Kawahara emphasizing 's potential to convey cultural stories through each bowl. Its 2008 debut in New York marked a key catalyst in the U.S. boom, helping integrate the dish into mainstream American food culture alongside subsequent entrants like . This shift has encouraged innovation in preparation globally, from fusion variations to high-end interpretations, while maintaining Ippudo's focus on slurping and communal enjoyment as hallmarks of the experience. The chain's efforts have also modernized ramen's image in Japan, attracting younger patrons to what was traditionally a utilitarian meal, thereby revitalizing domestic interest in Hakata ramen and contributing to broader in Fukuoka. Internationally, Ippudo's emphasis on stylish interiors and localized menus—such as vegetarian adaptations—has set standards for ramen establishments, influencing competitors to prioritize ambiance and quality over volume, as evidenced by its role in turning dining into a "cool" social activity. Economically, Ippudo's expansion under parent company Chikaranomoto Co., Ltd., has driven substantial revenue growth, with consolidated sales reaching 34.166 billion yen for the ending March 2025, up 7.5% year-over-year, fueled by new store openings including 17 domestic Ippudo locations. By April 2025, the brand achieved approximately 300 stores, primarily overseas across 15 countries, supporting job creation in and supply chains while boosting local economies through increased foot traffic and in host cities like New York and . The chain's 2014 receipt of 700 million yen from Japan's Fund underscored its role in exporting cultural , with overseas operations comprising a growing share of earnings—such as 13% revenue growth to 14.7 billion yen in the first half of 2019—demonstrating ramen's viability as a scalable industry.

References

  1. https://www.ippudous.com/about-ippudo
  2. https://www.theworldfolio.com/leader/shigemi-kawahara/96/
  3. https://www.ippudo.co.id/About/History.html
  4. https://www.facebook.com/IppudoMalaysia/posts/happy-founders-day-shigemi-kawahara-san-it-all-began-on-%25F0%259D%259F%258F%25F0%259D%259F%2594-%25F0%259D%2590%258E%25F0%259D%2590%259C%25F0%259D%2590%25AD%25F0%259D%2590%25A8%25F0%259D%2590%259B%25F0%259D%2590%259E%25F0%259D%2590%25AB-%25F0%259D%259F%258F%25F0%259D%259F%2597%25F0%259D%259F%2596%25F0%259D%259F%2593-when-%25F0%259D%2590%2592%25F0%259D%2590%25A1%25F0%259D%2590%25A2/835304762187978/
  5. https://discovernikkei.org/en/events/2017/02/28/5263/
  6. http://tokyoconsult.blogspot.com/2016/04/ippudo-ramen-fukuoka-hakata-daimyo-best.html
  7. https://guide.michelin.com/en/article/people/telling-a-story-through-ramen
  8. https://japan-food.guide/en/articles/The-Pioneer-of-Hakata-Ramen-That-Captivated-the-World-A-Complete-Guide-to-IPPUDO-Flavor-History-and-Signature-Menu-Items
  9. https://www.facebook.com/ippudoPH/posts/shigemi-kawahara-founder-of-ippudo-and-3-time-ramen-king-has-devoted-his-life-to/3366547760255110/
  10. https://www.raumen.co.jp/information/news_001752.html
  11. https://www.ippudo.com/about
  12. https://www.ippudous.com/
  13. https://en.japantravel.com/kanagawa/ippudo-ramen/29115
  14. https://www.ippudo.com.my/about
  15. https://www.facebook.com/smmallofasia/videos/ippudo-philippines-is-known-for-their-indulgent-broth-that-packs-a-lot-of-flavor/602155067525369/
  16. https://www.ippudous.com/east-village
  17. https://www.oritachaten.com/products/ippudo-matured-and-smooth-tonkotsu-ramen-shiromaru-motoaji
  18. https://www.instagram.com/p/DPn3bEUCDkq/
  19. https://soranews24.com/2021/01/23/ippudo-brings-out-plant-based-ramen-for-lovers-of-noodles/
  20. https://www.ana.co.jp/en/us/offers-and-announcements/ana-future-promise/human-rights-2023-02-27-01/
  21. https://wehotimes.com/ippudo-v-debuts-in-west-hollywood-with-full-vegan-menu/
  22. https://msgt.com.sg/ippudo2024-grand-menu/
  23. https://www.theworldfolio.com/company/chikaranomoto-co-ltd/1409/
  24. https://www.staradvertiser.com/2017/11/30/news/ippudo-ramen-chain-credits-its-global-success-to-localized-tastes/
  25. https://www.scmp.com/article/973461/japans-ramen-king-opens-first-local-ippudo-outlet-tsim-sha-tsui
  26. https://www.forbes.com/sites/xiangwang/2017/04/01/shares-of-newly-public-restaurant-chain-ippudo-soar-as-ramen-king-plans-u-s-expansion/
  27. https://www.smh.com.au/goodfood/eating-out/ippudo-branches-out-to-chippendale-20140919-10jbes.html
  28. https://www.theworldfolio.com/interviews/ippudo-sets-world-st/3999/
  29. https://finance-frontend-pc-dist.west.edge.storage-yahoo.jp/disclosure/20250814/20250813541090.pdf
  30. https://stores.ippudo.com/en_sg/japan/%25E6%259D%25B1%25E4%25BA%25AC%25E9%2583%25BD
  31. https://la.eater.com/2025/4/16/24409972/ippudo-ramen-culver-city-opening-expansion
  32. https://www.nrn.com/emerging-chains/breakout-brands-ippudo
  33. https://labusinessjournal.com/uncategorized/panda-restaurant-group-brings-famed-ramen-shop-l/
  34. https://www.fukuoka-now.com/en/news/ippudo-forms-joint-venture-to-aid-us-expansion/
  35. https://www.rappler.com/life-and-style/food-drinks/ippudo-first-ramen-bar-concept-bonifacio-global-city-exclusive-dishes/
  36. https://fooddiversity.today/en/article_183806.html
  37. https://franchisejapan.biz/fc_magazine/1628/
  38. https://www.japantimes.co.jp/news/2017/10/16/business/corporate-business/ippudo-ramen-chain-credits-global-success-localized-tastes/
  39. https://asia.nikkei.com/business/companies/soup-s-on-japan-s-ippudo-wants-to-be-the-world-s-ramen-chain2
  40. https://www.yamatonoodle.com/noodle-master-labs/global-noodle-strategy-lessons-from-ippudo/
  41. https://leverfoundation.org/over-60-of-hong-kongs-top-restaurant-chains-commit-to-sourcing-cage-free-eggs-by-2025-2/
  42. https://pmc.ncbi.nlm.nih.gov/articles/PMC11171347/
  43. https://asia.nikkei.com/business/food-beverage/japan-s-leading-ramen-chain-ippudo-goes-vegan
  44. https://www.greenqueen.com.hk/ippudo-vegan-ramen-tonkotsu/
  45. https://www.grubstreet.com/article/ippudo-v-vegan-ramen-dumbo.html
  46. https://www.greenqueen.com.hk/ippudo-world-famous-ramen-chain-debuts-vegan-ramen-in-japan-as-plant-based-soars-in-popularity/
  47. https://www.ippudo.co.id/About/Founder.html
  48. https://www.facebook.com/ippudosg/photos/a.106512449422233/401508786589263/?type=3
Add your contribution
Related Hubs
User Avatar
No comments yet.