Japanese ramen shop Ippudo has just opened inside Eaton Hotel, Kowloon, Hong Kong. The ramen shop celebrated its grand opening on 3rd May. 

Yokohama Kakaei Tonkotsu　80HK$/ ¥1,136

Ippudo pork buns　28HK$/ ¥397

The ramen served here includes Japan’s favourites; Shiromaru (salt-based), Akamaru (spicy red miso) and Ippudo Karakamen (hot and spicy). Besides the basics, there are so many other types of ramen served here, such as the Kuro (black) ramen, which shares the same standard tonkotsu broth but has a dash of garlic oil and black pepper. There’s also an Eaton Hotel-limited ramen called Yokohama Kakei Tonkotsu which is made using the tonkotsu broth infused with a chicken soup broth. Besides ramen, there is a rich variety of elegant dishes to complement your ramen. You can also get Ippudo pork buns and Ippudo gyoza (stuffed dumplings). There are also dessert treats such as the black soybean-matcha pudding dora (a black soybean and green tea pudding sandwiched between two Japanese-style pancakes). Eaton Hotel is just a five-minute walk from Jordan train station (Tsuen Wan line, MTR). Other popular attractions in the area within walking distance include the Ladies Market and Temple Street, which thrive during the night in the Kowloon area. This area is bustling with tourists as well as locals, who come and go to this area! On the lower ground floor which is one floor below Ippudo, there is a countless number of food and drink places which are popular with visitors every day. Starting with Ippudo ramen, come and show your support for delicious Japanese food in countries all over the world!

IPPUDO released its limited-time "Spring Colours Tonkotsu Ramen" at 1/2PPUDO branches on March 1. Only 30 bowls will be served per day. To achieve the cherry blossom colour of the broth, IPPUDO cooks it with beetroot which has a vivid and distinct red colour. The bowl contains an assortment of vegetables including bright purple cabbage that has been pickled, rape blossoms, butter sauteed onion, and fried potato. It also has sakura shrimp―a perfect choice for the coming spring―as well as a shrimp flavoured rice cracker, basil, and a juicy roasted chicken thigh.   To bring this healthy and hearty springtime bowl together, the ramen is served with medium-thick chewy noodles.

A new ramen food zone called Ramen Gekisenku Tokyo Marunouchi is set to open in KITTE GRANCHE, a shop and restaurant area located on floor B1F of KITTE Marunouchi, on March 5, 2019.   The new gourmet area will be filled by popular ramen restaurants and long-standing ramen eateries that have been picked up by the media multiple times. The Marunouchi area is connected directly to Tokyo Station making it easily accessible for ramen lovers. There will be no preparation time from opening to closing meaning customers can enjoy the restaurant at both lunch and dinnertime. Chuka Soba Fukumi (中華そば 福味) Fukumi is a famous restaurant expanded to New York in 2007 and even made it into the New York Times. The ramen broth is made with whole Shigentori chickens―a brand of chicken. And by using RO water, a type of water that removes impurities, the full delicious flavour of the chicken is brought to the palette. The bowl is made with a refreshing and full-bodied broth and a rich hot water soup. The noodles are homemade using Waka, a wheat flour made in Hokkaido that ensures good texture that slides down the throat well. Matsudo Tomita Menban (松戸富田麺絆) Tsukemen noodles are the standard eaten at this restaurant managed by restaurant owner Tomita. They are known for their pork bone and seafood broth and incredible homemade noodles. The owner himself appeared in the documentary Ramen Heads which received coverage worldwide. He has served ramen at an overseas film festival and has even been called "the absolute king of the ramen world." Tokyo Style Miso Ramen Do Miso (東京スタイルみそらーめん ど・みそ) Do Miso specialises in miso ramen and since opening in Tokyo has gone on to serve ramen made with a sweet and full-bodied broth containing rich red miso. The miso used is an original blend of five miso varieties such as Edoama Miso and Shinshu Miso. The soup is a mix of two soups: one made with meat such as pork and chicken and a Japanese-style made with kombu, shiitake mushrooms, mackerel and skipjack tuna. The noodles were made to complement the miso - they are flat curly noodles made with tapioca. Shisen Tantanmen Aun (四川担担麺 阿吽) With its main branch based in Yushima, Aun is often called Tokyo's number one amongst fans of tan tan noodles. This restaurant is credited with creating a boom with its broth-less tan tan noodle dishes. It is made with homemade raayu red chili oil and Sichuan pepper. There are seven spice levels to choose from that range from 0 to 6. The restaurant's recommended level is 3. The 6th level  is open only to those who have cleared the 5th, making this restaurant popular not only amongst ramen lovers but spice-seekers too. Hakata Yatai Ramen Ikkousha (博多屋台ラーメン 一幸舎) Ikkousha has expanded to 9 countries overseas in Asia. By cooking their rice with large quantities of pork bones, the soup becomes rich and creamy which when spooned into the mouth instantly bursts with delicious flavour. This dish respects the tradition of tonkotsu ramen while evolving it. It is a street food style ramen that has been loved by the people of Hakata for years.   If ever you're in Tokyo be sure to pop on over to KITTE Marunouchi to try the ramen of many famous restaurants.