Kinnobuta ramen house - Baguio branch Pop-up

Hakata ramen, born in Fukuoka, miso ramen, born in Hokkaido, and one of the three major ramen styles in the Kanto region, originated as Yokohama-style "Iekei" ramen. While creamy tonkotsu (pork bone) soup is widely recognized as the hallmark of ramen, there is currently an unprecedented boom in Iekei ramen in Japan, rapidly spreading worldwide as well. Enormous amounts of pork bones are used, disr

egarding cost considerations, and the extraction process occurs in two stages. The marrow contributes fresh umami, while the bones provide a robust bone essence and creaminess. Chicken flavors are harmoniously added to the mix. Further, an aging process concentrates the umami, imparts a distinctive aroma, and a blend of two types of soy sauce is incorporated as tare. Chicken oil extracted from the fat around the gizzard is floated atop the soup to finalize the creation. At KINNOBUTA, we haven't localized the flavor and continue to serve it in its original Japanese taste. As a result, the soup is highly concentrated, which might be perplexing at first due to its intensity. However, in the context of Iekei ramen, the soup is akin to a side dish. We encourage you to experience the Iekei style by trying our custom-made medium-thick noodles and the unique approach of treating ramen itself as a side dish! Utilize the diverse toppings that adorn the ramen, and explore the Iekei way of eating it together with "gohan" (rice), a practice not commonly found in other ramen styles.