About Ikkyo 

Menya Ikkyo is the only Kyoto ramen shop that is Japanese-owned in Sham Shui Po, which is the new ramen mecca in Hong Kong



Safe food, freshly cooked every day in the shop

Ikkyo makes its ramen soup every day in the shop, which means freshly cooked soup is available any time. The char siu (slicedpork) and menma (bamboo shoots) are made with no preservatives added. We also carefully select each of the ingredients. Most of the spices are imported from Japan or manufactured in Hong Kong. Hygiene management in the kitchen for the ingredients and sterilization of the tableware are all based on Japanese standards. Please enjoy our ramen.



Ikkyo’s Passion

スープ

Soup


Ikkyo Ramen: Pork bone broth with fatback added

Ikkyo ramen is a rich Kyoto ramen with fatback floating in pork bone soy-flavored broth. The soup is an emulsion simmered for 12 hours with the bones of Spanish free-range pork and several kinds of potherbs. The high-quality fatback is from Spanish free-range pork characterized by its light aftertaste with a sweet umami flavor. 


スープ

Kyo Shoyu Ramen: Clear pork bone broth with the flavor of Kyoto’s pure soy sauce

The light, rich, clear soup is an excellent combination of the bones of Spanish free-range pork with pure soy sauce from Kyoto Fushimi. The homemade lard floating in the soup is high-quality fatback from Spanish free-range pork, which adds depth to the flavor of the soup.

 

醤油

Soy Sauce

Ikkyo uses Tsuruhyo soy sauce from a well-established soy sauce manufacturer who has been in business for more than 130 years in the owner’s home of Kyoto Fushimi. The soy sauce, which is made using traditional techniques, is high quality, additive free, and boosts the flavor of ingredients, and it is popular among famous chefs, ryotei (Japanese restaurants), and ramen shops in Kyoto. After several months of negotiations with the soy sauce manufacturer, Menya Ikkyo was awarded special permission as the only shop in Hong Kong permitted to use the Tsuruhyo soy sauce, which is used by many famous ramen shops in Kyoto.

Char Siu (Sliced Pork)

Ikkyo uses thinly sliced char siu, which is a special characteristic of Kyoto ramen. The pork is cooked at a low temperature with a technique that maximizes tenderness. Then, the pork is marinated and cooked in a soy-based sauce from the same recipe used since the foundation of the shop. 

Making char siu starts with mellowed pork. First, the pork is salted with the highest grade Sicilian rock salt and matured for seven days in a refrigerator. The meat salted with rock salt loses water, captures the condensed umami flavor, and changes to a red color from the reaction of the components in the salt. Then, the pork is cooked with a French low-temperature vacuum technique to draw out the natural umami flavor of the meat while minimizing the loss of umami from the heat and changes in the meat quality.

Noodles

Fully matured whole grain noodles/Cutter #22

The noodles are made from 100% Japanese flour and manufactured on consignment by a Japanese noodle factory that has been in Hong Kong for 30 years. The special noodles are made with the latest noodle making machine, vacuum agitator, and a recipe developed from over 30 years of expertise. These authentic noodles cannot be made using a small noodle maker for in-shop use, and they go well with all three types of soup at Menya Ikkyo.

味玉

Ajitama (Boiled Eggs)

Ikkyo uses eggs laid at a selected time from a select region of Japan. Sticky rice sake, which is often used in Kyoto cuisine, soaks up the water from the yolk and condenses its umami flavor into a jelly-like yolk—this is Ikkyo’s famous seasoned boiled egg.

醤油

Soy Sauce

Ikkyo uses Tsuruhyo soy sauce from a well-established soy sauce manufacturer who has been in business for more than 130 years in the owner’s home of Kyoto Fushimi. The soy sauce, which is made using traditional techniques, is high quality, additive free, and boosts the flavor of ingredients, and it is popular among famous chefs, ryotei (Japanese restaurants), and ramen shops in Kyoto. After several months of negotiations with the soy sauce manufacturer, Menya Ikkyo was awarded special permission as the only shop in Hong Kong permitted to use the Tsuruhyo soy sauce, which is used by many famous ramen shops in Kyoto.

Menu

Ikkyo Ramen

Ikkyo Ramen

Kyo Shoyu Ramen

 Kyo Shoyu Ramen

Beni Kyo Ramen

Beni Kyo Ramen

Gorgeous Ramen

 Gorgeous Ramen

Shin Chashu Ramen

 Shin Chashu Ramen

Iberian Pork Belly Ramen

 Iberian Pork Belly Ramen

Kyo Shoyu Ramen

 Kyo Shoyu Ramen

Address and Contact

Address: 116A Pei Ho Street, Sham Shui Po (Next to Seven-Eleven in front of Exit B2 of Sham Shui Po Station)
Opening Hours: 12:00–15:00, 18:00–21:00
Phone: 23745288
Email: Ikkyo@kakyoengroup.com

Owner’s Profile

Kenichiro Murata   
Born in 1978 in Kyoto City
Owner of Menya Ikkyo

Started his career at an Italian restaurant

Kenichiro Murata first worked at an Italian restaurant in Kyoto. The president of the restaurant at that time was the founder of the ramen chain Rairaitei, which eventually expanded into over 250 chain shops across Japan. Murata acquired the basic knowledge and expertise in the making of ramen. He subsequently worked at an Italian restaurant in New York and gained overseas experience. He then made a commitment to learn everything about ramen at Taiho, a ramen shop in Kyoto.

In 2014, Murata moved to the Menya Kouji Group and relocated to Hong Kong. Murata learned how to make ramen from the CEO of the Menya Kouji Group, Koji Tashiro, and every month he visited Hong Kong to upgrade his skills and expertise. The Menya Kouji Group has 100 group shops, including many of Japan’s great ramen shops, such as Chuka Soba Tomita, which has been the number one Tsukemen (dipping noodles) shop in Japan for five consecutive years, and Menya Itto, which used char siu made with the low-temperature vacuum cooking technique for the first time in the ramen industry. 


In 2015, Murata moved to the Tsukemen Ramen Group run by the master ramen chef in Hong Kong, Mr. Meter Chan, and learned the differences between the work attitudes and taste preferences of Japanese and Hong Kong people.

In 2016, Murata officially opened ramen shops after a request from a restaurant group in Hong Kong. Because he wanted to provide the authentic taste of ramen in Hong Kong, he opened the Menya Marukyo Kyoto ramen shop in Kiho, New Territories, in Hong Kong in May 2016. He also opened the second Menya Marukyo shop in December of the same year in Kwun Tong, Kowloon.

In October 2016, Murata opened the Sakon ramen shop in Lan Kwai Fong, where he produced ramen using his knowledge of Italian food and new Spanish cooking techniques for molecular gastronomy. He created the first espuma ramen outside of Japan and the first luminous ramen in the world. Every day he received offers from large newspaper and magazine companies in Hong Kong for interviews, and he has ingrained the culture of finishing off a night of partying with a bowl of ramen in Hong Kong. He completed the contract with Marukyo and Sakon in March 2017 and launched his own company.

In April 2017, Murata established a company in Hong Kong. Seeking a better taste, he opened Menya Ikkyo in Sham Shui Po in the Kowloon District in August of the same year, offering Kyoto ramen using soy sauce, sake, and other seasonings from his home in Kyoto Fushimi.  

Recruitment

Job Types

Shop staff (kitchen or hall) 
Our shop seeks staff on an as-needed basis. If any of the following apply to you, please check the information.

  • Those who love ramen and Japanese food and culture 
  • Those who are currently studying Japanese and would like to visit Japan through a working holiday visa
  • Those who would like to learn authentic traditions and the latest cooking techniques and ideas developed by the Japanese
  • Those who are not interested in Japan but are very interested in their own lives and have a strong spirit of independence
Salaries

Full-Time

  • Kitchen: HK$15,000 or more Trial period: HK$14,000
  • Hall: HK$13,000 or more Trial period: HK$12,000

Part-Time
  • Hourly rate: HK$50
Job Descriptions

Cook, cooking assistant, customer handling, and cleaning

Requirements
  • No specific academic background required and no experience necessary
  • Those who speak or are studying Japanese
  • Those who like or are interested in Japanese culture or history
  • Those who are responsible and like working on a success-fee basis
  • Those who speak either English or Japanese get special consideration depending on their ability 
Welfare Benefits
  • Paid holidays: 8 days per year and an additional day will be added every year from the second year (up to 14 days)
  • MPF
  • Meals are provided
  • Birthday holiday
Hours Shift ①
  • 10:00~21:00 
  • 15:30~17:00 Break

Shift ②
  • 11:00~22:00
  • 15:30~17:00 Break
Location Sham Shui Po
Hours Shift ①
  • 10:00~21:00 
  • 15:30~17:00 Break

Shift ②
  • 11:00~22:00
  • 15:30~17:00 Break

Looking for Business Partners, Food& Equipment Suppliers, and Real Estate Properties

We seek the following on an as-needed basis in the regions where business is scheduled:
(1) Business partners,
(2) Food and equipment suppliers, and
(3) Real estate properties for restaurants.
For more information, do not hesitate to contact us at the following email address.
Email : Ikkyo@kakyoengroup.com