Warm your soul. Wake your taste buds.
Chef Hirohata Norihiro brought it over from Mendo Hanamokoshi in Fukuoka, on Tabelog's Top 100. Same broth, rich but not greasy. Same noodles, cut fresh in our kitchen from Fukuoka flour.
Three bowls. No shortcuts.
Every bowl starts from the same pot, with negi and house red chili spice. What changes is what goes on top: pork chashu and a marinated egg, extra pork belly and nori, or nothing at all.
The chef behind Mendo Hanamokoshi, now cooking in Chandler.
In Fukuoka, Hirohata Norihiro's Mendo Hanamokoshi earned a place on Tabelog's Top 100 ramen list. At Iro Shoten he cooks the same way. Seasonings and green onions come directly from Japan. Noodles are made fresh in our kitchen from Fukuoka flour. The tonkotsu broth is rich but not greasy.
Cut when you order it.
Three rolls and three crudos, held to the same standard as the ramen.
Come hungry. Leave slow.
Walk-ins welcome. Call (480) 780-9097 for parties of six or more.
Hours
- Tue to Thu
- 12 to 9 pm
- Fri and Sat
- 12 to 10 pm
- Sun
- 12 to 9 pm
- Mon
- Closed