Marufuku Ramen is the Bay Area’s well-known supplier of authentic Japanese ramen, featuring a silky, smooth, 20-hour Hakata-style broth, has recently opened a new location in Irvine’s Los Olivos Marketplace.
While Orange County is already supplied with a wealth of top-notch ramen joints, Marufuku’s approach differs when it comes to the Hakata-style tonkotsu broth, which is the centerpiece of the entire Marufuku experience.
The key process behind Marufuku’s luscious tonkotsu broth (the pork bones broth) is a 20-hour cook time. In order to fully extract the umami flavor (“essence of deliciousness”), this authentic broth is made by slow boiling pork bones. This slow-cooking process results in a combination of oily broth featuring a thick, milky layer of umami.
Guests can choose their own choice of protein and even the firmness of the noodle itself. The protein choices include chashu pork (pork belly) and chicken paitan.
You can also try Marufuku’s fried squid legs known as Geso Fry, served with a delightful mayo, followed up by the popular Hakata Tonkotsu, featuring chashu pork, a seasoned soft boiled egg, green onions, kikurage mushrooms and bean sprouts.
If you don’t mind spice, you can go medium spice and get extra spices on the side. The spice served is cayenne which does not alter the flavor of the food.
Marufuku Ramen is the product of Bay Area natives Eiichi Mochizuki and Koji Kiura. The new location becomes the fifth, and the only Southern California-based location for the Marufuku chain.
“I am extremely proud of our team’s ability to execute this restaurant opening, even in the most unpredictable times,” Mochizuki said.
“We look forward to serving Southern California with our Hakata-style-Ramen!” He added.
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