Nope not Kanegae san. My friend is based in SF and unfortunately isn’t involved much in cooking as far as I know (unless it’s to design and introduce new dishes). And unfortunately I have no power to provide feedback directly, so whoever else goes, just be blunt and straightfoward…if they really do care then they need all the feedback they can get if they want repeat business (or better yet have them enable this online and at the restaurant).
You all are not alone, people have complained about the ajitama at Ippudo SF too. My other friend who disliked the hard boiled egg (default) was later told hanjuku was offered upon request… major doh right there.
I think Ippudo US needs to do a better job and put in more attention to detail regarding hard boiled eggs if they are going to serve that, and don’t put that as de-facto knowing well American ramen eaters prefer half boiled or 63 degree yolk regardless of the ramen style. It is possible to do a hard boiled egg yolk that comes out like a mix between a powdery like texture and a light paste that is enjoyable, exactly like what I posted for one of my ramen in Tokyo experiences here. It’s a hard boiled egg but it’s not to the point where the yolk is dry. I mean…thermometers are not that expensive to get this right (or sous vide machines)?
Some tonkotsu ramen restaurants in Fukuoka Japan, do a basic shiromaru like style and the bowls do not come with egg as well.