ICHIRAN was the first to add a spicy red sauce directly onto ramen. We make our special chili sauce by blending together 30 different spices and ingredients and aging it over days and nights. This allows the sauce to develop a richer, more complex flavor that enhances our ramen.​ ​

Our creamy soup is made using a technique developed by our craftsmen through years of research to draw out the robust flavors of the pork bone broth.​ ​
製造と調理の2段階において高度な技術を施す独自の製法で、余分なクセを完璧に取り除いておりますので、とんこつ特有の臭みは全くありません。　

Our noodle experts have an abundance of experience make our noodles fresh, in-house every day. We start with our own ramen noodle flour mix. Every detail from the temperature and humidity of the room to the protein content of the flour is carefully measured and controlled. We even adjust the temperature of the water depending on the season.
Since fresh noodles are very delicate, we make sure that our noodles are handled with extreme care. The finished products are stored in special boxes so they are not exposed to air until they go into the noodle boiler. Even when our restaurants are at their busiest, we limit the quantity of noodles that we take out of the special boxes to sit at room temperature.​ ​
The temperature of the noodle boiler is always maintained at a consistent level with the use of special sensors. We also carefully control the quantity of hot water added to the boiler (i.e. only 110-150 cc every ten seconds) to ensure that the water in the boiler stays clean.​ ​
Because our noodles are very delicate, we drain the noodles using a noodle shaker, shaking it exactly 3 times - never more or less. We will never serve noodles that do not meet our standards to our guests. 

一蘭では、スープ作りや具材の調理、製麺、炊飯やお客様の飲み水、更には麺茹でに至るまで、特別なろ過装置を通した軟水を使用しています。私共はこれを「麺のための湧き水」と名付けました。「麺のための湧き水」は、素材本来の美味しさを引き出し、コシの強い麺が作り、伸びにくい麺が茹でられるなど、美味しいラーメン作りに欠かすことができない特徴を備えております。更に、吸収性が高く胃や腸に負担をかけないので飲み水としても最適です。安心してお召し上がりいただくためには妥協しません。