PLANT-BASED PRECISION: IPPUDO V. SETS A NEW STANDARD IN VEGAN DINING

On May 20, Ippudo will officially debut its first fully plant-based West Coast outpost: Ippudo V., a bold evolution of the globally revered ramen house. Located in the heart of West Hollywood, this marks only the second all-vegan Ippudo in the world, following its Brooklyn counterpart—and signals a striking shift in what ramen can be.

The decision to go entirely vegan at this location wasn’t just a nod to dietary preferences. It’s a thoughtful response to the growing cultural appetite for conscious cuisine, executed with the kind of precision and intention Ippudo is known for. The result is a menu that honors Japanese tradition while reimagining its core components—from broths to noodles to plating—with zero reliance on animal products.

The excitement was palpable at the soft opening party on May 15, where invited guests sampled a curated selection of appetizers, vegan sushi, and signature ramen dishes. The response? Unanimous enthusiasm. From seasoned Ippudo loyalists to first-time visitors, the food was praised not only for its innovation, but for its sheer depth of flavor and presentation.

The menu is wide-ranging, with vegan appetizers, innovative sushi rolls, desserts, and a deep roster of ramen styles crafted to satisfy longtime purists and new-school eaters alike. Standouts include the Pla-Ton, a rich, plant-based take on Tonkotsu that delivers incredible depth and creaminess without the use of pork or dairy. Other highlights include the Daichi no Miso, a savory miso-based ramen with layered umami; and Shojin, a shoyu variation that draws its clarity and soul from Hokkaido Rishiri kelp and Kyushu dongko shiitake mushrooms.

One of the most original creations is Hakuna Matata, a vibrant bowl featuring housemade carrot fettuccine in place of traditional wheat noodles, paired with spicy miso and 48-hour-marinated mushroom tsukudani. For something unexpected, the Toma Tan Ton offers a bright, Shio-style ramen with a silky sauce extracted from tomatoes and vegetables that builds a unique, lingering flavor.

Beyond the ramen, Ippudo V. leans heavily into technique and texture with a sushi program that rivals its signature bowls. Dishes make use of fermentation, smoking, and traditional Japanese methods adapted for a modern plant-based kitchen. The Super Mario Bros Roll, filled with mushroom and asparagus tempura, marinated carrots, red cabbage, and teriyaki, delivers bold crunch and heat in perfect balance. The Brooklyn Bridge Roll is a standout, combining seaweed, cucumber, pulled radish, avocado, Nasu Kabayaki (grilled eggplant), vegan mayo, and a dusting of Sansho pepper—deeply satisfying, smoky, and nuanced. A glass of chilled plum wine, subtly sweet and floral, offers a refreshing counterpoint.

What makes Ippudo V. so compelling is not just that it’s vegan—it’s how effortlessly it refuses to be defined by that label. This is Japanese soul food, reimagined, that happens to be plant-based. Every dish feels considered, complete, and uncompromised.

Set against the backdrop of West Hollywood’s progressive food scene, Ippudo V. is both a reflection of shifting values and a declaration of what’s possible when heritage meets innovation. A landmark in the making, and a necessary stop for anyone who believes plant-based dining can be indulgent, expressive, and iconic.