After 4 years of absence in Singapore, Bishamon Hokkaido Miso Ramen is back with an improved menu. With their unique concoction of 3 kinds of miso – red, white & black miso, Bishamon is back with authentic flavors of Hokkaido. Expect complex flavors of miso sipping through as you slurp your favorite ramen.
Awarded the prestigious Tokyo Michelin Bib Gourmand title consecutively for 4 years from 2015 to 2018, it is truly a distinguished achievement for Konjiki Hototogisu, a humble 8-seater tucked away in a quiet alleyway of Shibuya, Japan. Now you can savour this tasty ramen in Singapore at Chijmes.
Konjiki Hototogisu was founded in 2006 by Chef Atsushi Yamamoto in Tokyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades.
Konjiki Hototogisu's notable honours include being crowned the "No.1 Ramen in Japan" in 2017 and 2018 by Japan's popular magazine, Ramen Walker.
Not ever resting on his laurels, Chef Yamamoto constantly seeks inspiration from fresh and unconventional ingredients and never fail to challenge himself to create exceptional recipes which surpass tradition.
Japanese "Ramen King", Chef Keisuka Takeda has launched Singapore's first dedicated Duck Ramen restaurant, "Ginza Kamo Soba Kyudaime Keisuke" at Holland Village.
Constantly reinventing the ramen wheel, trend-setting Japanese comfort food “evangelist”, Chef Keisuke Takeda surprises once again with another first for Singapore: duck ramen, Ginza Kamo Soba Kyudaime Keisuke at dining hotspot Holland Village.
This local branch is the first Keisuke restaurant located in the West side of Singapore, offering six ramen choices; including two variations of duck broth (rich and clear), miso, spicy miso, tsukemen (dipping noodles) and mazesoba (dry ramen). All ramen is served with slices of premium Irish hybrid duck – favoured for its ample fat that adds to the tender texture and rich flavour of the flesh.
Meaning ‘ninth generation’ in Japanese, ‘kyudaime’ refers to Kamo Soba Keisuke being the ninth ramen concept by Chef Keisuke. It is also the 13th restaurant under the Ramen Keisuke Group’s portfolio of 12 stalwart brands.
With over 50 outlets spread across Asia, Ramen Nagi, the award-winning ramen chain from Tokyo, finally brings its handcrated steaming bowls of ramen to the heart of Singapore this 12th October.
Helmed by the renowned Ramen Master, Chef Ikuta Satoshi, Ramen Nagi has won the hearts of many ramen fanatics and found breakout success in Japan, Taiwan, Philippines, Hong Kong and Indonesia. The brand’s raving appraisals run the gamut from popular Hong Kong food critic, Michael Lam, to bagging the top spot at the 2012 Tokyo Ramen of the Year.
Chef Ikuta honed the art of ramen making in a hole-in-the-wall ramen house nestled along a narrow alley in Fukuoka, Japan. Personally dishing up bowls of savoury ramen in front of each customer, his technique evolved over the hundreds, if not thousands, of bowls he skillfully prepared as he in-corporated feedback from acclaimed critics and loyal fans.
Making his name as the first restaurant in the world to serve a different type of ramen every day for all 365 days of the year, Chef Ikuta’s inspiring talent went further than just endless creativity when he beat over 30,000 chefs and walked away with top spots in the Tokyo Ramen of the Year Championship for three consecutive years. e ramen chain has since expanded throughout the region with 22 outlets in its native Japan and 28 overseas franchised branches.
Each generous bowl of noodles that Ramen Nagi serves is handcrafed and custom cooked with premium quality ingredients air-flown from Japan. The brand’s four signature Ramen Kings range from the traditional Butao King, the spicy Red King as well as the Black King and Green King for the adventurous at heart. In an old fashioned Omotenashi style, Ramen Nagi offers a checklist for guests to customise their ramen preferences.
Customers can personalize the richness of the broth, amount of garlic, spice level, ramen texture and have their choice of either pork shoulder or pork belly chashu. This meticulous attention to detail provides each diner, whether ramen lover or not, a rich and memorable experience that straddles both culture and cuisine.
Surely you have tried Japanese ramen before.. but how about one with an eye-catching pink broth? Get the Special Tonkotsu Pink Ramen from the brand new Ramen Champion and see for yourself. With no artificial coloring involved, the pinkish hue of the Pink Ramen is a result from their pork-bone broth infused with beetroot and blueberries for several hours.
Since 2011, Ramen Champion has housed quite a number of ramen brands including Joshoken, Tonkotsu Ikkyu, Menya Ryu and Buta God. Its latest outlet at Clarke Quay is a 100-seater full service restaurant and you can enjoy more than just ramen.
Ramen Champion's Magma Ramen will give spice lovers a delightful kick.
Capsicum peppers, Japanese black pepper, chili padi, aJpanese chili flakes, Korean chili flakes and chili oil are added to the creamy chicken broth and on can order the Magma Ramen with a spiciness level up to level 20!
Sumo Bar Happy is a modern ramen and tachinomi sake bar in the heart of Singapore's Bras Basah arts district. They have a focus on one-cup sake and tonkotsu ramen with beef toppings.
Sumo Bar Happy is opened by the folks behind Tanuki Raw.
Oxtail, tendon, sliced cured beef, short rib, and char siew are in their Sumo Ramen bowl and will make you feel complete. Enjoy their one cup sakes paired with bowls of 48-hour simmered tonkotsu broth. Pure bliss.
Specialising in Tonkotsu Ramen, Ramen Hitoyoshi at Harbourfront Centre is a new addition to Harbourfront area’s many dining establishments.
The 28-seater restaurant boasts a traditional Japanese style of decor.
Ramen Hitoyoshi has three variants of Tonkotsu broth (simmered for over eight hours); Original, Garlic and Spicy.
You can choose to have a basic version for your ramen which comes with Chashu, Black Fungus and Spring Onion or a Ajitama version which is the basic version with an additional egg and the 3rd option is the “All Toppings” version which comes with all of their toppings including Aburi Belly Chashu. They serve complimentary side dishes like corn and marinated bean sprouts.
Ramen Atelier is Singapore's first French-Japanese ramen bar serving contemporary Japanese ramen influenced by French culinary techniques and flavours.
Chef owner Andrew Ng was trained in French cuisine, and have worked in Western food establishments for more than a decade. His love for Japanese food and ramen, in particular, has brought him to merge his French culinary know-how with Japanese cooking techniques to create his ideal bowl of ramen.
New at Pickering Street, Jimoto Ya’s signature ramen was created by Chef Nobumasa Mieda of Michelin-Starred Kaiseki Restaurant, "MIEDA" in Hokkaido.
The broth is made from a special blend of amaebi (sweet shrimp) and tonkotsu. The flavours of their signature ramen embody the pride and joy of the people of Hakodate, Hokkaido.
World’s first Michelin-starred ramen, Tsuta has a second outlet in Singapore at 18 Tai Seng.
Available exclusively to their new branch is their Miso Soba. Using Haccho Miso from Tokushima, accompanied with delicate porcini mushroom oil and hot sauce. The Miso Soba is hearty and packed with flavour!
Yuki Onishi, Founder of Japanese Soba Noodles Tsuta, opened his shop in Sugamo, Tokyo In January 2012. The name of the shop originates from Onishi’s dream of nurturing ramen into a noodle dish that Japan will boast about. Tsuta began receiving awards from 2013 became the World’s First Michelin-starred Ramen in 2015. The Shoyu Ramen, complemented with truffle oil is one of its Signature Dishes.
Onishi learnt the art of making ramen in 1997 at his father’s ramen shop, ‘Nanae no Aji no mise, Mejiro’ after graduating from high school. He opened his own shop, Japanese Soba Noodles Tsuta in 2012. He carefully selects home bred chickens, different varieties of vegetables, seafood and other natural ingredients to make the soup of his Signature Dishes: Shoyu Ramen and Shio Ramen. His artistry in combining ingredients lifts his ramen into a higher dimension.
Popular Nagoya ramen chain, Menya Sakura, is now at Boat Quay. The kitchen is helmed by Chef Sho Naganuma, who was the executive chef at Marina Bay Sands' Hide Yamamoto for five years.
The shop's signature is the Tsukemen; thick noodles dipped in a tonkotsu and seafood broth.
On the menu you will find Nagoya-style ramen with selected meat and seafood broth and they also serve dons in small portions.
Ippudo opens its first Kuro-Obi takeaway concept in Asia and it is located at Marina Bay Sands.
The Kuro-Obi quick-serve counter is located next to the new 90-seat Ippudo outlet. Ippudo also introduces their new signature side dish, Samurai Rib, which is marinated with their chef’s special sauce with spices and is available exclusively only at their Marina Bay Sands outlet.
Best known for their Truffle Ramen, Kanshoku Ramen's 3rd outlet is now at ION Orchard.
The creation of a fine bowl of ramen is an art which requires over 12 hours of work. Kanshoku Ramen's broth is first toilessly boiled over eight hours with filtered water without the addition of added salt and preservatives. They then pick the finest pork from Holland and have them tenderly marinated over four hours. It takes a further two hours to produce fresh Hakata style ramen in-house daily. And finally, select premium eggs from Japan are specially marinated over an hour to perfection to complete their ramen bowl.
With years of experience in ramen-making under their roof, Hokkaido Ramen Santouka brings to you their masterfully assembled ramen for all to enjoy. They have just re-opened at The Central, Clarke Quay.
The donburi (ramen bowl) of Hokkaido Ramen Santouka was specially ordered by their founder. Since each donburi has a thickness that prevents the soup from losing temperature too quickly, the aroma and delicious flavor remain intact until the moment when the customer lifts a spoonful of soup to his/her mouth. The unusual color of the donburi, remains beloved today by many customers as a symbol of Hokkaido Ramen Santouka.
Hajime is the Japanese word for "beginning" (åˆã‚) and the short form for “Hajimemashite”, which means “Nice to meet you”. It represents our philosophy of going back to food’s beginning and our warm welcome to all patrons.
Bringing over 25 years of experience to the kitchen, Chef Tan-San’s journey began after a stint in Japan, where he mastered the art of Tonkatsu and returned in 1993 to helm the kitchen of the first Tonkatsu specialty restaurant chain - making him the first Tonkatsu chef in Singapore.
In 2004, he took on the challenge of starting up a new Japanese concept restaurant which has since become a household name for authentic Japanese cuisine in Singapore. With a dedication to perfection and serving quality food to his customers, Chef Tan-San is famed for various creations such as Kurobuta Pork Tonkatsu and Tonkatsu Ramen.
Today, at Hajime, Chef Tan-san and his team share their passion for Japanese food by bringing you authentic Japanese cuisine in a modern setting and at affordable prices.
With the collaboration of both Yakitori Master and Ramen Master, Menya Takeitchi has been established to bring you the Supreme Creamy Chicken Paitan (White Soup) Ramen Speciality Shop.
The Creamy Chicken Paitan soup is prepared by simmering a fresh chicken until it builds into an extremely creamy, flavorful broth. Chicken Tenpura Don (Chicken Tempura Rice Bowl) and all side dishes will come with freshly sourced chicken.
Ippudo, well-recognised for their quality authentic Hakata ramen, will be marking their foray into yet another different concept and product - Japanese sake - bringing the best that Japan has to offer for Singapore to experience. Bar Ippudo, the first of its kind in Singapore under the Ippudo brand, will be launched mid-May at Shaw Centre next to their dining restaurant.
Serving as both retail and dine-in, Bar Ippudo serves as a one-stop store for sake connoisseurs and if you are interested in learning more about this piece of Japanese culture, as well as if you seek a cosy interior to unwind over a large variety of sake.
While the bar itself is not part of the dining restaurant’s interior, it is conveniently situated across the restaurant’s entrance, boasting a sleek and simple décor with a long communal high table, welcoming you to lounge at the table, both seating and standing. Bar Ippudo is partnered with over 20 sake breweries from all over Japan, showcasing each region’s specialty brew, totaling an impressive selection of over 70 sake choices which are featured in glass display for you to take your pick from.
Sake is traditionally paired with otsumami, where you can take sips in between bites. Bar Ippudo also promotes this tradition with a simple bar food menu of creations by their Japanese chef. A well-known favourite would be Oden, typically found on the streets of Japan with simmered ingredients such as white radish, konnyaku, boiled egg and others in clear soup, as well as items such as Miso Yaki and more.
Kanshoku means ‘to finish eating every last bit of your food’ in Japanese. Fuelled by this ambitious intention, they have set out to create a savory recipe that will instill the feeling of Kanshoku in you.
They believe there are no shortcuts to creating a savory broth. Their unique tasty broth is painstakingly boiled with filtered water over 7 hours using only the freshest ingredients with no MSG, preservatives or flavor enhancers. This results in a milky broth that is rich in natural collagen and packed full of natural umami.
Their noodles are produced fresh daily in the same honest manner at their humble outfit. Specifically chosen flour is mixed with filtered water to achieve the most desirable chewy texture true to the original spirit of Hakata ramen. Every bowl of ramen is then timed and cooked to perfection and topped off with a thick slice of mouth-watering braised chashu that will leave you wanting for more.
Starting from a coffeeshop stall in Tanjong Pagar Plaza in 2010, the 2 Cai brothers, Weili & Weisheng have moved to a small ramen restaurant in International Plaza.
Brothers Ramen specialises in a pork, chicken, fish and vegetable broth.. They are also famous for their ham-like chashu and extremely tender chicken slices which are cooked at a low-temperature water bath. Home-made noodles are made in such a way that they can be able to stay in the broth for a longer period of time without losing its original texture.
Using modern and traditional ramen cooking techniques, the brothers aim to introduce a more localised flavour.
The award-winning ramen emporium has unveiled its latest concept store - Ippudo Express – in Terminal 3 of Singapore’s Changi Airport.
A unique product available at this new concept store is the offering of Japanese dip sandwiches. Made with premium ingredients, the sandwiches offered include hearty fillings such as chicken, beef and shrimp, complete with flavourful Ippudo homemade dips for a twist of flavours on the palate
Ramen fans will not be disappointed with the options offered at the Changi location, which boasts a well-rounded mix between soup bases and flavours. New and exclusive Miso Butter Tonkotsu offers a flavourful, fragrant broth while other special ramen include the original Hakata Tonkotsu, fiery delights Spicy Tan-Tan Men and Spicy Miso Tonkotsu, wholesome and refreshing Hakata Mentai Tonkotsu, as well as the unique dry ramen served hot - Maze Sob.
Ippudo Express @ Changi aims to provide a quick and convenient option for travellers on the go, featuring a selection of fresh salads in convenient takeaway packaging, including best-sellers Nikumiso Tofu Salad and Cobb Salad, as well as new additions Japanese Chicken Salad and Beans Salad.
Share on : 
Facebook
Twitter
Delicious
Digg
Email This
