Tamoya Udon & Tempura | Singapore | 60/100

What makes Tamoya relevant here is that it doesn’t operate as a single-noodle house. Alongside udon, the menu also offers ramen noodles and ramen-based dishes, creating a rare crossover where udon and ramen coexist within the same kitchen and workflow. For a ramen reviewer, this opens up a useful point of comparison: how ramen noodles are handled, positioned, and contextualised when they’re not the headline act. Seen this way, Tamoya becomes less of a genre detour and more of a lens into how Japanese noodle culture flexes outside strict category lines.

Tamoya Udon & Tempura | Singapore | 60/100 Read Post »

Mensho Tokyo | Singapore | 75/100

What makes Mensho Tokyo notable is the brand’s “process-first” obsession. This is one of those places that wants you to notice the engineering behind a bowl, including in-house noodle production using a Yamato noodle-making machine, plus a menu that leans into both signature house styles (like toripaitan) and more left-field seasonal or limited concepts depending on the outlet. If you are the kind of ramen nerd who enjoys seeing how a shop builds identity through workflow and equipment choices, Mensho Tokyo Singapore is worth putting on the radar before you even start debating what to order.

Mensho Tokyo | Singapore | 75/100 Read Post »

Yakizakana Ramen | Singapore | 70/100

Tucked inside PSA Tanjong Pagar Complex at 7 Keppel Road, Yakizakana Ramen brands itself as Singapore’s first grilled fish ramen shop, a little ramen bar where fire and seafood sit at the centre of the story rather than pork alone. From the name (“yakizakana” literally refers to grilled fish) to the open-flame imagery plastered across its site, everything here orbits that idea of char, smoke and the sea coming together in one bowl.

Yakizakana Ramen | Singapore | 70/100 Read Post »

Kanbe Ramen | Kuala Lumpur, Malaysia | 85/100

Brought in and run by Japanese chefs, Kanbe leans into a very specific niche: Hakata-style tonkotsu ramen and tsukemen, with a menu built around customisation. You pick not just your style of noodle, but also how firm you want them, how intense you prefer the broth, and even the amount of oil and aromatics – a level of control that has made it popular with both local regulars and Japanese expats in KL.

Kanbe Ramen | Kuala Lumpur, Malaysia | 85/100 Read Post »

Enishi | Kuala Lumpur, Malaysia | 100/100

Enishi is one of those ramen imports that arrives with a bit of a résumé. The shop hails from Kobe, Japan, where it earned a Michelin Bib Gourmand nod and a spot among Tabelog’s Top 100 ramen restaurants, before branching out to cities like Bangkok, Singapore, and now Kuala Lumpur.  The Malaysia outpost sits in Mont Kiara, a neighbourhood popular with Japanese residents, and keeps things deliberately tight: an intimate bar-style space, an open kitchen, and a focused menu built around just two styles — their signature dan dan noodles and a dashi-based ramen. 

Enishi | Kuala Lumpur, Malaysia | 100/100 Read Post »

Tonkatsu ENbiton | Singapore | 35/100

Tonkatsu ENbiton is a Japanese tonkatsu restaurant chain in Singapore under EN Group (the same folks behind Aburi-EN and Tamago-EN), positioned as a “destination for authentic tonkatsu experiences”. The name itself is a small hint at the concept: “EN” refers to a place of gathering, while “Biton” carries the idea of beauty – essentially a pretty setting to sit down over deep-fried pork and company.

Tonkatsu ENbiton | Singapore | 35/100 Read Post »

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