WHAT WE ATE
- Tokusei Kai Dashi Ramen (Shio), 95/100 (2 July 2025, Tanjong Pagar)
Sushi & Aburi Iguchi might sound like your next go-to for flame-seared sushi, but the real surprise lies in the back—where they’ve teamed up with Tokyo’s Toratake Ramen to bring a slice of the Japanese ramen scene to Singapore. Recently opened along Tanjong Pagar, this unexpected collab slips ramen onto the menu of a sushi-focused space, creating an interesting cross-genre offering for anyone chasing unique bowls of ramen in Singapore.
Whether you’re a fan of light and refreshing broths or simply curious about Tokyo ramen brands popping up in local spots, this one’s worth keeping on your radar. It’s not your typical ramen-ya setup—and that’s exactly what makes it intriguing.
Tokusei Kai Dashi Ramen (Shio): 95/100
Noodle: 35/35
The vibrant yellow noodles are medium thick, wavy, and springy—classic Tokyo-style medium hydration. They’ve got that perfect snap when you bite down, just enough chew to keep things interesting without veering into mochi territory. Taste-wise, there’s a faint wheaty depth layered under a noticeable eggy-alkaline tang. It’s the kind of flavour that starts off curious and becomes addictive by the third slurp.
Soup: 35/35
This is one of those bowls that proves appearances can be deceiving. Sitting at 7 brix, the soup looks light and clear, but the flavour says otherwise. It opens with a distinct seafood sweetness—like the essence of the ocean captured and simmered down. That sweetness gives way to a more robust chicken-like savoury, slightly briny body with a clean metallic note from the clams and shellfish, before ending in a long, satisfying umami linger. There’s real depth here. Balanced, nuanced, and just well-executed. A top-tier chintan.
Meat: 15/20
You get two slices of medium-thick, lean chashu. They arrive just pink enough to hint at sous vide, and they hold their moisture well. Firm, slightly chewy, but not dry or rubbery. There’s a subtle pepper note in the background, but the marination is deliberately restrained, letting the natural porkiness come through. It’s good—but I did wish it leaned just a bit more tender to round off the experience.
Topping: 10/10
Less is more here, and it works.
- A large bamboo shoot slice that’s crunchy, juicy, and savoury, with an almost surprising fruity-sweet undertone.
- Finely diced onions that add aroma without the sharp bite—just enough to lift the broth.
- Light touches of negi for a clean finish.
Everything feels purposeful, with no clutter. Just well-thought-out elements supporting the broth and noodles without stealing the spotlight.
Summary
This bowl is an absolute standout if you’re chasing a clean, high-clarity soup that doesn’t compromise on flavour. The noodles are textbook springy and satisfying, paired with a broth that somehow manages to be both light and deeply complex at the same time. The chashu does its job, though it falls slightly short of greatness. Toppings are minimalist but beautifully done. If you’re into refined, seafood-forward shio ramen that lingers on the tongue without weighing you down, this one’s hard to beat.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
