WHAT WE ATE
- Beauty Collagen Ramen (Shio) with Thin Tsuru-Tsuru Noodles, 75/100 (30 Sep 2025, Plaza Singapura)
Tsukada Nojo made its name in Singapore with Bijin Nabe — a golden chicken-collagen hotpot simmered from Jidori birds raised in Kyushu and flown in daily. Since its first overseas opening here in 2012, the brand has built a loyal following around this signature “Beauty Collagen Pot,” now served at locations like Plaza Singapura, Thomson Plaza, and SingPost Centre.
What’s less widely talked about is the transformation that happens at lunchtime: the hotpot restaurant switches gears into a ramen shop. Instead of full nabe sets, you’ll find a compact ramen menu built on the same collagen-rich broth, giving a completely different entry point into what the brand does best. For many, it’s a lighter, faster way to experience the famed stock — and a neat detail that makes Tsukada Nojo more than just a one-dish concept.
Beauty Collagen Ramen (Shio) with Thin Tsuru-Tsuru Noodles: 75/100
Noodles: 30/35
The noodles arrive pale and straight, a fine Hakata-style cut that promises efficiency in slurping. Texture-wise, they begin firm and snappy, carrying that distinct tactile “click” sensation you feel when biting through properly al dente strands. The mouthfeel leans into classic Hakata territory: compact and filling, with just enough resistance to keep you engaged. Taste is clean and nutty, with an earthy wheatiness that rounds out the bite. The only drawback is their short stamina—softening too quickly as they sit in the broth.
Soup: 25/35
Despite being called “Shio,” this is no salt-forward clear broth. Instead, what lands in the bowl is a collagen-rich chicken stock so concentrated it verges on a tonkotsu-like richness. The head note is full-bodied, deep, almost meaty in character. The body follows savoury with faint sweetness, a cushion to the weight of collagen. But the ending falters—slightly flat and unresolved. Lemon slices are given, clearly intended as the lift, but the zest is too mild to cut through the heaviness. The layers are still enjoyable, rich enough to coat the lips, yet ultimately too uniform to keep you chasing each sip.
Meat: 15/20
The star protein is a rolled sleeve of roasted chicken breast—fitting for a collagen-themed bowl. Size is generous, presentation neat. The cut brings springy chew and juiciness, though the texture demands more effort than silky pork chashu would. Flavour-wise, it starts with a briny edge before mellowing into umami-rich chicken, rounded by a subtle sweet undertone. A whisper of nutty sesame-like aroma lingers, a welcome accent.
Other Toppings: 5/10
The supporting cast struggles to unify.
- Spinach greens are plentiful but overly fibrous.
- Small brown flecks—possibly sesame—don’t assert themselves.
- The marinated egg offers a caramel-like depth but sits awkwardly, its mild saltiness not binding with the broth.
- Lemon slices give occasional sparks of zest when bitten into directly but otherwise get lost.
- A scatter of alfalfa sprouts provides the brightest note—refreshing, vegetal, almost palate-cleansing—but too fleeting to anchor the bowl.
- Slices of seaweed adds some umami but a little too faint to really do much
Summary
Beauty Collagen Ramen (Shio) serves up a chicken-based broth so rich it mimics tonkotsu more than shio. The thin Hakata-style noodles start firm and nutty but lose structure quickly. The roasted chicken breast is juicy with a sesame accent, though a touch too chewy. Toppings—spinach, egg, lemon, and alfalfa—offer flashes of interest but never fully harmonise. Overall, it’s a hearty, lip-smacking collagen bowl that delivers depth but lacks anything really memorable or unique.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
