WHAT WE ATE
- Tonkotsu Ramen, 65/100 (13 Mar 2026, Waterway Point)
Managed by the RE&S Group, Kuriya Japanese Market operates a unique “market-to-table” model across Singaporean heartland hubs like Jurong Point, NEX, and Northpoint City. What distinguishes this spot from standard ramen kiosks is its robust logistical backbone: premium seafood is air-flown from Japan thrice weekly, primarily sourced from the Osaka Central Wholesale Market. This supply chain ensures that the ingredients used in their integrated hot food counters—often shared with sister brands like Ramen Kiou—maintain a high level of technical integrity.
Beyond the retail aisles, the market functions as a professional-grade culinary hub where the line between grocer and eatery is intentionally blurred. By leveraging their position as a major importer, they provide a foundation for ramen that emphasizes ingredient provenance over mere trend-driven branding. For those seeking a meal grounded in fresh-focused logistics, the market’s emphasis on sourcing provides a compelling, educational starting point for exploring their specific broth and topping selections.
Tonkotsu Ramen: 65/100
Noodle: 25/35
The noodles are medium-thin and straight, presenting a mild yellow hue indicative of their composition. In terms of texture, they possess a firm and snappy resilience. The mouthfeel is particularly interesting: a thin, slightly yielding exterior gives way to a dense, firm core, providing a satisfying resistance during mastication. The taste profile offers a faint, earthy wheat sweetness, though a discerning palate will detect a subtle alkaline presence that persists without becoming overbearing.
Soup: 25/35
The broth is a study in salt-forward layering. The experience begins with a savoury and mildly creamy introduction. It transitions into a rich, salty body characterized by a robust tonkotsu meatiness and a subtle shoyu undertone that adds depth. The finale is marked by a lingering salinity coupled with a trace of alkalinity.
The viscosity is well-managed, offering a commendable thickness and richness without descending into excessive oiliness. The high collagen content is evident, eventually leaving a characteristic stickiness on the lips.
Meat: 10/20
The hero protein is a singular, large slice of rolled chashu. While the diameter is impressive, the cut is notably thin. The texture is firm and requires some effort to break down: the intramuscular fats necessitate deliberate chewing, while the lean portions remain firm without being overly desiccated. The marination demonstrates a good balance, leading with a gentle saccharine note before settling into a mellow, savoury finish.
Other Toppings: 5/10
The garnishes provided a mix of textural hits and misses.
- The bamboo shoots lacked any acrid pungency but were unfortunately too fibrous, detracting from the ease of the meal.
- In contrast, the black fungus was technically sound, offering a clean and necessary crunch.
- The marinated egg featured an ideal sticky yolk, though the cure resulted in a salt profile that felt somewhat aggressive.
- Finally, the negi was a bit flat, lacking the sharp, aromatic kick required to provide a counterpoint to the broth’s heavy salt and fat.
Summary
The logistical prowess of Kuriya Japanese Market suggests a certain level of ingredient integrity. When transitioning from the retail aisles to the integrated dining space, the expectation is a bowl grounded in technical precision rather than just convenience. The preparation leans heavily on classic foundations, though it encountered a few hurdles in the final execution, it is still a pretty good bowl of ramen.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
