WHAT WE ATE
- King Tonkotsu – 30/100, Milan, 26 June 2025
- Veggy Local Ramen – 45/100, Milan, 26 June 2025
Tucked away in the ramen street of Isola, Casa Ramen is far from your typical ramen joint. Milan might not be the first place that comes to mind when you think of a serious bowl of noodles, but this modern, Japanese-Italian ramen bar has quietly built a loyal following—locals, tourists, and even the odd ramen hunter from Singapore. If you’re the type who’s always on the lookout for interesting ramen, Casa Ramen might just pique your curiosity with its unexpected flair and non-traditional take on the classics.
With a minimalist interior and a tight, focused menu, this spot doesn’t scream for attention. The chef behind it trained in Japan but isn’t afraid to experiment, and that spirit carries through in bowls that feel both familiar and slightly rebellious.
King Tonkotsu: 30/100
Noodle: 10/35
The noodles are pale yellow, thin, straight, and more squarish than round—think cuboid strands rather than the usual springy ropes. Unfortunately, they were served rather soft, veering dangerously close to mushy. There’s a faint whisper of wheat, but it disappears quickly, with no aroma or bite to hold its own against the soup. For a bowl with “King” in the name, this noodle feels like it forgot its crown.
Soup: 0/35
This looked promising at first glance—creamy tonkotsu base with a dark swirl of black garlic oil. But it all went downhill from the first sip. The soup starts thin and milky, with a strangely chalky mid-body and no real depth or layering of flavour. The black garlic oil is possibly the biggest letdown: no aroma, slightly burnt, and lingers with a bitter aftertaste. Maybe the wok was too hot? The result is a flat, unbalanced broth that lacks the savoury punch or comforting umami you’d expect.
Meat: 15/20
Two types of chashu were included, and thankfully, the protein was the most redeeming part of this bowl.
- First, a slice of rolled chashu—melt-in-the-mouth fatty, extremely tender, and seasoned just right with a savoury marinade that complements without overpowering.
- The second piece is a darker, firmer cut—still with melting fat, but a slightly chewier bite. Its marinade is more layered, starting sweet before tapering into a savoury finish. A rare moment of nuance in an otherwise flat bowl.
Other Toppings: 5/10
Just a modest heap of chopped negi. They’re fresh, crisp, and add a gentle piquancy that cuts through the soup a little, but it’s a supporting act without much to support.
Summary: Despite the name, King Tonkotsu falls short of the throne. The soup is weak, the noodles limp, and the only saving grace is the chashu. Not a bowl I’d return for.
Veggy Local Ramen: 45/100
Noodle: 5/35
The same noodles are used here—pale yellow, thin, straight with a squarish, cuboid-like girth. Like the other bowl I tried, they were served soft, borderline mushy, and clearly undercooked this time. The clumping in this bowl was bad—multiple tangled bits with that doughy, starchy feel you get when things haven’t been separated properly. There’s a faint wheat taste if you pay attention, but overall it lacks aroma and character. More of a carbs filler than a considered component of the bowl.
Soup: 25/35
This is where things got a bit more interesting. The broth is thin but layered, starting with a light savoury note that moves into a tangy, slightly spicy body. There’s a citrusy lift from the yuzu and a shoyu aroma that lingers nicely on the finish. Unfortunately, it wasn’t mixed well—my first sip was oddly flat and slightly off-balance, with the tare settling unevenly. Still, among the elements in this bowl, the soup showed the most promise with a base that could have been great with tighter execution.
Vegetables: 10/20
Since this is a vegan bowl, vegetables take centre stage in place of meat. For this review, I’m treating the larger, more distinct vegetables as the ‘chashu equivalent’.
- A fresh slice of tomato brought a refreshing sour-sweet brightness.
- Diced cabbage added a raw crunch but lacked depth.
- Some bok choy-looking greens introduced a hint of vegetal bitterness.
- The most unique item: marinated white veg (possibly negi) with a tangy-sour profile and a mild fruity sweetness—surprisingly enjoyable.
Other Toppings: 5/10
The more typical toppings were a mixed bag.
- Corn offered a soft, subtle sweetness but didn’t add much.
- Beansprouts were limp and forgettable.
- Romaine-like greens felt more ornamental than flavour-driven.
- Marinated eggs, while texturally fine, were heavily inconsistent—one bite could be tolerable, the next overwhelmingly salty.
Summary: While the bowl was generous in toppings, they didn’t come together harmoniously. Most ingredients sat in the bowl without really building on each other—the tomato and marinated white veg were the only ones that felt deliberate. Overall, this Veggy Local Ramen tries to go bold with a yuzu-shoyu-spice broth and a garden of toppings, but uneven execution drags it down. Interesting concept, but too scattered in taste.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
