Hokkaido Ramen Ezokura | Singapore | 65/100


  • Miso Ramen Ajitama, 60/100 (07 Feb 2024, Orchard Central)
  • Moyashi Ramen, 65/100 (07 Feb 2024, Orchard Central)

MISO RAMEN AJITAMA 60/100 points

Noodles – 20/35

The noodles sport a vibrant yellow hue, characteristic of Hokkaido miso ramen. They’re thick, curly, and springy, offering a dense bite with a semi-firm texture. However, they tend to have a slightly starchy mouthfeel, detracting a bit from the overall experience. Nonetheless, the subtle sweetness in the taste is a pleasant touch.

Soup – 20/35

The miso utilized in this ramen leans towards the sweeter end of the spectrum. Its flavor profile is mellower compared to other miso ramen varieties, beginning with a sweet note that gradually transitions into savory undertones. While not overly creamy, the soup boasts a smooth texture.

Meat – 15/20

The chashu comprises a thick slice of pork belly, skillfully marinated and grilled to perfection, offering both visual appeal and a delightful savory-sweet taste with hints of char. While the fattier portions are tender, the leaner sections can be a tad tough. Overall, it’s well-executed, ensuring the meat retains moisture without becoming overly dry. Additionally, the minced meat mixed into the soup lacks significant marination or flavor enhancement.

Toppings – 5/10

Complementing the ramen are toppings such as black fungus, cabbage, onion, and bamboo shoots. Unfortunately, aside from the sweet onions, the toppings fail to contribute much to the flavor profile. The black fungus, in particular, tends to have an acrid taste despite its desirable crunchy texture. As for the marinated egg (Ajitama), it carries a strong mirin flavor, which may not appeal to everyone’s palate.

MOYASHI RAMEN 65/100 points

Noodles – 20/35

Utilizing the same noodles found in Hokkaido miso ramen, this iteration boasts a vibrant yellow hue. The noodles are thick, curly, and possess a springy texture, offering a dense bite with a semi-firm consistency. However, they do carry a slightly starchy mouthfeel, which slightly detracts from the overall experience. Nevertheless, the subtle sweetness in their taste adds a pleasant dimension.

Soup – 25/35

While one might expect the same soup base, Moyashi Ramen surprises with a unique twist. It initiates with a sweet note, transitions into savory layers, and concludes with a subtle hint of tingling spiciness. Notably, the soup exhibits a darker hue, suggesting a different tare used in its preparation. This added complexity enhances the overall dining experience, elevating it above its standard miso counterpart.

Meat – 15/20

Mirroring its counterpart, Moyashi Ramen features the same chashu, a thick slice of pork belly meticulously marinated and expertly grilled. Its visual appeal and savory-sweet taste with hints of char remain consistent. While the fattier portions retain tenderness, leaner sections may prove slightly tough. Nonetheless, the execution ensures moisture retention, preventing the meat from becoming overly dry. However, the minced meat within the soup lacks notable marination or flavor enhancement.

Toppings – 5/10

Moyashi, meaning beansprouts, justifies its name with a generous serving of this ingredient. Accompanying the beansprouts are sweet onions, negi (green onions), and cabbage strips. While these toppings contribute to the meal’s filling nature, their flavor impact remains minimal.


One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉

About The Author


Ah Boy is just an ordinary Singaporean who loves his ramen and after trying so many different ramen, he was inspired to find the best ramen in town.

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