WHAT WE ATE
- Chicken Breast Tori Paitan Shio Ramen, 75/100 (28 Sep 2024, Suntec)
- Nankotsu Tori Paitan Shio Ramen, 75/100 (28 Sep 2024, Suntec)
Kageyama (鶏白湯 蔭山 高田馬場店) hails from the ramen-heavy district of Takadanobaba in Tokyo and is celebrated for its signature Tori Paitan ramen, known for its rich, creamy chicken broth. The dish is served with chewy noodles and topped with a refreshing combination of fresh salad and lemon, giving it a unique East-meets-West twist. As the Singapore franchise steps into the scene, the question remains—can it live up to the reputation of the beloved original in Tokyo?
Chicken Breast Tori Paitan Shio Ramen: 75/100
Noodle: 25/35
You get a choice of two noodle types: thick or thin. For this bowl, the thicker “original” variant was chosen. The noodles are thick, wavy, and semi-translucent, reminiscent of those used in tsukemen. They have a smooth, chewy texture, with a slightly sticky mouthfeel that clings to your teeth. The subtle wheat flavor pairs well with the rich chicken broth, though there’s a faint hint of kansui residue that lingers.
Soup: 30/35
The soup offers a delightful balance of flavors. It starts with a slightly sour-sweet note, followed by the creamy richness of the chicken-based broth, and finishes with a savory umami taste. The zesty lemon adds an invigorating touch, keeping the palate engaged. Adding a few drops of lemon juice halfway through the meal introduces a refreshing twist that elevates the overall experience.
Meat: 10/20
The shredded chicken breast initially looks unappealing and comes across as dry and tough on its own. However, once soaked in the broth, it absorbs the soup’s flavors well. While the texture leaves something to be desired, the meat has a mildly savory taste that complements the soup.
Topping: 10/10
The toppings in this ramen are almost salad-like, with a variety of vegetables and garnishes. Lettuce, raw onions (both spicy and sweet), ito togarashi (angel hair chili), and fried garlic combine to create a refreshing and layered flavor profile. The fried garlic add a pleasant aroma and sweetness, while the lettuce contributes vegetal bitterness, and the raw onions provide bursts of sharp flavor. The toppings are thoughtfully chosen and enhance the overall dish, though the marinated egg is too salty, the ito togarashi is more for visual appeal than flavor and the black pepper is probably too thin for the finishing touch.
Review for Nankotsu Tori Paitan Shio Ramen: 75/100
Noodle: 25/35
You get a choice of two noodle types: thick or thin. For this bowl, the thinner variant was chosen, which shares similar qualities with the original thick noodles but is less chewy. The kansui taste is also less noticeable, making it a pretty solid alternative for those who prefer a lighter, less chewy texture.
Soup: 30/35
The soup remains consistent with the original chicken-based broth. It starts off with a slightly sour-sweet note, transitioning into the creamy, rich flavors of the paitan, and finishing with a savory umami taste. A slice of lemon is provided, and adding a few drops halfway through adds a refreshing twist, keeping the flavor profile from becoming monotonous and boosting the overall enjoyment.
Meat: 10/20
For the nankotsu version, the shredded chicken is replaced with braised soft-bone pork. The pork is more flavorful, thanks to its sweet-savory marination, but unfortunately, the texture is tough and dry, which detracts from the enjoyment.
Topping: 10/10
The toppings are the same as in the original version, with a salad-like variety of lettuce, raw onions (spicy and sweet), ito togarashi (angel hair chili), and fried garlic. These toppings add layers of freshness and piquancy to the bowl. The fried garlic bring a lovely aroma and subtle sweetness, while the lettuce adds a vegetal bitterness and the raw onions provide bursts of sharp flavor. Overall, the toppings elevate the dish, though the marinated egg remains too salty, the ito togarashi adds more visual appeal than flavor and the black pepper is probably too thin for the finishing touch.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
