WHAT WE ATE
- Ultra Wagyu Ramen, 75/100 (9 Oct 2024, Guoco Midtown)
Mashi no Mashi is all about that “Jiro-style” ramen—huge portions, thick noodles, and a super-rich broth loaded with toppings like chashu, garlic, and bean sprouts. Their chef wanted to recreate the legendary Jiro-style ramen but took it up a notch by using wagyu beef, making it an insanely indulgent dish. They even serve a USD 100 ramen in Tokyo, featuring premium wagyu, making it one of the priciest bowls out there. Now that they’ve opened in Singapore, I’m really curious to try it and see what the hype’s about!
Review for Ultra Wagyu Ramen: 75/100
Noodle: 25/35
The noodles are medium-thin and straight, similar to those used in classic tonkotsu ramen. While they hold their firmness consistently throughout the meal, the texture lacks the al dente bite you’d expect. There’s a pleasant subtle wheat flavor, but the softness detracts a bit from the overall experience.
Soup: 30/35
The soup is rich, creamy, and had a slightly nutty undertone. Clearly benefits from long hours of brewing beef bone stock. It has a strong meaty flavor, with a noticeable beefy start that’s followed by peppery and lingering spicy notes. The soup’s savory sweetness is well-balanced, and the layers of flavor create a nice complexity, making it a strong component of the dish for such a bold-tasting broth.
Meat: 15/20
The ramen comes with a generous portion of 4 or 5 slices of wagyu beef, served slightly undercooked so they continue to cook in the hot soup. The meat is soft, tender and the natural sweetness of the wagyu shines, but the buttery richness typically associated with wagyu is somewhat lacking here.
Topping: 5/10
The toppings are minimal and fairly standard. Negi is included, but it’s too weak to contribute significantly to the flavor profile. The half marinated egg is nicely done, with a gooey yolk, but overall, the toppings are basic and lack the impact to elevate the dish beyond the core elements.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
