Akimitsu is a Michelin awarded brand renown for their Tempura but they also offer pretty decent ramen at their chains in Singapore. The ramen here is pretty customisable. Each ramen comes with different configurations of meat options and then lets you choose what broth you want. Original being the classic white milky Tonkotsu, Black being the garlic variant and finally the red for the spicy option.

The broth is milky and has a sweet start but satisfaction tapers off as the alkaline-ish after taste hits you along with a hint of bitterness. Not sure whether its the noodles influencing the taste here or its the other way around. On my refractometer, it shows a reading of 10.2 brix is pretty good – standard for Tonkotsu ramen. But overall taste wise seems a bit off.

The broth has a strong shoyu note and a lingering taste that seems like ginger? Not sure but the broth leaves us rather puzzled. Which part of it is scorched? Maybe we’ve not had scorched shoyu before and hence we can’t tell… Nonetheless, you can tell we aren’t fans of it. While the brix value shows up high, it taste flat pretty quickly. On my refractometer, it shows a reading of 6.2 brix which is higher than regular Tokyo Shoyu ramen.

Hidden in the corner of Cuppage is Gyoza no Ohsho selling Japanese Chinese cuisines. Apart from the Gyoza which they are known for, they also sell quite a wide range of ramen. At the time of writing, it seems that they have increased prices. Those older google reviews about it being an affordable and value for money in the area is up for debate now.

With the abundance of Hototogisu outlets nowadays, it’s easy to get a bit bewildered at times. Ha-Oh Hototogisu stands out with its specialty, the Crab Ramen. Setting it apart from other typical Crab Ramen offerings, this unique combination of seemingly unconventional ingredients leaves you pondering how they manage to harmonize so well and create a truly delightful flavor experience.