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.

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.

Under the culinary direction of their resident chef, the menu balances global flair with local touches. And as a pleasant surprise, they’ve even added a “King Prawn Ramen” dish – a fun, unexpected find in such an upscale setting. It’s the perfect mix of casual and refined for members looking to enjoy something a little different with their wine.

Mensho Tokyo, the acclaimed ramen restaurant, has finally opened its doors in Singapore’s Raffles City. With freshly made noodles, premium toppings including A5 wagyu chashu, and a stylish ambiance, Mensho Tokyo is a much talked about experience in the heart of Singapore.