伊駄天 ONLY ONE RAMEN | Shizuoka, Japan | 85/100

I actually came here hoping to try their matcha-infused noodles after spotting them on another blog — only to realise later that it was an old, undated post about a limited seasonal item that’s no longer on the menu. So, no green noodles this time. But even without the novelty, Idaten’s measured approach and quiet confidence make it a worthwhile stop for anyone exploring Shizuoka’s modern ramen scene.

伊駄天 ONLY ONE RAMEN | Shizuoka, Japan | 85/100 Read Post »

Ramen Dining WaiWai らーめんダイニング ワイワイ| Shizuoka, Japan | 90/100

Billing itself as Shizuoka’s first dedicated tomato ramen shop, WaiWai leans into a lighter, café-like ramen experience that’s become popular with female diners, with a menu built around tomato-based bowls and a neat “finish with rice” risotto-style add-on that regulars swear by. It’s a compact neighborhood stop with practical access and on-site parking—handy if you’re planning a ramen hop around the city.

Ramen Dining WaiWai らーめんダイニング ワイワイ| Shizuoka, Japan | 90/100 Read Post »

Sanpoutei Ramen | Singapore | 80/100

Located in the heart of Orchard Road at Paragon, Sanpoutei Ramen has marked its 10th anniversary in Singapore with the launch of its third outlet, echoing its roots in Niigata, Japan, since 1967. Known for its signature Niigata-style shoyu ramen, this brand leans into clear, layered broth—simmered with pork, chicken, vegetables, and Niigata essentials like ago-flying fish and Rishiri kelp—for a subtly complex profile that feels both traditional and fresh.

Sanpoutei Ramen | Singapore | 80/100 Read Post »

Ippudo | Singapore | 90/100

Founded by Shigemi Kawahara—dubbed the “Ramen King”—Ippudo is famous for its creamy, slow-cooked pork bone broth and ultra-thin noodles, crafted for maximum slurpability. Since landing in Singapore in 2009, Ippudo has become a go-to for Japanese ramen lovers craving a consistently rich and refined bowl

Ippudo | Singapore | 90/100 Read Post »

Nikutosake | Singapore | 90/100

What’s notable for ramen hunters: Nikutosake highlights a signature dry ramen that brings familarity of some mazesoba variants, plugging into a grilled-meat DNA you don’t always see in noodle-first shops. The kitchen’s broader menu also includes the usual tonkotsu options—worth knowing before you decide what to order.

Nikutosake | Singapore | 90/100 Read Post »

Tori San 雞湯桑 | Singapore | 80/100

Unlike the heavier tonkotsu styles that dominate Singapore’s ramen scene, Tori San focuses purely on chicken, combining Japanese paitan techniques with a refined French-influenced stock method. The result is a modern ramen bar experience built around chicken ramen and yakitori, with a few local exclusives like the dan dan ramen making their debut here.

Tori San 雞湯桑 | Singapore | 80/100 Read Post »

Tsukada Nojo | Singapore | 75/100

What’s less widely talked about is the transformation that happens at lunchtime: the hotpot restaurant switches gears into a ramen shop. Instead of full nabe sets, you’ll find a compact ramen menu built on the same collagen-rich broth, giving a completely different entry point into what the brand does best.

Tsukada Nojo | Singapore | 75/100 Read Post »

Tenshi Tsukemen by Tonichi | Singapore | 50/100

What’s notable here is the range. Beyond the signature miso tsukemen, you’ll spot tonkotsu ramen alongside vegetarian and vegan-friendly options—including plant-based “unagi” and karaage, with allium-free configurations highlighted by local vegan diners. It’s an accessible on-ramp to dipping ramen for mixed groups (meat-eaters and plant-based friends alike) without straying from the tsukemen playbook.

Tenshi Tsukemen by Tonichi | Singapore | 50/100 Read Post »

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