The menu design makes you feel like you must add toppings or risk ending up with a bare bowl. That is actually untrue. The basic ramen already arrives with shredded meat, seaweed and negi, which is more than enough to form a coherent bowl.
SG Ramen (Select Good Ramen) | Singapore | 80/100 Read Post »
Ie-kei (家系) ramen, which hails from Yokohama, is known for its thick noodles in a rich, soy-flavored pork broth, often referred to as tonkotsu-shoyu. What makes it unique is the concept of ajihen (味変), where you can continuously adjust the flavors by adding different seasonings throughout the meal.
Yokohama Ramen | Singapore | 100/100 Read Post »
Sushiro Singapore has partnered with Kajiken—the mazesoba specialist known for its signature “Taiwan Mazesoba (Nagoya-style)”—to bring a dry ramen crossover into the kaiten-sushi world. The tie-up is rolling out across all Sushiro outlets in Singapore as a limited run.
Sushiro | Singapore | 65/100 Read Post »
Hidden within Fortune Centre near Bugis, HERBIVORE is one of Singapore’s longest-standing Japanese vegetarian restaurants, created by Ho C.S. together with Japanese chef Yasui Masa. It earned its reputation for turning Japanese comfort food—like katsu, sushi, and ramen—completely meat-free long before “plant-based” became mainstream.
Herbivore | Singapore | 60/100 Read Post »
You’ll find rare regional styles, Michelin-starred legends, and one-off collaborations that exist only for a few days. Think butter-clam shio ramen from Hokkaido next to rich Kumamoto tonkotsu, or a surprising yuzu-shoyu blend created by two rival chefs working side by side. If you’re a ramen nerd, these events are a dream come true. You can eat limited-edition bowls, see famous chefs in action, and even take photos of them guilt-free (everyone else is doing it too). But if you don’t plan properly, you’ll end up queueing more than slurping.
The Ultimate Ramen Festival Survival Guide Read Post »
The shop traces its roots back over three decades, led by an Asakusa-born owner who builds the broth on a dual base of chicken and pork with niboshi/katsuobushi aromatics—an approach locals often describe as “nostalgic downtown Tokyo.” You’ll also see touches that signal house character, from Kochi yuzu used as a signature accent to a menu that spans classic shōyu and shio, seasonal bowls, handmade gyoza, and even a clearly labeled vegan ramen.
浅草名代らーめん与ろゐ屋 Yoroiya Ramen | Tokyo, Japan | 90/100 Read Post »
Zweiter Läden is the Tokyo offshoot of Osaka’s well-known KÜCHE, helmed by an ex-Italian chef who channels European technique into unmistakably Japanese bowls. The shop name is German for “second store,” and the brand has already picked up nods like third place at New York JAPAN FES and a Ramen TRY new-shop commendation
Zweiter Läden at Dai Tsukemen Haku 2025 | Tokyo, Japan | 75/100 Read Post »
九段井さい Kudanisai is a Kudanshita-based niboshi specialist now showing at Dai Tsukemen Haku 2025, the annual “new creations” ramen showcase in Shinjuku’s Okubo Park. The shop is a relatively new Tokyo entrant, opened in April 2024 near Kudanshita and Iidabashi, led by the team behind the Sapporo-born “Isai” brand known for assertive dried-fish profiles.
九段井さい Kudanisai at Dai Tsukemen Haku 2025 | Tokyo, Japan | 75/100 Read Post »
At Tokyo Ramen Festa 2025, Akita Komenkai is serving a limited “Lobster and Hinai Jidori Local Chicken Miso Ramen,” a bowl that brings Akita Prefecture’s prized ingredients to Tokyo’s Komazawa Olympic Park. The collaboration highlights Hinai jidori—one of Japan’s top three regional chicken breeds—paired with a deep, regional miso and a touch of lobster richness that nods to northern coastal influences.
Akita Komenkai at Tokyo Ramen Festa 2025 | Tokyo, Japan | 85/100 Read Post »
