The headline here is a clear, golden tai (sea bream) shio ramen—built on local catch (including Sukumo’s “shōga‑madai”) and finished to highlight clean seafood aroma over heavy richness. If you’re mapping out shio ramen in Kochi or curious about regional seafood broths in ramen across Japan, this one belongs on the list
塩伝説 なゆた NAYUTA | Kochi, Japan | 90/100 Read Post »
Just off the Shiomachi Shopping Street in Setoda, Sayo is a small eatery with a red awning and a hyper-local twist on ramen—one that reflects the town’s citrus-loving identity. While the shop keeps a low profile, it’s known among travelers cycling the Shimanami Kaido for its Setouchi lemon ramen, a clear-broth bowl that arrives with fresh lemon slices floating like a garnish from the region’s orchards.
Shokudo Sayo しまの店さよ | Setoda, Japan | 70/100 Read Post »
At its core, the house specialty is an Onomichi-style ramen—a clear, soy-based bowl built with dashi from local Seto Inland Sea niboshi (small dried sardines), topped with flat, springy noodles and scattered pork back fat for texture and depth.
Denyasu 麵屋 でんやす | Onomichi, Japan | 85/100 Read Post »
Ramen Hitoyoshi Singapore has quietly built a loyal following for its creamy, pork-rich tonkotsu ramen and consistent execution across locations. Founded by two local chefs who previously trained under the Keisuke brand, Hitoyoshi has grown from a single ramen spot into a full-fledged chain offering more than just noodles.
Ramen Hitoyoshi | Singapore | 85/100 Read Post »
Ramen Keisuke Singapore (Changi T2) is not your average airport dining stop. Beyond its signature tonkotsu ramen Singapore and Tokyo-style shoyu ramen, this outlet stands out as the only Keisuke branch in Singapore to feature local-inspired bowls like Bak Kut Teh Ramen and Laksa Ramen.
Ramen Keisuke Singapore & Ginza Tendon Itsuki | Singapore | 65/100 Read Post »
Located near Bugis, inside Sunshine Plaza, UOUO (魚王魚王) is more than your average izakaya—it quietly tucks a small but punchy ramen corner into its seafood-centric lineup. Their signature Tenka Ichigeki Ramen, priced around S$9.90 for lunch time promo, leans into a tonkotsu-style seafood blend, making it one of the few spots near Bugis that offers tonkotsu ramen in Singapore with a fishy twist.
UOUO 魚王魚王 | Singapore | 50/100 Read Post »
Tucked away in a cosy corner of New Bahru, this spot swaps out the usual pork bone broth for something brinier — a prawn-based soup that draws inspiration from both Japanese ramen and Southeast Asian flavours. It’s a bowl that immediately piques curiosity, especially if you’re used to the richness of classic ramen styles.
One Prawn & Co | Singapore | 45/100 Read Post »
Umami—the often-misunderstood “fifth taste”—is now a staple of ramen-lovers’ vocab. But what is umami, exactly? And how did it move from kelp broth to MSG packets? I went to the Ajinomoto MSG factory in Kawasaki to find out.
What Is Umami, Really? A Visit to the Ajinomoto Factory in Kawasaki Read Post »
Recently, I dropped by Ninben, a long-established dashi specialist in Nihonbashi, to dive deeper into the world of dried fish, umami, and what really goes into a good bowl. What I found was part demonstration, part pantry, part tiny eatery—and pretty fascinating.
Dashi: The Soul of Japanese Broth – A Walk Through Ninben in Nihonbashi Read Post »
