Kane Kitchen Noodles (カネキッチンヌードルズ) returns to the spotlight at Tokyo Ramen Festa 2025 with a Festa-only “Local Chicken Extreme Soy Sauce Ramen,” billed by organizers as the comeback of a Bib Gourmand–recognized shop. It’s a Tokyo name with roots in Higashi-Nagasaki (Toshima), long noted by ramen watchers and guides, and now back on the big festival stage.
Kane Kitchen at Tokyo Ramen Festa 2025 | Tokyo, Japan | 95/100 Read Post »
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 »
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 »
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 »
The kitchen is helmed by Chef Koichi Horikawa, a veteran who once worked in Michelin-starred restaurants and later served as Head Chef at both Ramen Champion and Taishoken. His influence extends beyond this shop — he also taught and inspired the hawkerpreneur behind Menya Horikawa, the heartland ramen stall that’s been appearing in Singapore’s hawker centres recently.
Morinaga Ramen Izakaya | Singapore | 90/100 Read Post »
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 »
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 »
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 »
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 »
