Helmed by chef Alexander Kong, whose journey with ramen stretches back to 2008, the concept is built on blending Japanese craft with a distinctly local soul. What makes it stand out is the introduction of Singapore’s first ramen-meepok hybrid — thick, flat noodles crafted from ramen dough but styled like our familiar mee pok.
Ramen Story 拉麵物語 by Jinggho Shokudo | Singapore | 75/100 Read Post »
Its not exactly your normal ramen – on their website it says.. Inspired by the flavours of Japanese ramen broth and silky threads of Chinese la mian, Le Shrimp Ramen is a perfect marriage of Chinese and Japanese culture, offering a simple menu of elaborate flavours. But still, I think there’s merits evaluating them against the likes of other crab or truffle fusion ramens.
Le Shrimp Ramen | Singapore | 85/100 Read Post »
A new offshoot from the team behind Oh Some Bowls, Menya Saku officially opened on 28 July 2025, located at Sim Lim Square, #02‑03, 1 Rochor Canal Road. This marks a shift from their previous Wilkie Edge branch to a more central ramen-focused concept helmed by a chef-owner who previously worked at Ramen Champion and Menya Kokoro.
Menya Saku by Oh Some Bowls | Singapore | 70/100 Read Post »
The shop rotates between robust iekei ramen, heavy-hitting Jiro-style bowls, and a few seasonal specialties, but what really stands out is its ginger shoyu ramen—a Nagaoka-style bowl that’s rarely seen even in Japan, let alone Singapore.
Soshiji らーめん そしじ | Singapore | 90/100 Read Post »
鶏白湯 最高の一日 (Tori Paitan Saikō no Ichinichi) is tucked in a compact corner of Takamatsu’s Furubaba-dōri, just a 6-minute walk from Kawaramachi Station. It’s a night-only ramen spot specializing in rich chicken paitan ramen—available in three levels of broth intensity: kōttori (thick), kossari (balanced), and assari (light).
鶏白湯 最高の一日 Tori Paitan Saikō no Ichinichi | Takamatsu, Japan | 80/100 Read Post »
Ramen Senmon Kami (拉麺専門 神) in Kochi City quietly marries the finesse of Chinese cooking with the comfort of Japanese ramen. The chef—trained in Beijing-style cuisine before a decade of ramen work in Japan—is behind a bowl where each sip balances a deep, mellow pork broth with meticulously prepared ingredients.
Ramen Senmon Kami 拉麺専門神 | Kochi, Japan | 80/100 Read Post »
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 »
