Run by a bandana-clad “ojisan” chef who previously helmed Ichizen at SAFRA Mount Faber before shifting into the heartlands, the stall has slowly built a following for its tempura tendon and ramen line-up, including a spicy miso variant and beef bowls.
Ichizen SG | Singapore | 60/100 Read Post »
Tonkatsu ENbiton is a Japanese tonkatsu restaurant chain in Singapore under EN Group (the same folks behind Aburi-EN and Tamago-EN), positioned as a “destination for authentic tonkatsu experiences”. The name itself is a small hint at the concept: “EN” refers to a place of gathering, while “Biton” carries the idea of beauty – essentially a pretty setting to sit down over deep-fried pork and company.
Tonkatsu ENbiton | Singapore | 35/100 Read Post »
If you’ve ever seen photos of “that volcano ramen place” in Singapore, chances are you’re looking at Tonkotsu Kazan Ramen. This Japanese ramen chain has planted itself quite firmly across the island, it’s become a familiar name for anyone hunting tonkotsu ramen in Singapore’s shopping belts.
Tonkotsu Kazan VOLCANO Ramen 豚骨火山ラーメン | Singapore | 85/100 Read Post »
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 »
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 »
