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 »
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 »
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 »
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 »
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 »
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 »
What’s notable here is the range. Beyond the signature miso tsukemen, you’ll spot tonkotsu ramen alongside vegetarian and vegan-friendly options—including plant-based “unagi” and karaage, with allium-free configurations highlighted by local vegan diners. It’s an accessible on-ramp to dipping ramen for mixed groups (meat-eaters and plant-based friends alike) without straying from the tsukemen playbook.
Tenshi Tsukemen by Tonichi | Singapore | 50/100 Read Post »
