WHAT WE ATE

• Butashoga, 50/100 (19 August 2022, AMK)
• Black Tonkotsu, 25/100 (19 August 2022, AMK)

Takagi Ramen boasts an appealing brand story – Ramen made for the everyday Singaporean. Absolutely spot on! Who says delicious ramen has to come with a hefty price tag? Hardworking Singaporeans deserve to enjoy a satisfying bowl of ramen as well. Since most of their outlets are quite far from our location, we opted to visit the one that appeared busiest… Ang Mo Kio!

BUTASHOGA RAMEN 50/100 points

Their menu claims this to be their most popular ramen.

Noodle – 20/35

The noodles are medium-thin and have a more curly appearance compared to the usual Tonkotsu ramen. They have a decent chew, but the flavor leaves something to be desired.

Soup – 15/35

The broth is a combination of Shio and Tonkotsu, creating a mild creaminess that blends well. However, it lacks the richness typically found in traditional Tonkotsu broth. Overall, the soup falls a bit flat in terms of taste.

Meat – 15/20

The meat consists of brown crumbs that may seem unassuming but surprisingly deliver in terms of flavor. They are nicely braised and complement the dish. However, the texture feels slightly dry.

Toppings – 0/10

The egg has an unusual texture, being a bit watery around the yolk and somehow tasting plain. It could benefit from more marination. The remaining toppings include bamboo shoots and spring onions. The bamboo shoots are decent, tender without any strong flavors. Other than that, nothing particularly stands out.

BLACK TONKOTSU 25/100 points

Noodle – 20/35

The noodles remain the same as before—medium-thin and more curly than your average Tonkotsu ramen. They have a decent chew, but the flavor is somewhat lacking.

Soup – 0/35

The menu describes the broth as having the aroma of “slow-roasted garlic,” but the actual taste falls short. There is no trace of garlic aroma, only a flat bitterness followed by a hollow aftertaste reminiscent of black soy sauce. The broth’s thin consistency, combined with the black dye saturating the noodles, suggests a possible misstep in its preparation.

This burnt bitterness is a common characteristic in some Black Tonkotsu variations, with Nansuttei being a notable example. However, Takagi’s version fails to impress.

Meat – 5/20

The thinly sliced Chashu has a satisfying firm texture, but it lacks a distinctive flavor. While the porky odor is well-managed, it doesn’t deliver a memorable taste.

Toppings – 0/10

The eggs suffer from being under-marinated and have a watery texture around the yolk. The black fungus also carries a hint of water taste, and the beansprouts are completely overwhelmed by the broth, making it impossible to appreciate their flavor.

CONCLUSION

The menu at this place offers a wide range of ramen options, and their flagship Butashoga stands out as a surprisingly good choice considering its affordable price. However, our experience with the other ramen we tried was disappointing, and the additional side dishes we ordered were just ordinary fried food. Despite this, given their commitment to improvement (“Kanzen”), we have no doubt that we’ll return to give their other ramen offerings a try.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉