WHAT WE ATE

• Duck Ramen, 75/100 (04 Mar 2023, City Square Mall)
• Chicken Drumstick Ramen, 75/100 (04 Mar 2023, City Square Mall)
• Chicken Chashu Spicy Ramen, 30/100 (26 Nov 2023, Waterway Point)
• Tokyo Shokudo Ramen, 40/100 (26 Nov 2023, Waterway Point)

Another chain by Chef Akimitsu Tanihara the founder of Shitamachi Tendon Akimitsu which is a famous Tendon and Tempura restaurant in Asakusa, Japan. While the chef is largely known for his donburi, he also created a few ramen recipes for the Singapore chains. The chicken-based ramen here are pork and lard free which is different from the Akitmitsu branches which serves Tonkotsu Ramen.

Note: Noticed that their menu changed quite a bit and it seems like the chain is now halal-certified. When we revisited at the other more heartland outlets, the standard has also seem to dropped.

CHICKEN CHASHU SPICY RAMEN 30/100

Noodle – 15/35

The noodles featured here are of medium thickness, with a curly and springy texture. Providing a firm yet chewy bite, they offer an average taste without any distinct flavor. The management of kansui taste is commendable, and despite its slightly translucent color, there’s no noticeable ‘yellow noodle’ flavor. Overall, it’s acceptable, but not particularly noteworthy.

Soup – 10/35

The spicy variant includes a scoop of spicy minced paste. The soup initiates with a sweet and savory profile, followed by a sharp and lingering burn down the throat. While the base soup is rich, as indicated on the refractometer, the spiciness remains relatively flat, overpowering the other flavors throughout the meal and contributing to an overall monotony.

Meat – 5/20

The meal presents two slices of chicken chashu, with soft and tender skin but chewy, tough, and occasionally dry meat. The deep, heavy marination imparts a salty taste, resembling heavily braised chicken meat.

Topping – 0/10

Additional toppings include half an egg and some bean sprouts. The heavily marinated egg is overly salty, and the bean sprouts, having been overcooked, lose their crunchiness and the refreshing taste associated with them.

TOKYO SHOKUDO CHASHU RAMEN 40/100

Noodle – 15/35

Utilizing the same noodles as before, these strands maintain a medium thickness with a curly and springy texture. Offering a firm yet chewy bite, they deliver an average taste without any distinct flavor. The adept management of kansui taste is noteworthy, and despite its slightly translucent color, there’s no detectable ‘yellow noodle’ flavor. Overall, it’s satisfactory but lacks standout qualities.

Soup – 20/35

The identical base soup is featured here, excluding the scoop of spicy minced paste found in the spicy version. The soup begins with a sweet and savory profile, leaving a rich, lingering taste of chicken goodness. While the texture is somewhat watery, it possesses a pleasing thickness. In summary, it’s a commendable soup, especially considering its budget-friendly price point.

Meat – 5/20

The same chicken chashu is utilized in this dish, presenting soft and tender skin but with chewy, tough, and occasionally dry meat. The deep, heavy marination imparts a salty taste reminiscent of heavily braised chicken meat.

Topping – 0/10

The toppings remain unchanged, featuring the heavily marinated egg that leans towards excessive saltiness. Additionally, the bean sprouts, having been overcooked, lose their crunchiness and the refreshing taste typically associated with them.

DUCK RAMEN 75/100

Noodle – 25/35
First impressions – noodles used are thick and curly. Similar to those used for Sapporo ramen or Shoyu Ramen. We found the choice of noodles a little odd as these thick and springy noodles are normally found in slightly thinner broth when the broth here is actually quite rich.

Overall texture is chewy but firm and gives a springy mouth feel. Taste wise, I’m happy to say there’s no ‘yellow noodle’ taste while it totally looks like instant noodles. There’s a slight hint of wheat taste which is quite nice. Overall these are good noodles but the pairing and slurp with this noodles felt a bit off. Maybe it’s my personal preference – I prefer thinner noodles to go with richer broth.

Soup – 30/35
There’s no pork or lard used at the store. The base is a collagen rich chicken broth that’s about as thick as your classic Tonkotsu according to the brix meter. It’s savoury to start and carries on with subtle layers of sweetness from both the broth and the fried shallots. It ends with a very light tinge of earthy gaminess which I think came from mixing the duck into the soup. (The other drumstick version didn’t have this taste). I would say this is “medium rich” soup that those without a heavy palette will enjoy.

Note: You can read what this refractometer reading is about here.

Meat – 15/20
The choice of meat here is duck chashu. It’s marinated, grilled and thinly sliced, and tender with a little chewiness (by standard of typical duck meat). The marination and aburi taste is quite balanced and doesn’t overwhelm the original taste of the meat.

Toppings – 5/10
Texture wise it’s fine but the mirin marination is a little too pronounced and on the sweet side. The sweetness doesn’t really compliment the sweetness of the soup well and stood out pretty much like a sore thumb for us.

Other ingredients includes fried shallots, black fungus, sesame seeds and negi. The sesame seeds were quite abundantly all over in the soup which added a nice touch of nuttiness to the meal. The fried shallots on the other hand amplified the sweetness of the broth by complimenting with another layer of subtle sweetness. Overall these 2 worked quite well in layering the taste.

CHICKEN DRUMSTICK RAMEN 75/100

Noodle – 25/35
Same noodles used here.

noodles used are thick and curly. Similar to those used for Sapporo ramen or Shoyu Ramen. We found the choice of noodles a little odd as these thick and springy noodles are normally found in slightly thinner broth when the broth here is actually quite rich.

Overall texture is chewy but firm and gives a springy mouth feel. Taste wise, I’m happy to say there’s no ‘yellow noodle’ taste while it totally looks like instant noodles. There’s a slight hint of wheat taste which is quite nice. Overall these are good noodles but the pairing and slurp with this noodles felt a bit off. Maybe it’s my personal preference – I prefer thinner noodles to go with richer broth.

Soup – 25/35
Same broth used here. Except without the earthiness compared the to duck version. The base is a collagen rich chicken broth that’s about as thick as your classic Tonkotsu according to the brix meter. It’s savoury to start and carries on with subtle layers of sweetness from both the broth and the fried shallots. I would say this is “medium rich” soup that those without a heavy palette will enjoy.

Meat – 20/20
The drumstick appears to be marinated, grilled and aburi. Texture is tender enough – no issues peeling meat off the bones but not the type where the meat just slides off. The taste wise is quite good. To marination is thorough to the bone, slightly savoury with a strong note of smokiness from the grill and aburi.

Toppings – 5/10
Same tamago used here. Not a fan. Texture wise it’s fine but the mirin marination is a little too pronounced and on the sweet side. The sweetness doesn’t really compliment the sweetness of the soup well and stood out pretty much like a sore thumb for us.

The rest of the toppings are the same here. Fried shallots, black fungus, sesame seeds and negi. The sesame seeds added a nice touch of nuttiness to the meal. The fried shallots on the other hand amplified the sweetness of the broth by complimenting with another layer of subtle sweetness. Overall these 2 worked quite well in layering the taste.

DISCLAIMER

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