Review Of Yokohama Ramen, Singapore

WHAT WE ATE

Kurobuta Toroniku Shoyu Ramen, 100/100, 3 Oct 2024
Tonkotsu & Miso Ramen, 90/100, 3 Oct 2024
Kurobuta Toroniku Awase Ramen, 90/100, 29 Nov 2024
Mazesoba, 95/100, 29 Nov 2024

After returning from my ramen pilgrimage in Japan, I was excited to stumble upon a “Yokohama Ramen” shop right across BreadTalk HQ. The simple decor, free-flow eggs, and table loaded with seasonings definitely added to the charm.

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. While the ramen here wasn’t exactly what you’d call traditional Ie-kei, it was close enough to remind me of what I loved about Yokohama’s ramen scene!

Note: On a revisit nearly two months later, we tried two other dishes and were pleased to find the standards remained consistently high.

Kurobuta Toroniku Shoyu Ramen: 100/100

Noodle: 35/35
The noodles are medium thick and curly, served al dente with a slightly chewy texture that delivers a snappy and satisfying bite. The subtle wheat flavor is pleasant, and they soak up the soup’s savory richness beautifully. These noodles closely resemble those from classic Yokohama ramen, like at Yoshimuraya, but are slightly thinner in this Singaporean take. It’s a smart choice, as the thinner noodles balance well with the soup’s slightly milder profile.

Soup: 35/35
The soup is rich, smooth, and layered with flavor. It starts with a salty kick, followed by earthy sesame notes, deep sweetness, and umami. The lingering shoyu aroma adds a perfect finishing touch, making each sip more enjoyable than the last. Having recently tried several famous ramen shops in Yokohama, I found this soup remarkably authentic. The flavor profile is spot-on for a place claiming to serve Yokohama-style ramen—truly satisfying and addictive.

Meat: 20/20
The Kurobuta pork used here is supposedly a premium import from Hokkaido, and it certainly lives up to the claim. I opted for the Toroniku (pork cheek) version, which came with four slices of perfection. The pork cheek is soft, tender, juicy, and creamy, with fats that melt in your mouth, leaving a luxurious sticky texture. Initially salty, the flavor transitions into a robust savory sweetness that showcases the quality of the meat. This pork ranks among the best I’ve had.

Topping: 10/10
The toppings stick to the classic Yokohama style: salty, umami-packed seaweed, punchy negi, and spinach. While not extraordinary, they enhance the meal in a traditional way. The array of seasonings on the table allows for “ajihen” (味変)—the practice of changing the flavor mid-meal—which is a hallmark of Yokohama ramen. Garlic lovers should definitely try the fried garlic chips to elevate the experience even further.

Tonkotsu & Miso Ramen: 90/100

Noodle: 35/35
The same medium-thick, curly noodles are used here, delivering that familiar chewy, snappy bite. The subtle earthy wheat taste of the noodles complements the soup perfectly. Cooked al dente, the texture is spot-on, making each mouthful satisfying and enjoyable.

Soup: 25/35
The soup is a rich fusion of miso and tonkotsu. It starts with tangy, slightly astringent notes of miso, followed by the earthy, umami sweetness of the tonkotsu-miso blend. Though the soup is thick and smooth, the overall flavor profile feels a bit flat, lacking the depth and complexity that a more aged miso might bring. It’s rich but could use more layers of flavor to elevate it further.

Meat: 20/20
We opted for the standard chashu with this dish, and while it may not be as creamy or tender as pork cheeks, the chashu still shines. The pork belly slices are generous and large, tender with melt-in-your-mouth fatty parts. The marination is tangy and savory without being overly salty, allowing the natural taste of the pork to stand out. While the pork cheek upgrade is worth considering, the regular chashu is excellent in its own right.

Topping: 10/10
In addition to the classic toppings from the Tonkotsu Shoyu version, this ramen includes sweet corn, which adds a nice touch of sweetness. However, the soup’s flavor could be deeper to create more contrast with the corn. Still, the toppings are thoughtfully chosen and complement the dish well.

Kurobuta Toroniku Awase Ramen: 90/100

Noodle: 35/35
The same noodles that’s used in the other soup variants are used here. These medium-thick, curly noodles are served al dente, delivering a firm, chewy texture with a satisfying snap. Their subtle wheat flavor complements the richness of the broth, absorbing its savory depth beautifully.

Soup: 25/35
Awase, meaning “mixed,” often signifies a blend of bases like stock broth, dashi, bonito, and kelp. Here, the Awase soup appears to combine Tonkotsu, miso, sesame, and subtle dashi elements. It’s rich, cloudy, and sediment-filled, boasting a 10 brix measurement that highlights its depth. The flavor unfolds with a porky richness, mild sweetness, and lingering tangy miso notes underpinned by a sesame aroma. While the broth is complex, with hints of seafood and a slight grittiness adding intrigue, the seafood elements could be more pronounced to achieve a fuller depth of flavor.

Meat: 20/20
The same delicious pork cheeks are used here. The Kurobuta Toroniku (pork cheek) is the star of the bowl, and it delivers perfection. Imported from Hokkaido, the pork cheek is soft, tender, and creamy, with a luxurious fattiness that melts in your mouth. Its initial saltiness transitions into a deeply savory sweetness, showcasing the quality of the meat. This pork ranks among the best, elevating the entire dish.

Topping: 10/10
A classic array of Tonkotsu-style toppings—negi, black fungus, bamboo shoots, and marinated tamago—provides the perfect accompaniment. The option for ajihen (味変), or flavor transformation mid-meal, with the table’s array of seasonings is a delightful touch. Fried garlic chips are a must-try for garlic lovers, further enhancing the experience and adding a bold punch to an already outstanding bowl.

Mazesoba: 95/100

Noodle: 35/35
The thick, slightly oblong noodles are a standout feature. Their firm, chewy, and springy texture delivers a satisfying bite, and they’re served al dente. The subtle earthy wheat flavor complements the dish without any unpleasant kansui bitterness. Remarkably, the noodles maintained their integrity even as they cooled, ensuring a consistently enjoyable experience throughout the meal.

Sauce: 35/35
The sauce, a critical element in mazesoba, is perfectly layered and dynamic. It’s composed of three harmonious parts: the savory-sweet base sauce, the creamy richness of the onsen egg when mixed in, and the chili oil mixture infused with marinated spicy pork. It begins with a sweet note, transitions into deep savoriness, and ends with a lingering, subtle spice featuring aromatic hints of Sichuan pepper, cinnamon, and star anise. This complexity makes for an addictive and well-balanced dish.

Meat: 20/20
The meat is exceptional. Generous portions of marinated minced pork pair perfectly with grilled pork belly cubes, which are tender yet firm, with juicy, melt-in-your-mouth fatty parts. The smoky, savory-sweet profile of the meat enhances the overall strong and flavorful composition of the dish, making it a highlight of the meal.

Topping: 5/10
While the toppings—negi, sweet corn, seaweed, and spinach—offer some variety, they don’t elevate the dish as much as other components. The spinach, in particular, feels overshadowed by the bold flavors of the sauce and meat. The toppings complement the noodles adequately but lack the standout qualities seen in other elements of the dish.

Note:
One drawback is the absence of a side soup or rice, which are traditional accompaniments to mazesoba. These would have provided a way to wrap up the meal and fully enjoy the residual sauce, which felt like a missed opportunity.