Japanese Soba Noodles Tsuta flagship restaurant was opened in Sugamo, Tokyo in January 2012, founded and helmed by Chef Onishi Yuki. In 2016, Tsuta became the world's first Michelin-starred ramen eatery, and after making its way to Singapore, Tsuta has opened its second outlet in Tai Seng (if you don’t already know, the first outlet is located in Pacific Plaza). 

As Chef Yuki honours and take efforts to preserve Japanese heritage, his recipe uses only natural ingredients that contains no additives or artificial flavouring. With that said, Tsuta achieves the umami flavour with its very own dashi, a unique blend of chicken, vegetables, clams and other ingredients. Even the noodles are made from four types of whole wheat flour to produce the Chef Yuki’s desired noodles’ a firm bite and smooth texture. The kitchen in Tai Seng is helmed by a Japanese chef who has trained under Chef Yuki. 

Together with the launch of the new outlet, they also unveiled the exclusive dish Miso Soba | from $16.0, where the red miso sauce is blended with various ingredients that balances with hatcho miso (imported from Tokushima Prefecture). Although the broth boast an earthy and buttery flavour, the miso was too strong for my liking.

This robust bowl is complete with pan-fried corn which gives you that extra crunch and smoky flavour, as well as a dollop of hot sauce that rests on the char siu for an extra kick.

Besides Miso Soba, the menu also offers Shoyu Soba | from $15.0 - also available at Pacific Plaza. The accompanying ingredients for shoyu soba comprises of bamboo shoots and a blob of truffle pureed in truffle oil. If you savour the noodles, you will notice that shoyu’s noodles are slightly thinner as compared to Miso’s.

If a bowl of noodle is not enough to fill you up, go for the Niku Meshi | $6 – diced roasted pork on rice. Just imagine the crispy char and smoky flavour in your mouth, even the rice taste good, no kidding! The serving isn’t very big as it is categorised under sides, you may also share it with your fellow foodies. 

Address: 18 Tai Seng, #01-01, 18 Tai Seng Street, Singapore 539775 

Opening Hours: 11:00am – 10:00pm Daily

tsuta.com

facebook.com/Tsutasingapore

..Hosted Meal..

Ramen Champion has found a new occupant, Torimaru, helmed by Chef Takano Koji who underwent intensive trainings under Chef Koji Tashiro, founder of Menya Koji Group in Japan.

Torimaru specialises in Tori Paitan (creamy chicken soup) ramen that is packed with collagen. The rich and creamy chicken soup that took Japan by storm, is attained by robust boiling of five different parts of a chicken (including large amounts of chicken feet) and five types of vegetables over high temperatures for 10 hours.

The Special Chicken Ramen (Original Paitan) | $16.0 comes in thin yellow noodles in creamy rich chicken soup. Accompanied with tender chicken breast chashu and homemade chicken meat balls. It also includes ajitama (seasoned soft-boiled egg), negi (Japanese leek), onions, and nori (dried seaweed).

The soup is light on the palate (as compared to Menya Takeichi at Eat At Seven), which I wasn’t expecting the rich and creamy chicken soup to be. The overall texture complements each other particularly that chicken breast is used for the reason that it’s of low fat content, and homemade chicken meat balls are made from ginger and chicken soft bones to achieve different textures.

As a fan of tsukemen, I’m really looking forward to Torimaru’s rendition, Special Chicken Tsukemen | $16.8. It comprises of thick white noodles, tender chicken breast chashu, homemade chicken meat balls, spinach, nori (dried seaweed), and a hot bowl of creamy chicken soup with garlic.

It was a let-down that the soup wasn’t as hot compared to other tsukemen I’ve eaten and they have missed out my seaweed too. I would preferred if they could go easy on the saltiness in chicken soup with garlic. Although hot soup was provided, (placed at the corner of the stall) but adding it kinds of dilute the former. Sad to say, I wasn’t impressed with their tsukemen and I would suggest going for the soup ones instead.

If you like how soft and tender the chicken breasts and meat balls are, you might like their sides such as Chicken Salad | $8.8 which includes chicken breast chashu and homemade chicken meat balls in sesame dressing, accompanied with garden greens and cherry tomatoes, Or Chicken Nanban | $8.0 consisting of fried chicken with homemade tartar dressing and garden greens at the side.

This post will be a collation of all Keisuke’s successful chains in Singapore. I’m sure Keisuke isn’t unfamiliar to you readers, if you are here’s a bitesize background information – Mr Keisuke Takeda is the man behind all the ramen creations that took Singapore by storm since 2010. The name “Keisuke” has been synonymous with delectable ramen cuisine and to name a few, Ramen Keisuke Lobster King, Ramen Keisuke Kani King and Keisuke Gyoza King.

Rejoice with the free flow of hard boiled eggs and bean sprouts at all outlets! Even the ordering are done through the ordering sheet and not forgetting their signature drinks, Green Tea Cola. Keisuke is also known for its ramen variety in terms of the classic, with flavoured eggs and special (all toppings).

1st Outlet: Ramen Dining Keisuke Tokyo (けいすけ 東京)

After being relocated from Parco Millenia Walk to Suntec City about two years back, Ramen Dining Keisuke Tokyo has added two new ramen creations to their menu - Niboshi (Dried Fish Stock) Ramen and Miso Tonkotsu Ramen. These two are among the seven ramen choices available, including the signature Kani (crab) Stock Ramen, if you do not wish to travel to Orchard for its specialise Kani King Ramen shop. 

Although the traditional Niboshi ramen stock is often characterised by the Japanese dried fish taste and smell, but with Mr Keisuke Takeda’s flair for Japanese cooking, he tailored-made Ramen Dining Keisuke Tokyo’s Niboshi stock from a combination of pork, chicken and fish stock, and involves of simmering over long hours to create this flavourful and aromatic broth intended to suit local’s palette. 

Address: Suntec City Mall, 3 Temasek Boulevard, #02-391/392, Singapore 038983

Opening Hours:

Mon-Fri: 11:30am - 3:00pm, 5:00pm - 10:00pm

Sat, Sun & PH: 11:30am - 10:00pm

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2nd Outlet: Ramen Keisuke Tonkotsu King (豚骨王)

The second outlet brings you nothing but a specialised ramen in pork broth. Located near the main entrance of Orchid Hotel and a stone throw away from Tanjong Pagar MRT station, exit A. You won’t miss it as it is perennially packed due to the limited seating capacity and a long queue outside.

My first visit to Ramen Keisuke Tonkotsu King was about two years back and I tried the Tonkotsu Ramen Special and Tonkotsu Ramen which wasn't much of a difference back then and just an extra piece of pork. The broth is cooked with pork marrow bones and boiled to the thick chalky shade, although it is loved by many, I would prefer the other broths available in Keisuke.

Address: Orchid Hotel, 1 Tras Link, #01-19, Singapore 078867

Opening Hours:

Mon-Sat: 11:30am - 3:00pm, 6:00pm - 10:30pm

Sun: 6:00pm - 10:00pm

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3rd Outlet: Ramen Keisuke Tori King (鶏王)

Following the huge success of the first two outlets, Mr. Keisuke Takeda is proud to venture into new culinary skills – Tori King. In Japanese, Tori means chicken and that is also one of the main ingredients used in the broth. Indulge in a bowl of al dente noodles with grilled chicken thigh soaked in concentrated and creamy chicken broth made from chicken bones, chicken feet, Japanese seaweed and an assortment of vegetables.

Be delighted to experience Keisuke’s successful experimentation with spices such as green spicy (wasabi) and black spicy. We ordered a bowl of Black Spicy Special (all toppings) and Tori King Ramen Special which was the original. The chicken thigh were tender and the meat falls off the bone quite easily. A hearty chicken soup ramen that satisfy the soul. Accompanied the décor, sink into the nostalgia of Japan’s Showa Period which is translated to the period of enlightened peace.

Address: 100AM, 100 Tras Street, #03-15, Singapore 079027

Opening Hours:

Mon-Sun: 11:30am - 3:00pm, 5:30pm - 10:00pm

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4th Outlet: Ramen Keisuke Tonkotsu King Four Seasons

(豚骨王　春夏秋冬)

The 56-seater restaurant situated in Bugis Village features an exclusive seasonal menu of a variation of ramen to reflect the taste and colours of each season in Japan - Spring, Summer, Autumn and Winter. Ramen Keisuke Tonkotsu King Four Season also act as a second segment in its Tonkotsu ramen offering more variety and aims to lessen the demand at its second outlet.

Similarly, it serve Tonkotsu-based broth ramen that is made from pork bones, collagen and chicken bones boiled over high heat for hours. We tried the Tonkotsu Ramen Autumn with Flavoured Egg | $14.9 + Seaweed | $1.0 which consist of pork minced with bonitos flavour and fried mixed mushrooms; it is said to reflect the traditional way of welcoming Autumn where mushrooms are in abundance in Japan.

Address: Bugis Village, 158 Rochor Road, Singapore 188433

Opening Hours:

Mon-Sun: 11:30am - 2:30pm, 5:00pm - 10:30pm

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5th Outlet: Gyoza King (餃子王)

Gyoza King is located at the other corner of Orchid Hotel and it’s about two doors down from Ramen Keisuke Tonkotsu King. Apart from all the ramen chains, Mr. Keisuke came up with a new culinary revolution of pan-fried Gyozas to add to its Keisuke’s collection and acts as another showcase of Keisuke’s superb stock as the gyozas are filled with Ramen broth, and the three types of gyoza are named after its sister ramen outlets:

- Tonkotsu King Gyoza (Pork with Tonkotsu broth)

- Tori King Gyoza (Chicken with Tori King Ramen broth)

- Keisuke Gyoza (Prawn & chicken with Crab ramen broth)

For the set meal, you may choose two out of the eight listed:

- Chicken nanban with Tartar sauce

- Deep fried chicken with spicy sauce & mixed sesame

- Stir fried egg with Chinese chives

- Stir fried egg with tomatoes

- Stir fried pork & cabbage with miso

- Stir fried eggplant (brinjal) with miso

- Deep fried tofu with minced pork gravy

- Deep fried potatoes with minced pork gravy

Address: Orchid Hotel, 1 Tras Link, #01-15, Singapore 078867

Opening Hours:

Mon-Sun: 11:30am - 2:30pm, 6:00pm - 10:30pm

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6th Outlet: Ramen Keisuke Tonkotsu King Matsuri

(豚骨王　祭)

The new outlet revolves around Matsuri theme, which is translated to Festival in Japanese. Matsuri is something very dear to every Japanese. In short, the festivities often includes delightful foods in celebratory atmosphere. This concept comprises of painted paper lanterns that filled the entire dining space and an oversized Nebuta centrepiece.

In the ever challenging ramen-dining scene, Owner and chef, Keisuke brings you four new ramen selections to the menu, inspired by the most celebrated festivals from North to South of Japan. Mainly the Tonkotsu Ramen Yuki Matsuri (a snow & ice sculptures festival held every February in Sapporo) – a sublime broth base of pork and miso topped with powdery cheese. Followed by Tonkotsu Ramen Nebuta (a parade of giant Nebuta lantern floats through the city's main streets, every August in Aomori) – made up of Tonkotsu broth with Niboshi broth (stock of Aomori’s Japanese sardines called Iwashi).

Next, Tonkotsu Ramen Sanjya (also known as the Three Shrine Festival held every May in Asakusa) – features a trio of spicy sauces in contrasting colours of Black, Red and Green. Lastly, Tonkotsu Ramen Awaodori (a dance festival held every August in Tokushima Prefecture) – topping Keisuke’s signature Tonkotsu Ramen with a secret-recipe Pork Sukiyaki and a raw egg yolk.

Address: Parkway Parade, 80 Marine Parade Road, #B1-18A, Singapore 449269

Opening Hours:

Daily: 11:30am - 10:00pm

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7th Outlet: Ramen Keisuke Tonkotsu King (豚骨王)

So far there hasn’t been a repetition of outlets for Ramen Keisuke, this came off as a little surprising for me. As I have not tried this outlet and not much information can be found online. I did a comparison with the photos (here).

It can be concluded that besides the menu from 2nd outlet: Ramen Keisuke TonkotsuKing at Orchid Hotel (Tonkotsu Ramen in Original, Black Spicy and Red Spicy), this outlet includes a special rendition, Tonkotsu King Ramen and it also comes in Original, Black Spicy and Red Spicy. The King version has stir fried pork instead of the usual big slice of pork.

Address: 60 Paya Lebar Road, #01/04 Paya Lebar Square, Singapore 409051

Opening Hours:

Mon-Fri: 11:30am - 3:00pm, 5:30pm - 10:00pm

Sat, Sun & PH: 11:30am - 10:00pm

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8th Outlet: Ginza Tendon Itsuki (銀座 天丼専門 いつき)

Ginza Tendon Itsuki is a tempura rice bowl speciality restaurant and is a partnership with the highly acclaimed Ginza Itsuki Sushi sushi restaurant in Tokyo, Japan. Being Ramen Keisuke’s eighth 24-seater outlet, it is situated along Tanjong Pagar which has turned into a Japanese food haven, especially when it’s lined alongside its reputable other Ramen Keisuke outlets such as Tonkotsu King, Tori King, Gyoza King and the ninth outlet Sake Bar Takeda Shoten.

Simplicity at its best with only two tendon options to choose from, Special Tendon and Vegetable Tendon. Special Tendon comprises prawn 2pieces, chicken 2pieces, half-boiled egg, vegetables 4pieces. Whereas, Vegetable Tendon includes pumpkin, shiitake mushroom, lotus root, eggplant, other vegetables 4pieces). This is really worth queuing up for as it brought me closer to Japan!

All tendon comes with steamed egg and miso soup. Not forgetting Keisuke’s signature complimentary pickles on the tables.

Address: 101 Tanjong Pagar Road, Singapore 088522

Opening Hours:

Daily: 11:30am - 2:30pm, 5:30pm - 10:00pm

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9th Outlet: Sake Bar Takeda Shoten (竹田商店)

Tanjong Pagar is slowly turning into Keisuke’s turf with yet another concept, this time with a Japanese sake bar. Sake Bar Takeda Shoten is located in Orchid Hotel and it positioned itself as a place to go for drinks after work. Besides the wide variety of sake, Japanese whiskies and wines. They have also offered oden, cold and hot dishes, sashimi, grilled dish, and rice and noodle which can be paired with alcoholic drinks.

Address: Orchid Hotel, 1 Tras Link, #01-08, Singapore 078867

Opening Hours:

Daily: 4:00pm - 1:00am

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10th Outlet: Ramen Keisuke Lobster King

The tenth outlet, Lobster King is located in the heart of Clarke Quay and strategically opens till wee hours, catering to the hungry night owls and party-goers. Chef-owner Mr Keisuke Takeda continues to showcase his extraordinary culinary skills by leaning on his expertise and knowledge in French culinary method. Introducing the four types of the all-new Lobster Stock Ramen. Starting with Lobster Broth Ramen (Clear Soup), Lobster Broth Ramen (Rich Creamy Soup), Miso Lobster Broth Ramen and Spicy Miso Lobster Broth Ramen.

Here's my take on the Lobster Broth Ramen with Rich Creamy Soup, its thick and succulent lobster broth tasted somewhat like lobster bisque or rather in Asian terms, very gao prawn mee soup. For those with lighter palette, go for Lobster Broth Ramen (Clear Soup) or Miso Lobster Broth Ramen.

Address: The Cannery, C River Valley Road, #01-07, Singapore 179022

Opening Hours:

Daily: 6:00pm - 5:00am

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11th Outlet: Ramen Keisuke Kani King (蟹王)

Crab Broth with Mixed Fried Omelette Ramen | $13.9

Sat: 12:00pm - 2:00am

Sun & PH: 12:00pm-10:00pm

Ramen Keisuke has outdone themselves this time with the 10th outlet Lobster King, featuring Lobster Stock Ramen. The outlet is located in the heart of Clarke Quay and strategically opens from 6pm - 5am, catering to the hungry night owls.

Chef-owner Mr Keisuke Takeda continues to showcase his extraordinary culinary skills by leaning on his expertise and knowledge in French culinary method. Introducing the four types of the all-new Lobster Stock Ramen, starting with Lobster Broth Ramen (Clear Soup) | N: $13.90 | FG: $15.90 | S: $19.90 which uses the French rock lobsters specially imported from France, the shells of rock lobster are first pan-fried, crushed into fine bits and later simmered for 6hours with a special blend of herbs and vegetables. Followed by, another 4-6hours of brewing to create the Lobster Broth Ramen (Rich Creamy Soup) | N: $14.90 | FG: $16.90 | S: $20.90.

Whereas for Miso Lobster Broth Ramen | N: $14.90 | FG: $16.90 | S: $20.90, the lobster broth is simmered with a special blend using 3 different types of miso while the curly ramen noodles served in this lobster creation are pan-fried by order. For the local-inspired ramen creation, the Spicy Miso Lobster Broth Ramen | N: $15.90 | FG: $17.90 | S: $21.90 is created with the addition of blended spices and chilli such as spicy oil, Japanese Ichimi and Sichuan Sansho, making this set to be a more flavourful and aromatic broth designed for local taste-buds.

There are three types of toppings to choose from or alternatively under the customised option, you may choose to add-on your favourite toppings or remove any ingredients stated on the ordering sheet.

- Normal: pork belly, chicken char siew, black pepper prawn wontons and topped with crunchy bamboo shoots.

- With Flavoured Egg: inclusive of normal and a flavoured egg.

- Special: all toppings inclusive of normal, flavoured egg and deep fried prawn balls.

Here's my take on the Lobster Broth Ramen with Rich Creamy Soup Special | $20.90, its thick and succulent lobster broth tasted somewhat like lobster bisque or rather in Asian terms, very gao prawn mee soup. For those with lighter palette, go for Lobster Broth Ramen (Clear Soup) or Miso Lobster Broth Ramen.

As part of Keisuke's signature, they always provide free boiled eggs and bean sprouts. Take note that Lobster King's rendition of bean sprouts has black pepper in it and can get spicy.

The drinks menu consist of soft drinks like the Keisuke’s Green Tea Cola | $4.00 and Keisuke’s Wasabi Ginger Ale | $4.00, also includes several types Sake which is available in shot that charges from $19.00 onwards and the bottle charges from $110.00 onwards.

Other than the signature lobster broth ramen, rice is also available such as Niku Meshi (Minced Pork on Rice) | $5.80, Omelette Rice | $10.80 and Fried Rice | $8.80. Although the pricing are reasonable, do not that these may not be the highlight on the menu or restaurant, I suggest sticking to the ramen for your mains.

Besides the mains, the side dishes they offer are Chicken Nanban | $9.80, Teriyaki Chicken | $8.80, Pork Gyoza (5pieces) | $8.80 and Stir-fried Mushroom with Garlic and Butter | $8.80. It’s a pity the Beef Tataki and Prawn Gyoza were sold out that night.

I thought Chicken Nanban servings were interesting as the preparation of nanban was made on the spot for us, however I find the nanban too salty so we decided to add in another (free) boiled egg and it turns out better. Overall, the sides were decent and if you like gyoza, do try out their 5th outlet, Keisuke Gyoza King.

This late night dining place is a 62-seater outlet which includes 16-seater alfresco dining and private dining room. It is the second largest ramen outlet under the Ramen Keisuke chain.

I'm so looking forward to more culinary revolution by Mr Keisuke Takeda and is grateful to attend the media tasting with the like-minded foodies.

Ramen Keisuke Lobster King: 3C River Valley Road #01-07 The Cannery, Singapore 179022

Opening Hours:

Daily: 6:00pm - 5:00am (L.O. 4:30am)

Closed on Chinese New Year

www.facebook.com/ramendiningkeisuketokyosg

..Hosted Meal..

All the way from Japan, Tokyo’s top chicken ramen chain, Menya Takeichi has landed in Suntec City's Sky Garden - being one of the new concept of Eat At Seven. Located at level three of Suntec City’s North Wing Tower 1 and Sky Garden.

The restaurant first earned its compliments in September 2012, when TV Asahi documented the belt of popular shops nestled in Shinbashi, Minato, Tokyo. Menya stands for “ramen shop” in Japanese; and Takeichi when written in Chinese is “武”, which translates to “samurai”. The eponymous restaurant name is also inspired by founder Takeshi Osawa.

In frame is the Chicken Ball Rice | $7 on the left, which comes with a poached egg, chicken balls and an unknown cream at the side. It could be mayonnaise but I couldn't be sure when it's all mixed up. This has a wetter texture and is more savoury as compared to Chicken Tempura Rice | $8 which only has chicken tempura and seaweed.

The other mainstays on the sides menu include the Potato Salad (Mentaiko and Nikumiso) | $7 and Fried chicken with Tartar Sauce | $8. This potato salad is such a novelty, where is it served in two portion, one topped with mentaiko that brings the saltiness to it and the other is topped with minced chicken and poached egg. I like how both of them tasted, maybe the mentaiko can cut a slack on the salt?

Menya Takeichi
3 Temasek Boulevard, #03-313 Suntec City Mall, Singapore

Opening Hours:

Daily: 11.30am-3:00pm (L.O. 2.30pm) and 5.30pm-10.30pm (L.O. 10pm)

www.facebook.com/menyatakeichii/

Xin Hao Ramen is owned and managed by three young local entrepreneurs, situated in Bugis Cube, the rather unfamiliar mall with many. Bugis Cube is located opposite Bugis Junction and Intercontinental Hotel.

Xin Hao Ramen fortes lies in combing Japanese flavours with modern ingredients and offering them at affordable prices in a rustic setting. Even their ordering system is pretty straight forward with the self-service paperless innovation. Having the menu placed right at the entrance of the shop, choose your choice of ramen and proceed to the cashier with the wooden tags.

The mainstays on the menu includes Salted, Miso, Spicy and Shoyu Ramen. Each is unique on its own, expect for the tonkotsu soup which requires 8hours of boiling time. It is then mixed with seafood soup and other flavourings to create that single taste. Each ramen comes with crispy enoki mushrooms, grilled meat (pork belly or lean meat) as well as hanjuku eggs.

Here’s the three offered during the tasting:

- Shoyu Ramen | $11 is certainly simplicity at its best with the fragrant shoyu based ramen. My choice of comfort ramen any time.

- Salted Ramen | $10.50 is a tonkotsu ramen seasoned with sea salt. The soup lacks the consistency as each bowl of ramen is made on the spot using the same base; tonkotsu soup, hence it may get a little too salty.

- Spicy Ramen | $11.50 soup includes grounded chilli and chilli powder. Enough to give you that punch. Then again, some bowl can be spicier than the other.

What’s new?

- Spicy Miso Ramen | $11.50 made using the combination of spicy and miso soup, creating that unique spicy miso blend spiked with grounded chilli.

- The crowd pleaser Grilled Meat Don or Tempura Ebi Don, a bowl of Japanese rice topped with grilled meat or tempura ebi, runny egg and drizzled with spiced soya sauce. It also comes with deep fried enoki mushroom and Tonkotsu soup. 

- Sides such as Gyoza, Edamame and Tempura Ebi have also been added to the menu.

Add: Bugis Cube, 470 North Bridge Road, #03-19, Singapore 188735

Opening Hours:

Mon - Sat: 11:30am - 9:00pm