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Menya Ryu
Menya Ryu maintains the original flavors from Sapporo Hokkaido. Our Chef retains the original flavors of Miso ramen by using 3 kinds of Miso - just like the Traditional Miso Ramen of Sapporo. Sapporo Miso Special Ramen is the “MUST-Try” at Menya Ryu, be sure to try it.
Location:
Bugis , Terminal 3, and GWC |
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apporo Miso Special Ramen |
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Shodai Koji
Ramen of Shodai Koji is created based on Yokohama-style ramen - it combines of elements from the new generation & traditional ramen scene. You can enjoy THREE kinds of meats in our signature ramen - the “Triple Chashu Ramen”. You have to try it!
Location:
Bugis |
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Triple Chashu Ramen |
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Butaou
Butaou was awarded Outstanding Ramen Rookie Award at Hong Kong’s The Ultimate Ramen Champion competition, its ramen distinguishes itself by the sweetness in their Sukiyaki Ramen. It has a sweet taste profile, which differs from other ramen, which have salty taste profiles.
Location:
Great World City |
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Special Sukiyaki Ramen |
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Buta God
Buta God specialises in pork ramen. Chef Mamoru Kanaya matches sliced marinated pork belly and poached egg to create the perfect combination of the slightly sweet Tonkotsu broth. Try the Extra Pork Ramen, guarantee to satisfy your stomach.
Location:
Terminal 3 |
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Nikumashi Ramen |
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Ikkousha
Hakata Ikkousha is a ramen shop which selects its ingredients - pork bones, pork, wheat and soy sauce. A perfect combination of thin, flat cut noodles is garnished and topped with extremely tender chashu and seasoned boiled egg, no wonder it’s the winner of Ramen Champion in 2011 and 2012.
Location:
T3 |
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Hakata Ajitama Cha Shu Ramen |
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Keishoken
Chef Kazuo Sukuraoka exhibits his unique taste from Gunma to Singapore with his exceptional new concept - “Colors”. He has named after his signature ramens to white, black, red, curry and orange colors. Each have their unique taste and presentation.
Location:
T3 |
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Ajitama Ramen |
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Menban Yamagishi Kazuo
Named after the legendary inventor of Tsukemen (dipping noodles), Kazuo Yamagishi is given the nickname “Master of Ramen”. This successor of his shop follows Yamagishi’s secret recipe but with a new tune.
Location:
Bugis + |
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Special Ramen |
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Mendokoro Aoi
Awarded Ramen Rookie of the Year in 2012 by Ramen Walker Magazine, Chef Sakuraoka has established 20 outlets in Gunma, Japan within just 4 years. Mendokoro Aoi’s new twist on the traditional Tonkotsu is a popular choice among female customers.
Location:
Bugis + |
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Tonkotsu-Ramen Champion |
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Miyamoto
Miyamoto won the award of 2012 Narita City Most Popular Ramen, was named the first runner up in the awards of-2013 Narita City Most Popular Ramen, and 2012 Gurutto Chiba Most Impressive Ramen.
Location:
Great World City |
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Special Black Garlic and Vegetable Tonkotsu Ramen |
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Rikki
Toyko Riki Ramen means “energy boost”. Its broth is boiled daily for over 8 hours to achieve the perfection. The milky-white broth is heavily topped with vegetables and garlic making it the definite boost for the day.
Location:
Bugis |
Nitamago Ramen |
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Tonkotsu Itto
Ranked as the no. 1 ramen shop in Tokyo and featured on Asia Best-Ever Dining Awards, Tonkotsu Itto’s Hakata style ramen is a popular choice among Japanese and ramen lovers.
Location:
Bugis + & Great World City |
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Special Tonkotsu Ramen |
