Cover Tsukemen ramen at Mashi No Mashi
Tsukemen ramen at Mashi No Mashi
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Mashi No Mashi, Singapore’s first Wagyu ramen restaurant, offers signature ramen dishes and exclusive flavours inspired by chef-owner Hisato Hamada’s favourite local fare
Ramen lovers, the long wait is over as Mashi No Mashi, Singapore’s first Wagyu ramen has opened its first Singapore outlet at Guoco Midtown. Opened by Wagyumafia chef-owner Hisato Hamada, the 1,600-square foot space is easily identifiable from the sea of restaurants within the area, thanks to its signature bright yellow colour palette with monkey motifs that extend inside the buzzy space.
The open kitchen anchors the space, and it is where the culinary team dishes out bowls of ramen to diners followed by cheerful shouts of their signature phrase “itterasshai!” (which means ‘see you later’). Here they serve one of their signature ramen dishes such as the tsukemen, delicate noodles cooked to your preferred firmness and served with an addictive bone broth made with Kobe and Ozaki beef bone stock, along with the likes of the most plump Wagyu gyozas, spring rolls and siu mais we’ve ever seen. There's also a bar area where guests can sip on inspired cocktails such as Singapore Sling and Old Fashioned.
If you haven’t checked it out, watch the video below to see what you’re missing:
Above Mashi No Mashi is Singapore’s first Wagyu ramen restaurant. Here, Hamada shares the secret behind each bowl of noodles, plus why he's decided to open this restaurant in Singapore
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
