19 best restaurants to visit for Japanese ramen in Singapore this rainy season

Kajiken specialises in maze-soba, a dry-style ramen featuring chewy noodles tossed in a savoury sauce. It’s topped with various ingredients such as minced meat, green onions and egg. The Taiwan mazesoba Nagoya style is a signature which comes brimming with spicy minced pork, onsen egg and nori strips on a bed of springy noodles. If you have remaining broth and ingredients after finishing your noodles, you can request a small serving of Japanese rice and enjoy it with your leftovers.

Kakijen (Multiple locations)
Address: 1 Tras Link, 01-03 Orchid Hotel Singapore, S(078867)

Singapore’s first Wagyu ramen, this joint is known for its rich, concentrated tonkotsu broth made with Kobe and Ozaki beef bone stock. Its bone broth goes through a three-stage heating process, extracting maximum flavour and aroma. Try the ultra truffle ramen, a hearty bowl topped with tender Wagyu chashu, soft-boiled egg and cloud ear mushroom. Accompany these bowls with plates of fried gyoza, spring rolls and diced Wagyu steak.

Mashi no Mashi
Address: 124 Beach Road, 01-04 Guoco Midtown, S(189771)

Chef Tomoharu Shono’s Japanese ramen establishment is an illustration of what happens when ramen is done right. The critically-acclaimed Mensho Tokyo has earned a feature in the Michelin Guide at its San Francisco outlet. In Singapore, its reputation as a dependable ramen spot continues. The signature Toripaitan Ramen is the star of the show, presented in a bowl of house-made wheat noodles in collagen-rich chicken soup and topped with A5 Wagyu, and chashu made from smoked pork, duck, and chicken.

To serve up decadence, truffle sauce, ajitama eggs, and king oyster mushrooms are added. Here, ramen concoctions are endless as bowls of matcha, shrimp, and lamb tonkotsu ramen deliver a tad of distinctiveness to every table.  

Mensho Tokyo
Address: 252 North Bridge Road, 03-43 Raffles City, S(179103), +65 8380 8467

Enishi at International Plaza seems the culprit for the fixation on dashi-based ramen. Thankfully, Enishi’s chefs are well versed in assembling its soup stock, derived from kombu (edible kelp) and dried goods. And as far as secrets go, Enishi’s staff hold the key to its signature dash noodles made from nearly 32 types of spices and other classified ingredients. With this dedication to flavour and quality, there are only two items on the menu: dan dan noodles and Japanese dashi noodles. The former consists of a peanut-based sauce with accompanying sides to the chewy noodles, while the latter comes with deliciously charred chashu, duck, and ramen egg.

Interested parties had better snag a seat quickly, as this ten-seater establishment only hands out a limited quantity of ramen per day, making for a rather exclusive, and definitely credible ramen joint.

Enishi
Address: 10 Anson Road, 02-85A International Plaza, S(079903)

Born from Japan’s famed members-only restaurant Wagyumafia, its ramen concept Mashi No Mashi, meaning eat more and more, is where diners visit for a comforting bowl of Wagyu. The restaurant is also the outlet for chef-owner Hisato’s first Kyushu-style ramen, featuring a rich bone soup crafted using Kobe and Ozaki beef bone stock, served with delicate noodles. If that wasn’t enough, diners can sip on its signature ramen bowl that comes with umami-rich 24-hour stewed Wagyu bone broth dipping sauce, complemented by bamboo shoots, cabbage, and a soft-boiled egg.

Mashi No Mashi
Address: 124 Beach Road, 01-04 Guoco Midtown, S(189771)

The newest ramen spot to grace these shores hails from Osaka, where it has gained a cult following. Hanamaruken Ramen, which dropped anchor at the Lazada One building earlier in August, specialises in high quality pork, which is evident in both the soft-bone pork rib and the rich tonkotsu broth. You’ll find these in the “Signature Happiness Ramen”, complete with thin, springy noodles that deliver a pleasant bite. If not, you’ll find many other options such as shio (salt), shoyu (soy sauce), and even dan dan ramen, the Japanese version of the traditional Sichuan noodle dish.

Hanamaruken Ramen Singapore
Address: 51 Bras Basah Road, 01-07 Lazada One, S(189554)

This ramen joint has been on the Tokyo Michelin Guide since 2015 for good reason. Its signature shoyu hamaguri soup ramen is a must try, comprising chewy noodles bathed in an aromatic broth made from hamaguri clams and pork bones. It’s finished with succulent char siu, house-made black truffle paste and porcini flakes. Pair your comforting bowl of noodles with sides like the fried tofu topped with bonito flakes, fried cuttlefish and gyoza. 

Konjiki Hototogisu
Address: multiple locations, 30 Victoria Street, 01-17, S(187996), +65 6256 3155

Here, ramen bowls are literally on fire. Originating in Kyoto, this ramen joint sees their “fire-pouring” chefs ignite oil to create dramatic flames. The signature negi onion oil is then poured over its ramen broth to create aromatic smokey flavours. Go for the shoyu fire ramen that comprises springy noodles, chicken broth and a blend of bonito and mackerel flakes. 

Menbaka Fire Ramen
Address: 176 Orchard Road, 01-53 / 54 / 55 / 56 The Centrepoint Food Street, S(238843), +65 8218 9236

Torasho Ramen & Charcoal Bar is helmed by chef Sho Naganuma, who serves up a selection of ramen—including his signature tsukemen. A type of dipping ramen, Naganuma’s signature sees thick and chewy noodles accompanied by a savoury tonkotsu broth. It’s paired with slices of char siu, bamboo shoots, onsen and nori. Enjoy the bowl by mixing the noodles with its accompaniments before dipping them into the rich and fragrant broth. If you prefer your bowl with a spice kick, go for the spicy tonkotsu that comes topped with roasted garlic, grilled pork char siu and black fungus. 

Torasho Ramen & Charcoal Bar
Address: 32 Tras Street, S(078972), +65 6970 5055

This speciality ramen joint is loved for its signature black ma-yu (roast garlic oil) ramen. Each bowl is filled with perfectly al dente noodles bathed in a rich and creamy pork bone broth that has been simmered for over three hours. It’s elevated with the addition of black ma-yu, made by frying garlic until fragrant, and finished with juicy chashu pork slices. The result is a bowl that offers a wonderful balance of flavours, from its creamy broth to the umami-filled roast garlic oil. Finish the meal by adding some rice to your leftover broth and allow it to soak up the broth’s goodness before savouring.   

Natsuttei
Address: 181 Orchard Road, 07-12/13, S(238896), +65 6337 7166

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If you prefer a lighter bowl of noodles, head to Sanpoutei for its Niigata shoyu ramen. Originating in Japan’s Niigata prefecture, this joint specialises in traditional Niigata ramen. Unlike ramen from other prefectures, these bowls typically feature thin and curly noodles that have been bathed in clear fish broth. 

At this speciality joint, its shoyu broth is made with clear soup stock, vegetables, chicken, tonkotsu and dried sardines, and is boiled for six hours until it’s light and refreshing. The flavourful broth is complemented with firm and springy handmade noodles, resulting in a comforting bowl that’s rich and filled with umami. Try its classic Niigata shoyu ramen—a bowl of noodles topped with tender chashu slices, nori, bamboo shoots and egg. If you prefer a bowl with a fiery kick, the Nikumori spicy rich miso ramen is complete with a spicy-miso laced broth.

Sanpoutei Ramen
Address: multiple locations, 253 Holland Avenue, S(278982), +65 6463 7277

Swap out the traditional tonkotsu and miso broth ramen for mazesoba at Menya Kokoro. Translated to ‘mixed noodles’ in Japanese, this broth-less ramen variant replaces soup with soy-based tare sauce, and thin noodles with thick chewy ones. Opt for the aburi chashu mazesoba, topped with flowy onsen egg, rich minced meat sauce and wonderfully grilled chashu.

Menya Kokoro
Address: multiple outlets, 68 Orchard Road, Plaza Singapura, B2-53, S(238839), +65 6261 2428

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This Hokkaido speciality ramen concept is chef Keisuke Takeda’s latest dining concept. Diners will get to savour a variety of Hokkaido-style ramen. This style of ramen consists of a rich broth ladled over Sapporo-style noodles. Ramen traditionalists can opt for the miso ramen, featuring chewy noodles, black fungus and tender chashu bathed in an umami-filled broth. Those searching for a unique bowl can go for the scorched shoyu ramen which consists of light shoyu broth scorched for a hint of smoke, served with the same springy Sapporo noodles.

Sapporo Misono
Address: 9 Raffles Boulevard, 2-15, S(039596), +65 6254 7619

This ramen joint has continuously won fans over with its unique bowl of noodles. Here, get to savour its signature yuzu shio ramen—unlike traditional ramen broths, its yuzu broth is light and filled with a citrus kick. Opt for the yuzu shio ramen which comprises thin whole-grain ramen noodles in its signature yuzu broth. The bowl is finished with succulent chashu pork slices, fried garlic, nori and fragrant yuzu peel.

Afuri Ramen
Address: 107 North Bridge Road, B1-29, S(179105),+65  6970 1386

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Founded by Kazuhiro Kanada in 2009, this humble joint has since made its way around the globe, including Japan, Spain, United Kingdom and Singapore. This famed ramen joint currently has five outlets across the island, offering diners boldly flavoured creations such as truffle ramen, spicy yuzu ramen, and chashu tonkotsu ramen. The latter is a crowd favourite consisting of a collagen-rich pork bone broth served with springy hand-pulled noodles and finished with slices of tender pork collar chashu.

Kanada-ya
Address: multiple outlets, 10 Paya Lebar Road, PLQ Mall, 03-30, S(409057), +65 6966 0505

Looking for a change from the usual tonkotsu ramen? Head to Ramen Nagi for its signature Black King ramen bowl. This bowl of ramen consists of fresh handmade noodles covered with a blanket of flavourful black broth infused with aromatic garlic and squid ink sauce. Chilli lovers can opt for its fiery Red King bowl, featuring a spicy broth infused with a blend of garlic, chilli oil and cayenne pepper. The bowl is finished with juicy miso-infused minced pork.

Ramen Nagi
Address: multiple locations, Suntec City Tower 2, North Wing, 01-512/513, S(038989), +65 9144 7482

The first-ever ramen restaurant to boast a Michelin star (from 2015 to 2020), Tsuta specialises in soba ramen. Presented in a steaming bowl of soup made of chicken, clam, and Japanese fish broth, Tsuta’s ramen boasts a complex and layered umami. You can’t go wrong with its signature shoyu ramen, but if you’re looking for an upgrade, opt for the truffle shoyu soba for a more assertive and savoury aroma. For those who like spice, there is a mala tonkotsu ramen that’s both creamy and numbing at once. 

Tsuta
Address: multiple locations, 80 Airport Boulevard, 02-242 Jewel Singapore Changi Airport, S(819642), +65 9243 5820

After closing both its Suntec City and Resorts World Sentosa outlets, Ramen Dining Keisuke Tokyo by chef Keisuke Takeda is back at the Capitol Singapore serving up hearty ramen bowls to adoring customers. Among its popular offerings is the lobster broth ramen with an intense umami, accompanied by tender cha shu pork slices and thick, springy noodles. For those looking for something a little different, choose the “Keisuke Jiro-style Ramen”, an intense bowl of ramen unlike anything you’ve probably tried before, with mounds of bean sprouts, raw garlic, and pork fat globules floating in a rich soup. 

Ramen Dining Keisuke Tokyo
Address: multiple locations, 13 Stamford Road, B1-35 Capitol Singapore, S(178905), +65 6337 7919

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