Continuing my journey with the authentic Japanese Ramen, trying out a new flavour yet to be introduced to the menu at Santouka. If you’re familiar with Santouka, you would know the history of their delicious ramen all the way back in the 1980s.
The famous white tonkotsu broth (pork bone soup) in a small bowl or ramen and over the years, Santouka have been establishing their name all over Japan as well as other parts of Asia and even to the United States of America and Canada!
Trying out the cold dish, Roast Beef AE-Soba. same flavourful ramen this time out of the bowl onto a plate of vegetables, poached egg and roast beef. Special home made Wasabi dressing (well don't be afraid of the word wasabi, as it only gives a hint of wasabi) and a perfect combination of the sesame sauce drizzled on the plate of ramen.
Santouka TanTan Men, I love this broth!! white tonkotsu soup with rich sesame and meat miso totally compliments this simple yet heavenly ramen. it kind of reminds me of my recent trip to Malacca where I had the satay Lok Lok. slightly spicy, with great creamy feel to the soup. The minced meat is a wonder!
Lastly I tried the Special Iberia Tokusen Toroniku Ramen. This…. this is one that you want to come back for on your next meal. The famous Santouka white tonkotsu broth and their famous ramen, usual slice of naruto, shoots, spring onions and pickled plum. Then comes the magic: evenly cut slices of pork. Braised pork cheeks replacing the usual Chashu. The look of it might tell you that the meat looks like any or Chashu, braised and slightly dry. But this melts in your mouth almost immediately! I would say you HAVE to try it out!
I have been a fan of Japanese ramen for many years started since the days where I traveled to Japan for their authentic ramen and in recent years, authentic Japanese mane have been establishing their brands localy and I'm a very happy man! Recently visited Ikkousha Takata Ramen and I amazed by their flavourful soup base. Started in 2004 at Hakata, Fukuoka, Ikkousha's mission is to spread authentic Hakata ramen around the world. Consisted of 3 characters, ichi (one) ko (happy) sha (space), Ikkousha aims to be the one space to bring happiness to customers, staff, and people around them. Thats what I felt during my meal at their Tanjong Pagar branch. Though the service staffs are locals (Japanese chefs at the display kitchen), their passion to share, to serve and educate is commendable!
The pig bone soup, soul of the ramen, various textures of noodles for your preference, melts in your mouth Chashu carefully seasoned, the lovely sauces which enhances the soup base and of course the distinctive umami bubbles up on each bowl of yummy ramen to produce the signature thick and creamy texture. This foam can be found in authentic tonkotsu made from slowly simmering the pork bones.
The generous hard boiled eggs and wide variety of condiments are free to choose. I had ordered their Tonkotsu Black with the garlic soup base as well as the Level 2 spiciness God Fire ramen. Even when typing this, I’m perspiring once again thinking back at their God Fire Ramen (there are 4 levels of spiciness and I’m not a fan of very spicy stuffs) Flavoured egg was added and no regrets for ordering the egg as the runny yolk bursts out after the attempt to bite it.
Fans of garlic, you can ask for more punch if you wanna but trust me, the Tonkotsu Black will fend off any blood sucking vampires and maybe the mozzies too! :P
If you prefer a mountain of toppings, feel free to add them to your orders and you’ll be spoiled for choice and I didn't get to try all the sides, but I do love their Takata Specialty Hitokuchi Gyoza and if you still have some space, maybe a plate of their juicy fried chicken which I think its quite normal.
Please do feel free to try out other flavours of their slurping ramen as well as other sides and share with me your favourites too! Ikkousha Takata Ramen can be located at Both Tanjong Pagar Plaza as well as Chimes.
Log in to their website as well ---> HERE
Ikkousha Takata Ramen Singapore
Blk 7 Tanjong Pagar Plaza
(Last order 2145hrs)
(Last order 2045hrs)
I have been trying out and enjoying many ramen shops all around even before I started out writing my blog. But Buta God is one of the ramen places where I thought I have to share their creation to you. I had even showcased one of their ramen on my Instagram page. Chef Mamoru Kanaya puts in a lot of time and passion, creating and introducing luscious and daring ramen flavours. I am fortunate to have met him and had a small chat with him about his new creation.
Been to Japan previously helps me to identify many flavours of fantastic ramen in the country and few would stick to their foundations and stringent preparation process once they are being franchised or expanding. Some might even tweet their recipe to suit the local’s taste buds. For me it is their original recipe and their love for the creation which brings me back.
Buta God caught my attention in 2014 when they introduced their mammoth ramen, the Quattro God Ramen, a massive bowl of meat and wonderful ramen. A total of 4 lovely kinds of meat which Chef Mamoru took pains to prepare and spending long hours making his famous broth. Steamed chicken thigh meat which is nicely cooked, well marinated beef slices which is flavourful, beautiful marbling on the pork belly and of course the heavenly chashu (stewed pork) which is fatty and melts in your mouth! Instead of the usual lava egg for many traditional ramen, Buta God uses poach egg for this dish which is a nice pairing especially when the egg mixes with the broth.
Besides their limited special ramen creations, they do have a standard set of ramen flavours to choose from and one of them is their spicy, Red Hell Ramen, which they take pride in creating the out of the world spicy oil/sauce. Do include some sides like a refreshing spring roll (Vietnamese inspired), crispy gyoza, or the popular Sukiyaki Teppan which is using marinated pork belly cooked in teppankayi style and topped with a poach egg and generous amount of spring onions.
Today I came for another funky creation from Chef Mamoru, Buta God’s Fuwa-Fuwa Cloud Series. You have 4 options to choose from and a cloud inspired dish. Fluffy white “clouds” made from egg whites (meringue) which is an interesting experience for food. Light, foamy texture which surprisingly taste good with the broth and by itself, it absorbs the rich taste of the meat and broth underneath. And topped with a yolk which resembles the Sun, the yummy pork belly meat which is underneath and I chose the King of God Cloud which adds in a few more slices of the mouthwatering chashu! The other 3 choices were the God Cloud Ramen (original), Night Cloud Ramen (with black garlic oil) and the Sunset Cloud Ramen (spicy flavour!).
Chef Mamoru shared with me about the time taken to prepare the ingredients just for this Cloud series. Rich flavourful pork broth is done daily and fresh ingredients are added for the preparations, the chashu, takes about 3hrs to prepare and cook it and another 2-3hours for it to be marinated to absorb all the yummy taste! The springy ramen is cooked upon order by the staffs and no wonder Buta God is one of the best. A wonderful event today which saw many supporters coming to try out their new creation and I am sure after reading this, you will too!
Buta God can be located at:
Ramen Champion Great World City
Ramen Champion Bugis+
Ramen Champion Changi T3
When it comes to Fugu 河豚 or 鰒; フグ dishes, one would hesitate and consider if they would want to take up this challenge and try out this exotic delicacy. The fugu fish, or also known as puffer fish, besides its extraordinary appearance (it puffs itself up to make itself look a lot bigger to predators), is that its skin and organs are highly poisonous. It must be carefully prepared to remove toxic parts and to avoid contaminating the meat. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. The restaurant preparation of fugu is strictly controlled by law in Japan, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.
Conveniently nestled along Mohamed sultan road, FUKU Fine Fugu Kaiseki Restaurant とらふぐ専門店 brings you just that! 2 chefs from Osaka namely Koji Tsukamoto 塚本 浩二 (Executive Chef) and Toshikazu Miyanagi 宮凪 寿和 (Souse-Chef), with Mr. Koji at the helm, strict quality is been adhered with 20 years of experience under his belt, they are the first restaurant in Asia to bring fugu delicacy out of Japan. Fugu meat is imported twice weekly from Shimonoseki 下関市 Japan’s (fugu capital) and with its internal organs removed under strict Japanese regulations. Here in Singapore, where imported foods are strictly controlled and checked. You can “Double confirm plus chop” that the puffer fish is 100% poison free guaranteed and it’s confirmed suitable for the diners who are Kiasi. KenaSnap is lucky that we get to enjoy this delicacy fresh on the day of its arrival!
The restaurant décor and ambiance gets you settled in almost immediately upon entering. Each table is subtlety separated by bamboo blinds that gives every customer the sense of privacy. Fugu Course Ebisu comes with a good variety of the dishes for us to try; appetizers, sashimi, hotpot, porridge and of course ends with a seasonal dessert!
First appetizer was served right after we had our first sip of our drinks. Cold tofu with minced beef, well-grounded beef stir fried and simmered in special sauce. The sweetness of the beef and sauce kick starts to our course by awakening our taste palates.
Next appetizer, lightly boiled fugu skin dipped in Ponzu ポン酢 Shoyu, citrus-based sauce, and sprinkled with cut spring onions and Mentaiko 明太子, spicy cod roe. Unlike majority of boiled fish skins that I had before, the texture of the fugu skin is chewier and firmer. The ponzu and mentaiko mixture is a good combi for this light tasting meat, bringing hints of sweetness and spice.
Third up for our appetizer, this brings me to 3rd gear. Fugu karaage (deep fried fugu meat), is out of the world. Nicely fried to golden brown, each of this karaage is done to perfection and KenaSnap recommends you to eat it while it’s hot! The texture of the fried fugu meat is between the chicken and frog’s leg and do add a dash of lemon juice and sprinkle a bit of sea salt on it.
Tessa (Thin sliced puffer fish) decorated into a shape of a flower and it’s almost too nice to eat. This is where your nimble skills of using the chopsticks are being put to the test. Each slice of paper thin fugu sashimi wraps around a few gelatine fugu skin and spring onion. You can then dip it into the ponzu and mentaiko sauce or our usual shoyu (soy sauce) and wasabi sauce. Both sauces give you a different after taste to the meat and must try!
Hotpot is next, clear water boiled in kelp and then pieces of fugu fish with bones, cabbages and mushroom were the first to go into the boiling water. Each and every step is like the art of tea making. Every item which goes in has to be calculated and timed to precision. The fugu meat is cooked nicely, soft and tender, together with vegetables and potato noodle. The clear soup after boiling all the ingredients is then used to cook our last dish of the evening. Thank you for the friend staff helping us. If not we wouldn’t have known which goes in first.
IEatTravel is honoured that FUKU Executive Chef, Mr Koji Tsukamoto, came over personally to prepare the last dish for us. Rice, egg is poured into the simmering broth it is then seasoned with some sea salt and powdered kombu 昆布 (salted kelp). It is then served to us in a bowl, sprinkled with some spring onions and we added in some shio Kombu for taste and dashes of ponzu sauce. The Japanese fugu version of our local Teowchew porridge where you add in soy sauce and maybe some preserved cabbages.
Our meal does not end without having one of their famous seasonal desserts, Yuzu sorbet. Yummy delightful sorbet which is what sweetens an end to our fugu experience. You can feel bits and pieces of the yuzu skin but yet you can’t even taste any bits of bitterness. What a beautiful taste to end it all. おいしい~
So are you still hesitating to give it a try? Be assured that you’ll be pampered with great service by the staffs at FUKU Fine Fugu Kaiseki Restaurant especially Assistant Manager Rudy. Enjoy and experience the century old Japanese delicacy through fine dining the Japanese way. Thank you for a wonderful host and we will be back for more! おつかれさまでした!
14 Mohamed Sultan Road #01-01 Singapore 238963
Monday - Saturday
Dinner time Only
6:00 PM - 11:00 PM