301 Upper Thomson Road
#01-110 Thomson Plaza
Singapore 574408

(open in Google Maps)

Monday:
11:30am - 03:00pm
06:00pm - 10:00pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:00pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:00pm

Friday:
11:30am - 03:00pm
06:00pm - 10:00pm

Saturday:
11:30am - 03:00pm
05:00pm - 10:00pm

Sunday:
11:30am - 03:00pm
05:00pm - 10:00pm

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Reviews

From the Burpple community

This was quite tasty, noodles had a nice bite and was tossed in a sauce that wasn’t really spicy (it’s supposed to be spicy) so that’s good for me as I find that spicy stuff tend to mask the natural flavours and goodness of a dish. Tempura vegetables were crisp and pretty decent. Shared this but I wouldn’t mind having a full bowl by myself!

The tonkatsu was pretty nice, exterior was crisp and the pork was relatively tender. Japanese rice was of good quality. Pickles were average. We liked the shredded cabbage with their “cabbage sauce” which was placed on every table so you could add the amount to your liking. It was sliced thinly and pretty refreshing. Both the rice and cabbage are free flow! Also, the miso soup is quite interesting, it comes with yuzu which provided a layer of citrus flavour which was rather pleasant.

They also give toasted white sesame seeds in a bowl specially designed for grinding the seeds, and it was really fragrant. We dipped the tonkatsu with the sauce provided + ground sesame seeds, which upped the flavour profile!

🥢 Embellished with a Tonkatsu sitting crispy on top of a bowl of mildly spiced Tonkotsu broth alongside shredded Cabbage, Bamboo Shoots and Spring Onions

🧾 SGD$15.90

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 For once the broth is not the star of the show. The noodles and tonkotsu soup were flavourful but not impressive. What stole the show was obvious: the tonkatsu! It was crispy and succulent, leaving you wanting more with every bite. A great play with texture when you crunch down the breaded pork with some ramen. Tonkatsu Tonkotsu ramen hmm we've got a tongue twister here!

The umami Tonkotsu Base Broth is simmered in-house for 12 hours and infused with a secret Sakura Ebi Paste for the extra oomph! The Ebi Fry is only breaded and fried upon order, while fresh bread crumbs are used for the extra crunchiness. It tasted exceptionally well with the home-made tartar sauce too.

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The Miso is curated from Nagoya, Japan while the recipe is bolstered with Red wine & Tonkotsu Broth. The Japanese Pork fillet is done just right with a touch of pink in the middle, thus ensuring the tenderness by not over-cooking it.

Easily one of the best Tonkatsu I’ve had in awhile! Yongenton Pork, highly sought after for its great balance of fat & marbling, is used for its juiciness & tenderness! Fresh bread crumbs are also used to give it a long lasting crunch, while a special technique is in place to drain off the oil from all Katsu as much as possible to rid the greasiness.

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