3 Pickering Street
#01-44/45 Nanking Row
Singapore 048660

11:30am - 02:30pm
06:00pm - 10:00pm

11:30am - 02:30pm
06:00pm - 10:00pm


11:30am - 02:30pm
06:00pm - 10:00pm

11:30am - 02:30pm
06:00pm - 10:00pm

11:30am - 02:30pm
06:00pm - 10:00pm

11:30am - 02:30pm
06:00pm - 10:00pm



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What you should order at Jimoto Ya

You should order this at Jimoto Ya

Reviews at Jimoto Ya

Reviews of good food at Jimoto Ya

In collaboration with, they had brought back the popular Whisky Ramen and also introduced Whisky Tiger Prawn Gyozas!

Springy noodles in a sweet amaebi broth laced with ebi oil-infused Yamazaki whisky, the whisky ramen was unlike what I had before as it enhances the sweetness of the broth. Juicy tiger prawn gyoza is also glazed with whisky, making it a delightful addition to the meal.

Limited to only 30 sets for lunch and dinner daily, you'll get to enjoy a mini bowl of whisky ramen, three large whisky prawn gyozas along with a sparkling yuzu soda. diners must first purchase a $3 ticket on Saucy via and pay the balance at the restaurant. Available until 26 May 2018.

Address: 3 Pickering Street, Nanking Row, Unit 01-44/01-45, Singapore 048660
#jimotoya #teampixel #cassxteampixel

One of the best pork belly I've ever eaten. This is made from Kagoshima Kurobuta Belly, cooked in dashi stock and served with rice. The pork fat from the kurobuta had that delicate fragrance, while the dashi sweetness was very well-infused into the pork. Uber soft as well. If you've budget for fats and calories that day, go for this. This is as good as it gets 😋
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Not my first time having this but this is really really fragrant and smooth.

Part 3 of 5 completed and each one is getting better. Really enjoyed the recommendation by Jon to try by this progression: Shio, Shoyu, Curry, Miso and then Miso + Yamazaki! In case of any misrepresentation, there are no shrimps in this ramen. The pic here is their set lunch which comes with choice of 2 sides: a piece of tori-karaage and potato salad featured here; and slice of watermelon and rock melon (from Japan)! Love the Curry version which the broth is nothing but thick. The broth still carry through that rice shrimp umami and in this case the Japanese curry flavours comes complementing it so well. Certainly unique, not pretentious and well executed.

Had already read mixed reviews of this place before visiting so I definitely tried this with balanced expectations. Many people would say that this is simply ‘atas’ prawn noodles but I honestly beg to differ. It tastes like a richer version of that, no doubt, but the ramen does carry a flavor that is distinctive from the local prawn noodles. I really enjoyed the thick ebi fragrance and taste that came with the shoyu version of this ramen (which is also their most recommended). And who can say no to such a perfect ajitama egg 😂👌🏻 If I have to critique on something, it would probably be the lack of the usual chashu that I’m used to. It is instead replaced by the less substantial minced meat - 👵🏻 #burpple #throwback

Chicken so succulent and juicy freshly fried upon order with that really crunch-packed batter, you only need... a good bowl of ramen to go with it!

1 level up from Shio that I had last week. The broth is scalding hot so not advisable for the cat-tongued. The broth has a more robust shoyu flavour but the ebi umami is not lost. Same accompaniments of ajitsuke tamago, cabbage and minced pork.

Didn’t know that both ramen and whisky can work so well together. Just the fragrance of the dish is enough to pique my appetite! The soup broth is delightfully sweet with a subtle tinge of smoky whisky flavour, and it’s definitely something that my palate love. The ramen was springy and I was surprised to find that it actually boosts a mellow sweet flavour instead of the usual eggy/alkaline taste. Do try out the Shio Ice cream 🍦 too for the slightly salty flavour is rather interesting!

No secret to a good bowl of ramen, what ever style or ingredients you favour, it has to be hot! The temperature of the broth has to at minimum sustained through as you devour the bowl of noodles. Jimoto has certainly got this spot on. I would recommend Shio for those who want to taste its original flavours. The broth is rich with umami of fresh sea shrimps and not thick, so you wouldn't get that gelak-ness. Your crave/missing for cha siu can be easily replaced by a side order of gyoza or corn croquette which are both nice accomplishment.

Thanks burpple for the promo
Lovely caramel pudding with a hint of bitterness. Not too sweet and theres a slight smokiness

Jimoto Ya the prawn ramen specialist is coming up with a new dish, and they're expected to launch this next Friday.
You can also expect a revamped interior with a segregated section for an Izakaya setting, making that Izakaya corner more cosy for evening drinks.
This is part of the new Izakaya menu, and I found their tendon to be more crispy and less salty than other tendons we have here. I haven't tried their other Izakaya items, but I'm excited!
This bowl is sponsored by Sean the boss of Jimotoya.

So while slurping (and getting high 😆) on our bowls of Ebi Miso Ramen with Fat-washed Yamazaki Whisky, this suddenly arrived. Needless to say, we were all too happy to have a complimentary taste of the upcoming NEW MENU of @jimotoyasg's grilled items - thanks @stonecoldrockstar
There's absolutely nothing to fault here as each item on this plate of Yakimono Moriawase was shiok-ly seasoned, evenly grilled and tasted really fresh. After chatting more with Sean (the owner of the restaurant), I learned it's because they avoid using frozen ingredients and that includes the chicken wings. This was great news because trust me, the difference is obviously tastier.
I enjoyed all the skewers but if I had to pick my top 3, then it's got to be the crispy chicken skin, the shiso peppers and the amazingly juicy stuffed shiitake mushrooms. They're totally bomb-ilicious!!
This new menu should be available in 2 to 3 weeks' time, but it isn't the only upcoming change at Jimoto Ya. They will also be undergoing a mini spatial transformation to offer customers more choice in dining experience. But don't worry, it's still business as usual all the way.

There is rocket science involved here. Ok, I exaggerate but it is true that a special device (on loan from the Japanese inventor) is the “secret weapon” placed in the deep fryer to change things at a molecular level. I was told that basically, it forces the oil to NOT remain in the batter during the cooking process. So the end result is extra crunchy fried chicken. Or in other words, “kakakaraage” (yup, I invented an onomatopoeia 🤓😜).

The $28 limited edition bowl of Ebi Miso Ramen with 20ml of Fat-washed Yamazaki Whisky is worth every damn cent!
I was told a lot of R&D went into this to get the balance of ebi (prawn) oil and Yamazaki whisky calibrated for supreme oishii-ness. Let me assure you, it's really paid off.
When the ramen arrives, you're suppose start by sipping some of the broth in order for your tastebuds to register the original taste of the ebi miso. Only after that do you pour in the cup containing the specially-prepared ebi-intensified Yamazaki whisky. In an instant, you can tell how much the umami prawn note is heightened, and as you slurp up the noodles and soup, there is this continuous presence of the whisky's seductive aroma and taste. It's not unlike being enveloped by a warm cloud of the alcohol. Mmmmmm....
Naturally, something so captivating takes extra effort and time to prepare. Which explains why there are only 30 bowls of this ramen a day. To ensure you don't miss out, you'll need to book on
By the way, the owner of Jimoto Ya shared that his plan is to serve this until the end of this year but it isn't a sure thing. So I recommend you visit sooner rather than later if you are keen to taste this.

The chicken flesh was tender as can be but its skin, supposedly because of a high-tech Japanese contraption used in the frying process, possessed an unusual, magnificently explosive crunch which generated in-mouth noise louder than a "Return Our CPF" protester at Hong Lim Park. 3.8/5

This was a hosted meal, courtesy of Jimoto-Ya.

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