Kajiken (Orchid Hotel)

621 Wishlisted
~$20/pax
Nagoya style dry ramen shop "歌志軒 (Kajiken)". Hailing from Nagoya prefecture, Japan. We offer variety of delicious dry ramen - "Mazesoba" in Singapore.

1 Tras Link
#01-03 Orchid Hotel
Singapore 078867

(open in Google Maps)

Friday:
11:30am - 09:30pm

Saturday:
11:30am - 09:30pm

Sunday:
11:30am - 09:30pm

Monday:
11:30am - 09:30pm

Tuesday:
11:30am - 09:30pm

Wednesday:
11:30am - 09:30pm

Thursday:
11:30am - 09:30pm

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Reviews

From the Burpple community

There is free flow hojicha and free top up of noodles. I opted for the regular size. The noodles were cooked nicely, it wasnt too hard. It tasted a bit like sheng mian. It may look dry but there is actually sufficient sauce. I think it is shoyu flavor. The cha siew pieces were very big but abit chewy. At the end of the meal, u can request for some rice to mix with the leftover sauce. I would recommend to try this!

Initially, I was a little skeptical about having mayonnaise in my mazesoba but the Mentai Mayo Mazesoba ($17.80) actually worked.

There is a generous amount of mentaiko and it goes very well with the mayo. The mayo added creaminess to the noodles but it was surprisingly subtle. A squirt of vinegar helps to balance out the richness. The chashu is soft and the noodles is firm, and together with bamboo shoots, egg and spring onion, this is one satisfying bowl of mazesoba.

So flavourful, the egg yolk make it creamy. Noodle texture so springy & chewy💯 sauce coating every strand perfectly! Can also request for a scoop of rice to mix with the remaining sauce after finishing the noodle so u can savory every drop of the sauce😋 Staff is so nice to accommodate to my request to change the meat to bamboo shoots for me cos I'm vegetarian (not strict type) & I wanna try the original one instead of veg version where sauce is diff & no egg.

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Hokkaido Mazesoba ($18.30) comes with salmon flakes, salmon roe, egg, bamboo shoots, spring onions and butter. Surprisingly, the butter isn’t overpowering and all the ingredients worked quite well together.

Taiwan Mazesoba Nagoya Style ($14.80) features a hearty bowl of dry ramen topped with minced meat, spring onion and a runny egg. The minced meat is savoury and mildly spicy, and a dash of vinegar adds some acidity to balance out the strong flavours. The noodles are firm and springy. As this is quite saucy, you can opt for a scoop of rice to finish up the delicious sauce at the end.

Been some time since I last had kajiken, and it is still good! The thick, chewy noodles were piping hot and cooked till al dente, had a nice bite to it as it’s thicker than meekia / ramen. The sauce at the bottom is more than enough - it’s a savoury sauce that is flavourful but not too greasy or salty. The onsen egg came with a runny yolk, and the charsiew was lean but tender, nicely marinated! I wish there were more scallions tho. Did not like the bamboo shoots here - there was this slight 臭味. Comes with a bowl of soup that tasted like a chicken stock, not super tasty but not rly bland either.

They serve free flow cold roasted tea too!! I don’t usually drink beverages other than water but I always like this - it’s sugar-free and has a nice roasty taste.

Between this and the Taiwan mazesoba Nagoya style, I preferred this as it wasn’t as zhongkouwei. Portion size is good for me, was filled but not stuffed!

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