SG Japanese Eats

SG Japanese Eats

Featuring Omoté, Koh Grill & Sushi Bar, Man Man Japanese Unagi Restaurant (Keong Saik), Ginza Tendon Itsuki (Tanjong Pagar), Japanese Curry Express, Tendon Kohaku (Suntec City), Ramen Keisuke Lobster King, Manzoku, HANA, Ramen Keisuke Tonkotsu King Four Seasons (Bugis)
Jonathan Lim
Jonathan Lim

This new Ichiban Boshi outlet at the newly revamped Great World specialises in sakana which means fresh fish. I would recommended the Wafu Aqua Pazza, where a whole fish comes together with clams, potato, carrot, cherry tomato, onion and Japanese greens all in a house special broth! The fish was so fresh and the broth was a tasty umami-laden delight, oishii!


Recently checked out one of Keisuke Ramen’s latest concept which focuses on the well loved Japanese Tonkatsu located at Paya Lebar Square.

At Shiokoji Tonkatsu Keisuke, the pork is marinated with shiokoji (a type of hundred year old fermented rice seasoning) before being fried, and the frying technique used here apparently reduces oil retention on the tonkatsu by 50%! Taste wise, it was indeed lighter and less oily than the usual tonkatsu with the crispy batter and tender meat standing out! Special mention to the egg too, it was done so well!

Each set comes with free flow cabbage salad and sauce bar, there’s free refill for rice and miso soup too! Super value for money, i’ll definitely be coming back for more!

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Also making a comeback on the mainstay menu is the Beef Sukiyaki Udon and Pork Sukiyaki Udon, where you can enjoy the comforts of an individual sukiyaki “hotpot” bowl brimming with tender slices of beer or pork respectively. A colourful assortment of vegetables such as Chinese cabbage, carrots, green onions, shiitake mushroom and enoki mushroom makes for a sweet and flavourful broth while there is a soft-boiled egg on the side for you to coat the udon and meat in the oozy yolk for a delicious mouthful!


The popular Tamoya Udon, previously located at Liang Court has shifted to its new outlet at Plaza Singapura (L6, beside Kopitiam).

In celebration of the new outlet, Tamoya has launched an outlet exclusive Truffle Tonkotsu Udon. Infused with truffle oil and truffle paste, each slurp of the creamy and rich pork bone broth whets your appetite for more! Topped with tender chashu slices, mushrooms, corn, Japanese leek, nori and half an ajitama egg, it’s a bowl of goodness not be missed!

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Congrats to Ramen Keisuke for the opening of their latest outlet Ramen Dining Keisuke Tokyo at Resorts World Sentosa. This is their 12th ramen concept and 21st dining concept overall in Singapore.

This latest concept features Keisuke’s popular Tonkotsu Ramen and Lobster Broth Ramen along with rotating locally inspired seasonal specials such as Laksa Ramen, Mee Pok Maze Soba and Bak Kut Teh Ramen.

That said, the current seasonal special is the Laksa Ramen which will be available till 31st March 2020. This local flavour ramen features a strong flavourful broth which kinda reminded me of curry noodles, but in a good way. Would definitely recommend this if you like your broth rich and spicy!

Kanda Soba serves up a variety of mazesoba dishes, which includes the popular Original Mazesoba and Cream Mazesoba! Their mazesobas are prepared using up to 62 types of ingredients and sauces. You can also create your own special mazesoba by adding on toppings like flavoured ramen egg and the very tender chashu.

Kanda Soba is currently offering a set lunch promotion at an affordable price of $12! You get to have their Original Mazesoba, two pieces of sushi, and miso soup (11am to 3pm daily). Hurry down now!

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Cooked with pig skull and backbone for 18 hours before mixing it with Kanada’s special shoyu tare and served with belly chashu that has been marinated for 8 hours. A tonkotsu classic that won’t go wrong, the taste is rich and flavourful!


Be sure to order some sides to go along with your ramen too, and i would recommend going for the crab cream korokke. From a signature recipe that is air flown from Japan, it is made with mashed potato, crab meat and vegetables. I love the crispy exterior and creamy interior of this dish!

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This ramen will suit those looking for something lighter and more subtle on the palate. Porcini mushroom is soaked for 24 hours in signature tonkotsu soup base flavoured with black truffle oil, topped with truffle jelly and truffle marinated belly chashu that is cooked for 5 hours. Only available in limited quantities daily.


Kanada-Ya, London’s leading ramen chain that is voted No. 1 by The Telegraph has opened its first ever outlet in Singapore at Paya Lebar Quarter Mall.

There is something for everyone at Kanada-Ya with 8 types of ramen ranging from light to rich and spicy broths. I loved the Spicy Yuzu Ramen; signature tonkotsu soup base flavoured with homemade spicy yuzu miso, which gives the tonkotsu base a refreshing yuzu scent with a hint of spiciness. Topped with pork collar chashu that has been marinated for 24 hours. Definitely a slurp worthy bowl of ramen!

Tenjin is the latest concept by the Les Amis group, and joins the ever popular tendon scene in Singapore. The moment i stepped into the restaurant, i was wowed by the beautiful interior. Tenjin definitely makes for a very instagrammable dining spot!

Featured here is the Premium Toku-Jo, consisting of anago, crab leg, prawn, fish, egg and assorted vegetables. I like how each of the items were lightly battered and not too oily, retaining its crispiness even after the time we spent to take our photos. My favourite items were the anago, crab leg and egg! Each set also comes with miso soup and kyabetsu salad. Another important thing i wanna mention is that the ventilation here is superb, so you will not walk out smelling like fried food after your meal.

Thanks Burpple for inviting and Tenjin for hosting us.


Finally checked Afuri off my to try list recently.

The 2 most popular items here are the Yuzu Shio Ramen and Yuzu Tsukemen, and i opted for the former. With my first sip of the broth, the citrusy taste was very overpowering and did take getting used to as i’m more partial towards the heavier tasting full bodied broth. Overall, i would say while the broth was light and refreshing (once you get used to the citrusy taste), i would probably stick to my usual tonkotsu ramen. Another gripe I had was that the portion size was not the most generous for its pricing range.


Constantly on the hunt for good eats! Instagram: @jonnyboyeats

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