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Japanese Food

Japanese Food

Food from the land of the rising sun served in the clean and green city
Shaun Sim
Shaun Sim

We also loved the side dishes that came along, the chicken karaage was a crowd favourite and was the first dish to be wiped clean!

After tasting 6 of its offerings, we found that we share similar taste profile to that of the Filipinos 😅 Our favourite bowl was the Zembu Maze-soba ($14.80 - R, $16.80 - L) from Manila, which has the most variety of ingredients in it! Pro-tip: add a dash of the in-house vinegar to elevate the dish!

Gyumaru @ Ramen Champion

The spicy level in this one is also unexpected as Japanese food is usually not so spicy but the heat level from this one is welcomed and blended nicely with the sesame sauce. A must order if you ask me!

The tofu side dish was well-received and will definitely complement your bowls of ramen. Love the beef cubes that came with this crispy yet silky soft tofu!

Beef bone ramen, a rare dish in the world of ramen, is finally here in Singapore! Muslim friends will also be glad to know that they are currently in the process of obtaining its Halal certification; a first in Ramen Champion’s chain of restaurants.
The broth here is made with beef bone and oxtail over a period of two days, resulting in a fully emulsified broth boasting a clear consistency and piquant flavour of beef fat.

The broth is accompanied with springy thin noodles custom-made from a local Japanese noodle making specialist and you can choose if you prefer soft or firm noodles! We also love the thick but tender, well-marbled ribeye beef cubes that came along with the noodles.

Some of the dishes we sampled includes:
Gyukotsu Shio/Shoyu ($12.80)
Spicy Shio/Shoyu ($14.80)
Gyukotsu Coriander ($14.80)
Special Gyukotsu Shio/Shoyu ($17.80)

Looking for a place in the heart of the city to relax or a place to unwind with friends over food and drinks after work? @ginzalionsingapore has you covered!

Went for this tasting after a long day at work and was rejuvenated over these dishes that we tried:
• Ginza Roast Beef ($21/$22): High-quality Angus beef from US grilled by far-infrared grill. Delicate and juicy roast beef meat. Served with Japanese soy sauce and wasabi.
• Unagi Don Platter ($23.80): Fried rice with Unagi drizzled with Unagi sauce. Comes with fried egg, tofu and sushi ginger.
• Tonkatsu Sandwich ($15/$19): Deep fried pork loin topped with cabbage and tonkatsu sauce, served with french fries
• Sapporo beer: The beer is poured “in One Action” in a fast and steady stream, forming a natural fine foam.

Do note that prices are slightly different for lunch and dinner times!

The hand-made Sanji Gyozas (5 for $6++) are not to be missed as well! The juicy and flavourful meat fillings was enveloped in a slightly crispy outer layer.

They are also really proud of their spicy takana (pickled vegetables), which they make in-house and is served as a free flow side.

We also had the Special Sanji Ramen ($15++) with it's rich and flavourful soup base. You can tell that the broth here is rich as it is quickly coagulated into a layer of film while we photographed the food here.

Happy to be back here again for another tasting; this time for the Tom Yum Tsukemen ($15.90++) which is limited to only 10 servings per day. The Tom Yum broth here is not to be belittled as it packs quite a fiery punch but goes really well with the ramen noodles.

If you are looking for affordable dining in the heart of the CBD, Menya Sanji might be the solution. The price point of the ramen here is very reasonable I feel, especially with its portion size.

We tried the Sanji Ramen ($11.50), Black Sesame Ramen ($10.50), Mazesoba ($10.80) & Spicy Ramen ($11). The ramen here is of the Kagoshima style where it’s soup base is derived from hours of simmering pork bones and vegetables. Friends who are looking for a heavier lunch can top up $2 for more ramen and feast away on the free-flow eggs!

We also had the Gyoza (5 for $6) and Deep Fried Chicken ($3.50). I find the sides very reasonably priced and would urge you to complete your meal with a side.


I love that the food here is affordable and very filling and also that they boil the pork bone broth by themselves instead of using ready made paste. The noodles are on the firmer side here which makes it very comforting with the soup I feel. Come here if you are in the area ◡̈


We chance upon Japanese white curry and decided to try it; the main difference between the normal Japanese curry and the white one is that the latter is made using fresh Hokkaido milk without tumeric, which explains the lack of the yellow colour.

The chicken katsu here was crunchy on the outside but yet juicy inside, a lot better than the dry pork katsu. Spiciness wise, the kick was non existent 😂the white curry was creamier and has a more sticky texture and coats on the rice really well although the dish itself could definitely do with more curry ◡̈


Educator by day, sgfoodie by night

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