⛩️🍱🎏 Japanese 💮🌸🇯🇵

+ Service charge + GST = Total $15.33

Osaka ohsho original gyoza (4 🥟)
Hojicha (warm)

Selection of a range of 6 or more sides and drinks available for the lunch set.

Felt the noodles was slightly undercooked this round and the broth wasn’t hot enough, just barely warm.

One of my go-to orders when I’m ambivalent on what to eat at the Mountain, Ocean, and Sun burger chain.

As Sapporo is the birthplace of ramen noodles in miso broth, this is a classic-styled dish of the region topped with fine-sliced onions.

Pork Belly Chasyu
A Concept store under Ramen Keisuke so it also has free-flow of white and brown hard boiled eggs and beansprouts.

“Bean sprouts are commonly used as miso ramen toppings, adding a crunchy delight to your bowl of ramen. The first person to use bean sprouts as a topping was Morito Omiya, the inventor of Sapporo Miso Ramen. Since then, bean sprouts are widely recognized as a ingredient typical stir-fried in Sapporo Miso Ramen.”- https://www.myojousa.com/recipe/steamed-bean-sprouts/#:~:text=In%20Japanese%2C%20we%20call%20bean,inventor%20of%20Sapporo%20Miso%20Ramen.

Wanted something more than the standard pork broth-2pcs homemade Cha Shu-ramen egg-thin ramen so I ordered the kuro version. Before the order arrived I was secretly hoping they wouldn’t scrimp on the Black garlic oil but when it arrived I realised they over-exceeded my expectations and the noodles and soup was too greasy for one to take giant slurps of soup off the bowl.

The garlic was pretty potent- overpowering the rest of the dish and I’m guessing it was the addition of the fine yellow paste (seen in pic beside egg) that resembles the 蒜泥 from lor mee. Then again, my senses was too blunted to tell.

I really liked the tangy mustard green side though. It allowed me to consume more of the main and reminds me alittle of another Ramen store Men-ichi nearby a few years back which also served Takana (高菜) pickles drenched in sesame oil and sesame seeds and also had additionally, another deep-fried crunchy garlic topping that was free-flow.

Total bill:
$16.20 + service charge and tax = $19.25

Udon is springy but broth doesn’t have much flavour. The kakiage is mostly made out of onions 🧅 so it’s like eating onion rings especially when there’s no dipping sauce or seasoning powder.

The place was packed though, and we had to wait in line for a disappointing dinner. Even MOS burger’s kakiage burger did better at a fraction of the price.

Freshly fried and piping hot!

The miso in the tonkotsu broth was sweeter this time, more black garlic oil would be perfect 🍜

Aburi Chicken Udon Kimchi Chanabe- Regular Weekday Lunch Set | $11.90 +
Yuzu Pear Blossom Tea 🫖 | $3 ++ Service charge and tax | Total $17.70

Place has a bright and cutesy ambience and friendly staff. The lunch set saves you $2 off drinks🍹 and $1 off dessert 🥧 (mostly a wide selection of fruit tarts ~$8.80 each)

Not sure if my taste buds were broken, but the tea I ordered is slightly reminiscent of chewable multivitamin tablets for kids- or at least the ones I used to have as a child. Really enjoyed drinking from the double-walled cup, where the sheath of air acts as a thermal insulator and slows conduction from the inner glass layer to the outer layer you contact. Looks cute and cool- 2 descriptors almost never seen together.

The pot also retains heat from the broth for a longer time but laid on the slightly saltier side.

10 pieces of 🍣
Drizzled in Teriyaki sauce and sesame seeds

Special order for Takeout 🥡
没有 mayo & onions
Eat more and grow more myocytes and myofilaments 🦾

Juicy and well-seasoned chicken with crisp lettuce and soft buns, this signature burger is a go-to when you’re caught between the indecision about what to get 🤔

Ippudo’s seasonal menu with scallop, shrimp, crab flakes, kelp, red onion, broccoli, cabbage, white leek, ikura , black tobiko in tonkotsu broth. It’s lighter fare compared to their usual ramen offerings. Personally, I felt there was a slight rawness to the vegetables and the roe was almost imperceptible.