A bowl of hearty tonkotsu ramen – characterised by the rich pork-laden broth that clings effortlessly to the slippery noodles it’s served with – is easy enough to get in ramen-crazy Singapore.
But a bowl anchored on what might be Japan’s single most famous export, wagyu beef? That’s another matter altogether – or at least it was, since Mashi no Mashi has just set up in town.
It is the first Singapore outpost from the Japanese restaurant collective Wagyumafia, a brand originally envisioned as a beef exporter before it struck viral culinary gold in 2016 when chef Hisato Hamada fronted the world’s most expensive beef cutlet sando.
The collective has since expanded with other gastronomic concepts in locations like Hong Kong, Tokyo, Riyadh and more, each dishing out Hisato’s own unique spin on wagyu beef.
Think members-only restaurants, yakiniku joints, and, yes, Mashi no Mashi, which was first established in 2019 and now presents in Singapore in the form of a sleek 65-seater eatery complete with neon-lit Mr and Mrs Mashi light fixtures; a curated DJ-spun playlist; and a life-sized mural of local filmmaker Eric Khoo, who inspired Hisato with his 2018 film, Ramen Teh.
As its name suggests, ramen and bak kut teh both play prominent parts in the film – a feat that’s replicated in Mashi no Mashi Singapore’s beef-focused menu, which primarily uses the top one percent of the finest Kobe and Ozaki beef (prized for its rich umami flavour and subtle sweetness) from the best 20 farms in Japan.
There is the signature Wagyu Tsukemen (dipping ramen, $30), pairing slow-cooked Ozaki beef slices and its proprietary noodles with an umami wagyu bone broth that’s been simmered for 24 hours. The dish is complemented with the customary bamboo shoots, cabbage and a soft-boiled egg, and is available in both spicy and non-spicy versions.
There is also the Ultra Wagyu Ramen ($22), a Fukuoka Hakata-style ramen that is a first for the brand worldwide, and a permanent fixture on Mashi no Mashi Singapore’s menu. It has characteristically thinner noodles (with five levels of firmness to choose from), with rich beefy soup for slurping rather than dipping.
For sides, the restaurant serves gyoza ($8 for two pieces) stuffed with – what else? – four different cuts of Ozaki beef, given further textural edge with a stuffing of minced vegetables.
That said, you’ll want to save some space for the local-inspired nosh exclusive to the Singapore outlet. For starters, Mashi no Mashi will be serving a take on peppery bak kut teh – Hisato’s personal favourite local dish – that swaps out the traditional pork ribs for Ozaki Wagyu. This will be followed by the chef’s Wagyu-centric renditions of laksa and Hokkien mee later in the year.
Mashi no Mashi is at 124 Beach Road, #01-04, Guoco Midtown, Singapore 189771.
