Adding more choices to the wide variety of Japanese restaurants in Singapore is a slew of new eateries openings this month, dishing out old favorites like ramen and shabu shabu—and, there’s even a Japanese chain specializing in Korean stew.
Joining existing establishments like Enbu, Nigiro Cafe, and Nikuhoni, the fifth restaurant to open at Suntec City’s Eat At Seven is Tokyo’s chicken ramen chain, Menya Takeichi, which has 40 stores across Japan. Tuck into the Tokyo ramen chain’s signature dish, the chicken Paitan ramen ($15.50), which features a creamy chicken and collagen-infused broth. And while it’s the hot favorite here, diners can also choose to have the clear soup alternative, made from bonito flakes for an umami flavor. The eatery also serves up other hearty side plates like the grilled prawn with anchovy creamy sauce ($8), and the gyoza ($6 for five pieces).
Ramen Keisuke Lobster King
Another new 62-seater ramen bar has opened up a late-night dining branch at Clarke Quay. Ramen Keisuke Lobster King launches its lobster stock ramen here, with four different choices like clear soup ($13.90), rich creamy soup ($14.90), miso ($14.90) and spicy miso ($15.90). The 10th Singapore outlet, which opens from 6pm-5am, offers fans of ramen delicious bowls of broth reminiscent of lobster bisque, garnished with pork belly and chicken char siew slices, prawn dumplings and bamboo shoots. Prepare for mad queues.
This new Japanese hotpot restaurant at Greenwood Avenue serves shabu shabu sets with premium meats like the F1 Joshu waggyu, Kyushu shirobuta pork and the Japanese Aomori rice-fed beef. Priced between $95 for two for a pork set to $150 for two for a beef set, each set comprises a starter, vegetables, rice or noodles, and desserts on top of a choice of two broths. There are a total of six available—chicken, pork bone, bouillabaisse, ago dashi, beef, and soya milk—but choices vary for each set. Diners are also given three different dips (goma, shiyo ponzu and ponzu) to complete their simmering DIY meal.
Sundubu, a type of Korean stew with tofu and an assortment of ingredients like chicken, beef and clams, may not be a Japanese dish, but it has quite a following in Japan. With 35 outlets across the country, Tokyo Sundubu makes its debut here at Suntec City’s Eat At Seven, offering diners over 23 collagen-infused variations. The restaurant is known for its premium, handmade tofu and the savory-spicy broth boiled with tategi, a red pepper condiment.