Afuri Ramen
 

Ha-Oh Hototogisu Ramen
 

Founded by Chef Atsushi Yamamoto in 2006, Michelin-starred Hototogisu Ramen hails from Tokyo, boasting blended flavours through their unique broths. Their signature dish, Crab Ramen, is served with broth made from simmering Japanese blue crabs.
 

Hokkaido Ramen Santouka
 

With its extensive menu and consistent taste, Hokkaido Ramen Santouka's long queues are definitely here to stay. If you like your pork, give their Tokusen Toroniku Ramen a try, then add on a rice side topped with fish roe to get the most out of your soup.
 

Ikkousha Hakata Ramen
 

Ikkousha’s Hakata-style ramen bowls are made with thin, springy noodles that are blanched for 15 seconds before being served in a pork broth. Top your bowl off with a flavoured egg, or go for the Tonkotsu Special with collagen-rich pork bone soup.
 

Ramen Keisuke
 

Well-known for their free-flow hard boiled eggs, Ramen Keisuke serves up three different kinds of broths at their Tonkotsu outlets. You can choose from Black Spicy, Red Spicy and Original Broth and even specify the richness of the broth and texture of your noodles.
 

Sanpoutei Ramen
 

Sanpoutei’s signature shoyu ramen is big on flavour, thanks to a rich broth made with chicken, vegetables and sardines. They also have tsukemen noodles for more adventurous diners and tonkotsu ramen for those who prefer a traditional pork broth. Order a serving of their chicken karaage while you’re at it too, it’s everything Japanese fried chicken should be, and more.
 

Seizan Uni Ramen
 

For a full bowl of decadent, rich and creamy flavour, head to Seizan Uni Ramen. Not only does the two-Michelin-starred ramen stall from Japan use flavours from sea urchins, they also prepare their soup base with imported Mount Fuji spring water.
 

Tonkotsu Kazan Ramen
 

Osaka-based ramen stall Tonkotsu Kazan Ramen is known for its volcano ramen. Using hot stone crockery, steam erupts from the top of the pot cover during the cooking process, creating a "volcano". The effervescent dish comes in a curry version too.
 

Uma Uma Ramen
 

With over 65 years of ramen history, Uma Uma Ramen continues to impress with their mouth-watering ramen soups, that are accompanied by grilled-then-torched pork belly pieces. We’re definitely a fan of the Signature Uma Uma, as well as The Original 1938 Sanmaro Ramen which is inspired by the post-war era with its light chicken and pork broth.