🥢 Topped with Parmesan Cheese dusted Enoki Tempura, Chashu and Japanese Negi

🧾 SGD$10.90

✍🏻 ★★★★★☆☆☆☆☆〘5/10〙

💬 What a sight to behold! A mountain of crispy fried golden enoki mushrooms sitting atop a bowl of shoyu ramen. The enoki tempura was freshly fried and each bite was crunchy and chewy at the same time, certainly a welcoming contrast. Unfortunately I could not take my time to savour the fried enoki as it became a race against time to finish them before they inevitably get soggy. While a short soak actually upgrades the tempura; by softening it just enough to still give off a soft crunch while oozing out the soaked up broth, any longer turns it into a soggy mess. Hidden below the mushrooms were a few tender chashu slices and ramen noodles that were firm to the bite (props to Takagi for being pretty consistent). The broth itself was rather light; as it should be, but the shoyu flavour was subtle and lacking. Losing the race against time meant having lumps of off-putting mushy batter floating on an already light broth, that is now overpowered by the tempura's oil. Perhaps it would have been better if the enoki came on a side plate instead. All in all, I think the ramen was not bad but not great either.

🥢 Centered with an Onsen Egg resting on top of marinated minced Pork, Chashu, Chives, Spring Onions and Seaweed

🧾 SGD$12.80

✍🏻 ★★★★★★★★★☆〘9/10〙

💬 Instantly regretted ordering just a regular. This was too good! The noodles were so thick and chewy, and cooked superbly al dente. Started salivating the moment I broke the onsen egg. The yolk added a layer of creaminess to the already delicious meat sauce, and together they coated every strand of noodle with saucey goodness. Each slurp was further elevated with hints of spiciness mixed in. The minced meat was super flavourful. Chashu slices were a little dry but forgivable just because everything else was so good. To not cloy your palate, pour in the kombu vinegar midbowl for its acidity. It transforms the dish entirely; the vinegar itself on the sweeter side, adding a nice sour-y sweet note. This tangy vinegar helps to cut through the creamy richness of the sauce, thus balancing out the flavours. By far the best mazesoba I have tried in Singapore! The noodles are definitely my favourite!

🥢 Topped with Chashu, Bamboo Shoots, Beansprouts, Spring Onions, half a flavoured Egg and Seaweed

🧾 SGD$12.80

✍🏻 ★★★★★☆☆☆☆☆〘5/10〙

💬 Being a mixture of tonkotsu and shoyu, you can taste the slight creaminess from the tonkotsu and light umami flavour from the soy sauce paste. The broth was by no means bland but the flavours however, were not prominent and overall just kinda fell flat for me. The noodles were firm and twirled up with beansprouts (from my stirring), which I love as I enjoy the nice contrasting crunch. The single piece of chashu was well marinated but not very tender as it barely had any fats. Frankly, I was not too impressed by the ramen as nothing really stood out. I also felt like the toppings were skimped on, which made it rather pricey at a $15 price tag after tax.

🥢 Centered with a raw Egg resting on top of marinated minced Pork, Chives, Scallions, Seaweed and Bonito Powder

🧾 SGD$12.00

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 A raw egg sitting pretty on top! Do not see that too often here in Singapore. Also, why is it so gratifying to puncture a yolk and watch it trickle down? With the creamy yolk and meat sauce, every strand of ramen was enveloped with a thick umami gravy. I even doubled down on the umami-ness by mixing in the entire heap of bonito powder, because how can I say no to more umami goodness?! The minced meat were very well marinated and paired perfectly with the refreshing fragrance from the generous amounts of chives and scallions. The noodles were amazingly thick and chewy, imparting a great mouthfeel alongside a medley of flavours as it ferries everything into your mouth. And like for all mazesoba, a drizzle of vinegar changes everything and makes it even better. My biggest gripe with this bowl however, was that the taste of pepper was too strong. It added flavour at first but as I kept eating, the dominant peppery notes eventually got too overwhelming; leaving an unpleasant aftertaste. Still a great bowl of mazesoba nonetheless!

🥢 Paired with tender Toroniku slices, Narutomaki, Menma, Negi and Nori

🧾 SGD$22.00

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 Let's be honest, no one comes to santouka just for the ramen. The star of this place is their tokusen toroniku. Just look at it glisten oh my porky god. Each slice has slivers of fat intricately woven in between each strand of meat, making it extremely tender. Best way to savour these iberico pork cheeks would be to dip them into your broth and let the heat melt the fats a little more- unlocking even more flavour. The noodles here are thin and always cooked al dente. The broth is a mixture of tonkotsu and shoyu which I found rather light and easy to drink but flavour-wise nothing out of the ordinary. Come here to get your toroniku fix!

🥢 Served with "Volcano" Chilli paste, marinated minced Chicken, Chicken Chashu, Corn Niblets, Nameko Mushrooms, Seaweed, Green Onions and a Hanjuku Egg

🧾 SGD$11.90

✍🏻 ☆☆☆☆☆☆☆☆☆☆〘0/10〙

💬 So I initially ate this bowl of noodles a couple of months back, but I was reluctant to post it because that was actually my first time eating halal ramen and it was not good, albeit the decent reviews online. I felt that it was unfair of me to judge without having tried other halal places yet, at least for a comparison before criticising. Now fast forward a few months and having tried others, it is safe to say that my previous criticism was not unwarranted. One of the key components of ramen would be the ramen noodles of course, and when the noodles are bad it is hard to salvage the meal. I do not know what happened but these noodles were soft, overcooked and the opposite of springy. Their texture reminded me of noodles from those Chinese lamian foodcourt stalls. The broth was also barely satisfactory, tasting rather mild even though it had this creamy look and milky flavour. The "Volcano" chilli was not spicy even at level 3, definitely underwhelming if you are a spice lover. The only thing I liked were the marinated minced chicken but I cannot justify paying $12 for that. Frankly, I am still rather hesitant in adding this into my ramen log as I did not feel like I actually ate ramen. However since they do call this Japanese ramen, it will therefore be rated as one.

🥢 Bejewelled with chunks of Japanese Snow Crab Meat in a Crab Carapace, a slice of Kurobuta Loin, Iberico Belly, Leek, Sour Cream and more Crab Meat in a Tomato Purée

🧾 SGD$23.80

✍🏻 ★★★★★★★★☆☆〘8/10〙

💬 Wow calling this broth rich is an understatement- the broth was so rich, it could call Elon Musk poor. Each sip was jam-packed with flavours; it was sweet, it was umami and very crab-y. Almost like I was drinking a crab instead of eating it, certainly a feast for your tastebuds. Up next, the ramen noodles; which were a little softer than what I would usually prefer, and they were also not very springy. However, it still does a good job trapping the broth in-between the strands, delivering that umami bomb right into your mouth. The crab meat and pork slices were all extremely delicate and tender, with the chashu breaking apart the moment I tried lifting it. There was also this tomato purée with minced crab meat and a blob of sour cream, which I assume were there to balance out the flavours of the broth. However after thoroughly mixing them up, I felt that it did not add much to the soup as perhaps intended. Have to admit the whole bowl was rather one dimensional but hey if you are a crab-lover like me, this bowl definitely hits the spot!

🥢 Topped with Chicken Chashu slices, Wood Ear Mushrooms, Aosa Seaweed, Menma, Green Scallions and a marinated Egg

🧾 SGD$10.90

✍🏻 ★★★★★★★☆☆☆〘7/10〙

💬 When you think ramen, pork bone broths usually come to mind due to the myriads of tonkotsu ramen shops in Singapore, or at the very least, with some traces of porky goodness. So when I was visiting a halal ramen store, I obviously kept my expectations low. Honestly how good can a bowl of ramen be without any pork am I right? ...RIGHT? Oh boy was I shown otherwise. This place served a mean bowl of shoyu broth simmered with chicken bones alongside an umami blend of bonito and mackerel. Although the chicken flavour was not pronounced, this was a hearty bowl of soup nonetheless with a nice balance between savoury and sweet. The chicken "chashu" slices were meaty and somewhat tender. Ramen noodles were thin and bouncy; giving a nice chew. Excellent place to eat at with your Malay friends and I will definitely be back to try the rest of their menu!

🥢 Lavished with flame-seared Tiger Prawns, Pork Belly Chashu, Bamboo Shoots, Wood Ear Mushrooms, Beansprouts, Pickled Vegetables, half a molten Egg, Spring Onions, Shrimp Tenkasu, crispy Shallots and slivers of Red Chilli garnish

🧾 SGD$16.80

✍🏻 ★★★★★★★★☆☆〘8/10〙

💬 So many things to talk about, but first, oh man the broth was just something else. Imagine the very essence of prawns getting imbued into the body of a rich tonkotsu, crafting the intense umami creamy goodness that they call the broth. Each slurp had layers of sweetness, savouriness and just the right amount of spiciness to leave you wanting more. The ramen noodles were thin, bright yellow and super springy. They were cooked perfectly al dente and I felt it paired really well with the soup. Pork belly slices were incredibly tender with melt-in-your-mouth fats. There were also pickled vegetables and beansprouts; providing a nice crunch for some textural contrast. The prawns were very fresh, but my only gripe was that although there were beautiful chars on the prawns' outer shells, the prawns themselves did not taste smoky at all. But honestly who cares because we are all here for the broth!

🥢 Served with thinly sliced Chashu, Green Scallions, Wood Ear Mushrooms, Silver Sprouts and a molten Egg

🧾 SGD$8.40

✍🏻 ★★★★☆☆☆☆☆☆〘4/10〙*

💬 The best thing about Takagi Ramen to me is that they are open 24/7! That means you can still slurp up some piping hot ramen in the dead of night. Unfortunately for my visit, the broth served was barely lukewarm, and had this thick starchy consistency to it (which turned me off). I felt that it was also slightly bland as well. Noodles were good though; firm and carried a good bite. Chashu pork slices were thin and relatively tender. I do hope they fix the issue with the broth as I have seen similar feedbacks on that as well. But ultimately just keep in mind that this is a budget ramen.

🥢 Decorated with huge Chashu slices, Black Fungus, Green Onions and a molten Egg

🧾 SGD$16.50

✍🏻 ★★★★★★★★☆☆〘8/10〙

💬 I am back! It has become a birthday tradition for me to spend it at Ikkousha. They offer a birthday promotion: feeding you as many gyozas as your age for free (please don't count the gyozas I got haha). For more information, be sure to check them out for the T&Cs. Now, I always get the tonkotsu on my birthday. I love their crazy rich broth, so lusciously creamy and thick. Their Hakata noodles are always on point al dente, thin and chewy; perfect for slurping. The chashu slices were also incredibly tender as well. Nothing better than having this on your birthday!

🥢 Covered with Bonito Flakes, Chashu, Cabbage, Spring Onions, Black Garlic Oil and Egg

🧾 SGD$9.90

✍🏻 ★★★★★★☆☆☆☆〘6/10〙*

💬 A mountain of wiggling bonito flakes on top of my ramen was a sight to behold. It did set off an umami bomb but as the tonkotsu soup base was too light, I was not sure they blended well together (also might have been better if it was a tonkotsu-fish based broth instead). With the broth on the blander side and the garlic flavour slightly mild, the noodles naturally tasted bland as well. Grilled chashu was kinda tough but had a nice crisp with a high fat to meat ratio. There were also added cabbages for their crunchy texture. Overall I felt that it lacked the richness that is characteristic of a good tonkotsu, but forgivable at the price point. Not the best but for about $10? Sure why not if I am in the area.

*ramen priced ≤$10 are awarded with a bonus ★ for affordability