[CLOSED] Menya Sakura

So this limited Lobster Mazesoba was an immediate choice when we passed by this little place better known for their Nagoya Tsukemen.
We took the Japanese chef’s recommendation on the spicy version as it would be more flavourful. And without a doubt, this was 1 of the tastiest Mazesoba we had in SG. It had the distinct crustacean flavour blended in the goodness of a Mazesoba, with the magic of the onsen egg and the chilli as recommended.
We also tried their Tsukemen which showcased in beautiful slightly al dente and springy texture of their cold udon dipped in rich tonkotsu sauce.

Spicy Lobster 🦞 MazeSoba (S$13.90+)
Available at @Menya_Sakura_Singapore
Came with free upsize.
Help yourself to various sides (raw garlic, marinated ginger, shredded cabbage 🥬 , corn 🌽, sliced cucumber 🥒, cherry tomato 🍅, kidney bean, chick pea, and seaweed) and dressing (creamy sesame and non-oil black pepper ponzu) at the mini salad 🥗 bar counter.
Remember to drizzle vinegar and chilli oil into the noodle before eating as it enhanced the taste.
The lobster 🦞 Korokke was packed with a rich and creamy lava filling.
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Menya Sakura 麺屋桜シンガポール
Address 🏡 : 1 Tras Link, # 01-07 Orchid Hotel, Singapore 🇸🇬 078 867
Tel ☎️ : 9469 3366
Open ⏰ : Mon - Sat : 11.30am - 10pm
MRT 🚇 : Tanjong Pagar (EW15)
Note 📝 : Cash only. Got 10% service charge but no GST.

Tsukemen aka dipping noodles, the broth is usually very rich because it’s meant for dipping. Tsukemen is not as common as ramen in sg, not everyone knows how to appreciate it. I actually like tsukemen more than ramen. Tried the limited edition Uni Tsukemen here and I was blown away! The noodles are thick & bouncy. I chose the one with all toppings which includes seaweed, char siew, ajitama, bamboo shoots, and uni. The broth is thick and rich and packed with umami. Luckily it was just mildly spicy, if not I’ll be crying 😂. The pain about eating Tsukemen is that the soup turns cold after a few dips. I like that they actually help you to reheat the soup when it turns cold. Not all restaurants will be this thoughtful. The Uni is fresh and creamy, just a little bit of it enhances the umami to the next level. とても美味しいですね！😋

It’s surprisingly good. And somewhere I will return to even tho there’s a ton of good ramen places nearby. They serve a damn good tsukemen but their ramen is not bad too. The tonkotsu is a bit lighter and less oily so it’s not that jelat for me. Chashu is yums. Very worth it on nomnomby!

Spicy Lobster Mazesoba ($13.90)
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Another of Keisuke’s food concepts in the tanjong pagar area, @menya_sakura_singapore serves mazasoba, ramen, and some rice dishes. This limited edition lobster mazesoba was a slick and delicious experience once you mix up all the toppings. The breaded lobster claw is also so good as it is like a lobster cream croquette. There’s also a free-flow mini salad bar for diners! Catch this mazesoba soon as it won’t be around much longer.

From Menya Sakura at Orchid Hotel. Really liked how this item turned out to be — this variant comes with all toppings available, including seaweed nori, chashu, bamboo shoots, Ajitama Egg. Coming with thick noodles as default (and also the only option for the Tsukemen), it’s chewy and springy, while the chashu comes with a good balance of lean and fatty meat; delivers quite the bite without a heavy stench. Spicy Tonkotsu broth is really delicious — rich, umami, savoury and spicy, it delivers a flavour punch with Furikake and a spicy kick that tingles the tastebuds for how it was not shy of spiciness. Loved how the broth also carries melt-in-the-mouth pork lard — all in all, quite the bowl of Tsukemen that fits my tastebuds.