Takumen’s concept is rather interesting, serving 6 different Japanese ramen in a single shop at Boat Quay. Somewhat like Ramen Champion, though not exactly.
By the way, that 20 metres stretch at Circular Road has become a ramen warzone of sort with Ramen Bar Suzuki and Menya Samurai ZIN just shops away, all fighting for the same customers. (While other ladies around there are clapping and singing for customers. Go there at night and you know why.)
Technically, CBD friends can be so spoil for choice with 8 different brands of ramen in the vicinity. Suzuki must be feeling the heat.
Established in 2010, Takumen started as an online ramen store in Japan. At “宅麺.com (Takumen.com)”, delivering ramen to customers’ homes, with over 100 varieties to choose from.
Here are what you can expect:
Do Miso Ramen ($17.90++)
Ginza brand known for its uniquely spiced miso ramen made with five types of red miso in a pork and chicken based soup blended with dashi.
The soup is rich with a lot going on, which reminds me of the bowls I had in Japan. Local customers may comment that it is too intense or salty, but I think it is fine – the original unadulterated taste.
Sakutaya Ramen ($16.90++)
Run by an alumnus restaurant of famous Yokohama restaurant Rokkakuya, serving up a thick chicken and pork broth which supposedly took 15 years to perfect.
Noodles are chewy, thick, flat noodles, and may not be some’s cup of tea. Personally, this bowl ranks somewhere in the middle.
Hajime Ramen ($14.90++)
This is a two-time winner of the Tokyo Ramen of the Year (TRY) prize in 2010-2011, famous for its delicately textured chicken soup ramen made with various parts of the chicken. Soup looks clear and light, but taste is still rich.
My friend loved it, I didn’t as much – felt an X-factor is missing somewhere, soup didn’t ‘grab’ me. But we both agreed that the chicken pieces were tender and the best part of the bowl.
The waitress described this as something like ‘lor mee’, and the Jiro-inspired ramen features vegetables, large slabs of cha-shu and a richly flavoured pork broth.
While I liked the generous servings of vegetables, the main reason why I didn’t like this was its ‘porky’ after taste. That thick chunk of cha-shu which I couldn’t finish didn’t help.
Honda Shoten ($15.90++)
Authentic version of the rich, savoury Tonkotsu ramen from Kurume, the birthplace of Tonkotsu ramen, , created by fusing traditional “Tonkotsu” (pork bone) broth with modern cooking techniques. Always “sold out”.
Katsuura-style spicy Tantanmen, made with Sichuan chillies and ‘Dou Ban Jiang’.
Takumen’s ramen brands will rotate on a 6-month’s basis. The restaurant also serves up two versions of each ramen – the authentic Japanese version and a localised one which has less salt and oil. Most Singaporean customers should prefer the latter.
66 Circular Road #01-01 Singapore 049420
Tel: +65 6536 4875
Opening Hours: 11:30am – 3:00pm, 5:30pm – 10:00pm (Mon – Thurs),
11:30am – 3:00pm, 5:30pm – 12am (Fri),
11:30am – 3:00pm, 5:30pm – 9pm (Sat – Sun)
100 Tras Street The Public Izakaya2 Singapore 079027
Tel: +65 9333 9622
Opening Hours: 11:30am – 2:30pm, 5:30pm – 10:30pm (Mon – Thurs)
11:30am – 2:30pm, 5:30pm – 11:30pm (Fri)
5:30pm till Sold out (Sat), Closed Sun Public Holiday
Other Ramen Entries
120 Ramen Shops In Singapore – The Utltimate Ramen Guide
Menya Samurai ZIN (Circular Road)
Hakata Ikkousha (CHIJMES )
Menya Takeichi (Suntec City)
Ramen Keisuke Lobster King (Clarke Quay)