Mashi No Mashi, a Japanese Wagyu ramen joint, has created a slight buzz in Singapore’s ramen scene.
The establishment marks the first Southeast Asian outpost of the renowned Wagyumafia collective, led by Chef Hisato Hamada.
It is found conveniently at Nankin Row in Pickering Street (previously it was located in Bugis at Guoco Midtown, but has moved).
But wait, wait… $32 for a Tsukemen Death bowl?
Seems like it is the ‘final destination’ for both your appetite and your wallet.
The setting is vibrant and inviting, with a modern twist and upbeat vibes that stand out from typical ramen shops.
It features an energetic atmosphere, where dishes are served with a theatrical flair — expect to hear the names of dishes shouted out as they are delivered to your table. (Cue those who want to shoot something for TikTok.)
For the soup option, there are the Ultra Wagyu Ramen ($22) and Ultra Truffle Ramen ($25).
These bowls are served Kyushu-style, with thin noodles and a 100% Wagyu bone broth, allowing diners to choose their preferred noodle firmness.
Cooked with Chef Hisato’s hand-selected Ozaki beef, the broth was surprisingly clean-tasting and lighter than I had expected, avoiding the heaviness often associated with rich meats.
I did wish it was served much warmer, more piping hot.
Complementing this are the thin, chewy noodles cooked al dente, which enhance the overall texture and allow the delicate flavours of the broth to shine through,
The other recommended is the Wagyu Tsukemen ($30).
It consists of thick ramen noodles served with Wagyu slices, half a soft-boiled egg, bamboo shoots, cabbage, and seaweed, accompanied by a rich Wagyu dipping sauce.
Oh yah, DO NOT drink the broth on its own (otherwise you would find it super salty), but instead dip the noodles within.
The noodles are dense and springy, offering a satisfying chew that pairs well with the robust, fatty Wagyu sauce. Again, I wished the sauce could have been hotter in temperature.
Sides such as the Wagyu Gyoza ($8 for two pieces) are available.
These dumplings are stuffed with Wagyu beef, offering a succulent experience. But many would still find this on the expensive side.
Oh yes, do not miss out their Wagyusco – their house-made hot sauce with three options to add a kick to the sides and even soup.
My preference is with the Wagyusco Red which has a bit of koji and yuzu incorporated.
Mashi No Mashi comes with a premium price tag and may not appeal to everyone, serving as an indulgence for those looking to splurge in a novel ramen format.
Mashi No Mashi
3 Pickering Street, #01-42 Nankin Row, Singapore 048660
Opening Hours: 11am – 3pm, 5:30pm – 10pm (Mon – Sat), Closed Sun
Other Related Entries
Raakki Ramen Bar (HongKong St)
Sanpoutei Ramen (Paragon)
Enishi Ramen (International Plaza)
Kanshoku Ramen (Raffles City)
Liu Lang Mian Noodle Bar 流浪面 (Alexandra Central)
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