RAMEN REVIVAL

Slurp up regional flavours from Japan and local hawker renditions

- Hedy Khoo Senior Correspondent

Ramen is back in the spotlight as new and established brands serve regional flavours from Japan, while local players add their own spin to the bowl.

When China-based restaurateur Ma Qing, 39, decided to bring two Japanese ramen brands to Singapore, his goal was to showcase contrasting expressions of Japanese noodle culture.

His company, First Frontier Food, operates Kikanbo from Tokyo and Next Shikaku from Osaka.

"Each brand represents very different aspects of Japanese ramen culture," he says.

"Kikanbo focuses on fiery bowls with bold spiciness and a numbing sensation, while Next Shikaku highlights ramen in lighter, oyster-based broths. By introducing both, we can offer Singapore diners more variety and depth in experiencing authentic ramen."

Ramen itself is hardly new here, but it has regained momentum in 2025.

Chef Tomoharu Shono, the 45-year-old founder of Mensho Tokyo and Mensho X, says: "Around early 2025, we began to feel the renewed energy. Compared with previous years, today's ramen trend is more design-driven and ingredient-conscious.

"People care not just about taste, but also the story behind the dish, sustainability and the overall dining experience. People are looking for comfort food that is familiar and elevated. Ramen fits that perfectly. It's accessible, yet can also be creative."

He adds: "Competition is positive, it pushes everyone to improve. For Mensho, it motivates us to go deeper into quality and innovation. Competition raises the overall standard of the industry."

Industry players say one reason driving the trend is growing demand from Singaporeans who crave the authentic regional styles of ramen they enjoyed during their travels in Japan.

At Orchard Plaza, Ramen Soshiji, helmed by Niigata-born chef Takashi Hashimoto, 54, specialises in Ginger Shoyu Ramen ($13.80+), a speciality of Nagaoka City in Niigata. The broth is fragrant with ginger and blended soya sauce.