Refreshed Torasho Ramen Bar at Takashimaya basement serves the homeliest shoyu ramen that tastes of Japan
A lot of Singaporeans would have grown up with creamy tonkotsu ramen as the de-facto style of ramen here — but did you know that there are many other styles of ramen?
For those who like to hunt down Japan’s homelier, less touristy hole-in-the-wall joints, you’d probably have encountered a lot more shoyu ramen.
And shoyu ramen is exactly what the Torasho Ramen Bar outlet in Takashimaya’s basement will be focusing on after its recent refresh, which saw it close for about half a month.
This style of ramen focuses more on simpler, lighter broths that use bases such as chicken, pork or vegetables, and are primarily seasoned with shoyu (Japanese soy sauce).
Make no mistake, tonkotsu is still one of the most popular broth styles – but this is the old-school, nostalgic magic that Torasho Ramen Bar’s head chef Sho Naganuma has been yearning for.
Sho-san says this is the “taste of home” and this bowl of shoyu ramen is what he craves for, most of the time.
Mind you, he is the mastermind behind some of the best tonkotsu ramen in Singapore — so you know this broth has to be pretty charming for him to be hankering for it.
And true to his vision, Torasho Ramen Bar’s Takashimaya outlet is as simple and no-frills as it gets: Just one kitchen unit with a plain wooden facade, and a motley of food-court style tables and chairs.
“Tastes like Japan!”
After our first slurp of the noodles, Sho-san came and asked for our opinion, and our reply was prompt and chirpy: “This tastes like Tokyo!”
We said that before he had the chance to explain his concept to us, so it was no wonder that the ramen chef replied with a gleeful expression in his eyes: ”Ah, so you know!”
To us, Torasho Ramen Bar delivers on what Sho-san has promised with his refresh: It’s the embodiment of homeliness, simplicity, and comfort.
And it’s true, besides this new iteration of Torasho Ramen Bar, we haven’t noticed many other establishments of note serving this style of ramen in Singapore.
If you are hoping to hop down to the Takashimaya basement to try the new Torasho Ramen Bar, one important thing to note is that it serves only one broth, and it’s done only in two styles.
There’s the usual shoyu broth ramen, which starts from S$16 and goes up to S$22 depending on the toppings, and the tsukemen (dipping noodles), which starts from S$18 and goes up S$21.
Both renditions have similar broths — a mix of pork, pork bones, and of course shoyu — but the tsukemen’s dipping broth is made more intense.
We suggest going for the option with all the works — the chashu wontonmen (S$22).
The chashu is nice and tender and, most importantly, it comes with silky wonton, which isn’t the most common topping in Singapore’s ramen joints.
Of course, the highlight is still the broth. We appreciate how each bowl is ladled full of it, so much so that it is impossible not to spill a little when you place it onto the table.
Torasho Ramen Bar’s rendition is simple and straightforward, with a hearty dose of pork sweetness and umami kick.
More importantly, the broth is lighter than the usual tonkotsu, which can sometimes be quite jelak — we love how comforting it is!
On the other hand, the dipping broth that comes with the wonton tsukemen (S$21) has that umami factor dialled up to the max.
The noodles are nicely firm and silky, while the dipping broth is also packed full of ingredients, including beansprouts, so the texture is enhanced with a bit more crunch.
Of course, the more intense flavour means the dipping broth isn’t as slurpable on its own, but we appreciate that Torasho Ramen Bar also generously fills it to the brim, whereas most other spots are more likely to give only a small portion.
Those with bigger appetites can also treat themselves to some more carbs at the side, with three top-up options of chashu rice set (extra S$5.80), small curry rice set (extra S$4.80), or rice set (extra S$3.80).
The set comes with your choice of carb and green tea.
The small curry rice is pretty decent, with a good amount of curry fragrance, and the smaller portions means it makes a good sharing dish with your plus one.
But Torasho Ramen Bar also has a selection of smaller sides including wonton (S$5.80), karaage (S$6.80), and chashu (S$7.80), if you don’t need a whole bowl of rice.
All in all, the best way to describe Torasho Ramen Bar would be: It’s a place that will remind you of Japan in the most intimate and homeliest way possible.
Unlike many new openings nowadays, it’s nothing trendy or IG-friendly, but Sho-san’s earnest flavours just tug at your heart strings.
It’s not just a bowl of ramen that he will want to eat, the shoyu ramen is something we’ll be going for, when we miss Japan, too.
This was a hosted tasting.
If you’re craving for more of chef Sho’s food, read our take on Barrel. For more ideas on what to eat, read our stories on the viral shio pan brand that just opened a second outlet and the new Hawaiian Shake Shack special!
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Fri 10am to 9pm
Sat 10am to 9pm
Sun 10am to 9pm
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Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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