TAKUMEN

Menu / The variety of Ramen

We’re offering 9 kinds of Ramen.

  • Iekei Sakutaya
  • Tonkotsu Honda Shoten
  • Inspired by the Jiro-style Chibakara
IekeiSakutaya
After training for 15 years at the famous Iekei ramen shop, Rokkakuya, the king of Tonkotsu, Naoaki Sakuta, presents us the alluring spirit of Iekei
TasteYokohama Iekei Ramen
A chain of ramen stalls serving a style of ramen that originated from the famous Yoshimuraya of Yokohama, which opened in 1974. Because of the Chinese character "Ie" (meaning "house" or "family", also pronounced as "ya") in their shop names, these ramen shops are called Iekei or Ie-style. To be called an "Iekei", the head chef will need to have traind at either Yoshimuraya, Rokkakuya, or other shops that are in direct lineage of the two shops. It is said that the categorization of these shops are often complicated, because of "Ie Scandals". There are many categories of the family line, such as, the Direct style, Historical style, Independent style and Ichi style. It is featured that there are toppings known as "Iekei's three sacred tools": chiyu (chicken oil), nori (dried seawood), and spinach.
TonkotsuHonda Shoten
A new take on an old idea. Opened in 2001, this is a new, but taking on the soul of popular Kurume ramen spot, Echigo Marufuku Ramen which was running by the father of Honda Shoten owner. Here is a ramen for the new generation, created by fusing long-respected traditions of this tonkotsu motherland with new, updated technique.
TasteAuthentic Tonkotsu Ramen
The milky-white tonkotsu ramen is a well-known classic of Japan. It originated in Kurume City, Fukuoka prefecture, at a ramen stall called Nankinsenryo that opened in 1937. Later passed on to Hakata, today, tonkotsu ramen is loved all over the nation and the world. It is typically coupled with extra-thins, straight noodles, with a water content between 24% - 28% or lower, which allows it to be blend well with the broth. Its distinct, appetising aroma that comes from Kurume pork bones sets this ramen apart.
Inspired by the Jiro-styleChibakara
This is the ultimate Jiro-inspired ramen created by the owner-craftsman, who has the Jiro DNA in him. The owner is a true Jiro-lian, who grew up in front of the Ramen Jiro shop, and has frequented the shop ever since middle school. Unable to accept compromise, he is earnest and careful in the creation of this truly satisfying taste, a process whick took two years.
TasteJiro-style Ramen
The name comes from the shop, "Ramen Jiro", which opened in 1968 in Tokyo's Meguro Ward near Metropolitan University station. Its mountain of vegetables and chunk of char siew(roasted pork) create a bold, unmistakable sight. The style has garnered many ardent fans, so-called "Jiro-lians", who are either fans of Jiro-style ramen, or those who are not particularly ramen fans but are passionately drawn to Jiro ramen specifically. Some even says "Jiro isn't ramen, it's simply food called Jiro." They are also known for thier own special ordering methods, such as "Yasai-abura-karame-ninniku(Vegetables-oils-sauce-garlic)."
  • Toripaitan Ramen HAJIME
  • Katsuura-style Tantan-men Bingiri
  • Tokyo-style Miso Ramen Do・Miso
Toripaitan Ramen HAJIME
The famous Ramen HAJIME won Tokyo Ramen of the Year(TRY) twice in the Salt Ramen Division as well as numerous other awards. Its clear soup extracted from chicken and other selected ingredients. Looks very clear but rich taste soup can be enjoyed every generation.
TasteToriPaitan Ramen
ToriPaitan is known as 5th soup. Light-flavoured yet smooth, creamy and savoury would recommend the person who do not like the flavour of tonkotsu.
Katsuura-style Tantan-menBingiri
The owner of this shop, from Katsuura, has created this bowl as an evolution of the Katsuura-style Tantanmen. Its thick soup is made with generous amounts of the meat-stock broth, and the numbing spiciness of the Sichuan pepper are the reason for its addictive taste.
TasteKatsuura-style Tantan-men
A local ramen style from the cities of Minamiboso and Katsuura in Chiba Prefecture. It first appeared at the ramen store "Ezawa", and features onions and minced pork fried in chili oil, which are added to a soy sauce base. The style was made popular by the people worked in the cold sea and wanted to eat something that warm up their bodies after a cold day on their jobs. The deep red color of chili oil coats on the surface, but it is not only characterised by spiciness but also the sweetness of onions.
Tokyo-style Miso RamenDo・Miso
The missionaries of miso ramen are here to spread their ramen creation, straight from the streets of Tokyo. Do・Miso established themselves with their creative interpretaion of miso ramen, which has gone on to receive rave reviews in numerous TV shows and magazine articles. The unique blend of five kinds of red miso (including sweet Edo Ama-miso and mild Shinshu miso) lends it an exquisite flavour.
TasteMiso Ramen
It is said that Miso Ramen is originated from 'Ajino Sanpei', the legendary ramen shop in Sapporo. Miso ramen is one of Japanese best-loved ramen dishes year round, by the young and old, men and women alike. Made from pork bones, vegetables and the highest-quality miso, this broth is well-rounded, with a distinctive fragrance to its flavour. You'll find that it goes amazingly well with butter or corn!
  • Fromage Ramen Due Italian
  • White Shoyu Ramen with Yuzu Bigiya
  • Selected Ingredients Wabisuke
Fromage RamenDue Italian
The new style of ramen which coated the noodles with cheese, made by former italian chef Kazuo Ishizuka. Without cheese, the soup of the bowl became a golden salt ramen. You can enjoy several ways in this one bowl of full-course dinner.
TasteItalian
The chef says that he would like to make a bowl of full-courese dinner. He carefully selected the ingredients to be enjoyed from children to old people. Even tomatoes or lemons to make his italian ramen. A bowl which won Michelin Bibgourmand three straighted years shows the new style of ramen.
White Shoyu Ramen with YuzuBigiya
A shop owner who had been trained in “Setagaya” which is a restaurant awarded as Best of New York in Restaurant section in 2008. The white soy sauce ramen he makes is a refreshing taste.Combining a faint sour taste of yuzu with a gentle soup which is made by various materials such as chicken and seafood. Bigiya won Michelin Bib Gourmand four straighted years.
TasteShoyu
It is said that shoyu ramen is made after shio ramen. It was originally born in "Rai-Rai-ken" in 1910. Because Japanese people at that time were not used to be the taste of meat, the ramen soup made by pork-bone was smells too beast.To solve this problem, traditional Japanese seasoning, shoyu was used as its sauce. The taste of shoyu is very familiar with Japanese people, the shoyu ramen became popular in Japan.
Seleceted IngredientsWabisuke
Wabisuke soup is featured double soup which combines chicken based meat stock and small dried sardine based seafood stock.To maximize the flavor of ingredients,there is no chemical ingredients used. For its homemade noodles, the Japanese bland wheat, "Kabukimono" and other wheat used and it matchs soup the best. Enjoy the bowl which won Michelin Hokkaido Bib Gourmand.
TasteMiso
Sapporo is well known as the place of miso ramen. Hot miso soup based Tonkotsu with numerous lard on its surface is one of its features. Noodles of Sapporo miso ramen are middle thick and wavy. However, Wabisuke is noncnventional ramen stall whose ramen is very elegant and good for one's health. Because of its high quality, Wabisuke is widly loved by the people in Sapporo.

Our promise at TAKUMEN

In 2010, Takumen opened an online ramen store "宅麺.com(takumen.com)" to deliver a wide variety of ramen. Our goal is to offer a new way to enjoy ramen, delivering you quality ramen - especially from popular shops where queues are inevitable - that have the identical flavour you will find at the shops, to savour in the comfort of your home.

Now, for the first time, we have established a branch here in Singapore, featuring a range of ramen from selected ramen shop owners, and crafted with thought and care in order to deliver an authentic Japanese flavour to an audience beyond the shores of Japan. The creators have put their hearts and souls into their ramen, and so we have gone through repeated trial and error to adapt to the local water and ingredients, while still maintaining the authentic Japanese flavours. We offer only dishes approved by each shop owner.

The same broth that you enjoy from each shop is properly cooked from scratch, and combined with a special soup base, the secret "kaeshi"(sauce), from each chef sent directly from Japan. From here, we recreate the taste, the richness, and the flavour of each shop's secret formula. The results are, in a word, delicious. We invite you to relish the flavours of these nine first-class shops.

Cooked for long periods over high heat, our soups are carefully strained and watched over to ensure that they don't burn. Also, in order to ensure that the soup has the same flavour as the original, not only the temperature and cooking time, but also salt content and thickness are meticulously checked during the manufacturing process. We add the secret tare-sauce bases deliverd direct from Japan to our freshly-cooked soups, and go to great lengths to achieve the same taste that you can enjoy in Japan.

We promise to deliver to you unmatched flavour - not only tonkotsu, but a wide and rich array of Japanese flavours - and we promise that you wiil savour the perfect bowl of ramen.

Shops

Takumen

  • Address
    66 Circular Road #01-01 Singapore 049420
  • Tel6536-4875
  • Opening Hours
    Mon - Thu 11:30 〜 22:00 (LO 21:30)
    Fri 11:30 〜 24:00 (LO 23:30)
    Sat,Sun 11:30 〜 15:30 (LO 15:00), 16:30 〜 21:00 (LO 20:30)
    *Sold out as soon as the end
  • HolidayPublic Holiday

Takumen 2nd

  • Address
    100 Tras street The Public Izakaya2
  • Tel9333-9622
  • Opening Hours
    Mon - Thu 11:30-14:30, 17:30〜22:30
    Fri 11:30-14:30, 17:30〜23:30
    Sat 17:30-Sold out
    *Sold out as soon as the end
  • HolidaySun,Public Holiday

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