Torasho Ramen Bar @ Takashimaya - Revamped with a Focus on Authentic Japanese Shoyu Ramen

Chef Sho Naganuma is the founder of the popular homegrown Japanese ramen brand Torasho Ramen. Its Takashimaya space has recently undergone a revamp and menu refresh, with a renewed focus on classic Japanese-style shoyu ramen.

Chef Sho introduced this direction to showcase the authentic flavours he grew up with, built on a carefully crafted base of pork and shoyu.

Chashu Wontonmen 4/5

First up was the Chashu Wontonmen ($22), served in a generously filled bowl, topped with tender, well-seasoned chashu, wontons, bamboo shoots, and bean sprouts. The egg is a $2 top-up. The clear broth was hearty and deeply savoury, yet surprisingly light. We especially enjoyed the layered depth of flavours, which went beyond just soy sauce. That said, we did wish the noodles had a slightly firmer bite.

For simpler options, there is the signature Ramen ($16), Chashumen ($19), and other variations with different toppings.

Wonton Tsukemen 4/5

If you prefer bolder flavours, go for the Wonton Tsukemen ($21). The dipping broth is noticeably thicker and richer. This is also available as Tsukemen ($18), Tsukemen with Tamago ($20) and Chashu Tsukemen ($21).

House condiments are available at the counter for diners to customise their bowls, including homemade garlic chilli, crushed garlic for tsukemen, and ramen pepper from Nagoya.

Karaage 4/5

Beyond ramen, you can also opt for sides or top up to set meals, such as Wonton, Karaage, Chashu Rice Set, Curry Rice Set and more. We tried the Karaage ($6.80) to share, which was crispy on the outside and juicy within.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Torasho Ramen Bar
Takashimaya Food Hall B2
391 Orchard Road
Singapore 238873
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Nearest MRT: Somerset (NS Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City and to the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time is about 10 minutes. [Map]

Mashi No Mashi @ Nakin Row - Relocates and Reopens With An Improved Menu Featuring A5 Wagyu

Mashi No Mashi, acclaimed for serving the world's first 100% Wagyu ramen, has relocated to Nakin Row and reopened as a ramen bar concept. Established by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef.

Ultra Wagyu Ramen 4.5/5

With the relocation comes an elevated menu. The restaurant has upgraded from A4 to A5 Wagyu and introduced special reopening prices. Signature dishes remain, including the Ultra Wagyu Ramen ($18.80). This generous Hakata-style bowl features a milky, rich Wagyu bone broth and A5 Wagyu chashu. Compared to the very first Ultra Wagyu Ramen I had when the brand first opened, which was noticeably beefier and richer, this version took on a lighter approach. That said, it remained a satisfying bowl, with a flavoursome broth where the beefy depth still hummed in the background. The Red Chilli tare added a savoury, slightly fiery kick that lifted the flavours of the chashu even further.

Wagyu Bak Kut Teh 4.5/5

The Wagyu Bak Kut Teh ($19.65) is a Singapore-exclusive creation. Served in a peppery, garlicky homemade Wagyu bone broth, the beef was succulent and tender, pairing beautifully with black soy sauce and Japanese rice. Now offered at a special SG60 price, it's definitely more attractive to diners than before.

Wagyu Steak Rice 4.8/5

We also tried the Wagyu Steak Rice ($32.80), featuring charcoal-grilled A5 Wagyu. The charcoal-grilled beef highlighted its natural flavours more distinctly than the chashu, and the accompanying umami steak sauce complemented the meat superbly.

Wagyu Gyoza 5/5

Charcoal Edamame 4.8/5

For sides, while it's a pity to see the Wagyu Siew Mai removed from the menu, the scrumptious Wagyu Gyoza ($6.80) remains. A new addition is the Charcoal Edamame ($4.80), grilled and basted with Wagyu beef fat, a more luxurious take on the usual boring edamame.

The drinks menu now features Suntory Highball on tap, ideal for cutting through the richness of the meal. The Ginger Sour ($12) was an interesting option as well, with the acidity of sushi ginger.

Mr Mashi Ice Cream 4/5

For dessert, we tried the MNM ice creams — Mr Mashi and Mashi Jr. Mr Mashi is a creamy banana sherbet, sweetened with maple and studded with pecans and caramel bites, while Mashi Jr leans towards a raspberry swirl. Both had a well-balanced sweetness that rounded off the meal nicely.

Reopening as a ramen bar concept is a natural fit for Mashi No Mashi, highlighting both its ramen focus and beef-centric identity. With the upgrade to A5 Wagyu, it's now an even more.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Mashi No Mashi
3 Pickering Street
#01-42
Nankin Row
Singapore 048660
Contact: +65 8957 8620
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk down Cross Street to South Bridge Road. At the junction of Cross Street and South Bridge Road, cross the road. Turn left onto South Bridge Road. Walk down South Bridge Road. Turn right onto Nakin Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit B. Walk to China Street. Turn right onto China Street. Walk down China Street. Turn left onto Nakin Street. Walk to destination. Journey time about 6 minutes. [Map]

Chef's Tavern @ Craig Road - Affordably Priced Exquiste European-Japanese Cuisine

Chef Stephan Zoisl, previously of Chef's Table at Tras Street, returns with a brand-new concept – Chef's Tavern, a casual European-Japanese eatery tucked along Craig Road. Unlike the Western Omakase experience at his former restaurant, Chef's Tavern offers a more approachable menu built around premium ingredients, well-executed dishes, and warm hospitality.

Tavern Style Teishoku Sets 4.2/5

The Tavern Style Teishoku Sets are available during lunch (Mon–Sat, 12pm – 230pm) from $28++, and offer excellent value. Each set comes with a choice of rotating mains, such as pork or monkfish, served alongside salad, soup, vegetables, fruit and a choice of sourdough or Japanese rice. A satisfying and wholesome one-tray meal that combines quality produce and comforting flavours.

Hokkaido Scallop Crudo 4/5

A refreshing and vibrant start was the Hokkaido Scallop Crudo ($19). Stuffed with mint and shiso, the sweet scallops were paired with a tangy mango leche de tigre, pomelo sacs, calamansi juice, and topped with trout roe and avocado cream. Bright, zesty and texturally pleasing.

Hamachi Sashimi 4/5

The Hamachi Sashimi ($18) was clean and simple, allowing the freshness of the fish to shine through. Paired with lightly pickled vegetables and grapes compressed in sweet Austrian wine, this was a light and elegant appetiser to whet the appetite.

Anchovy Puff Pastry 4/5

The Anchovy Puff Pastry ($12) was another favourite. Ricotta cream and savoury anchovy on a crispy puff base, finished with olives. It had great flavour contrast and texture in each bite.

Prawn & Lobster Ramen 3.8/5

The Prawn & Lobster Ramen ($24) came with a rich, house-made lobster bisque broth simmered over 24 hours. It was packed with deep umami and sweetness, paired with juicy Argentine prawns and an onsen egg. While I enjoyed the broth, the ramen noodles were a little too soft for my liking.

Cold Kombu Angel Hair Pasta 4.2/5

A signature dish here is the Cold Kombu Angel Hair Pasta ($22). Chilled angel hair pasta is dressed in a tom kha coconut and lobster bisque sauce, topped with warm Argentine prawns and crispy artichoke chips, and finished with kombu, chives and lemongrass. It is a cold dish that is packed with flavour.

Schnitzel 'Wiener Art' 4.2/5

Chef Stephan pays homage to his Austrian roots with the Schnitzel 'Wiener Art' ($28). Pork loin coated in kaisersemmel breadcrumbs and deep-fried to golden perfection. It came with a butterhead lettuce salad in a citrusy vinaigrette, cranberry jam, fried capers, and anchovy brown butter, a delightful European take on comfort food.

Maple Leaf Duck Breast 4/5

The Maple Leaf Duck Breast ($32) was perfectly cooked, tender and juicy. Underneath the slices was a rich duck leg confit and duck jus. The dish was lifted with a mix of caramelised onion cream, shallot crumble, charred leek, pickled pearl onions and chive oil. It was a well-balanced and hearty plate.

Alaskan Black Cod 4.2/5

A standout dish was the Alaskan Black Cod ($34). Pan-roasted with a crisp exterior and buttery interior, it was paired with earthy salt-baked celery root. The Madras curry beurre blanc and passionfruit gel added aromatic spice and acidity, finished with trout roe and tarragon oil.

Pina Colada 4/5

The Piña Colada ($14) dessert was a fun play on the tropical cocktail. Coconut parfait, pineapple sorbet, rum caramelised pineapple and gula melaka sauce, all layered with crisp filo pastry. It was refreshing and not too sweet.

White Peach Mousse 3.8/5

The White Peach Mousse ($14) came with white peach compote, oolong ice cream, buttery sable and berries in berry gel. Light and fruity, though the flavours were more subtle compared to the other desserts.

Chocolate Gateau 4.2/5

For chocolate lovers, the Chocolate Gateau ($16) was an indulgent treat featuring multiple layers of chocolate mousse and glaze. Served with yuzu sorbet, yuzu gel, cocoa nibs, chocolate chantilly and popping candy. It is a well-thought-out dessert with different textures and a citrusy lift.

Chef's Tavern by Chef Stephan Zoisl is a great addition to the Craig Road dining scene. Whether you're looking for a value-for-money lunch or refined dinner plates, the dishes here deliver comfort, flavour and finesse without being overly fussy. It's a hidden gem worth checking out.

Note: This is an invited tasting.


Chef's Tavern
Craig Place
20 Craig Road
#01-02
Singapore 089692
Tel: +65 6224 4188
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Sapoto @ Amara Hotel - A New and Stellar Yakitori Omakase Experience

The yakitori omakase scene in Singapore got even more exciting with the arrival of Sapōto, tucked away in Tanjong Pagar. This modern yet intimate Japanese grillhouse is helmed by Chef Shyong, formerly head chef of Shirokane Tori-Tama, bringing over a decade of yakitori mastery to the table. Backed by the team behind Sushi Yujo and SHINRAI and guided by the creative vision of Chef Desmond Fong, Sapōto promises a captivating blend of traditional Japanese grilling and modern culinary finesse — all at an exceptional value, with lunch omakase starting from $48 and dinner from $98.

Sashimi 3 Kinds 4.2/5

I had the pleasure of experiencing their $148 Sapōto Omakase, and it was a journey that fired up all the right senses. We began with Sashimi – 3 Kinds (Akami, Tai, Otoro), showcasing the restaurant's quality commitment. Each slice was pristine and expertly cut, offering clean, fresh flavours that opened the meal beautifully.

Chutoro Carpaccio 4.2/5

The next dish, Chutoro Carpaccio, elevated the richness of fatty tuna with the luxurious touch of truffle and caviar. Rolled up like a wrap, the bite delivered a satisfying explosion of umami, creaminess, and decadence.

Tsukune with Egg Yolk 5/5

Surprisingly, the first skewer to arrive was the Tsukune with Egg Yolk, usually saved for the finale at most yakitori joints. Sapōto flipped the script — and it paid off. Juicy and smoky with a delightful crunch from embedded soft bones, the tsukune was divine when dipped into the rich egg yolk. This was hands down one of the best versions I've tasted.

Bonjiri, Chicken Tail 4.2/5

Grilled Chicken Heart 4.2/5

The Bonjiri (Chicken Tail) followed, showcasing tender meat and a crispy skin that added an extra layer of textural enjoyment. Meanwhile, the Grilled Chicken Heart was juicy and springy, delivering the slight chew that offal lovers crave.

Grilled Chicken Shoulder 4.5/5

The Grilled Chicken Shoulder brought even more tenderness, with juicy meat that practically melted in the mouth.

Grilled Mushroom 4/5

Next, the Grilled Mushroom provided an earthy counterpoint to the meats — charred on the outside yet juicy within, it was simple but satisfying.

Uni Truffle Brioche 4.2/5

Then came a luxurious interlude with the Uni Truffle Brioche. Soft, buttery brioche paired with creamy uni and shaved truffle was indulgent without being overwhelming.

Grilled Chicken Thigh with Leek 4.8/5

Grilled Chicken Neck 4.2/5

We then resumed our yakitori lineup with Grilled Chicken Thigh with Leek and Grilled Chicken Neck. The thigh skewer was a standout — perfectly seasoned with just salt, it let the chicken's natural flavours shine. The addition of leek offered a smoky sweetness. The neck was slightly chewier with more bite, but it still delivered on flavour.

Grilled Japanese Broccoli 3.8/5

Grilled Pork Jowl 4.2/5

The Grilled Japanese Broccoli felt slightly overseasoned but was nonetheless a welcome break from the meats. The Grilled Pork Jowl, with its fatty marbling and charred edges, was decadent and rich, a worthy competitor to the chicken skewers.

Grilled Chicken Mid-Wing 4.5/5

We circled back to poultry with the Grilled Chicken Mid-Wing, a crowd-pleaser with its juicy meat and bone-in goodness — sometimes simple really is best.

Scallop with Toasted Seaweed 4.5/5

A delightful surprise arrived next in the form of Scallop with Toasted Seaweed. Lightly torched Hokkaido scallop was served alongside crispy seaweed, the combination creating a beautifully balanced bite of oceanic sweetness and crisp nuttiness.

Sapoto Ramen 4/5

As the savoury portion of the omakase drew to a close, the Sapōto Ramen offered a comforting finale. The broth was light yet full of flavour, and the piece of grilled chicken nestled within tied it back to the theme of the meal.

Musk Melon 4.5/5

For dessert, we were served a slice of Musk Melon, known for its aromatic sweetness and juicy perfection. It was a simple but elegant ending to a satisfying and cohesive meal.

Overall, Sapōto impresses with technique and thoughtful progression, premium ingredients, and a confident balance between classic yakitori and modern Japanese touches. With its value-for-money omakase menus and polished execution, it's a must-visit for yakitori lovers and anyone looking for a standout omakase experience in Singapore.

Note: This is an invited tasting.


Sapoto
Amara Hotel
165 Tanjong Pagar Road
#02-26
Singapore 088539
Tel: +65 8823 8831
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Nearest: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sun: 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street towards Gopeng Street. Turn right onto Gopeng Street and walk down Gopeng Street. Turn left onto Tras Street and walk to destination. Journey time about 5 minutes. [Map]