This small eatery located at 66 Circular Road (somewhere near Boat Quay), has a narrow entrance and a large Samurai statue holding a bowl of ramen. Takumen aims to deliver the flavours of popular ramen shops in Japan right at this Ramen Gallery, minus the queue.
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| ramen |
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| step right in for delicious ramen |
Expect brands such as Honda Shoten, Sakutaya, Chibakara, Hajime, Bingiri and Do.Miso. Each of these brands specializes in flavours such as Tonkotsu, Iekei, Jiro-style, Toripaitan, Katsuraa-style Tantan-men and Tokyo-style Miso Ramen.
Was invited to try Hajime and Do.Miso. The experience felt somewhat like those cosy ramen bar in Japan, where one squeezed into the small space with the hope to enjoy a hot bowl of tasty ramen on a cold night. Except, instead of cold nights, often times, it will be hot and humid mostly. Not to worry, as ice-cold water (complimentary) or a mug of Asahi beer will balance that out. Noticed that they have a buy 1-get-1 free for alcoholic beverages on weekdays from 3pm to closing and all-day weekends. Terms and conditions applies, hence do check with the staff.
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| interior |
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| Hajime |
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| Do.Miso |
The kitchen staff works tightly to deliver hot bowls of ramen to awaiting customers. It was interesting to see a lady in the kitchen of a ramen place.
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| soon to be filled bowls of delicious ramen |
If you're feeling peckish, there's a bowl of hard-boiled egg at the small table near the entrance. Feel free to take as much as you need. I can barely finish a bowl of ramen on my own, much less to eat additional hard boiled eggs...
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| hard boiled eggs |
What type of ramen do you prefer? The lighter or stronger flavours?
Ramen Hajime was a two-time winner for 2010-2011 Tokyo Ramen of the Year, in the shio ramen category. For Singapore, we can get its Tori Paitan ramen, which is a white chicken broth ramen served with tender, boiled chicken breast, spring onions and menma. The soup was silky smooth and creamy.
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| Hajime Tori Paitan |
Hajime Tori Paitan flavours are indeed light, yet creamy enough to have a hint of lip-smacking collageny goodness. The flat noodles were springy and delivers just enough of the soup to ensure a healthy tasting mouthful.
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| springy noodles in white chicken broth |
Personally, am more of a fan of stronger tasting ramen and specifically miso or tonkotsu broth. These days am more into aka miso ramen.
Do.Miso speciaizes in miso ramen and uses a unique blend of 5-types of red miso (including sweet Edo Ama-miso and mild Shinshu miso) resulting in tasty, rich flavourful miso broth. Lovely. Just my type of ramen.
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| ど・みそ - bite-sized bowl when sharing with friends |
The Do.Miso broth was not spicy and on first taste, one could savour the roasted sesame flavours. Nice. Each bite had a combination of sweet corn, miso broth and plenty of cabbages and beansprouts. This noodle variant is very much to my liking. Ajitama is a must-have for any ramen. If you ask me, I'd go for the 'everything also have' ramen bowl. Usually marked as special in the menu. The 'everything' usually simply meant that the ramen bowl comes with ajitama and char shiu.
The char shiu for the Do.Miso is of the belly and shoulder parts. Both equally tender and not too fatty. While we were there, we could hear other patron busy slurping his bowl of ramen. That's a good sign at any ramen shop!
Oh, you may want to try the gyoza if you are at Takumen. I heard that their gyoza is made of Iberian pork. For myself, I'd order up the karaage as a side-dish for the ramen.
In terms of favourites, it seems like Sakutaya ramen is the current 人气 ramen at Takumen. This style of ramen is said to be in the style of the famous Yoshimuraya of Yokohama. Maybe, I'll try this next time to understand more.
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| award winning ramen |
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| signage |
Thank you Shermaine for the invite and The Ramen Gallery for hosting the tasting. Takumen is at the same stretch as Hitsuji Club and Tendon Kohaku.
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