Tomo Izakaya: Launch of Three New Ramen Dishes, Is Green Ramen Your Pick?
Green Ramen? You can only find it at Tomo Izakaya.
Just this year, Tomo Izakaya has launched three new ramen dishes – Tokyo Ramen, Kai Ramen and Shake-tantan Men. Specially created by Chef Hirotaka Murata, these ramen will be available during lunch time and for dinner after 10PM.
On that fateful Thursday night, there was a live guitar performance which was pleasant to the ear and developed homely vibes within the spacious restaurant.
We tried all three new ramen with each broth of varying intensity.
The Tokyo Ramen ($9.50) was a light yet flavourful broth made of pork bone marrow, chicken bones, niboshi (dried sardines), bonito flakes, vegetable and Japanese dried scallops and prawns, with shoyu mixed into it.
Despite it being a clear soup, you could still taste the rich essence packed within. The salt level was just nice though the soup could be a tad oily in the first few mouthful.
The egg noodles was worth a mention too! Cooked to perfection, it was firm and springy. Together with the Kurobuta pork char siu, bamboo shoots and seaweed, it was a decent bowl of ramen at such pricing.
My favourite had to be the Kai Ramen ($14). The green colour is due to the addition of spinach in the noodles and this jade-green noodles is the first to be served in a Japanese restaurant in Singapore.
Delivered in a different broth from the Tokyo Ramen, the Kai Ramen featured a seafood-based broth. I could taste the slight sweetness in every mouthful, enhanced by the usage of clams (asari and hamaguri), chicken bones, Japanese snapper bones and vegetables to create the broth.
The finishing was delicate and refreshing enough to keep you slurping.
The best part? It came with assorted shellfish such as the giant clam and scallop. The flesh were succulent and fresh. Seafood lovers would definitely love this rendition of the seafood ramen.
For those who fancy a rich creamy broth, the Shake-tantan Men ($12) will definitely be an interesting discovery. Why so? Instead of the usual pork bone as the base, salmon head, bone, specially concocted miso and minced salmon bits were used and simmered for five hours!
The result was a thick paste-liked broth that had every strand of noodles drenched in the flavours. Right on top was a lump of flakey minced salmon alongside a drizzle of chilli oil to spice up the dish.
The three ramen were indeed unique and distinctive in taste. Every bowl has its story to tell and flavours to be savoured. Furthermore, they are reasonably priced and all in NETT prices.
Now you know where to get your ramen fix 🙂
3A River Valley Road, #01-14 Clarke Quay, Singapore 179020
Mon to Thu, Sun: 12PM-3PM, 6PM-1AM
Fri and Sat: 12PM-3PM, 6PM-3AM
This is an invited tasting.
