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| Source: Tomo Izakaya. Kai ramen features unique green noodles. |
Following a recipe that has been passed down for two generations by Chef Murata’s master, Tokyo Ramen (S$9.50 nett during lunchtime ) features a special shoyu blended soup base. The soup is made with ingredients such as bone marrow, chicken bones, niboshi (Japanese dried infant sardines), bonito flakes, vegetables, Japanese dried scallops and prawns.
Kai ramen (S$14 nett during lunchtime) and shake-tantan men (S$12 nett during lunchtime) are unusual in that the soup bases do not contain pork. The soup base for kai ramen is made using two types of clam: asari and hamaguri. Other ingredients used to enhance the taste of the soup include chicken bones, Japanese snapper bones and vegetables. The soup is paired with specially customised jade-green noodles, the first time green ramen noodles have been offered in a Japanese restaurant in Singapore. The ramen is then garnished with wakame seaweed and yuzi peel, which accentuate the soup’s seafood flavour.
Shake-tantan men features salmon bones and heads as well as a specially blended miso with salmon minced meat for its white broth, which is simmered over a tightly-controlled fire for five hours. The soup is then enlivened with sesame and chilli oil (辣油, la yu). Accompanying the soup are al dente ribbons of tantan mian.
Tomo Izakaya is available for corporate events and gatherings, and offers traditional Japanese dishes at affordable prices.
Interested?
Tomo Izakaya is at 3A River Valley Rd, #01-14 Clarke Quay, Singapore 179020
Operating hours:
Monday to Thursday and Sunday: 12pm to 3pm and 6pm to 1am,
Friday & Saturday: 12pm to 3pm and 6pm to 3am.
Hashtag: #tomoizakaya
*Kaiseki (懐石) are exquisite Japanese meals with multiple courses.
