Shoyu Hamaguri Ramen ($14.90) is one of signature ramen at chjimes (flagship shop). Shoyu (Japanese Soya Sauce-Based) Hamaguri (Clam) Ramen have special ingredients such as Porcini Oil, Porcini Duxelles, Tartufata and White Truffle Oil for first tries of eating and got clam feel aftertaste after eating. They use clam / pork broth based and without putting msg inside the soup. I didn't eat so my mum & sister feedback that they feel that the soup was refreshing and not so thirsty after eating ramen anymore.
shio ramen with white truffle oil and a clams-based soup. soup was light and fragrant (they didn’t skimp on the truffle), had a lovely depth of flavour quite unlike other means places. ramen was decent, meat was a tad bit too tough. the highlight here is definitely the soup base 😛
shoyu ramen was not bad too but if you prefer a lighter soup, go for the shio! (my personal preference) a warm, comforting meal definitely worthy of its michelin star 💫
$14.90++ | 9/10
When it comes to ramen in Singapore, one can expect to find a bustling and vibrant culture of old-school Japanese ramen experts and new kids on the block presenting innovative ramen recipes at the heart of it all. Finding a place for that hearty sensation of cupping a warm bowl of broth as you take slurp after slurp of the irresistible noodles is no harder than spending 1 minute on the web to look for the closest retreat.
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Enter Konjiki Hototogisu, an established ramen chain founded in 2006 by Chef Atsushi Yamamoto. With a 4-year consecutive Tokyo Michelin Bib Gourmand and a glistening Michelin Star (2019) under its belt, Konjiki Hototogisu is no stranger to the ramen scene, and has even recently opened its fourth outlet in Singapore at the crowd-drawing Jewel Changi Airport. After pushing a much needed visit to the establishment for weeks on end, I managed to check out their CHIJMES restaurant just a few weeks shy of the arrival of the fourth.
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In a brief interjection of sorts, I would like to mention that there is always a delightful feeling of rapture and inspiration upon hearing the kitchen crew and the front of house staff welcoming you with a unified yell.
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I had to try their signature Shio Hamaguri Soup Ramen ($14.90++), which boasted a wonderfully light yet complex broth made from hamaguri clams, tai (red sea bream), a shio tare that consists of a masterful blend of Mongolian rock salt and natural Okinawan sea salt, and finished with an elegant touch of Italian white truffle oil. The subtleties of the broth were only heightened by the sheer textural ingenuity of their homemade noodles that utilise 6 different types of flour in its creation. It was rather aptly served with a complimentary side dish of a small serving of rice with clams, which was nice.
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Considering my advocacy of the tonkotsu broth in all things ramen, I’m pleased to say that Konjiki Hototogisu’s signature Shio Hamaguri Soup Ramen has taken the throne in my Shoyu/Shio ramen list as my favourite clear broth ramen. A must-try.
Finally get to try the signature ramen here in Chijmes, Singapore. The rich Triple Soup broth consist of pork bones and chicken with umami of Hamaguri clams, topped with Porcini Duxelles sauce and white truffle oil.
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Between the Shio & Shoyu, I could taste the clarity of the flavors as Shoyu is more rich and dense while Shio is more well-balanced and satisfying. This ramen is seriously my favourite in Singapore for now. It’s still a 10/10 and I love they gave a free amuse-bouche of rice that simmered with the signature Hamaguri Broth and clams for every diner.
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The Hamaguri clam-flavoured broth is really as delicious as I’d hoped. Honestly, the soup is so potent with the sweetness of Hamaguri clams that even the combined power of white truffle oil and black truffle paste does not overpower it at all.
I must say though, I did find the ramen to be cooked a bit soft. My personal preference is always for a firmer al dente-ness.
😍😋👍🏼
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Another place ticked off the wishlist! Knew I had to try them when I heard they use a clam/pork broth – no MSG added at all. I’d definitely recommend the shio over the shoryu; it tasted a lot cleaner and you get more clarity from the soup base. They also add white truffle oil over the black truffle in the shoryu ramen, which tasted a lot more distinct. Even the ramen itself is tasty! They use a special “hara-ru-koi” whole grain flour that is healthier and gives it a nice bite. A bowl of comfort I won’t mind returning to. 🍜
Having partaken in their Signature Shoyu, I expected nothing less of its counterpart (another signature). The broth had a briny crustacean tang; it was tastefully perfumed by black truffle, which danced ever so fleetingly on my tastebuds. The flavours melded together ever so beautifully.
🏅 10/10
💭 MUST TRY
Rainy weather calls for a bowl of piping hot ramen, especially one that’s different from the usual pork broth ramen. Crowned with a Michelin Bib Gourmand title from 2015-2018 consecutively, Konjiki Hototogisu surely didn’t disappoint with this Shio Hamaguri Soup Ramen. 🍜
The clear broth, their signature triple soup made using hamaguri clams, pork bone and Japanese broth, had a unique sweetness and umaminess. Adding to the savoury element in the broth were the bacon bits, housemade porcini duxelles sauce and white truffle oil; Fragrant nuttiness and slight earthiness for a deeper flavour. If you prefer an even heavier-flavored ramen, opt for the shoyu hamaguri soup ramen that has a darker broth with housemade tartufata (black truffle paste). 🍜
Each bowl also came with 2 slices of tender chashu, easily torn apart which melt in the mouth. By the way, the chewy ramen is made using whole grain, a healthier choice, and a special flour “Haru-yo-koi” from Hokkaido. 🍜
And before your ramen is served, each diner is also given a tasting portion of the clam rice, Fukugawa Meshi. Bite into the clams and you shall find out where the sweetness of the broth comes from.
They actually have a step-by-step guide to teach how you should enjoy the ramen too!
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