100 Tras Street
#01-01 100AM
Singapore 079027
Wednesday:
11:30am - 03:30pm
05:30pm - 09:30pm
Enjoy dining without burning a hole in your pocket, no membership required
The set comes with a side dish and drink. This is their signature soup base boiled with clams, pork bone and japanese broth. I cant really taste any sweetness from the clams. The soup is more salty. The ramen is abit special, not sure what is it made of but it has its own umami. The cha shu used also more lean. I guess this is for those who like 重口味
The bowl of ramen was quite outstanding on the menu with the use of Oyster. The creation of Ramen uses their Signature Sawara & Genmai Cha Broth infused with notes of oysters taste.
Garnished with Oyster paste, a brainchild of Michelin-Starred Chef Yamamoto, coupled with the Oyster Oil for deeper flavour. The aromatic Garlic butter is alluring.
If you can’t decide which meat to go with the ramen, they recently offered a new item on the menu.
Quattro Meat Ramen featured 4 types of meat on the ramen, including the duck, char siu, meatball and iberico wantan.
Go for the set to get a side dish and ice lemon tea.
Ura Hototogisu is part of the ramen franchise that has a Michelin star to its name. But what makes it special is the variety of ramen it offers. There’s lobster ramen. Oyster ramen. And so on. I tried the oyster ramen. Mix the oyster paste with the ramen soup and you’ll get the oyster ramen. The oyster broth had a creamy taste, not overpowered by any strong seafood taste. It’s really good and I’ll probably try the lobster ramen next time when I revisit this ramen place.
Taste is only not bad, nothing special, sadly it's not spicy enough. Ramen was cooked nicely the way I like, not too soft and soggy. Portion is not big. Maybe will go back and try the oyster ramen since it's supposed to be the bestseller.
Tonkotsu Smoked Pepper Ramen ($14.90)
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Ramen served in a bowl of mildly peppery tonkotsu broth, premium char siew and woodchip smoked minced meat from Ura Hototogisu. We tried 3 bowls of ramen with very different flavours and this was my favoufite. The soup was on a slightly saltier side and I could have done with 1 more slice of char siew.
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