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Tomo Izakaya (Clarke Quay) Launches 3 New Ramen Dishes featuring Kai Ramen (Jade-Green Noodles)

Press Release   •   Jan 12, 2017 11:57 +08

SINGAPORE, 4th January 2017 – Epicureans, rejoice! Tomo Izakaya has launched three ramen dishes: Tokyo Ramen; Kai Ramen; and Shake-tantan Men. All three are the brainchildren of Chef Hirotaka Murata, an expert in kaiseiki sets. With over 20 years of experience under his belt, the chef is adept at coming with Japanese mainstays that are steeped in tradition and authenticity.

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. This ramen evokes nostalgic feelings, and whisks you away to an old-world Japan. The soup is made with a medley of ingredients such as pork bone marrow, chicken bones, niboshi (Japanese dried infant sardines), bonito flakes, vegetables, Japanese dried scallop and prawns. The premium ingredients give the soup a robust and piquant flavour. Swimming in it are classic egg noodles, which are then topped with char siu made with Kurobuta Pork.

Equally enticing is Kai Ramen (S$14 nett during lunchtime). The soup base 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 — and this is the first time green ramen noodles are 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.

Finally, the Shake-tantan men (S$12 nett during lunchtime) is bound to delight. Salmon bone and head as well as a specially blended miso with salmon minced meat are used to make the white-coloured broth. Over a tightly controlled fire, the broth is cooked for 5 hours. The soup is then enlivened with a sesame flavour as well as spicy note of the chilli oil, or la yu (辣油). Accompanying the soup are al dente ribbons of tantan mian.

One of the most popular Japanese izakaya restaurants in town, Tomo Izakaya is where friends and family can bond over exquisite Japanese cuisines. In Japanese, “tomo” means “friend” while “izakaya” translates to “staying in a sake shop”. 

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Racheal Phillips, Mobile: 8339 6685, Email:

Melissa Daniel, Mobile: 9662 1552, Email:

About Tomo Izakaya

Swathed in brown and fitted with soft cove lightings, Tomo Izakaya makes an ideal address for corporate events and intimate gatherings. The establishment offers traditional Japanese dishes at affordable prices. Patrons can also hobnob and savour the arsenal of beers, alcohols, cocktails and mocktails available here. For its stellar offerings and cosy ambience, Tomo Izakaya has earned the plaudits of food critics from The Business Times Weekend, HungryGoWhere, Lianhe Zaobao and more.

For more information, please visit

Venue: 3A River Valley Rd, #01-14 Clarke Quay, Singapore 179020

Operating Hours: Monday to Thursday & Sunday – 12pm to 3pm & 6pm to 1am,

Friday & Saturday - 12pm to 3pm & 6pm to 3am.

Hashtag: #tomoizakaya

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