Ramen Hitoyoshi in Singapore
The traditional tonkotsu ramen in Singapore is a specialty dish enjoyed by many. The signature thick and creamy broth is achieved by simmering pork bones, allowing the rich pork flavour to be infused into the broth. The addition of aromatic ingredients such as onion, garlic and ginger enhance the broth’s natural umami flavour, making it a truly exquisite and savoury dish
Here at Ramen Hitoyoshi, the Tonkotsu Ramen is served with homemade Chashu (simmered/braised pork), ramen noodles, Ajitama (flavoured egg), and other fresh ingredients, including green onions, enoki, and garlic, making it flavourful and highly palatable.
Our extensive menu consists of side dishes and donburi – for the rice lovers. Our donburi comprises a warm, comforting bowl of rice topped with assorted meat of your choice. From classic teriyaki chicken to savoury grilled unagi to tender A5 Miyazaki Wagyu sukiyaki, we have many donburi options to choose from.
Our team of experienced chefs is committed to bringing you high-quality ramen with popular side dishes such as gyoza, karaage and takoyaki. Visit your nearest Ramen Hitoyoshi outlet today!
Ramen Hityoshi - Coming Soon!
Our menu offers a wide variety of dishes beyond ramen including donburi, gyoza and more. Our signature dish is the tonkotsu ramen, which is available in three delectable variations – classic, garlic, and spicy. Each of these ramen variations is made with our rich and creamy tonkotsu broth that is sure to please your taste buds.
Locate the outlet nearest to you and join us for a meal.
| Ramen Hitoyoshi Harbourfront Centre | Ramen Hitoyoshi Seletar Mall |
| Ramen Hitoyoshi City Square Mall | Ramen Hitoyoshi Tiong Bahru Plaza |
| Ramen Hitoyoshi Tampines | Ramen Hitoyoshi Clarke Quay Central |
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No reservation, walk in only.
Origin of Tonkotsu Ramen
Tonkotsu ramen gets its name from the base ingredient – tonkotsu, meaning “pork bones”. The first tonkotsu ramen was created by Tokio Miyamoto-san in Fukuoka, Japan, in 1937.
The original ramen broth was clear, quite different from the rich, cloudy broth that tonkotsu is known for today. The evolution of the broth happened in 1947, when a ramen stall owner left his tonkotsu soup to boil while he was away from the stall, only to come back and find the broth had turned milky. This was a happy accident as the white, milky broth turned out to be rich and delectable once it was seasoned. This led to tonkotsu broths being simmered this way, allowing the delicious flavours to develop fully.
