Four years after its opening in Japan in 2006, Konjiki Hototogisu's chef Atsushi Yamamoto's unassuming eight-seater in Shibuya has been on a hot streak, picking up top accolades from Ramen Walker magazine and Tabelog — what Yelp is to the Japanese — and four Michelin Tokyo Bib Gourmand notches from 2015 to date.

Over a month ago, he partnered Japan Food Holdings (they're the people behind Ajisen Ramen, Menya Musashi and more) to open an outpost at Chijmes in Singapore.

The signature ramen here is the rich Triple Soup, which melds pork bones and chicken with the umami of Hamaguri clams (also known as the Asian hard clam, which often features in sushi dishes). As if the shellfish didn't already provide a point of distinction to Konjiki's offering, each serving here is dressed with truffle and porcini, minced and in oil. On every page of the menu, you're encouraged to cradle and give your bowl a good whiff, and unlike that other truffle and clam ramen joint in town, Tsuta, you'll find its aromas less of an assault and more of a light perfume on the nose.

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