You may’t go mistaken with a great ol’ bowl of ramen, however you’ll be able to go completely proper with an opulent bowl of Wagyu ramen from Mashi No Mashi. This famed Japanese chain has landed on our sunny shores, bringing the world’s first 100% Wagyu ramen to the guts of Singapore.
Mashi No Mashi formally opened its doorways at Guoco Midtown in Bugis on 5 Apr 2024. Whereas the Tokyo-hailing model has ventured into Hong Kong and Jeddah, the Singapore outlet marks its first foray into Southeast Asia.
For the uninitiated, Mashi No Mashi is the brainchild of WAGYUMAFIA’s chef-owner Hisato Hamada. The menu combines his love for ramen together with his culinary prowess and champion-grade cuts of Wagyu beef.
Chef Hisato holds our little island expensive to his coronary heart, too, having resided right here and fallen in love with our road meals.
The institution, decked out in a vibrant yellow, sits proper subsequent to the viral Umai Artisanal Udon Bar. With neon signage and upbeat tunes flowing from audio system, the 65-seater eatery boasts an informal and energetic ambiance that’s good for high quality time over high quality ramen.
Chef Hisato’s hand-selected Ozaki beef stars in nearly each dish you could find on Mashi No Mashi’s menu. Sourced from solely one of the best farmers in Japan, it’s extremely valued for its distinct umami and delicate sweetness; you’ll be in for an absolute deal with.
First, get these tastebuds warmed up with some Wagyu Gyoza (S$8 for two items). Albeit on the pricier finish, these golden-brown morsels are chock-full of savoury filling comprised of 4 juicy cuts of Ozaki beef and minced greens. An absolute must-try, if I’ll. Don’t neglect to dip them within the house-made sauce for optimum satisfaction.
Mashi No Mashi has an entire vary of different uniquely Wagyu-centric appetisers so that you can select from, too. The likes of Wagyu Siu Mai (S$15) and Black Bean Spare Ribs (S$15) had been actually eye-catching.
Go on and indulge within the signature Extremely Wagyu Ramen (S$22). You’ll be delighted to know that the Singapore outlet is the primary to have this beautiful dish be a everlasting fixture on the menu.
The dish stars springy ramen noodles bathed in a wealthy 100% Wagyu bone broth. It’s topped with spring onion, a fragile egg and, in fact, slices of probably the most succulent Wagyu chasiu slices which are certain to make every other ramen appear boring.
When you search one thing with a extra QQ mouthfeel, you’ll be able to go for the Wagyu Tsukemen (S$30) as an alternative. Chewy thick ramen noodles take centre stage right here and are supposed to be dipped in an especially gao 24-hour-stewed Wagyu bone broth on the aspect. Likewise, the noodles are topped with Wagyu chasiu together with bamboo shoots, cabbage and huge sheets of nori.
Up for a fiery problem? The Wagyu Tsukemen‘s ‘lethal spicy’ counterpart, chillingly named Tsukemen Dying (S$32) is just not for the faint of coronary heart. Contemplate your self warned; the broth sported a dangerous-looking crimson color and was each bit as spicy because it appeared. My colleague, Shayndel, referred to as it a literal ‘intestine punch’.
Nonetheless, the dish turned out to be my favorite of the lot at Mashi No Mashi; the umami-loaded broth was downright slurp-worthy. Potent because the spiciness was, it was nothing just a few glasses of chilly water couldn’t quell. The tender wagyu chunks inside had been a stunning contact, too.
Don’t miss out on the Singapore-exclusive Wagyu Bak Kut Teh (S$30), Mashi No Mashi’s atas tackle the native speciality that occurs to be one in all Chef Hisato’s private favourites.
The melt-in-the-mouth Wagyu ‘ribs’ had been to die for, and the white peppercorn-spiced soup tasted precisely like my favorite peppery BKT. As with the everyday joint, the soup is served with fluffy rice, recent chilli in candy soy sauce, Chinese language pickles and you tiao.
That apart, count on to see a number of different local-style dishes like Wagyu Laksa (Value TBD) and Wagyu Hokkien Mee (Value TBD) rolled out within the coming months!
