SINGAPORE — Hsian Ming, the PR rep for newly opened Seizan Uni Ramen, is regaling me with the story behind the inspiration for Seizan Uni Ramen. It begins two flooring above the place we’re at present sitting at—Picnic Meals Park in Wisma Atria—at Nabe Seizan, an offshoot of two-Michelin star kaiseki restaurant, Seizan in Tokyo, headed by Head Chef Uchida. The Japanese hotpot restaurant on the fourth flooring has been receiving suggestions from prospects who have been requesting for a ramen dish made utilizing Nabe Seizan’s wildly creative uni broth—a sea urchin broth base that turns peculiar dashi right into a vibrant glow of amber. Thus, Seizan Uni Ramen was born.
Organising an offshoot model specialising solely in ramen at Picnic Meals Park two flooring down might be thought-about a stroke of genius. Logistical concerns apart, it ensures utter freshness of the dashi when it is made upstairs and introduced down effervescent scorching and able to be served. These two manufacturers additionally share the identical reverence to high quality meals preparation—uncooked elements are flown in from Tokyo, together with the very water used to crate Seizan Uni’s inimitable Dashi broth. Even the ramen noodles are specially-imported and crafted with a exact egg-to-flour ratio that makes the noodles extremely absorbent of the soup. There’s that adage of the Japanese obsession with high quality and traditions—and right here, it reveals.
At Seizan Uni Ramen, the menu has been stored intentionally small at simply three choices. The primary is the pièce de résistance—the Uni Ramen (S$21). The broth is constructed from the mix of Japanese bafun uni, cream, and milk. The ensuing emulsion is the color of an attractive dawn and incorporates layers of umami far past what I can depend. It’s served with home made char shu, onsen tamago, leeks, spinach, spring onions and nori sheets.
As a virgin uni shopper, I used to be warned that the uni infused broth had been identified to be barely cloying for some, which is why I’m completely taken unexpectedly by how superbly candy, creamy, and buttery this broth tastes. The ramen has additionally taken on a stunning, golden hue after absorbing the uni nectar. The complete bowl is sort of merely a delight.
The factor that caught my eye when the bowl of Kumamoto Wagyu Ramen (S$20) arrives is that beneficiant, hulking lower of beef. This A4, top-grade Wagyu that hails from the island metropolis of Kyushu, Japan, is faultlessly tender however not too tender that there is no want for chewing. The broth right here, in contrast to that of the uni ramen, is evident however remarkably flavourful having been boiled with beef bones, tendon, leek, and garlic. I’m torn between the readability of flavours on this iteration and the uni ramen, which is extra sturdy in its profile.
The ultimate choice is designed to deliver into sharp focus the painstaking efforts put into making Seizan’s signature dashi—the Dashi Sōmen (S$18). Language lets me down as I battle to explain the extreme savoriness of this broth succinctly. At first, it is barely salty. Then, it dissolves right into a satisfying mix of umami that absolutely can solely come from hours of toil over the range. Right here, Seizan makes use of the Japanese white sōmen noodles, harking back to the native iteration—Mee Kia. It is made with wheat flour sans eggs and is a healthful possibility for diners preferring their ramen clear, and easy. As with the opposite bowls within the menu, it comes served with their home made char shu and tamago eggs.
Seizan additionally provides complementary add-ons— Select from Crispy fried fish pores and skin (S$2), Hen karaage (S$3), Gyoza (2-pieces, pork or rooster, S$3), and house-made Volcano chilli (S$2).
Seizan Uni Ramen is positioned at Picnic Meals Park, Wisma Atria Purchasing Centre, Degree 3 (Unit 03-15), 435 Orchard Highway S238877. Opens every day 11 am – 10 pm