If you’re craving deep, bold, and unapologetically flavourful ramen in Singapore, Nantsuttei Ramen at Orchard Central is a must-visit. Hailing from Hadano, Kanagawa, this renowned chain specialises in black garlic oil (ma-yu) ramen, delivering a punchy umami experience that keeps diners coming back for more.
From Drifter to Ramen Visionary
At 27, adrift in life, Ichiro Furuya stumbled upon his calling after seeing a TV segment about crowds lining up for ramen. Inspired, he traveled to Kyushu, apprenticed in Kumamoto’s ramen scene, and in 2004 opened Nantsuttei in his hometown, Hadano.
The Birth of a Signature Flavour
Facing empty seats initially, Furuya refused to compromise. After relentless experimentation, he perfected:
- Tonkotsu broth: Rich, creamy, and odor-free.
- Custom noodles: Designed to cling to the broth.
- “Ma-yu” (black garlic oil): A smoky, aromatic game-changer.
In 2007, its ramen was chosen as Ramen of the Year for the third year running in Tokyo Isshukan magazine published by Kodansha. Word spread, lines formed, and media buzz followed—including features in Tokyo Isshukan and a 2010 documentary on TBS.
Global Ambitions & Philosophy
In 2010, Nantsuttei expanded to Singapore, a grueling but transformative venture that deepened Furuya’s appreciation for ramen as cultural ambassador. His creed:
- No compromises on flavour.
- Warm, unpretentious service for all.
- Relentless improvement with “gratitude, sincerity, and challenge.”
From a lone shop to an international name, Furuya’s story embodies perseverance and authenticity—one bowl of garlicky, soul-warming ramen at a time.
Why Nantsuttei Stands Out
Broth: A rich tonkotsu (pork bone) base simmered for hours, infused with charred black garlic oil for a smoky, nutty depth.
Noodles: Medium-thick, firm, and perfectly chewy—holds up well against the robust broth.
Toppings: Chashu (tender braised pork), wood ear mushrooms, green onions, and a seasoned egg.
The Magic Touch: A swirl of ma-yu (black garlic oil) adds an addictive roasted aroma.
If you can take the heat, go for the their spicy version which uses the same tonkotsu base, but with a fiery chili-infused oil that builds heat gradually.
The Dragon Ramen is a basic ramen topped with minced meat, bean sprouts, a piece of chashu, green onions, seaweed and spicy sauce. The combination of the spicy sauce with the tonkotsu broth was a flavour bomb. The garlic oil added a depth of aroma and flavour to the dish. The broth adhered well to the al dente noodles and each mouthful was satisfying good. The broth was rich and slightly saltier than other ramen, hence we didn’t finish the broth though it was addictive.
The second bowl was the Golden Curry Ramen. This is their basic ramen topped with a large piece of chashu, minced meat flavoured with spicy curry, bean sprouts and green onions. The broth was creamy and umami and it adds a nice heat to every bite of noodles.
Nantsuttei Ramen delivers a powerful umami experience with its signature black garlic oil broth. It’s a worthy splurge of calories for those craving deep, savoury flavours.
Have you tried Nantsuttei? Which bowl is your favourite?
Rating: 4 / 5
Nantsuttei Ramen
181 Orchard Rd, #07-12/13, Singapore 238896
Google Maps Link: https://maps.app.goo.gl/wjwwtambHgZ5yCE26
