Konjiki Hototogisu was founded in 2006 by Chef Atsushi Yamamoto in Tokyo. It was just a small 8-seater shop then. After working hard to perfect the ramen, the restaurant started to win awards in 2015. It was awarded the Michelin Bib Gourmand title consecutively from 2015 to 2018. Bib Gourmand represents places which offer “exceptionally good food at moderate prices”.
What stands out for Konjiki Hototogisu is that the soup base is cooked using Hamaguri clams, pork and Japanese broth, resulting in that unique clear soup with full-bodied flavour. They called it Triple Soup Base.
This ramen shop also does not use any MSG in their noodle, soup, toppings and seasoning. They use Haru-yo-koi, special flour made in Hokkaido and imported into Singapore. The texture is very smooth and chewy. Whole grain used is imported from Japan, which is richer in mineral, vitamin, and dietary fiber.
What makes the ramen special including the special toppings like Porcini and Truffles. The porcini mushroom toppings is made from porcini duxelles paste. The tartufata toppings is made from black truffles, and white truffles oil is added for deeper aroma on ramen. The homemade Cha Shu is cooked at low temperature under complete control of temperature and humidity.
Shoyu Hamaguri Soup Signature Ramen
The bowl contained slow-cooked Cha Shu and Thick Belly Cha Shu. The soup base is garnished with black truffle paste, porcini oil and porcini flakes.
While the broth might look clear and unintimidating, it had a complex layered yet harmonising flavour which was extremely comforting.
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Complimentary Fukagawa Meshi (Clam Rice)
Low Temp Cha Shu with half-boiled egg
Belly Cha Shu with half boiled egg
Shio Hamaguri Soup Signature Ramen
The Shio Ramen is also light in texture, clear soup base. It is one of the original signature ramen created by Chef, very popular among the guests in Japan , as well as in Singapore.
Tonkotsu Smoke & Pepper
Tonkotsu Ramen was not the rich and creamy type, it is lighter than the average. Having it with some pepper makes it unique, sort of like the pepper crab dish found in Singapore. Chef must have taken a page from that famous dish and introduce this unique flavour.
Konjiki Hototogisu Milestone
Year 2006 Konjiki Hototogisu opened in Shibuya, Tokyo
Year 2015 Started to receive several awards (TV, magazines “Ramen Walker”)
Year 2015 Awarded Tokyo Michelin Bib Gourmand 2015
Year 2016 Awarded Tokyo Michelin Bib Gourmand 2016
Year 2017 Awarded Tokyo Michelin Bib Gourmand 2017
Year 2017 Open first oversea shop in Toronto, Canada
Year 2018 Awarded Tokyo Michelin Bib Gourmand 2018
Chef Atsushi Yamamoto spent a lot time researching and developing the unique special soup base to make his ramen delicious and special. We highly recommend you give it a try and experience it.