First dibs: Mashi No Mashi — World’s first 100% Wagyu ramen chain lands in SG
You can’t go wrong with a good ol’ bowl of ramen, but you can go absolutely right with a luxurious 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 heart of Singapore.
Mashi No Mashi officially opened its doors at Guoco Midtown in Bugis on 5 Apr 2024. While the Tokyo-hailing brand 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 with his culinary prowess and champion-grade cuts of Wagyu beef.
Chef Hisato holds our little island dear to his heart, too, having resided here and fallen in love with our street food.
The establishment, decked out in a vibrant yellow, sits right next to the viral Umai Artisanal Udon Bar. With neon signage and upbeat tunes flowing from speakers, the 65-seater eatery boasts a casual and lively atmosphere that’s perfect for quality time over quality ramen.
Chef Hisato’s hand-selected Ozaki beef stars in just about every dish you can find on Mashi No Mashi’s menu. Sourced from only the best farmers in Japan, it is highly valued for its distinct umami and subtle sweetness; you’ll be in for an absolute treat.
First, get those tastebuds warmed up with some Wagyu Gyoza (S$8 for 2 pieces). Albeit on the pricier end, these golden-brown morsels are chock-full of savoury filling comprised of 4 juicy cuts of Ozaki beef and minced vegetables. An absolute must-try, if I may. Don’t forget to dip them in the house-made sauce for maximum satisfaction.
Mashi No Mashi has a whole range of other uniquely Wagyu-centric appetisers for you to choose from, too. The likes of Wagyu Siu Mai (S$15) and Black Bean Spare Ribs (S$15) were certainly eye-catching.
Go on and indulge in the signature Ultra Wagyu Ramen (S$22). You’ll be delighted to know that the Singapore outlet is the first to have this exquisite dish be a permanent fixture on the menu.
The dish stars springy ramen noodles bathed in a rich 100% Wagyu bone broth. It’s topped with spring onion, a delicate egg and, of course, slices of the most succulent Wagyu chasiu slices that are bound to make any other ramen seem dull.
If you seek something with a more QQ mouthfeel, you can opt for the Wagyu Tsukemen (S$30) instead. Chewy thick ramen noodles take centre stage here and are meant to be dipped in an extremely gao 24-hour-stewed Wagyu bone broth on the side. Likewise, the noodles are topped with Wagyu chasiu along with bamboo shoots, cabbage and large sheets of nori.
Up for a fiery challenge? The Wagyu Tsukemen‘s ‘deadly spicy’ counterpart, chillingly named Tsukemen Death (S$32) is not for the faint of heart. Consider yourself warned; the broth sported a dangerous-looking red colour and was every bit as spicy as it looked. My colleague, Shayndel, called it a literal ‘gut punch’.
Nonetheless, the dish turned out to be my favourite of the lot at Mashi No Mashi; the umami-loaded broth was downright slurp-worthy. Potent as the spiciness was, it was nothing a few glasses of cold water couldn’t quell. The tender wagyu chunks within were a lovely touch, too.
Don’t miss out on the Singapore-exclusive Wagyu Bak Kut Teh (S$30), Mashi No Mashi’s atas take on the local speciality that happens to be one of Chef Hisato’s personal favourites.
The melt-in-the-mouth Wagyu ‘ribs’ were to die for, and the white peppercorn-spiced soup tasted exactly like my favourite peppery BKT. As with the typical joint, the soup is served with fluffy rice, fresh chilli in sweet soy sauce, Chinese pickles and you tiao.
That aside, expect to see several other local-style dishes like Wagyu Laksa (Price TBD) and Wagyu Hokkien Mee (Price TBD) rolled out in the coming months!
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