Ichiran Tonkotsu Ramen Japan

Ichiran Ramen

Ichiran Ramen is a popular ramen chain in Japan, and it has been widely accepted as one of the best spots for tonkotsu ramen. And I could not agree more wholeheartedly. A bowl of Ichiran ramen is super satisfying, and very affordable (¥780/S$10). It is undisputedly a ramen house that you cannot miss out on when you are in Japan.

Ichiran does an exceptional tonkotsu ramen, and has most definitely set the benchmark for Japanese ramen. The broth is unbelievably rich, and thick, and something inexplicably but really special that it wows you with every sip (or slurp). It is so good that I am always caught in a situation to decide on whether I should do a second bowl. The noodles are cooked just right, springy and al dente – exactly the way I like my ramen to be. And if this is what you like too, be sure to select the “extra firm” option when you place your order. The chashu is also spot-on; every bite makes me go weak in the knees. It is, in a nutshell, the perfect bowl of ramen. Let’s just put it this way – If you are a fan of tonkotsu ramen, it is impossible to not like Ichiran’s rendition.

Ichiran

For the benefit of those who do not know, at Ichiran Ramen, you have to get a ramen ticket at the vending machine located at the entrance of the restaurant to choose your ramen and toppings. Next, you have to fill up a 5-field form to indicate your preference (noodle’s firmness, types of garlic, level of spicy-ness…) and customise your ramen. You will then be ushered to wooden booths where you slip your order forms into this small hole, and the staff will pass you your ramen through the same hole – the whole time, no one sees each other. It is simple yet fascinating.

Ramen Vending Machine

While the process of ordering ramen via a vending machine is very common in Japan, no ramen restaurants in Singapore have adopted this method. I am puzzled as to why this system is taking so long to be an F&B trend here. The system greatly improves the efficiency of the ordering process, and makes the work easier, smarter and safer for the staff.

Ramen Booth

As for the part where the staff would pass the ramen through the small hole at the booth, it is indeed a brilliant concept for two reasons. First, it helps to create a unique experience for the customers where they get to dine in a booth. Second, it improves the efficiency of the entire operation and makes the work a lot easier and safer for the staff as it reduces the risk of them bumping into diners while serving the ramen.

In Japan, the country which developed the business concepts of 5S and kaizen (or continuous improvement), the Japanese had to find ways to streamline, reduce wastages and improve tirelessly.

Singapore still has a long way to go before catching up with Japan’s technology, and with the shortage of F&B staff here, it will be a welcome change if casual dining restaurants here could find ways to get the food served faster to customers.

After all, investments to raise productivity can be partially subsidized by NTUC’s Inclusive Growth Programme, and with over 800 such projects in the works, I am looking forward to happier staff and better customer experiences in Singapore in future.

Japan Ichiran Ramen

I have nothing but praises for the concept at Ichiran. It is not only innovative and interesting for the diners, but it also makes it easier, smarter and safer for the staff to perform their duties within tight space constraints. Ichiran has opened in Hong Kong this year, and I hope that they will be opening a branch in Singapore soon. Until then, we just have to plan a trip to Japan for their delicious ramen.

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