I rarely opt for Japanese cuisine, but there's one dish I always gravitate toward whenever I dine at a ramen restaurant like Ajisen Tanjiro: the Cha Shu Ramen!
Ajisen is a well-known restaurant chain, both locally and globally. According to their website, they boast a total of 700 branches worldwide. Here in the city, they have more than 10 branches. Yesterday, I decided to visit their Bedok outlet for lunch.
It had been a while since I last dined at any of their restaurants, so I figured yesterday was the perfect opportunity. I’ve been to their other branches in Bugis, Tampines, and Orchard before, but this was my first time trying the Bedok location.
As for the food, the quality across all their branches is remarkably consistent. From what I’ve heard, the soup base is imported directly from their main branch or factory in Japan. That’s an impressive feat, considering they supply 700 branches worldwide. I’m not sure if they adjust their recipe depending on the country, or if they stick to a uniform recipe for everyone—I suspect it’s the latter.
The Tanjiro branch is considered one of the newer iterations of the restaurant, which is evident in its interior design. It features a modern Japanese aesthetic, and the arrangement and size of the furniture are more compact, allowing them to accommodate more diners. I remember their older branches feeling more spacious, with fewer tables. Perhaps their customer base has grown, and with rising commercial lease costs, they’ve had to optimize their interior space.
Even the menu has evolved. They now offer new combo meals that seem like great value for money, as well as tempting additions like baked rice. I was particularly drawn to the idea of baked rice topped with melted cheese and paired with deep-fried proteins like chicken karaage or pork tonkatsu. It sounds like a delicious combination!
When my food arrived, I was immediately excited by the presentation. This is something I always appreciate about Japanese cuisine—the meticulous attention to detail. They ensure that your eyes feast on the dish before your taste buds do, and they never fail to impress me with the precise arrangement of ingredients.
One hallmark of a good bowl of ramen is the richness and depth of the soup. That’s why I usually avoid ordering drinks that might distract from its flavor. Ajisen’s soup is a proprietary recipe that’s not easy to replicate. This might explain why ramen is often pricey—it takes time and effort to create such a rich, creamy broth.
The Cha Shu Ramen is one of the simpler options on Ajisen’s menu, but its taste is anything but basic. The Cha Shu itself is incredibly flavorful. I’m always amazed at how they transform simple pork into something so uniquely tasty yet subtle. It pairs perfectly with the rich broth, neither overpowering nor overshadowed by it. The balance between these two elements is impeccable, making it an utterly satisfying bowl of ramen.
Ajisen Tanjiro never fails to deliver a comforting bowl of ramen that warms both the heart and soul. The consistency in quality across their branches and the attention to detail in their presentation make every visit a delightful experience. Whether you're a seasoned ramen lover or trying it for the first time, the Cha Shu Ramen is a simple yet flavorful dish that’s definitely worth savoring.
