Located among the bars, restaurants and night clubs in the vicinity of Clarke Quay, Tomo Izakaya offers a traditional izakaya style dining with an array of Japanese small dishes accompanied with drinks such as sakes, shochus and wines. Opens until 1AM at night, and even later until 3AM on Fridays and Saturdays.
Apart from their usual small plates, Tomo Izakaya has launched 3 new ramen dishes! These ramen are the brainchildren of Chef Hirotaka Murata, an expert in Kaiseiki sets (multi-course Japanese dinner). These ramen will be available on lunchtime and after 9PM only.
Menu and Pricing:
All prices shown are lunchtime nett prices, and the ramen portions shown in the pictures are NOT actual portions.
- TOKYO RAMEN
Tokyo Ramen features a special shoyu blended clear soup base which is made from slow cooking a number of ingredients such as pork bone marrow, chicken bones, niboshi (Japanese dried infant sardines), bonito flakes, vegetables, Japanese dried scallop and prawns. The noodles used are the classic egg noodles. This special shoyu broth is not very salty and has a good amount of fragrance to it. Definitely a fail-proof traditional ramen choice among the 3.
This ramen also has a clear soup base but instead of regular flavours like shoyu or shio, this soup is made using asari and hamaguri clams, hence the clam-taste in the soup. Other ingredients used to enhance the taste of the soup include chicken bones, Japanese snapper bones and vegetables. Traditional ramen fans may not be used to this soup, but for lovers of seafood (especially clams) will find it enticing.
The noodles used are jade-green noodles (spinach noodles), which is actually the first time such noodles are offered in a Japanese restaurant in Singapore. Yuzu peels and wakame seaweed are added as garnish to the dish, which is why there is a hint of yuzu flavour despite the predominant clam taste in the soup. Also, you get to enjoy clam meat instead of the usual cha siu.
- SALMON TAN-TAN
If you want to try something different from the ordinary type of ramen, check out this interesting salmon based broth ramen! This white-coloured broth has been cooked for 5 hours with salmon bone and head as well as a specially blended miso with salmon minced meat are used. The broth is actually quite heavy, way thicker than tonkotsu broth. It tastes and feels a bit like satay sauce, mainly because of the sesame flavour that has been added to the broth. Instead of minced meat, a scoop of minced salmon meat is given to complete the entire bowl of this salmon based dish.
Sunday to Thursday: 12.00NOON – 3.00PM, 6.00PM – 1.00AM
Friday and Saturday: 12.00NOON – 3.00PM, 6.00PM – 3.00AM
Facebook Website: https://www.facebook.com/tomoizakayacq/
3A River Valley Road
#01-04 Clarke Quay
Directions: Alight at Clarke Quay MRT Station (purple line NE5) and exit at Exit C out of The Central Mall into Boat Quay facing Singapore river. Turn left and follow along the path to Read bridge, cross this bridge and into the building to the left where Tomo Izakaya is located.