I loved my Niigata Shoyu ramen which came with two slices of aburi chashu and flavoured soft-boiled egg. The noodle was chewy, springy and easy to eat. The broth was quite light in texture but rich in flavour.

Kajiken was the first mazesoba (mix noodle) restaurant in Singapore which offers different toppings to add flavours to the bouncy al-dente dry noodle.