Ramen Keisuke has introduced numerous never-before ramen flavours and revolutionised the concept of Japanese comfort food dining in Singapore. Inspired by French cooking techniques, the Ramen King has continuously strived to ensure a unique unami-ness in every ramen specialty, setting itself apart from the rest.
The latest menu offers the signature Tonkotsu Ramen, Tokyo Shoyu Ramen as well as the French-inspired lobster bisque, Lobster Ramen, that was previously available exclusively at Ramen Keisuke Lobster King located at Clarke Quay.
Keisuke Takeda, founder of Ramen Keisuke, is born in 1969 in Hiroshima. Fond of cooking as a child, he started his career as a chef with a French restaurant and worked there for 12 years. He then moved to a Japanese restaurant and worked for 5 years before opening 'Bimisenryu Tanka', a modern Japanese restaurant in 2004.
In 2005, Ramen has much more free space to be innovative and creative compared to other cuisines thus he came up with different approaches to create recipes for ramen that nobody else has tried and tasted before. His first ramen restaurant is called 'Kuro Miso Ramen’ (The First Generation Keisuke Ramen). The ingredients were mixed Miso base with 7 different types of Miso and Bamboo Charcoal.