Mendokoro Ramenba
Brought to Manila by Nippon Hasha Inc., Mendokoro Ramenba has become one of the city's most beloved ramen destinations since opening. The restaurant specializes in rich, flavorful broths with their bestsellers being the classic shoyu ramen and the spicy tantanmen--a sesame-based spicy ramen topped with minced pork. The noodles are cooked to perfect firmness, and toppings include tender chashu pork, seasoned egg, and fresh vegetables. What sets Mendokoro apart is consistency across locations and authenticity that comes from Japanese oversight. The Makati location in Salcedo Village offers convenient access for office workers, while other branches serve BGC, Mall of Asia, and Katipunan areas. Expect queues during lunch and dinner rushes--a testament to quality.
Understanding Ramen Broths
Ramen's soul lies in its broth. Tonkotsu brings richness from 12-18 hours of pork bone simmering, creating a creamy white base. Shoyu offers a lighter, soy-based clarity often built on chicken or fish stock. Miso delivers earthy, umami-rich depth with fermented complexity. Shio presents refined, delicate flavors in a clear amber. Some shops offer tsukemen, where thick noodles are dipped into an intensely concentrated broth. Each style tells its own story.
Ramen Nagi
Ramen Nagi kickstarted Manila's ramen craze when it opened, introducing the city to authentic Japanese ramen culture. Their signature Butao King ramen--a rich, creamy tonkotsu broth--remains the gold standard for Manila ramen lovers. What makes Nagi special is the customization system: diners choose their richness level, garlic amount, spice level, and noodle firmness, creating a personalized bowl. The Green King (basil-infused) and Red King (spicy) variations offer creative twists on the classic. The thick, chewy noodles and melt-in-your-mouth chashu pork complete the experience. With multiple locations across Metro Manila, Ramen Nagi maintains impressive consistency. The restaurant's Japanese roots show in every detail, from broth preparation to service style.
Ramen Etiquette & Enjoyment
Slurping is not just acceptable, it's encouraged -- it aerates the noodles and enhances flavor while also cooling them to the right temperature. Eat quickly after the bowl arrives to prevent noodles from absorbing all broth. Hold your spoon just above the bowl to catch broth as you eat. Most ramen shops are standing-room or quick-service environments by design -- efficiency is part of the experience. Finish every drop: there's no waste in proper ramen appreciation.
Ippudo
Ippudo brings global ramen excellence to Manila, with this internationally renowned chain maintaining the same high standards that made it famous in Japan. Founded by ramen master Shigemi Kawahara, Ippudo specializes in Hakata-style tonkotsu ramen--a creamy pork bone broth with thin, straight noodles. Their signature Shiromaru Motoaji features the classic tonkotsu with pork belly chashu and kikurage mushrooms, while the Akamaru Shinaji adds aromatic garlic oil and special miso blend for extra depth. The broth is rich yet balanced, never too heavy, and the noodles have the perfect al dente bite. Beyond ramen, Ippudo's gyoza and appetizers are excellent. The BGC location at One Bonifacio High Street offers a modern, stylish setting for this authentic ramen experience.
Mitsuyado Sei-Men
Mitsuyado Sei-Men specializes in tsukemen--Japanese dipping ramen where noodles are served separately from a concentrated, intensely flavorful broth. This style originated in Tokyo and offers a different ramen experience: the thick, chewy noodles are dipped into the rich, concentrated soup, allowing you to control the intensity of each bite. The signature tsukemen features perfectly springy noodles alongside a deeply savory pork-based broth enriched with fish essence. The restaurant also serves traditional ramen bowls, but the tsukemen is what keeps regulars returning. Located on Jupiter Street--Makati's food haven--Mitsuyado offers an intimate, authentic Japanese atmosphere. The small space means limited seating, so timing matters. For tsukemen purists and ramen adventurers wanting to try this Tokyo specialty, Mitsuyado is essential.
Hokkaido Ramen Santouka
Hokkaido Ramen Santouka brings authentic Hokkaido-style ramen to Metro Manila, with their specialty being shio (salt-based) ramen--a lighter, more delicate style compared to the rich tonkotsu broths. The signature Toroniku Ramen features tender pork jowl that melts in your mouth, swimming in a clear, refined broth that showcases the purity of the ingredients. While lighter than tonkotsu, the broth is deeply flavorful from hours of simmering pork bones and vegetables. The restaurant also serves shoyu and miso variations, plus their popular mini-rice bowls that pair perfectly with ramen. The Glorietta location provides easy access for Makati diners seeking a break from heavier ramen styles. Santouka proves that ramen doesn't need to be rich and heavy to be deeply satisfying--sometimes clarity and balance are more impressive.
The best ramen is more than just a meal--it's a meditation on simplicity elevated through meticulous technique. Every slurp is a conversation between the chef's vision and your palate.
