Mashi No Mashi — opens in March at Bugis, popular Japanese ramen chain with 100% Wagyu ramen

In 2024, there’s no shortage of ramen joints in Singapore. Yet, a new arrival hopes to shake things up by adding a premium touch to their noodles. Mashi No Mashi, a popular ramen chain from Tokyo that specialises in Wagyu beef ramen, will be opening here in March. You’ll be able to find them at Guoco Midtown in Bugis.

Wagyumafia’s chef-owner Hisato Hamada founded Mashi No Mashi. His dining concept draws inspiration from his childhood memories, from what he felt was the best form of comfort food – ramen. Chef Hisato states on his website that he was inspired to create ramen entirely with Wagyu. 

That’s how the signature Wagyujiro (price TBD) was born. This dish, Mashi No Mashi claims, is the world’s first 100% Wagyu ramen. The broth utilises beef ribs and thigh bones that have been boiled for 24 hours. The shoyu used to flavour it is made exclusively for this and is barrel-aged for 8 years.

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Currently, it sits in a permanent storefront at Roppongi and has global outlets in places like Hong Kong and Jeddah. Singapore’s outlet is said to be getting Hong Kong’s exclusive Tokusei Wagyu Tsukemen (price TBD). As with the Wagyujiro, the broth is on the stove for 24 hours. Mashi No Mashi then places slow-cooked Ozaki beef brisket atop the bowl.

Also on the menu is Mashi No Mashi’s Wagyu Gyoza (price TBD). The dumpling is stuffed with 4 different cuts of Ozaki beef and minced vegetables. It’s the perfect pairing to their house-made ‘Wagyusco’ hot sauce.

Although not a ramen dish, we should try and keep our fingers crossed that the Wagyu Donburi (price TBD) will be added to Singapore’s menu as well. It has slices of Ozaki beef laid over rice and topped with a raw Japanese egg yolk. 

Although not many details have been disclosed, the Singapore outlet will have its share of exclusives. Chef Hisato has plans for locally inspired ramen drawing from laksa, Hokkien mee and bak kut teh.

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