Marutama Ramen – Kitchen Crew

Many successful Japanese ramen restaurants have established their new branches in other countries and introduced their original products to ramen markets abroad. Recently, Marutama Ra-men that serve authentic Japanese ramen have been making its Toripaitan soup as the new wave in Japanese Ramen industry following Shoyu, Miso, Shio and Tonkotsu soup.
Marutama's Toripatan soup served with homemade Hakata-styled ramen noodle. Best quality of this soup due to its 100% pure chicken broth that made with no MSG at all! As for Toripaitan soup itself is one of the very difficult soup to cook. This is because the taste of Toripaitan soup are very susceptible to change in color and taste if the cooker are not detail enough in processing the soup. Every Marutama store needs approximately 5 hours daily for cooking process and preparation. This pure milky white chicken-based soup has delighted and won-over many ramen lovers' in Asia. 

Marutama offers an authentic Japanese ramen experience with its half-boiled aji tamago and aosa seaweed topping, complete with melt-in-your-mouth char siew. This additional topping called half boiled seasoned egg is very recommended for ramen. At Japan, Marutama's half-boiled seasoned egg rewarded as "the best tamago". Its unique texture that fully boiled at the surface but yet still half boiled on the inside blended perfectly with the seasoning.
Marutama is well-known as a restaurant which has developed their shops not only in Ryogoku, Tokyo and Kawaguchi, Saitama, but also in Singapore, Indonesia, Malaysia and Thailand since the first Marutama restaurant in 2001.