Many Japanese ramen shops have tonkotsu (pork based) soup. However, Marutama Ramen introduced chicken paitan soup because the founder, Tetsuya Kudo, wanted to make a ramen that everybody in the world can enjoy. Maintaining the quality of chicken paitan soup is not easy. Because the taste and color of the soup continue to change.
Marutama made Hakata-styled noodle in its factory in Singapore. Thus, a Marutama outlet require 5 hours for cooking process and preparation everyday.
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 Canada.