A rich pork and chicken broth — slow-cooked, deeply layered, finished with a secret from the coast of Japan that makes this bowl unlike anything you’ve had before.
THE STORY
You’ve had pork broth ramen before.
Rich. Deep. That satisfying weight that tells you the bones were cooked long and slow. You know what a good bowl feels like.
So why does this one taste different?
Same foundation you came for.
Pork bone. Chicken. Simmered with patience until the broth carries the body and warmth you’re here for.
Nothing compromised. Nothing missing.
But there’s something else underneath it. A quiet smokiness. A depth that lingers just a beat longer than it should. You put down your chopsticks and sit there trying to place it.
That’s the yakiago.
Grilled flying fish — a centuries-old ingredient from the coastal kitchens of Niigata, Japan.
You’d never know it’s there. But take it out, and the bowl becomes ordinary.
It’s what turns a great pork broth into one you can’t stop thinking about.
BEFORE YOUR BOWL ARRIVES
A small cup comes first.
This is the yakiago dashi. Pure. Alone. Nothing else in it.
Sip it slowly. That clean, quiet smokiness — that’s the grilled flying fish, speaking for itself.
Remember that flavour.
Because when your bowl arrives — built on pork and chicken, rich and deep the way you came here for — that same voice is underneath it all. Not dominating. Just there, lifting everything around it.
Now you’ll know exactly what you’re tasting. And why this bowl is different.
THE BOWL
Thick curly noodles that hold every drop of broth in each curl — so every slurp is full, never thin.
Chashu braised slow until it yields before you even chew it.
Pork loin aged three days — delicate, almost like ham — melting quietly into the broth beneath it.
And that broth. Pork and chicken at its heart. Yakiago at its soul.
You will drink it to the last drop. Not out of obligation.
Because you genuinely don’t want it to end.
FROM NIIGATA TO TOKYO TO YOU
The recipe was born in Niigata — where fishermen have grilled flying fish over open flame for generations, and where that smoke found its way quietly into the region’s cooking.
It was then carried to Tokyo, where a chef recognised by the Michelin Guide spent a decade learning exactly how much yakiago turns a great bowl into an unforgettable one.
Not more. Not less. Just right.
From one quiet shop to nine locations across Tokyo, one thing never changed: the belief that the best bowls don’t shout.
They stay with you.
NOW IN MALAYSIA — FOR THE FIRST TIME
Brought to Kuala Lumpur by The Clearwater Group — the team behind Tonkatsu by Ma Maison.
We’ve brought everything that matters:
• The pork and chicken broth base, made to the original Tokyo recipe.
• The noodles, designed to hold this broth — and only this broth.
• The yakiago, imported directly from Japan.
• The same discipline that earned Michelin recognition in Tokyo.
Nothing substituted. Nothing shortcuts.
THE CLOSE
Come in. Sit down.
Let the dashi cup go first.
Then your bowl.
And when someone asks you why Takahashi tastes different from every other ramen in KL —
you’ll smile, and you won’t quite be able to explain it.
That’s the point.
