Ramen Making

Tonkotsu “pork bone” Ramen is a specialty of Hakata-ku, Fukuoka Prefecture, in Japan where it first originated.

Chef Chow, the founder of Kokoro Ramen, had been in the Ramen industry since he graduated from Yamato Noodle School in Japan. He is obsessed with Ramen and constantly pursues to improve the taste. He started his first Ramen restaurant in Singapore back in 2018.

Now in the United States, he would like to share this comforting taste of Japanese Ramen with everyone without actually flying to Japan.

Kokoro means “Heart”.

Our story begins with our soul and hearts poured into making each bowl of Ramen, ensuring you are getting the best, classic tasting ramen whenever you come.

“Honkaku” means “authentic”. That’s why every recipe is prepared by our chef with these 5 “essentials”

Soup

Boiling then simmering carefully with selected pork bones over long periods of time to achieve the authentic thick and creamy texture of Tonkotsu. Our chef conducts taste check several times a day to ensure the high consistency and quality of the broth.

Sauce

We use various kinds of spices, mixes and shoyu to create the special Kokoro Sauces. This sauce has been carefully crafted to match each type of soup served.

Noodles

Our noodles are crafted from a unique blend of quality flour with foremost consideration of having synergies with the soup.

Chashu

Chashu is marinated and roasted carefully with hand selected pork belly in our special crafted sauce base and thinly sliced to ensure a perfect balance of taste to achieve the perfect combination of ramen and soup.

Seasoned Boiled Egg

Kokoro Ramen’s onsen eggs are carefully porched at perfect timing to maintain the custard-like texture of the egg yolk. They are then marinated for many hours in a special soy sauce base to produce a delightfully sweet and salty flavor.