If a word were to be used to describe Keisuke Takeda, ‘prolific’ would be apt. To date, Takeda-san has 13 ramen-ya (according to his site) in Japan. Deep down south on our sunny shores; within a span of 8 years, 8 has been set up. More exhaustively, that doesn’t yet include his sake bar Takeda Shoten, the hamburg focused Teppanyaki Hamburg Nihonbashi Keisuke Bettei, Ramen Keisuke Gyoza King and the tendon shop Tendon Ginza Itsuki.
Be that as it may, Keisuke’s ramen may not be everyone’s bowl of noodles cup of tea. Undeniably, the efforts and branding of his group speaks for itself. This is the new kamo ramen shop Ginza Kamo Soba Kyudaime Keisuke at Holland Village (16A Lorong Mambong, tel : +65 6463 4148).
I got myself an upsized tsukemen. Order chit wrote kae which I presume means kaedama. I always had the impression that kaedama was additional serving or noodles and not specifically referring to a larger portion. Additional slices of duck goes at $3 per slice. Ouch!
I read that they use Irish ducks. I'm not sure what adjective I should be using for those ducks here. Bland perhaps? It's not what locals would expect out of the more flavoursome roasted or even braised variety as this had significantly less flavour. Significantly. Texture was tender and chewy. Kinda like their thick noodles. Ajitama lacked a little of the shoyu flavour I was expecting.
What was outstanding was the broth. They had managed to coax a noticeable amount of that duck flavour (some would call it gaminess) into that rich creamy dipping broth. I thought it was nice.
Just make sure that you're really hungry if you want to upsize. In the words of certain circles of the ramen blogosphere - I crushed it.
And then washed it down with some sakura Cola which actually had flavour unlike their green tea or wasabi flavoured bottles.
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