Located along the Nanking Row of China Square Central, Jimoto Ya will be bringing back their popular Whisky Ramen to celebrate its first birthday.
Unlike the usual pork or chicken broth served in most ramen restaurants in Singapore, their Whisky Ramen features a rich amaebi-infused stock with a shot of Yamazaki (a premium Japanese malt whiskey) fat-washed with ebi oil.
The chef recommended us to try the broth before adding in the Yamazaki shot. Surprisingly, the whisky cuts the oiliness of the broth and adds a hint of smokiness. It was rich yet not “jelak”. The shot of whisky added a whole new flavour profile and a unique touch to the ramen. Additionally, in place of the usual Chashu slices, the ramen is topped with generous chunks of minced chicken and pork.
Along with the Whisky Ramen, they have launched a new side item – Whisky Tiger Prawn Gyozas. Succulent tiger prawns are wrapped in gyoza skin, pan-fried to golden brown, and glazed with their signature ebi oil-infused Yamazaki.
In collaboration with Saucy, Jimoto Ya will be launching an exclusive set featuring a mini bowl of their Yamazaki Whiskey Ramen, 3 Whisky Tiger Prawn Gyozas, and a sparkling Yuzu drink at just S$28. Considering that the set includes one shot of the premium Yamazaki (to be poured into the ramen), this deal is simply too good to be missed. To enjoy this exclusive set, diners have to purchase a ticket via saucy.sg, before making a booking at the restaurant.