A unique and humble ramen-dining experience. Really appreciate the attention to detail that was put in the welcome card, menu book with the elevated choice of food photos, the table-setting and genmaicha bottle. There’s a disconnect between the space and the cuisine that we’re enjoying but i guess perhaps that is the experience. We happened to go on a warm muggy night so it was a little too warm to stay and chitchat. The terrine entree was nice and onion chutney was the star. Ramen itself was also lovely, though the bambooshoots were definitely not my cup of tea. Service was relatively fast and smooth and i appreciate the owner operator explaining the menus throughout the whole thing.

Honestly didn’t expect much at first since the place is mixed in with other tenants, but the food completely surprised me. Everything we tried was genuinely delicious. Their main course, ramen had a really rich, balanced broth that didn’t feel too heavy. The slices of beef were super tender and the egg was perfectly done. The grilled octopus as starter was another highlight.. soft, flavorful, and paired really nicely with the sauce and potato underneath. Overall, the food quality was way better than I expected from the location. Definitely a hidden gem and worth coming back for

I tried the shokunin set, it was so good! I recommend the ensei ramen (shoyu based ramen), light but savoury. I hope they make the shio based soup too. And prepare dissert like a sweet fruit to end a meal. Overall, the foods are great!

There’s a reason why each people who left a review here rated it 5/5 and I’m glad that I am one of them. The owner of the stall, Mr. Fadly is really passionate and delivered the best quality food and exceptional service in his humble establishment. We ordered the Kamo set. The set of course begins with the appetizer but I’m gonna cut to the chase and describe the main dish first, the French-Japanese fusion dish Kamo Ramen. This is, by far, one of the best ramen I've ever had & easily up there on my top 3 foods I've ever tasted (and it's halal too). The essence of ramen lies in the broth. I expected a very strong broth, but the broth is light, yet rich and has quite the impression in the tongue. It is quite a paradox you have to experience yourself. It is so good that you don’t get sick of eating it. (Posted a clean plate for proof lol #noshame). There’s also a Chinese-Italian fusion “side” of dumpling ravioli that is well cooked, and you can taste the subtle notes of ginger inside the beef. The duck breast slices are also very tasty, I did not taste any “gamey”-ness that is identic to duck. Oh, the marinated egg are also cooked beautifully, and there’s also slices of soy (?) marinated bamboo shoots that I didn’t even realize it was a bamboo shoot, as it has none of the bamboo shoot smell. The appetizer is Duck Rillettes. I sadly didn’t know I was supposed to finish all of the chilled duck rillettes as I put only a conservative amount in the 3 toasted slices of baguette we were given, so make sure to finish your all. The taste is interesting and is a good appetizer to prepare for the Kamo Ramen. As for the dessert, we were served a mango-strawberry sorbet that is soothing to the tongue and has a lovely tanginess to finish off the course. I also should mention the silent “wingman” of the course, the warm Hojicha tea, which cleanse your palate and has a pleasing mild flavor that is way better than the cold ocha they serve you in most ramen shops. All in all, I hope more people are aware of this place. Aside from the Kamo set, they do have seasonal ramens that you can try (and don’t have to wait for months as the Kamo set has a quite long waiting list, we reserved from November). I really hope Mr. Fadly will keep bringing this memorable experience to as much people as possible. I’m far from a foodie but this experience is really worth the wait, and I am very satisfied with the food and the experience Mr. Fadly gave

+3

From the very first spoonful, it was clear this was not an ordinary bowl of ramen. The restaurant offers three distinct ramen base options, allowing diners to tailor the experience to their preference. I chose the Shirogane base — and it was an exceptional decision. The broth was everything it promised to be: rich, luxuriously thick, and intensely creamy, with a deep umami profile that lingered beautifully on the palate. It had body without being overwhelming — indulgent yet balanced. The noodles were thin, but what truly impressed me was their consistency. Perfectly cooked, silky, and smooth, they intertwined effortlessly with the broth. Each bite felt cohesive, as if the noodles and soup were thoughtfully designed to complement one another. The onsen egg was, without question, the highlight of the bowl. The yolk had a distinctive texture — delicately sticky, almost custard-like — adding a luscious layer to the ramen. It elevated the dish from excellent to memorable. Beyond the food, the chef’s presence enhanced the overall experience. Kind, friendly, and attentive, he brought warmth to the meal, making it not only delicious but genuinely welcoming. A bowl crafted with technique, intention, and heart.