Inosho Ramen is now in Manila
A Japanese legacy has arrived on our shores. Inosho Ramen is a progressive ramen that fuses Tokyo's deep-rooted ramen culture with a modern Manila dining experience. It is set to redefine the ramen experience with unexpected flavors.
Before Inosho Ramen officially opened, Manila got a taste of what was to come through a successful pop-up collaboration with Ramen Nagi in 2023. The event introduced Inosho Ramen's signature bowls to local ramen lovers. Inosho Ramen was first introduced in 2006 by renowned ramen master chef Nakamura in Japan, where he spent nearly two decades perfecting a ramen style that masterfully balances deep umami flavors with a bold kick of spice. His broth is slow-simmered for two days, achieving a depth of flavor that shorter cooking times cannot replicate. His signature Tonkotsu-Gyokai broth blends the richness of pork bones with the depth of seafood, creating a broth that's both creamy and intensely flavorful. Unlike traditional tonkotsu (pork bone), Inosho's gyokai infusion—made from niboshi (dried baby sardines), katsuobushi (dried bonito flakes), sababushi (dried mackerel flakes), and soda katsuobushi (dried Spanish bonito flakes)—adds a delicate seafood umami, giving each bowl a complexity that lingers on the palate.
Chef Nakamura continues to define the brand, alongside Chef Christian Lansang — a familiar name in Manila's culinary scene with a background in Michelin-starred kitchens in Tokyo and Sweden.
Try the Inosho Ramen — the signature bowl with refined Tonkotsu-Gyokai broth, topped with 12-hour slow-cooked braised pork belly chashu, naruto maki, menma (bamboo shoots), leeks and Nori Kara Kara Uo Ramen – a spicy version of the Inosho ramen elevated by Inosho's spice powder, original chili oil and bonito powder for a bold, lingering heat.
They also offer Tsukemen (noodles meant to be dipped in a bowl of thich broth) — thick, chewy noodles paired with an intensely concentrated Tonkotsu-Gyokai dipping broth, coating each strand with deep umami with 12-hour slow-cooked braised pork belly, menma, nori, leeks and bonito powder and Kara Kara Uo Tsukemen — a fiery twist on Inosho Tsukemen, also infused with Inosho's spice powder, bonito powder, and umami-packed chili oil.
For a lighter option, the Jiro Veggie, a medley of bean sprouts and cabbage, provides a fresh crunch that balances the richness of the broth. The Jiro Tomato Veggie adds a tangy depth with crushed tomatoes, subtly enhancing the ramen's umami. These “side dishes” are an essential part of the ramen experience.
In true Japanese fashion, diners can stir them into their broth for an “aji hen" (flavor change), allowing the ramen to evolve with every bite. A splash or two of vinegar further enhances this transformation, adding layers of acidity and depth. Gohan or plain rice pairs perfectly with leftover soup — especially from Karakara Ramen or the Maze Soba.
Here’s a tip for Tsukemen Lovers: Don’t let any leftover dipping sauce in your Tsukemen go to waste! Ask your server for “soup-wari" — a light broth that you can mix into your remaining sauce, turning it into a warm, comforting finish to your meal.
Inosho also has a bar menu with meticulously crafted creations. Each cocktail is a thoughtful balance of Japanese spirits, modern mixology, and umami-driven flavors, designed to complement their dishes. They offer a selection of highballs, classic cocktails, sake, and other drinks. Try the Sakura G&T – a complex take on the classic gin & tonic, combining Roku Gin, lychee boba, Monin cherry, Schweppes tonic, and shiso leaves for a floral, subtly herbal refreshment; the Kyoto Pearl — a light, effervescent highball featuring Suntory Kakubin whiskey, Monin melon, soda water, and tapioca pearls, offering a smooth, fruity contrast to smoky whiskey notes; the Maho Kazuri — a rich and indulgent twist on a whiskey sour, featuring Maker’s Mark bourbon, lemon juice, sugar, matcha powder, milk, and gold flakes; or the Hoku Zoku — A crowd favorite (and mine as well), this daring combination of Geikeikan Sake, pineapple juice, calamansi juice, wasabi, and furikake.
Chef Nakamura’s dedication to perfecting ramen and the izakaya (informal Japanese bar serving alcoholic drinks and snacks) culture has brought a taste of Tokyo to Makati City.
(Inosho Ramen is located at 129 Bautista Street corner Tordesillas, Salcedo Village, Makati City. Message or call (0917) 1560368 fir inquiries or reservations.)
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