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Chef Kazuo Sukuraoka exhibits the unique ramen taste from Gunma to Singapore. The Chef and creator of Keishoken has thirteen other outlets in Japan. The uniqueness of Keishoken ramen’s broth is the large amounts of fresh vegetables that are added to get rid of the unpleasant strong taste of pork. It uses thin ramen noodles that matches its broth perfectly. The brand is solely featured at Terminal 3 outlet with just two ramens that are most popular amongst its regulars. Keishoken is a great indication of less is more with its focus placed on its tonkotsu ramen, with one being topped with pork cha shu and the latter with seafood.

Signature: Special Ramen

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