Konjiki Hototogisu / Ura Hototogisu
At a Glance
About Konjiki Hototogisu / Ura Hototogisu
Konjiki Hototogisu is one of only three ramen restaurants to have earned a Michelin star in Tokyo — a distinction shared only with Tsuta and Nakiryu. Founded in 2006 by Chef Atsushi Yamamoto as a tiny 8-seat shop in Tokyo's Shinjuku ward, the restaurant earned the Tokyo Michelin Bib Gourmand four consecutive years (2015-2018) before achieving the coveted one-star status in 2019, which it maintained through 2023. It was also ranked the Number 1 Ramen in Tokyo for 2016 and 2017, and the Number 1 Ramen in all of Japan in 2016. What distinguishes Konjiki Hototogisu from virtually every other ramen restaurant is its use of hamaguri (clam) shellfish broth — a technique that Chef Yamamoto is credited with pioneering. The clam and pork bone base creates a soup that is clear yet full-bodied, with a marine umami depth that tonkotsu or shoyu broths cannot replicate. The Singapore outlets, operated by Japan Foods Group, bring this Michelin-starred lineage to multiple locations, with each outlet featuring a different specialty ramen concept.
The 100AM Tanjong Pagar outlet operates as 'Ura Hototogisu' (裏不如帰 — literally 'behind Hototogisu'), a concept that features three signature ramen bowls exclusive to this location. The Oyster Paitan Ramen at S$15.90 is the standout: a creamy broth enriched with four layers of oyster flavour — oyster consommé (slow-cooked at low temperature for hours), housemade oyster paste for richness, oyster oil for aroma, and garlic lemon butter for a finishing kick. Wild rocket leaves and roasted paprika add unexpected complexity. The Sawara Oyster Ramen at S$15.90 combines sawara (Spanish mackerel) with genmai cha (Japanese brown rice green tea) soup and the same layered oyster treatment — a combination of fish, tea, and shellfish that sounds improbable but delivers remarkable depth. The Tonkotsu Smoked Pepper Ramen at S$14.90 offers a more conventional starting point: pork bone broth with woodchip-smoked minced meat and a peppery kick that appeals to diners who want familiarity with a twist. The Quattro Meat Ramen features four types of meat — duck, char siu, meatball, and Iberico wanton — for protein lovers.
What makes the Konjiki Hototogisu experience at 100AM particularly interesting is the outlet-exclusive concept. Unlike chain restaurants that serve identical menus at every location, Japan Foods Group has given each Hototogisu outlet in Singapore a distinct identity: CHIJMES serves the original hamaguri clam shio ramen, Great World City specialises in oyster ramen, Paragon features crab ramen, and 100AM (Ura Hototogisu) has its own unique trio of signature bowls. This means a diner who visits all outlets will eat fundamentally different ramen at each one — a strategy that rewards exploration and prevents the brand fatigue that affects most chain restaurants. The 100AM location at Level 1 is easily accessible from Tanjong Pagar MRT (Exit A, 5-minute walk), and the restaurant sits within a building that houses multiple Japanese dining options including Maguro Brothers, Ramen Keisuke Tori King, SABAR, and The Public Izakaya. For diners choosing between the ramen options at 100AM, Konjiki Hototogisu offers the most distinctive flavour profile — the shellfish-enriched broths are unlike anything else in the building.
Recommended For
Menu & Pricing
Ura Hototogisu concept — outlet-exclusive ramen not available at other Hototogisu locations. Walk-in only.
| Item | Description | Price |
|---|---|---|
| Oyster Paitan Ramen | Creamy broth + oyster consommé + oyster paste + oyster oil + garlic lemon butter. 4-layer oyster. | S$15.90 |
| Sawara Oyster Ramen | Spanish mackerel + genmai cha soup + layered oyster treatment. Unique fish-tea-shellfish combo. | S$15.90 |
| Tonkotsu Smoked Pepper Ramen | Pork bone broth + woodchip-smoked minced meat + pepper kick. Familiar with a twist. | S$14.90 |
| Quattro Meat Ramen | Duck, char siu, meatball, Iberico wanton — four meats in one bowl | ~S$17 |
| Gyoza | Pan-fried dumplings — Hototogisu standard side | ~S$6 |
The Konjiki Hototogisu / Ura Hototogisu Experience
From 8 Seats in Shinjuku to a Michelin Star
The story of Konjiki Hototogisu begins in 2006 in a tiny 8-seat shop in Tokyo's Shinjuku ward, where Chef Atsushi Yamamoto began experimenting with what would become his signature innovation: shellfish broth ramen. While nearly every ramen shop in Tokyo was built on tonkotsu, shoyu, or miso, Yamamoto created a base using hamaguri clams combined with pork bones — a clear, elegant soup that delivered full-bodied umami without the heaviness of traditional tonkotsu. The innovation earned consecutive Tokyo Michelin Bib Gourmand listings from 2015 to 2018, the Number 1 Ramen in Tokyo ranking in both 2016 and 2017, the Number 1 Ramen in all of Japan in 2016, and finally the coveted one Michelin star in 2019 — maintained through 2023. When Japan Foods Group brought Konjiki Hototogisu to Singapore, they made the unusual decision to give each outlet a different specialty, ensuring that the brand remained interesting across multiple locations rather than becoming a chain that serves the same bowl everywhere.
The Oyster Ramen — Four Layers of Flavour
The Oyster Paitan Ramen at the 100AM outlet is built with four distinct layers of oyster flavour, each contributing a different dimension to the bowl. First: oyster consommé, prepared by slow-cooking oyster at low temperature for hours to extract a pure, concentrated marine essence. Second: housemade oyster paste stirred into the broth, adding a deep, savoury richness. Third: oyster oil drizzled on the surface, providing aromatic emphasis — you smell the oyster before you taste it. Fourth: garlic lemon butter, which rounds out the flavour with a finishing richness and a subtle citrus brightness. On top, wild rocket leaves and roasted paprika add vegetal freshness and a gentle smokiness. The result is a ramen that tastes nothing like any other bowl in Singapore — the oyster layers create a depth of marine umami that is sophisticated, nuanced, and completely distinct from the pork-bone heaviness of standard tonkotsu. For diners who want ramen but are tired of the same tonkotsu formula, this oyster ramen is a revelation.
Ura Hototogisu — The 'Behind' Concept
The name 'Ura' (裏) means 'behind' or 'reverse' in Japanese, and the Ura Hototogisu concept at 100AM represents the creative flip-side of the main Konjiki Hototogisu brand. While the original Tokyo restaurant and the CHIJMES outlet focus on the classic hamaguri clam shio ramen that earned the Michelin star, Ura Hototogisu explores bolder, more experimental flavour combinations — oyster-layered broths, smoked pepper tonkotsu, and multi-meat ramen that push the boundaries of what Hototogisu's kitchen can achieve. This 'ura' approach is a well-established concept in Japanese dining culture: many renowned Tokyo restaurants operate a secondary 'ura' establishment that serves more adventurous dishes than the main shop, attracting regulars who have exhausted the primary menu and want to see what the chef does when freed from signature-dish expectations. At 100AM, Ura Hototogisu fulfils exactly this role — it is the Hototogisu outlet for diners who have already tried the classic at CHIJMES and want to explore the brand's creative range.
100AM Level 1 — The Ramen Decision
100AM at 100 Tras Street houses multiple Japanese ramen options across its floors, and the choice between them is a genuine decision for the ramen-hungry CBD worker. Konjiki Hototogisu / Ura Hototogisu on Level 1 offers the most distinctive broths — the shellfish-enriched ramen that no other restaurant in the building can match. Ramen Keisuke Tori King on Level 3 offers the best chicken-based tonkotsu. Each restaurant has its own loyal following, and the regular lunch crowd at 100AM often rotates between them based on mood and craving. For diners choosing based on uniqueness, Ura Hototogisu wins — the oyster ramen and smoked pepper tonkotsu are flavour profiles that exist nowhere else in Tanjong Pagar. For those wanting the comfort of a familiar ramen style, Keisuke Tori King delivers reliable satisfaction. There is no wrong choice; there is only the question of whether you want something you have tasted before or something genuinely new.
S$15.90 for Michelin Ramen — The Value of a Star
A Michelin-starred dining experience for under S$20 is rare in Singapore — or anywhere in the world. Konjiki Hototogisu at 100AM offers exactly this: ramen created by the same kitchen that earned a star in Tokyo's notoriously competitive Michelin guide, served in a casual setting at a price that most CBD workers can afford as a regular lunch. The Oyster Paitan Ramen at S$15.90 and the Tonkotsu Smoked Pepper at S$14.90 are not simplified versions of the Tokyo menu — they are distinct creations developed specifically for this outlet, using the same shellfish-broth philosophy that earned the original Michelin recognition. The quality is apparent from the first spoonful: the broth has a complexity and depth that standard ramen shops simply do not achieve. It is the kind of quality difference that a novice ramen eater might not articulate but will instinctively feel — 'this tastes different, this tastes better, this tastes like something I have not had before.' At S$15.90, that experience represents one of the best value fine-dining-adjacent meals available in Tanjong Pagar.
Practical Information
Dietary Information
Tanjong Pagar — Singapore's Japanese Food Capital
The Neighbourhood
Tanjong Pagar holds the highest concentration of Japanese restaurants in Singapore, with over 45 establishments. From Michelin-starred omakase to late-night ramen, this is the most complete Japanese dining neighbourhood in Southeast Asia.
Insider Tips — Dining at Konjiki Hototogisu / Ura Hototogisu
The Oyster Paitan Ramen is the signature — order it first. Mix the oyster paste into the broth thoroughly before eating. This is Ura Hototogisu (different concept from CHIJMES or Paragon). Tonkotsu Smoked Pepper at S$14.90 is the most affordable option. Set meals add value. Each Singapore outlet has different specialty ramen — visit them all for the complete Hototogisu experience.
Planning Your Visit to Tanjong Pagar
Tanjong Pagar MRT (East-West Line) is the main access point. Parking at Guoco Tower, International Plaza, 100AM, Icon Village. The area is compact and walkable — most Japanese restaurants within 10 minutes of the MRT.
Editor's Note
Konjiki Hototogisu brings a genuine Tokyo Michelin-starred pedigree to 100AM, and the Ura Hototogisu concept at this location makes it one of the most interesting ramen restaurants in Tanjong Pagar. The Oyster Paitan Ramen — with its four-layer oyster treatment (consommé, paste, oil, garlic butter) — is unlike any other ramen bowl in the CBD, offering a marine umami sophistication that tonkotsu-only shops cannot match. At S$15.90, it is a Michelin-adjacent experience at casual-dining prices. The outlet-specific menu strategy means this ramen is exclusive to the 100AM location — you cannot get it at CHIJMES or Paragon, which have their own unique specialties. For the ramen enthusiast who has tried every tonkotsu in Tanjong Pagar and wants something genuinely different, Ura Hototogisu at 100AM is the answer.