You’ve tried his ramen—miso, tonkotsu, tori, lobster and kani—and raved about it. Now, chef Keisuke Takeda of the famous Ramen Keisuke (along with Tonkutsu King, Ginza Tendon Itsuki and more) introduces his latest ramen concept where kamo (duck) takes the spotlight.
Named Ginza Kamo Soba Kyudaime Keisuke—or just Ginza Kamo Keisuke—the new concept is all about duck and was first launched in Ginza, Tokyo in 2015. Now, chef Keisuke brings this concept to his 13th outlet in Singapore, which is located in the bustling Holland Village enclave.
Here chef Keisuke uses Irish hybrid duck, which is more commonly used in French cuisine where he was trained. According to chef Keisuke, this breed of duck has just the right amount of fat and best complements ramen in terms of flavour. First grilled to give its skin some colour, the duck is then marinated in a special shoyu-based sauce before being steamed at 65 degrees Celsius. The result: duck slices cooked perfectly medium—still pink, juicy and tender—with fat that melts in your mouth.
At Ginza Kamo Keisuke, there are four duck variations of the well-loved soup dish. For the full experience, we recommend the rich broth ($14.90), which is flavoured with duck bones and herbs and simmered for nine hours. We also like the clear broth ($14.90). Simmered over low heat for five hours, this version is more refreshing and still carries flavours of duck and kelp.
For those who prefer the classic miso-based ramen, there’s also miso ($16) and spicy miso ($16.50) versions. All ramen bowls come with two slices of duck, bamboo shoots, kelp and Japanese fish cake. Opt to add a flavoured egg ($2), or get the Special ($5), which has the works—seaweed, a flavoured egg and two yuzu-scented duck meatballs, deep-fried springy sphere-like pieces of duck with spring onions and yuzu ($3 for two pieces a la carte).
Apart from its soup ramen, Ginza Kamo Keisuke also has two types of dry noodles ($14.90): tsukemen and maze soba. The former translates to mean ‘dipping noodles’ and is accompanied by a bowl of extra rich duck broth spiked with bonito flakes for more flavour.
The latter—meaning ‘mixed noodles’—features springy ramen, chopped duck slices and minced duck. The finishing touch is a ‘tempura’ egg ensconced in seaweed and still runny on the inside. Break the egg open and toss well to enjoy.
On the off chance you’re not a fan of ramen, the Kamo Ju ($29.90) is a great alternative. Literally meaning duck rice, it comprises 10 slices of duck over seasoned Japanese rice and topped with spring onions. There’s also minced duck, which adds some bite to the mix.
Other rice options include the Kamo Soboro Gohan ($8.90) with minced duck; and Kamo wasabi gohan ($8.90) with marinated wasabi and chopped duck. All rice bowls come with a side of Japanese pickles and miso soup.
If chef Keisuke’s previous outlets are any indication, there will be throngs of people waiting in line. Unfortunately, they don’t take reservations, so be there early to avoid disappointment. Doors are set to open officially on 3 March at 11.30am
16A Lorong Mambong. Tel: 6463 4344