Tokyo's Inosho Brings Their Umami-Forward Ramen to Makati

Inosho Ramen
129 Bautista corner Tordesillas Street, Salcedo Village, Makati City
Instagram: www.instagram.com/inoshoramen
Opening on March 19, 2025

(SPOT.ph) The title of “Best Ramen in Metro Manila” is a contentious one. And usually, you’ll have the same names thrown into the ring for how rich and flavorful their broth is, how perfectly-cooked the noodles are, or even how bang for buck a bowl is.

However, this all-out brawl has a bold new contender fresh from Tokyo: Inosho Ramen. The name may ring a bell if you got to try their uniquely bold bowls at their pop-up with Ramen Nagi last November, but they’re now here to stay with their very first swanky ramen-ya meets izakaya outpost opening on March 19, at Salcedo Village in Makati.

Under the helm of renowned ramen master Nakamura-san, Inosho first burst into the scene in 2006 with a signature Tonkotsu-Gyokai broth slow-simmered for two whole days. But more than just intensity, Inosho’s broth also has finesse: its blend of rich and porky tonkotsu and oceanic-umami gyokai (made with a blend of dried baby sardines, bonito, and mackerel) give it a unique complexity and depth of flavor.

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Inosho Ramen at Salcedo Village, Makati

There’s no better way to taste it for yourself than their OG Inosho Ramen (P495), which stages that thick broth front and center with addictingly chewy noodles and a braised pork belly slow-cooked for 12 hours. And while you might be tempted to eat around that glorious fat, don’t: you’d be missing out on how it practically melts in your mouth in another wave of flavor. Combine that with their jammy Ajitama (P80) onsen egg and their light and crunchy Jiro-Veggie (P70) bean sprouts and cabbage on the side, and you have yourself a one-way ticket to a happy food coma.

If you’re looking to amp up that umami even further, their ramen comes in tsukemen form. The Inosho Tsukemen (P440) takes that signature broth and concentrates it to high heaven til it’s even thicker and better for dipping and coating the thick, chewy noodles it comes with. And pro tip: if you have leftover dipping sauce, be sure to ask your server for “soup-wari,” a light broth you can mix into it for a comforting finish to your meal.

For a welcome kick in the face, both the ramen and tsukemen also come in spicier forms: the Kara Kara Uo Ramen (P600) and the Kara Kara Uo Tsukemen (P545) offer three levels of spice with a distinct, lingering heat created by Inosho’s own secret spice powder and original Kara Kara chili oil. Be warned: the heat lingers!

While ramen and tsukemen are at the heart of Inosho, the menu of their first branch in Manila also includes izakaya-style plates and dishes. This includes a lineup of meshi, or cooked rice, the signature being their meaty Chashu Gohan (P250), which serves up that addicting 12-hour braised pork belly with a fresh egg yolk over rice—deceptively hefty for its price and the size of the bowl.

You’ll also find small plates by Chef Christian Lansang, a rising star in the local culinary scene who’s worked behind the scenes in Michelin-starred kitchens in Tokyo and Sweden. Two must-tries: first, their Cauliflower Kakiage (P120), which has a unique kronch and a white miso sauce that leans to the sweeter end of the spectrum. Second, their spicy Kara Karaage (P180), which doesn’t kid around with its tender fried chicken over burnt curry cream and Inosho’s Kara Kara chili oil.

You may already have your heart set on what to eat when you go visit Inosho, but your izakaya experience just isn’t complete without drinks. You won’t go wrong with their crowd-favorite Sakura G&T (P450), which combines Roku Gin with lychee boba, Monin cherry, and shiso leaves for a delicate and lightly floral take on the classic gin and tonic.

But if you’re feeling adventurous, the Hoku Zoku (P350) is the way to go: it takes Gekeikkan Sake, mixes it with pineapple and calamansi, before gloriously going off the rails with a furikake and a hint of wasabi that leaves you with an lingering cool burn as you drink!

If you somehow still have room after your feast, Inosho has only its ultra smooth Burnt Basque Cheesecake (P350) for dessert. This, you can enjoy four different ways: by itself, with the nutty amaretto or the light matcha cream it’s served with, or all together to end your night on a more complex note.

With 18 years of expert ramen-craft under its belt, Inosho Ramen definitely isn’t entering Metro Manila’s ramen arena an underdog—and with its bold new takes on the izakaya experience, it’s definitely starting off with a heavyweight advantage gaining itself some hardcore fans.