The quintessential Ramen Moto bowl. The broth is built on hours of simmering to achieve an incredibly smooth, mousse-like texture that is light but deeply flavorful. It's served with both chicken and smoked pork chashu for a dual flavor profile. Reviewers consistently praise the unique foaminess of the broth.
Tips from diners
The 'thin' noodles are the best choice for this broth — they are light and really let the flavor of the chicken shine through.
A favorite for those looking for a bolder hit of spice. The signature chicken base is enriched with sesame and a properly fiery chilli oil, topped with savory minced pork. Reviewers highlight the balance of the creamy sesame and the sharp heat.
Tips from diners
The spice level is real but balanced. Break the egg yolk into the broth if you want to soften the heat a little.
A unique and highly praised side dish. The rice ball is grilled until the exterior is crispy and smoky, hiding a rich and aromatic truffle butter center. Reviewers call it an inventive and very satisfying snack that sets the restaurant apart.
Tips from diners
The truffle flavor is quite prominent. It's a great little side to share if you want something different from the standard gyoza.
A favorite small plate featuring chicken that has been marinated and fried to a golden crunch. Reviewers note that it is surprisingly light and non-greasy compared to standard versions. Served with a refreshing citrus-soy dipping sauce.
Tips from diners
One order is enough for two people to nibble on while waiting for your ramen. It's properly crunchy and very moist.
The perfect choice for those who want a cleaner flavor profile. The salt-based (shio) broth is infused with fresh yuzu for a bright, acidic finish that perfectly complements the tender chicken. Reviewers consistently name it as a refreshing alternative to the heavier creamy bowls.
Tips from diners
The yuzu is quite subtle — take a sip of the clear broth first to really detect the citrus notes.
Located on Charlotte Street, Ramen Moto is a sanctuary of Japanese noodle culture. Specializing in a meticulously developed 'Signature Chicken White Broth' that is notably lighter than traditional tonkotsu, the restaurant focuses on precision and ingredient quality, using noodles imported directly from Japan.
The restaurant is walk-in only and it's a relatively small space. Arrive before 12:30 PM for lunch to avoid a queue.
Sit at the counter if you can — it's the best way to watch the chefs handle the noodles and the precise broth making.
Their house-made yuzu tea is excellent and very refreshing — it's the perfect non-alcoholic companion to the rich ramen.
Page last updated: