House-made ramen noodles served in a deep, milky tonkotsu (pork bone) broth that simmers for 18+ hours. Topped with sliced chashu pork, soft-boiled egg (ajitsuke tamago), nori, and green onion. Reviews highlight the rich, complex broth and chewy house-made noodles.
Tips from diners
The house-made noodles are the signature. Eat them while hot — they have the best texture fresh from the pot.
Arrive early or after 2pm lunch rush. Dinner on weekends means a wait.
Hand-pleated gyoza filled with minced pork and vegetables. Pan-fried until the bottoms develop a golden, crispy texture. Served with soy-based dipping sauce and a dab of Japanese mustard. Six pieces per order.
Tips from diners
Eat them while hot. The crispy bottoms are essential to the experience.
A lighter alternative to tonkotsu. A clear, aromatic salt-based broth made from chicken and seafood. Topped with house-made noodles, chashu, ajitsuke tamago, nori, and mushrooms. The clarity of the broth lets the noodle quality shine.
Tips from diners
Perfect if you find tonkotsu too heavy. The shio broth is refreshing and not oily.
A savory miso broth made with multiple varieties of miso for depth. Topped with house-made noodles, fresh corn, bean sprouts, ajitsuke tamago, and nori. The miso adds a slightly thick, complex flavor.
Tips from diners
The miso broth is balanced — not salty, not sweet. The corn topping adds sweetness.
Premium chicken thighs charcoal-grilled on skewers and basted with a glossy teriyaki glaze. Wrapped in nori seaweed. The dark meat stays moist and tender while caramelizing on the exterior.
Tips from diners
Order multiple skewers to try different parts. The thigh is juicier than breast.
Japanese Kurobuta pork neck grilled over charcoal until the exterior is charred and caramelized while the interior stays tender and juicy. Served on skewers with dipping sauce. Three skewers is typical.
Tips from diners
The charcoal char adds depth of flavor. Eat these immediately while warm and crispy.
Ikkyu is a casual Japanese ramen and izakaya on Telok Ayer known for house-made noodles and charcoal-grilled kushiyaki (skewered meats). The menu balances light ramen broths with rich toppings, alongside traditional Japanese bar food. The intimate counter seating brings diners close to the open kitchen where chefs hand-prepare noodles and grill over charcoal.
There's counter seating along the kitchen for the best experience watching noodle preparation. Lunch is less crowded than dinner.
Arrive before 12pm or after 2pm to avoid lunch crowds. The restaurant can have 30-minute waits during peak lunch.
Pair ramen with yakitori or gyoza as sides. The combination makes for a complete Japanese meal.
Page last updated: