Ultimate Richly-textured Cloudy Chicken Soup!

Many successful Japanese ramen restaurants have established their

new branches in other countries and introduced their original products

to ramen markets abroad. Recently, Marutama Ra-men that serve

authentic Japanese ramen have been making its Toripaitan soup as

the new wave in Japanese Ramen industry following Shoyu, Miso,

Shio and Tonkotsu soup.

Marutama's Toripatan soup served with homemade Hakata-styled

ramen noodle. Best quality of this soup due to its 100% pure chicken broth

(in Indonesia only) that made with no MSG at all! As for Toripaitan soup

itself is one of the very difficult soup to cook. This is because the taste

of Toripaitan soup are very susceptible to change in color and taste if the

cooker are not detail enough in processing the soup.

Every Marutama store needs approximately 5 hours daily

for cooking process and preparation.

This pure milky white chicken-based

soup has delighted and won-over

many ramen lovers' in Asia.

Marutama offers an authentic Japanese ramen experience with

its half-boiled aji tamago and aosa seaweed topping, complete with

melt-in-your-mouth char siew.

This additional topping called half boiled seasoned egg is very

recommended for ramen. At Japan, Marutama's half-boiled

seasoned egg rewarded as "the best tamago". Its unique texture

that fully boiled at the surface but yet still half boiled on the inside

blended perfectly with the seasoning.

Marutama is well-known as a restaurant which has developed their

shops not only in Ryogoku, Tokyo and Kawaguchi, Saitama, but also in

Singapore, Indonesia, Malaysia and Canada since the first

Marutama restaurant in 2001.