Treats

Mashi no Mashi: Singapore’s First 100% Wagyu Ramen, Wagyu Bah Kuh Teh & More In Bugis

3 min read

Famed Japanese restaurant Mashi no Mashi has debuted in Singapore at Beach Road! The brainchild of the brand Wagyumafia is known for using only 100% Wagyu in all its dishes for a premium eating experience.

Neon Signs & DJ-Curated Playlist

The restaurant is in Guoco Midtown with its distinctive yellow and black signage. There’s counter seating where you can watch the staff prepare your food and plenty of group seating options.

It’s also jazzed up with neon signages, a merchandise corner and a pretty good hip-hop playlist. When your food is served, the staff will shout ‘Itterashai’ with a pose – an interesting experience!

Mashi no Mashi Menu

The menu is a 100% wagyu-centric, including appetisers like wagyu Siu Mai and Sui Gyoza, all featuring minced wagyu filling.

Their signature item is the Wagyu Tsukemen ($30++) with homemade noodles which they also offer in a super spicy version ($32++). Other Wagyu variants include the Wagyu Cha Siu Donburi and Wagyu Kakuni Donburi.

They also offer speciality cocktails like their version of the Singapore Sling ($18++) and Wagyu Fat Old Fashioned. There will even be Singapore-exclusive items like Wagyu Laksa and Wagyu Hokkien Mee released later this year!

Snacks

The selection of snacks took us by surprise. The Saikoro Steak came on a bed of beansprouts, cooked to the perfect medium rare. Every piece was tender and juicy, full of fatty and beefy flavour.

If you’re a fan of intestines, you’ll enjoy the Wagyu Horumon (beef offals). These were chewy, smokey and had no gaminess at all!

The Wagyu Gyoza ($8 for 2) were sizable with a tender minced Wagyu filling. These were well-fried and juicy, but a bit steeply priced for what they are.

Wagyu Tsukumen

The Wagyu Tsukumen ($30) was served with slices of slow-cooked Ozaki beef and a concentrated 24-hour stewed wagyu bone broth. They even include two pieces of branded seaweed!

We liked the thick and chewy texture of the noodles, which carried the savoury broth. The broth was flavourful with a notable beefiness but might lean toward being too salty. The included meat chunks added a pleasant pop of fattiness with every bite.

Ultra Wagyu Ramen

The Ultra Wagyu Ramen ($22) is the latest permanent addition. It features their first-ever Hakata-style ramen in a three-stage heating process for the broth.

The broth was pleasantly clean despite being made with Wagyu! We think you can comfortably finish it without it being too jelak. It had the recognisable richness of the beef, but we felt it lacked a bit of body that regular tonkatsu broths provide.

Nevertheless, it was still well-executed and paired well with the chewy thin noodles. The slices of beef chashu were also tender and a great touch to the dish!

Wagyu Bah Kuh Teh

A Singapore special is the Wagyu Bah Kuh Teh ($30), served traditionally with rice, pickles and sweet soy sauce for dipping. The broth was reminiscent of bah kuh teh with the familiar herbal taste, but could be much more concentrated.

We really liked the Wagyu rib chunks in the soup. They were fall-apart-tender and made the dish feel like a premium version of BKT!

Wagyu Ramen in Bugis

Entrance of Mashi no Mashi — *Image credit: Mashi no Mashi*

If you’re craving Wagyu, Mashi no Mashi offers a menu of well-executed dishes featuring some of the best cuts. The price point is steep but we think the offerings are interesting enough to warrant a first visit!