Marutama’s Tori Paitan is known for its milky appearance and creamy taste. The broth is rich in collagen and made with 100% pure chicken broth (available in Indonesia only) and contains no MSG.

The making of the Tori Paitan broth is both labor-intensive and requires attention to detail. Any misstep in the process will affect the color and taste of the broth. Each store needs to prepare at least 5 hours ahead to make the broth, and it is precisely this dedication to taste that has elevated the Tori Paitan to win the hearts of many ramen lovers in Asia.

Marutama’s signature half-boiled aji tamago, aosa seaweed topping, and melt-in-your-mouth Char Siew toppings are not to be missed. The seasoned half-boiled aji tamago is regarded as one of the best in Japan. The distinct texture of hard-boiled egg on the outside and soft half-boiled yolk on the inside makes for an ideal bite that complements their ramen.

Founder Tetsuya Kudo first established MARUTAMA RA-MEN back on April 1, 2001 in Kawaguchi, Japan on the day before his 40th birthday. His dream was to create ramen that people from all over the world could enjoy. Since then, Marutama has established shops not only in Ryogoku, Tokyo, and Kawaguchi, Saitama, but also to further-flung parts of the world like Singapore, Indonesia, Malaysia, and Canada.

We invite you to try our world-famous ramen.