Inosho Ramen has just opened in Makati, introducing a style of ramen that blends Japanese tradition with a modern dining approach. Founded in Japan in 2006 by ramen master Nakamura, Inosho built its reputation on a deep, umami-rich broth that balances pork and seafood flavors. 

Inosho Ramen opens in Salcedo Village, Makati | Photo: Insolo Ramen PH

Known for its Tonkotsu-Gyokai broth, slow-simmered for two days, the restaurant gained recognition in Japan for its layered, complex taste and dedication to technique. Now, Inosho Ramen is bringing that expertise to Manila.

“We wanted to bring a different ramen experience to the Philippines, especially since the food industry here has evolved,” says Eilene Vergara from the Inosho Ramen marketing team. “Our broth is not your typical broth—it’s a mix of atsu-yokai, combining different elements for a richer, more complex taste,” adds Gabbi Farillas, also from the brand’s marketing team. 

The menu remains faithful to the brand’s origins while incorporating influences tailored to the Manila dining scene. But beyond ramen, Inosho offers izakaya-style dishes and side plates that enhance the meal. 

“We noticed that people also want other bites alongside their ramen, so we worked with Chef Chris to create a menu that complements it,” Eilene explains. 

Chef Christian Lansang, who trained in Michelin-starred kitchens in Japan and Sweden, brings his experience in precision cooking to Inosho Ramen. His expertise ensures that the flavors and textures of each dish align with the restaurant's ramen philosophy while offering something distinctive that also appeals to the local palate.

The Inosho Ramen stars include Inosho Ramen Tonkotsu-Gyokai broth with braised pork belly (chashu), naruto maki, menma, leeks, and nori.

Inosho Ramen | Photo: Inosho Ramen on Instagram

Kara Kara Uo Ramen, a spicier version with Inosho’s spice powder, chili oil, and bonito powder. Inosho Tsukemen, thick, chewy noodles served with a concentrated dipping broth. And Kara Kara Uo Tsukemen, a spicier take on tsukemen, infused with chili oil and bonito powder.

Kara Kara Uo Tsukemen | Photo: Ching Dee

During our visit, this writer tried the Kara Kara Uo Tsukemen, which features thick, bouncy noodles dipped in a rich, umami-filled broth with chunks of pork and menma (bamboo shoots). Since it was our first time, we chose Level 1 Spiciness (it goes up to Level 3), which had just the right amount of heat that’s still enjoyable and doesn’t overpower the flavor of the dish. It’s best tempered with some refreshing Mango Smoothie.

If you’re not in the mood for ramen in this summer heat, try their Chashu Gohan, a hearty bowl filled with steamed Japanese rice and topped with tender chunks of savory chashu before being crowned with a fresh egg yolk—giving it a creamy texture with every bite. Though on the salty side, it works well in between bites of the rich ramen or sips of their fruit smoothies.

Chashu Gohan | Photo: Ching Dee

Their small bites, like the Kara Karaage with curry cream sauce and the once-you-pop-you-can’t-stop kind of addictive Cauliflower Kakiage, were delicious and light. Make sure to eat it as soon as it hits your table to enjoy maximum crunchiness. For dessert, enjoy this ramenya’s take on Basque Burnt Cheesecake served with matcha whipped cream and amaretto.

Kara Karate with curry cream sauce | Photo: Ching Dee

Cauliflower Kakiage | Photo: Ching Dee

Inosho also introduces a curated cocktail menu designed to pair with its ramen. Marco Angeles, the creative director behind the bar, shares the thought process behind the selections. “Traditionally, you wouldn’t think cocktails and ramen would go together, but I think we found a way to harmonize them,” he says. “You need something refreshing to go with that, and I think our signature cocktails really tie into that idea.”

Beverage consultants Abby Leyte and Joey Cerdina of Southbank worked with Marco to develop a drink menu that caters to different tastes. “We made sure that we had a drink that would suit everyone’s taste,” Marco adds. Instead of a one-size-fits-all approach, the cocktails are designed to enhance the umami of the ramen while adding contrast and refreshment.

Burnt Basque Cheesecake | Photo: Ching Dee

Inosho also offers signature side dishes like Jiro Veggie, a mix of bean sprouts and cabbage, and Jiro Tomato Veggie, which adds a tangy note. These can be stirred into the broth for an evolving flavor experience. Rice-based options like Jiro Meshi and Tomato Jiro Meshi add another dimension to the meal.

“Whether it’s after a Sunday market stroll, a midday lunch meeting, or a late-night drink, Inosho is your place to go,” says Gabbi.

By combining traditional ramen techniques with new elements, Inosho aims to be a fresh addition to Manila’s dining scene.

Inosho Ramen |  129 Bautista Street, Salcedo Village, Makati City | Instagram: @inoshoramen