Our Franchised Brands
The word “Ajisen” means a thousand tastes in Japanese. The flagship brand of Japan Foods, “Ajisen Ramen” originated from Kumamoto, Japan, in 1968. Known for its rich and aromatic soup base which is derived from hours of boiling pork bones, Ajisen offers a wide selection of ramen to cater to discerning customers. With over 700 shops worldwide, it is an internationally recognised brand with presence in countries such as Japan, China, Hong Kong, and the United States.
Akimitsu is an award-winning restaurant originated from Asakusa, Tokyo. Its founder, Chef Tanihara Akimitsu is the 5th generation successor of Dote No Iseya, a historical tendon & tempura restaurant founded in Year 1889. Using the recipe dates back to the Samurai Period, Akimitsu has won multiple awards including Japan Donburi Award Gold Medal 3 years in a row. Akimitsu has become the most symbolic tendon & tempura restaurant in Japan and across the region.
Udon fans would be familiar with “Kazokutei”, one of Osaka’s most well-known udon brands with over 200 outlets in Japan alone. Established in 1947, “Kazokutei” takes pride in serving delicious and high quality handmade udon specially cooked to bring out the natural taste of the noodles. To ensure consistency in taste, both the udon and dashi (soup stock) are imported directly from Japan.
Named after the legendary samurai, Miyamoto Musashi, who was famed for his distinctive "double sword style", the award winning Menya Musashi has gained quite a cult following among ramen fans in Japan and abroad since making its debut in Tokyo in 1996. With “Originality” as its motto, Menya Musashi strives to deliver unprecedented achievements by turning the preparation of ramen into a fine and revolutionary art-form. Credited as the pioneer of a new ramen culture in Japan, Menya Musashi offers multiple concepts and tastes that can be adapted to suit the locality of the store but all with the same unique style that has become synonymous with the brand.
Established in 1936, “Menzo Butao” specialises in Hakata Tonkatsu Ramen and offers more than 20 varieties of the dish. There are three different and delicious soups to choose from – Butao (White), Kuroo (Black) and Akao (Red). The Butao soup base consists of pork broth made from boiling pork bones and sinews for over 14 hours to extract all the natural flavour of the bones. This soup base is flown straight to Singapore before it is mixed with more pork bones and simmered for hours to obtain the right consistency and flavour. The Kuroo broth is an emulsion of fried shallots and vegetable oil and the Akao broth is slightly spicy as it contains chili oil but gets its red colour from the Gochujang (Korean Miso) and Doubanjiang (Chinese Miso).
New ManLee Bak Kut Teh
“New ManLee Bak Kut Teh” is the Group’s first non-Japanese concept restaurant, franchised from a business that was established over 40 years ago in Kuala Lumpur, Malaysia. “New ManLee Bak Kut Teh” serves two versions of this dish – Singapore-style white peppery soup and Malaysia-style black herbal soup. Instead of the usual white rice and mee sua noodles, “New ManLee Bak Kut Teh” serves its soups with Japanese rice or Japanese udon noodles.
Established in 1969, “Osaka Ohsho” draws in healthy crowds with its casual ambience and irresistible “gyoza” (Japanese style dumplings). Cabbage, ginger, and garlic are mixed with well-seasoned minced pork and encased in a special gyoza wrapper and grilled to perfection. This deliciously crispy gyoza is available in 300 outlets in Japan, Hong Kong, Thailand, Korea and now in Singapore.
Established in 1976, Yonehachi has more than 140 shops across Japan. Using top quality rice from northern Japan such as Iwate and Akita, Yonehachi serves okawa (glutinous rice mixed with different ingredients) made the traditional way.
Konjiki Hototogisu金色不如帰was founded in 2006 by Chef Atsushi Yamamoto in Tokyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades.
Awarded the prestigious Tokyo Michelin Bib Gourmand title consecutively for 4 years from 2015 to 2018, it is a distinguished achievement for a humble eight-seater tucked away in a quiet alleyway of Shibuya.
Other notable honours include being crowned the "No.1 Ramen in Japan" in 2017 and 2018 by Japan's popular magazine, Ramen Walker. Not ever resting on his laurels, Chef Yamamoto constantly seeks inspiration from fresh and unconventional ingredients and never fail to challenge himself to create exceptional recipes which surpass tradition.
SELF-DEVELOPED BRANDS AND CONCEPTS
The word “Aji Tei” means “a restaurant of tastes” in Japanese. This brand was developed to offer a wide variety of specialty dishes and desserts from different parts of Japan, ranging from Kyoto-style desserts to seafood from Hokkaido.
Curry Is Drink
Curry is Drink is a new concept that aims to promote the idea of curry not only as a sauce but also as a drink. In some parts of Japan such as Hokkaido, curry is served as a soup and customers get to drink it instead of eating it the usual way, which is to douse their meals with the sauce. With this new brand, customers get to choose their preferred way of eating. Diners get their curries served in a cup. The combo sets come with a variety of toppings and side dishes. The flavour of curry and its side dishes are highly customizable accordingly to diners’ preferences.
Dutch Baby Cafe
“Dutch Baby Cafe” is known for its signature Dutch Baby oven-baked pancakes served on host cast iron pans. These pancakes are pillow-soft yet crispy at the sides and come in a variety of sweet and savoury styles. Also available at the café are Japanese-Western favourites such as Baked Cheese Curry Rice and Curry Udon.
“Fruit Paradise” offers fruit tarts made with lightly sweetened cream and topped with fresh fruits. To ensure that our customers get to enjoy the fruits’ natural goodness, our fruit tarts are made using only the freshest and most delicious fruits, which are carefully selected by our Japanese patissiers daily.
Ginza Kushi-Katsu offers a variety of “Kushi-Katsu” – deep fried Japanese skewered meat & vegetables.
Our signature item, “Gyu-Katsu” – beef cutlet is the first of its kind in Singapore. Using premium beef fillet, the meat is deep fried for only 60 seconds at 210°C. This precise method gives the beef cutlet its wonderful crispy crust while the meat remains medium-rare within. Customers can control the doneness level of the meat by using the mini teppan provided.
We also use premium yam flour imported from Japan for all of our katsu items. This gives our katsu a light and crisp texture without being too heavy on the palate.
Also for the first time in Singapore, we are introducing Kushi-Katsu Fondue! Dip your favourite Kushi-Katsu in our selection of piping hot sauces. Choose from Cheese, Curry and Demi Glace.
Japanese Gourmet Town
The Group adopted a mixed concept approach for the “Japanese Gourmet Town” brand which commenced operations in October 2008. Through this concept, customers are able to try several of our brands such as “Ajisen”, “Fruit Paradise” and “Hanamidori”, within one restaurant.