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Keisuke Singapore Pte Ltd

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Industry: Food & Beverage

Description: Keisuke Takeda, founder of Ramen Keisuke, is born in 1969 in Hiroshima. Fond of cooking as a child, he started his career as a chef with a French restaurant and worked there for 12 years. He then moved to a Japanese restaurant and worked for 5 years before opening 'Bimisenryu Tanka', a modern Japanese restaurant in 2004.

In 2005,Ramen has much more free space to be innovative and creative compared to other cuisines thus he came up with different approaches to create recipes for ramen that nobody else has tried and tasted before. His first ramen restaurant is called 'Kuro Miso Ramen.The First Generation Keisuke Ramen). The ingredients were mixed Miso base with 7 different types of Miso and Bamboo Charcoal.


Contact No.: +65 6225 2235

Address: 101 Tanjong Pagar Road 088522

Brand: Ramen Dining Keisuke Tokyo Franchise Status:

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Description: RAMEN KEISUKE POISED TO TAKE RAMEN DINING TO NEW HEIGHTS WITH NEW RAMEN DINING KEISUKE TOKYO AT SUNTEC CITY. One of Singapore's highly raved ramen chains, Ramen Keisuke, is pleased to confirm the relocation of RAMEN DINING KEISUKE TOKYO to Suntec City after moving out from the now defunct Parco Millenia Walk months ago. Set to open in June 2014, this new 75 seater outlet, which includes a private dining room, is the largest ramen outlet under the Ramen Keisuke chain in Singapore.

Brand: Tonkotsu King Franchise Status:

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Description: Mr Keisuke Takeda's popularity grows beyond Japan in 2010 when he opened his first overseas outlet - Ramen Dining Keisuke Tokyo in Singapore. In less than four years, the outlet rapidly expanded into a chain that introduced four different ramen concept outlets namely Tonkotsu King

Brand: Tori King Franchise Status:

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Description: Tori King will be joining the myriad of casual and fine dining restaurants at Amara Hotel, renowned for its hospitality and diverse gastronomic offerings inspired by all corners of the globe. With the luxurious and contemporary interiors of Amara Hotel, Tori King aspires to evoke pure nostalgia with its décor—drawing inspiration from Emperor Hirohito’s era, otherwise known as the Showa Period. “Tori” in Japanese means “chicken” and what makes Tori King Ramen exceptional lies in the broth; made from ingredients such as chicken bones, chicken feet, Japanese seaweed and an assortment of vegetables boiled for eight hours to extract their individually essential flavours. These specially selected elements come together to create a tantalizing and creamy chicken broth, which is layered and deeply comforting.

Brand: Tonkotsu King Four Seasons Franchise Status:

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Description: Following the wild buzz and the legendary long queues often seen at Ramen Keisuke Tonkotsu King since its debut last year at Orchid Hotel, chef and owner Mr. Keisuke Takeda is set to launch Ramen Keisuke Tonkotsu King Four Seasons this May 2013 as a second installment in its Tonkotsu ramen offering in Singapore to cope with demand and lessen waiting time for his loyal following here.

Ramen Keisuke Tonkotsu King Four Seasons featured an exclusive seasonal menu that is inspired by the four beautiful climatic seasons in Japan - Spring, Summer, Autumn and Winter specially crafted for this 56-seater restaurant located in Singapore’s Bugis Village.

Brand: Kani King Franchise Status:

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With a remarkable feat of ten Ramen Dining Keisuke outlets and the recent successful launch of Lobster King in Singapore, chef and owner Mr. Keisuke Takeda is all set to tantalise taste buds with the 11th restaurant in his chain—RAMEN KEISUKE KANI KING, opening at Cineleisure this March 2016. The new 40-seater restaurant will specialise in Mr. Keisuke Takeda’s new creation, Crab Broth Ramen.

In Ramen Keisuke Kani King, instead of using pork base which is commonly used, Mr Takeda uses specially imported swimming crabs and chicken bones to create the creamy base for Crab Broth Ramen with Rich Soup whereas for Crab Broth Ramen with Clear Soup, it will be a mixture of crabs, special blended herbs and vegetables and subsequently simmered down for hours to retain the distinct seafood flavour in the soup base.