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Printed on their staff uniform is "Life Short, Ramen Long", which is a slightly cheesy but fun touch to the restaurant. For me, Uchidaya's atmosphere is great; the wooden aesthetic, slightly swinging lamps, and visible kitchen together create a rough but comforting vibe. The darker aesthetic while eating ramen transports me to a version of Japan’s ramen diners.
Above is their Tokusei ramen, a pork-based broth with thick noodles. The broth has a slight silkiness to it and isn't so thick that it's difficult to drink. The toppings are simple, and the ramen's richness but simplicity makes it appetising yet not too filling.
Their tonkotsu broth is delicious, I really liked the level of umami flavour—not as much as their Tokusei ramen, but it's more creamy. It's also not too heavy and has a silkiness to it as well. The thinner noodles work well with the ramen broth, and the egg is cooked well.
The karaage was crispy and juicy. The marinade is simple, but when you complement it with the garlicky chilli paste and mayo, creates a delicious starter to your meal. If their karaage was a little less oily, it would be perfect.
Eating here is like forgetting what the outside looks like and then you get sucked into the warmth and roundness of the soup broth. I think noodles are perfectly sized for me I have a weakness for tasty broths and for bouncy but firm noodles. A solid ramen option among many to choose from in Silom.
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