For the longest time, I was only eating three types of ramen in Manila: Shio (salt), Shoyu (soy sauce-based) and Miso. But that finally changed when I recently tasted Tonkotsu Ramen.

I love its rich, milky taste with the deep tones of pork bones. Now I understand why people rave about Tonkotsu Ramen and why some say it is the true taste of Japanese ramen.

  • I love tonkotsu ramen. It ranks…among my all-time favourite foods. The cloudy white soup, made with crushed pork bones, is sinfully rich and always satisfying.” – Chubby Hubby | Best tonkotsu ramen
  • In case you haven’t been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holy Grail of noodle soup broths.” – No Recipes | Tonkotsu Ramen
  • Tonkotsu (豚骨, “pork bone”; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth…. has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy.” – Wikipedia | Ramen

Genya Tonkotsu Ramen has a simple, Japanese-style ambiance. Although visible when you pass by Macapagal Blvd., it is a bit hidden because of the big billboards around Hobbies of Asia.

The Japanese owner has already delegated the cooking to trained Pinoy chefs so I wouldn’t say it is authentic, but it is still good versus more commercialized versions like Ramen Bar (which was good when it started).

Our friends, Jonathan and Ellen, just came from a bad ramen experience the other day in Mabini.

We asked them to try the Tonkotsu Ramen with us. I’m glad it erased that memory because the ramen here is tastier and good value for money.

Genya Tonkotsu Ramen MenuShoyu and Shio Tonkotsu Ramen | Pilikara and Yasai Ramen | Side Menu (Gyoza, Kara-age) | Rice | Drinks

I was quite intrigued by the 2,500g Bowl of Bikkuri Ramen 30-minute challenge. Has anyone tried this challenge and conquered it?

Complimentary Green TeaRed Ginger, Chilli Oil, and Sesame.

The resto is proud to offer these condiments for free + a single serving of green tea. 🙂

★ Shio Tonkotsu Ramen Basic Taste (Regular – P180). With Chashu, Negi, Kikurage and Nori.

We went for the basic taste of Tonkotsu, which requires 18 hours of boiling. The soup looks very milky and has strong flavors of pork.

Genya’s Ramen bowls are priced well, and the regular portion is enough for one.

The ramen noodles are a bit thinner than normal and not as chewy as I was expecting them to be.

★ Pilikara Ramen Spicy Taste (Special – P320). Special + Chashu + Ajitsuke Tamago.

I love the spicy kick of their Pilikara Ramen. We ordered the special version with chashu (slices of pork) and Ajitsuke Tamago — a seasoned, soft-boiled egg that is limited to 50 servings only per day.

Kara-age (P160). 5pcs Fried Chicken.

The chicken was crunchy and thin…

Yakimeshi (P250). Japanese-style Fried Rice (good for 3-5 persons).

…which went perfectly with their version of fried rice.

Moyashi – Itame (P180). Stir-fried Bean Sprouts.

Order some vegetables to balance out your meal. 🙂

Now, my top 3 Ramen places in Manila are:
Ukkokei Ramen Ron (Pasay Road), Tamagoya Ramen, and Genya Tonkotsu Ramen!

Genya Tonkotsu Ramen
Hobbies Mall of Asia, Macapagal Blvd., Pasay City
(Beside Jay-J’s Inasal)

The BEST RAMEN in Manila Series 2013:

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Full Disclosure: Nothing to disclose. We paid for our meals and we are not connected in any way with the owners of this establishment.

P.S. Thanks to Shermaine for the foodie tip on Genya Tonkotsu Ramen, which opened last May in Hobbies Mall of Asia.

★ Highly Recommended Dishes 🙂