We tried Next Shikaku’s oyster ramen in Singapore. Even the oyster-hater loved it!

Honestly, you’d think you’ve seen it all. From matcha ramen to crab and lobster ramen. But every once in a blue moon, something new and surprisingly good pops up. For me, that was oyster ramen.

In the spirit of the World Oyster Festival (happening over at Greenwood), we lined this piece up next... because yes, it’s all about oysters too.

Now, before all the non-seafoodies start rolling your eyes and scrolling past, hear me out. I brought a friend along... someone who hates oysters.

I challenged her. “I’m sure it’ll be nice. I’m sure it won’t have that fishy, seafoody taste,” I said, though honestly, I was half-worried I’d be wrong and ruin her day.

We went to the first oyster ramen joint in Singapore: Next Shikaku. It’s their first outlet here, straight from Osaka. The original is a super popular ramen eatery located at 9-12 Nanbasennichimae, Chuo Ward, Osaka, 542-0075, Japan.

We stepped into the restaurant. It was dimly lit, like a pub or drinking den (yes, even at 11am in the morning). The place markets itself as an “experiential” ramen spot, mostly thanks to a giant LED screen looping swirling patterns and abstract visuals. Not sure I’d call it immersive, but hey, points for effort! :)

We settled into a two-seater and checked the menu. My friend hesitated. She wanted to order tonkotsu instead.

However, we quickly realised: nope, it’s all oyster ramen here. She was disappointed. I told her, “Try. You won’t die. I'm sure the oysters won't be that bad” (hehe)

Everything on the menu here is made with Japanese oysters. So naturally, I wondered... would it get jelat after a few sips? I like oysters, but there’s a fine line between enjoyment and that overly rich, overwhelming feeling.

We ordered two of their three bestsellers: the Oyster Broth Ramen (koeru) and the Oyster Clear Broth Ramen (ikasu). We skipped the popular Oyster Broth Dipping Ramen (asobu) this round... I’ll save that for my next visit to Westgate.

When the bowls arrived, they looked gorgeous and smelled amazing. I braced myself for that signature sharp oyster smell to hit... but it never came.

The bowl with clear broth in front, and the bowl with thick broth sits behind!

First off, let’s take a moment to appreciate the restraint and balance in both bowls. The clear broth came with two prawn dumplings, three slices of pork, and a pair of eggs. On top sat a single pressurised oyster. The thicker broth, in contrast, skipped the dumplings entirely, replacing them with a simple slice of lime.

I love how intentional this feels: light vs heavy, each with a thoughtful distribution of ingredients that matches the intensity of the broth.

My friend and I took our first bite of the clear oyster ramen together... and we were both genuinely surprised. It tasted perfect!

I'm confused at this point: the clear broth is made from 100% oyster... nothing else. It’s light, refined, and incredibly drinkable. The kind of broth you could finish to the last drop: a clean, delicate seafood flavour that was light yet full of depth.

Which, honestly, makes no sense. How does a bowl made entirely from oysters not turn off an oyster hater? And yet… this place completely defies that expectation.

Clear Broth, Ikasu

I looked at my friend. “So? Not so bad, right?”

She nodded back happily and vigorously, super relieved that her lunch wasn’t going to be ruined after all. With a mouth full of chashu, she replied, “Yes, very nice!"

The prawn dumplings had a pleasant crunch and a satisfying bite, while the pork chashu quickly became my friend’s favourite: soft, melty, and rich enough to hold its own in a bowl built around oysters. The noodles were very QQ, with a great chew, and the shredded bamboo added a nice earthy balance to the overall flavour!

Everything just worked together really well.

After we cleaned out the first bowl of clear broth ramen, we eyed the second bowl, the rich broth.

One sip, and again, we were pleasantly surprised. Creamier and more full-bodied, yes, but not overwhelming. The broth is made from oysters, pork, and chicken: slow-cooked to bring out a deep, layered savouriness. There was even a subtle nuttiness in the mix, which gave it extra dimension.

Slow-cooked oyster broth, Koeru

They have clearly perfected the oyster broth recipe for both bowls T.T

Bonus note: We didn’t try the beef sushi this time, but we’ve been hearing people rave about it. If you’ve had it... let us know what you think! Should we be running back just for that?

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So, whether you're an oyster fan or an oyster-hater, don’t write this off just yet. Next Shikaku offers something surprisingly balanced and unique... rich in flavour, yet gentle enough to win over even the skeptics. It’s located in the West (Westgate Mall), and if you're an Eastie wondering if it’s worth the trip?

Honestly... yes. Especially if you're up for a bowl of ramen that’s creative, comforting, and distinctly Japanese in its execution!

Location: 3, Gateway Dr, Mall, B1-28 Westgate, 608532