Singaporeans love a good spicy challenge, and Kikanbo (鬼金棒) is here to bring on the heat. Being one of Tokyo’s must-try ramen spots, their first foray into Singapore’s food scene at VivoCity in September 2025 is one not to be missed by ramen fans and spice lovers alike.
What started as a humble nine-seater ramen stall at Kanda, Tokyo in 2009 has now made its way across Japan, Taipei, and Hong Kong, with seemingly endless queues of folks daring to brave their famed spicy karashibi ramen that has defied the norms of traditional Japanese cuisine, which is usually not too spicy.
Kikanbo—which means ‘demon’s iron club’—is renowned for their theatrical dining experience: think booming taiko drums, a fierce, devilish decor, and the intoxicating fragrance of miso and spices wafting through the air.
Step inside the restaurant and you’ll be greeted by a menacing scene straight out of Japanese folklore, complete with a foreboding oni decor that sets the stage for the spice-laden pandemonium to come. These demons aren’t just for show; they’re here to warn you that things are about to get hot.
The spicy ramen here doesn’t just use run-of-the-mill chilli oil: Kikanbo specialises in karashibi ramen, a unique blend of ‘kara’ (spicy) and ‘shibi’ (numbing), producing an effect on the palate that is similar to mala hotpots.
Their signature deep orange broth is crafted with original white miso, red chilli peppers, and a mixture of Japanese sansho peppers and Sichuan peppercorns. Apart from the karashibi aspect, the broth is highly robust thanks to the unique double soup base.
This is achieved with a combination of a pork and chicken broth alongside a seafood-based stock; the former long-simmered for nearly 10 hours with vegetables and the aforementioned spices for depth of flavour, and the latter layered in to deepen the umami. What results is a rich broth that is richly complex and savoury.
While the kick from the spices and peppers enhances the intense flavours of the dish, customers can customise their spice level according to their tolerance, ranging from mild to ‘onimashi’ (demon-level).
Expect to find a menu similar to that in their Japan store. Their bestseller is the Niku-Niku Karashibi Miso Ramen, featuring two hefty slabs of pork belly, springy, thick noodles, grilled corn, and of course, their signature fiery broth.
Kikanbo’s chashu is braised with a unique blend of spices; slow-cooked in their rich braising liquid for almost 20 hours, which ensures the meat fully absorbs the rich sauce to create a tender, melt-in-your-mouth bite.
The Tokusei Karashibi Miso Ramen trades a smaller portion of pork belly for an ajitama egg. The seasoned egg comes with a runny yolk, enhancing the ramen experience with an added creaminess.
If you love coriander, the Pakuchi Karashibi Miso Ramen is for you, featuring a heap of coriander atop the regular Karashibi Miso Ramen—a refreshing, yet bold twist on the original. The herb adds a bright, peppery dimension to the spicy broth, cutting through the richness while enhancing its aroma.
If you are brave enough, order a portion of the highest spice level: ‘onimashi’. This level is not to be taken lightly, and definitely not for the faint of heart.
I’m sure there are spice lovers out there who can brave this challenge much better than I can handle, so if you’re up for it, come on down to Kikanbo and take a shot at besting the oni!
Kikanbo will open in September 2025, with its exact opening date yet to be confirmed. Be sure to follow their social media channels for updates on their arrival.
Address: 1 HarbourFront Walk, #B2-36, VivoCity, Singapore 098585
Opening hours: Daily 11am to 10pm
Website
Kikanbo is not a halal-certified eatery.
Feature image adapted from @kikanbo_japan.
This post was brought to you by Kikanbo.