The S$17 matcha udon deserves a spot on the table
The most eye-catching bowl is the Premium Matcha Zaru Udon (S$17). These green, matcha-infused noodles are made in-house and served chilled with a tsuyu dipping sauce, with the tea adding a subtle earthy aroma.
OJEJE has a dedicated noodle-making room within the restaurant, where the team controls hydration, resting time, thickness and cooking time. It even uses a water-treatment system imported from Japan to manage the water used in production.
For a hot option, the Prawn Bisque Curry Udon (S$22) combines house-made noodles with a sauce built from pan-fried and simmered prawn shells and tomalley, then adds prawn meat. The Chicken Negi Udon (S$18) takes a broth-based route with grilled chicken and fresh negi.
Image from Ojeje Singapore
Pick your tonkatsu by cut
The pork preparation starts before the breading goes on. OJEJE wet-ages its pork in dedicated refrigerators, with chefs assessing each cut’s moisture, texture, fat content and overall condition rather than following one fixed ageing period.
There are three pork options, so the choice comes down to the texture and richness you prefer.
The cutlets come with OJEJE’s signature sauce and accompaniments such as salt and wasabi. Trying a piece with salt before reaching for the sauce gives the meat itself a chance to take the lead.
Singapore exclusive dishes
The Singapore menu adds Chicken Tenderloin Katsu (S$24), Carbonara Udon (S$22) and a Soy-Marinated Salmon Rice Bowl (S$24).
The chicken katsu offers an alternative to the pork selection, using tenderloin and served with the restaurant’s signature sauce. Carbonara Udon takes the house-made noodles in a creamy, Italian-style direction, while the salmon rice bowl pairs soy-marinated fish with pearl rice.
Images from Ojeje Singapore
