Our Story

Founder's Profile

TAMPOPO is helmed by Managing Director of Creative Food Concept, Mr. Takaaki Takagi who has extensive experience in the food business for over 30 years. Committed to spreading the knowledge of Japanese food, he also acted as adviser to several local and foreign organisations to share the goodness of Japanese cuisine and fresh produce from Japan.

During the Japanese food boom in Singapore, he successfully pushed the boundaries and introduced Kurobuta, Ramen and Japanese Confectionery into Singapore’s F&B market, which brought about a significant impact to the F&B industry.

Today, he continues to create new dishes to cater to the taste buds of both locals and Japanese residing in Singapore. One of his greatest masterpiece in the past decade is the Collagen Rich Chicken Pai Tan Ramen that keeps our loyal customers coming back for more!

Brand Story

TAMPOPO, meaning Dandelion in Japanese, is a strong and resilient flower that spreads and flourishes even in the toughest of conditions. Inspired by the characteristics of this flower, we are dedicated to providing our customers with the perfect dining experience through sharing the authentic flavours and culture of Japan.

Established since 2004 in Singapore, we believe in using the freshest ingredients imported directly from Japan and quality sources from all around the world. Our commitment and dedication to giving our customers the best, is one of the reasons we were voted “Best Japanese Restaurant in Singapore” by AsiaOne People’s Choice Awards 2016.

We are well known for our Kurobuta dishes and have several outlets conveniently located in the heart of Orchard Road. Besides popular favourites like the Kurobuta Shabu Ramen and Kurobuta Tonkatsu, TAMPOPO’s menu also offers a wide selection of exquisite Sashimi and delectable Ramen. Satiate your cravings for authentic Japanese cuisine with us right here at TAMPOPO today!

Our Quality

KUROBUTA 黒豚

Tampopo was the first to bring Kurobuta (Berkshire Pig/ Black Pig) into Singapore and Tampopo is well known as Specialty of Kurobuta. Our Kurobuta are imported from one of the largest Kurobuta specialised farm in the States. Tampopo’s Kurobuta is renowned for it’s juiciness and tenderness. It is largely due to the fact that the feed of Sweet Corn and the Japanese Meat-Cutting techniques executed by the Butchers.

たんぽぽと言えば、黒豚。シンガポールでいち早く黒豚を紹介したのが私たちです。
たんぽぽの黒豚は、米国内最大の黒豚専門会社から直接買付けております。当社の黒豚はとうもろこしを主食としており、肉の甘み、ジューシーさに特徴があります。

WAGYU BEEF 和牛

Experience the ultimate indulgence with our A5 beef, a exclusive delicacy known for its exceptional flavor and tenderness. Our beef boasts a high marbling content that results in a melt-in-your-mouth texture and an exquisite taste.

FRESH SASHIMI 刺身

Hon Maguro and other fishes are imported and airflown weekly from Japan. This is to ensure the quality and freshness of our sashimi served in Tampopo.

本まぐろ始め、その他の刺身（鮮魚）は毎週日本から直輸入しております。新鮮且つ品質の良いお刺身・御寿司をご堪能ください。

RICE 米

Our rice is imported from Japan Niigata, Shiga or other prefectures depending on the crop quality of each year. TAMPOPO ensures that we serve one of the best quality Japanese rice to our customers.

お米は日本産を使用しており、産地に拘らず、品質を厳選してご提供しております。

DASHI AND SOUP STOCK だし

Dashi is an essential part of Japanese cuisine created by chance from a Kyoto dashi company. Kyoto dashi goes well with carefully selected ingredients and brings out the goodness of every ingredient perfectly.

さば、いわし節、かつお節、むろ節、そうだかつお節を絶妙なバランスでブレンドした出汁のハーモニー。伸びのある豊かな味わいと深いコクをお楽しみ下さい。

RAMEN NOODLE ラーメン麺

Our ramen is produced by one of the largest and most reputable Ramen manufacturers in Hokkaido. To uphold this reputation, please be assured that we will only serve the finest quality ramen, so you can enjoy the authentic taste of Hokkaido.

北海道最大手のラーメンメーカーにて生産をお願いしております。正真正銘のサッポロラーメンをご堪能下さい。

SOBA AND UDON そば・うどん

Soba: Our Etanbetsu soba uses 100% Hokkaido buckwheat for a differentiated aroma and texture as compared to other soba made from non-Japanese buckwheat powder. Being expensive and a rarity, it is exclusive to our restaurants.
Udon: In search of the best udon that goes well with our udon soup and tastes good whether served hot or cold, we imported premium udon from Japan, characterised with an extremely smooth and chewy texture.

そ　ば：外国産そば粉を一切使用せず、北海道産そば粉だけで作った最高級江丹別蕎麦です。香、こしの違いをご賞味ください。

うどん：包丁切りうどんと申して、角が立ったうどんです。のどごしがよく、コシがあり、まさに職人芸と言えるうどんです。

SUSHI VINEGAR AND SHOYU すし酢・すし醤油

We use sushi vinegar imported from a well-established specialized sushi vinegar manufacturer in Japan, who supplies more than 50% of famous “Edomae Sushi” shops in Tokyo area. Sushi vinegar is the most important to our signature Tampopo dishes.
In order to match the freshness of our sashimi and sushi, imported Shoyu produced by Chiba with a long history and a well-established shoyu manufacturer.

すし酢は江戸前すし用に東京の老舗醸造酢会社で作っていただいております。東京地区の江戸前すし店舗の半数以上はこの酢を使用しております。
また刺身、すし用に特別な醤油を千葉の老舗醤油店より輸入しております。

BREAD CRUMBS AND OIL パン粉・油

If you think of a true-blue TAMPOPO Signature, Tonkatsu comes to mind. We use Kurobuta meat and Japan produced bread crumbs to create the perfect Tonkatsu. The bread crumbs are not only crispy, crunchy and flaky but also help to reduce oiliness effectively. The 100% vegetable oil we use for deep frying is produced by a Japanese oil maker.

たんぽぽのシグネチャー料理と言えば“とんかつ”。豚は黒豚、衣（パン粉）はとんかつ用に特別に開発されたパン粉を日本で作っております。サクサク感だけでなく、油切れがよく、従来のパン粉と比較しまして、３０％吸油下げております。（メーカー計測）つまりその分カロリーも少ないという事です。揚げ油は100％植物オイルで且つシンガポール認定のヘルティーチョイス油を使用しております。美味しさの秘密はこんなところにもあるのです。

TAMPOPO - OKUHIDA SAKE 酒

The founder of Tampopo was born in a family-owned Sake brewery that operates for over 300 years since 1720. An established Sake brewery with skilled brewing techniques ensured highest quality of Sake. Surrounded by mountains and hot springs in Gifu, the sake is prepared with underground water from the Hidagawa River which creates a light and dry taste.

たんぽぽのオーナーは造り酒屋の生まれ。岐阜県の飛騨地区にて1720年来酒造を営む。飛騨山脈の天然水と山田錦（最高の酒米）で醸造される初緑、奥飛騨はフルーティーでキレがあるお酒です。290年の歴史あるお酒をご堪能ください。

Awards/Certifications

Testimonials

To sample a unique take on the dessert, pay a visit to Dulcet & Studio, where you’ll find its highly creative rendition of a Pandan Roll. Other than the usual chiffon cake and soft cream, you’ll be greeted by small cubes of gula melaka jelly that have been incorporated into the filling, plus a generous amount of desiccated coconut. The jelly provides a pleasant textural contrast, and is definitely worth a try. The bakery also does seasonal varieties, with previous offerings including a Matcha Roll and a Sakura Roll.
This article was first published in The Singapore Women’s Weekly.

Jelly in a Swiss roll, anyone?

Her World

https://www.herworld.com/gallery/life/food/swiss-rolls-singapore/?utm_keyword=dlvr.it&fbclid=IwAR1dy-Net6ysLRYWvSKEvq6-FVOC9UwpGusL4D1w08kXYZEsUELSSxntcKs