Santoku Ramen - Hidden Gem, Big Mouth Watering Flavors
Santoku’s surprising attention to detail makes every bowl delicious and memorable
What is Santoku Ramen?
Salaya, the area surrounding Thailand’s leading educational institute, Mahidol University, is home to many great cafe’s and restaurants. It is a university town after all. Hidden away in a small road behind the university lies a cozy little (and yes the shop is very small) ramen joint, Santoku Ramen.
Outside of the metropolitan district of Bangkok it can be hard to find authentic ramen. If you’re a student at Mahidol University then you’ll know that in terms of ramen, the only good places are Shindo Ramen and… not much else. Let Santoku Ramen be your other option.
The atmosphere is nice and cozy, inside there is a warmly lit room that gives off an inviting atmosphere.
“So what makes Santoku Ramen so special”, you might ask. Well, I’d say it’s a combination of factors.
The food is absolutely delicious
Special care and attention to detail is present in every dish
Fair pricing, not too expensive
1. Delicious Food
If you like your ramen packed full of flavor with a rich broth and slimy perfectly cooked noodles, then you’re looking at the right place. There are many different flavors of ramen to choose from. From simple salty Shio both all the way to the adventurous Mala soup base. Spicy, salty, savory, you won't be disappointed when you’re at Santoku.
In addition to the main dishes, Santoku also offers appetizers. There’s your typical gyoza but there’s also some lesser well known dishes (lesser known in Thailand at least.) such as Tako Wasabi (raw octopus with wasabi dressing) and Hiyayakko (cold tofu).
The ramen at this place IS authentic. Truly.
2. Attention to Detail
Unlike other ramen joints around the area, Santoku takes special care into every bowl of ramen they serve. The chefs are on full display at the counter so you can admire their expertise to the fullest.
On one of my visits I noticed the head chef scolding a chef for preparing something incorrectly, That’s a lot of pressure towards the staff but it shows a high standard that this restaurant is aiming to accomplish.
The miso is also home made, and the chashu pork is actually prepared like real chashu pork. Everything is nicely presented and even though customers come in for a quick bite, it feels like the chefs put their heart and soul into every bowl.
3. Fair Price
Situated near a University, Santoku knows it’s customers well. All dishes are priced fairly. Yes it is expensive compared to a Pad Krapao it is still cheaper than any bowl of authentic ramen you can find in Bangkok.
How and What to Order?
Small and concise menu with a lot of options
The menu is small and concise. There is no need for any fancy truffle soup ramen, Santoku sticks to their roots of what ramen is suppose to be and perfected the craft.
There are 6 types of ramen you can choose from each with their own distinct flavor profile. If you’d like to burn your mouth then I’d wholeheartedly recommend the Mala Ramen, the spicyness of the Szechuan peppercorns will make your lips go numb. For a more refreshing dish on a hot summer’s (or literally any season in Thailand… it’s always hot here), Then the Saru Ramen will freshen up your palette. If you like umami then you can’t go wrong with the Miso Ramen.
For appetizers, I recommend the simple but delicious Gyoza. If you are more adventurous then perhaps go for the Tako Wasabi. Both of these are a perfect pairing to a hot bowl of savory ramen.
There are also extra toppings available if you’d like. From a marinated egg to bamboo shoots, you can even add more noodles.
Drinks are your typical water, sodas, and green tea. Order whatever you like here.
Here are some of the dishes I ordered:
The Signature Santoku Ramen
A rich creamy broth with a dash of flavorful oil.
The Santoku Ramen is their signature bowl.
The soup base tastes like it was made with miso and with the addition of a flavorful oil on top, it creates a nice soothing mellow taste. Honestly I can drink the broth by itself and I would be satisfied.
The noodles were firm and perfectly cooked. They grab onto the broth very well and it ensures that every bite will be flavorful.
The toppings for this dish are like everything combined together.
You get bamboo shoots, marinated egg, sliced chicken breast, chashu pork, and a sprinkle of raw onion and green onion.
The miso can be a bit too salty for some here but if you like intense flavors then the taste profile here is just right.
Chashu Pork
For those of you who don’t know, Chashu pork is pork belly simmered and braised in a sweet soy sauce marinade and then grilled. It’s traditionally Chinese in origin but the ones you find in ramen are inspired by it.
Cooked right, Chashu pork can be the most tender and flavorful piece of pork you have ever put in your mouth.
Santoku’s rendition is close to perfect. I’d say they sliced it a bit too thin so you won’t get to appreciate the full flavors of the pork as by the time you start to enjoy the flavor you’ve already swallowed the pork.
But the cool thing is Santoku torches the pork so you get a nice char on the fat which gives it that extra umami flavor.
Clean and Light Shio Ramen (Salt Broth)
For those who are looking for something light and comforting look no further
Ramen can be fatty, with all the noodles and fat within the broth. No worries as Shio Ramen exists.
Santoku’s Shio Ramen is light and not too fatty. The broth tastes clean and soothing with a slight saltiness to it. In my opinion, less salty than the miso.
The toppings are similar to the above dish but here you have a piece of nori seaweed.
The topping to note here is actually the sliced chicken breast. With the other dishes, the flavor of the broth may be too overpowering to taste all the other ingredients but for the Shio Ramen, you can fully appreciate the flavor of the chicken breast. It’s tender and not at all dry, which is surprising for a chicken breast. I actually prefer it to the chashu pork in this case.
Refreshingly Intense Hiyayakko (Cold Tofu)
There is nothing better than a refreshing plate of cold tofu with a soy sauce dressing.
My favourite side dish to any bowl of ramen is a block of tofu. Yes.
Santoku’s version of cold tofu has dried fish, seaweed, and green onion, with a little dash of grated ginger and honestly it’s the best thing in the world.
To eat this you have to drizzle on some soy sauce to add a salty kick to it otherwise it would be plain and dry. It also serves as a sort of palette cleanser.
cold, refreshing, salty, and spicy from the ginger, Hiyayakko is the perfect complement to a hot bowl of ramen.
A Classic Gyoza with a Crunchy Twist
Gyoza with a sheet of crispy batter makes this an enjoyable snack
You can’t go wrong with gyoza. little dumplings filled with pork and scallion, this dish is juicy and meaty. What makes this one special is the obvious sheet of crispy batter that connects the pieces of gyoza.
The crunchiness adds a great textural contrast to the soft and meaty gyoza wrapper and fillings.
Conclusion
Pros
Authentic and intense flavors with attention to detail in every bowl.
Cozy and warm atmosphere.
A lot of different flavors to choose from.
They have menu items that can be hard to find elsewhere (Tako Wasabi for example).
Can order extra toppings if you like.
Cons
Although the atmosphere is nice the dining environment can be a bit cramp.
Some dishes can be a bit too salty like the Miso and Shio.
Overall I would definitely recommend Santoku Ramen. They serve up a satisfying bowl of ramen, with a rich and intense broth. The noodles were nice and bouncy, and the toppings are savory and delicious. You can tell that the owners take a lot of care and attention into every bowl.
If you’re around Salaya or are a student at Thailand’s Mahidol University, then you should definitely check out Santoku Ramen whenever you are craving a comforting bowl of Miso Ramen (or any flavor or Ramen for that matter).
Santoku Ramen | 8/10
Phone: +66 61 014 9956
Location: 25/5 ซอย บ้านตั้งสิน Salaya, Phutthamonthon District, Nakhon Pathom 73170
Pricing: 80 - 160 THB or 2.20 - 4.40 USD per bowl
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