At Charcoal-Grill & Salad Bar Keisuke, they serve a variety of sumiyaki (charcoal-grilled) items focusing on traditional fish dishes enjoyed by the Japanese mainly Mackerel, Salmon, Yellowtail and Black Cod fish.

Served in an authentic style of Japanese gozen (set meal) which consists of miso soup, onsen egg as well as a serving of traditional Japanese rice cooked in a small iron pot. Additionally, there is also a free-flow salad bar with more than 25 types of Japanese osousai (side dishes) and vegetables to choose from.


Keisuke Takeda, founder of Ramen Keisuke, is born in 1969 in Hiroshima. Fond of cooking as a child, he started his career as a chef with a French restaurant and worked there for 12 years. He then moved to a Japanese restaurant and worked for 5 years before opening ‘Bimisenryu Tanka’, a modern Japanese restaurant in 2004.

In 2005, Ramen has much more free space to be innovative and creative compared to other cuisines thus he came up with different approaches to create recipes for ramen that nobody else has tried and tasted before. His first ramen restaurant is called ‘Kuro Miso Ramen’ (The First Generation Keisuke Ramen). The ingredients were mixed Miso base with 7 different types of Miso and Bamboo Charcoal.



60 Paya Lebar Road #B1-16 Paya Lebar Square Singapore 409051

Mon-Fri: 11:30~14:30 / 17:30~22:00

Sat-Sun & PH: 11:30 ~ 22:00

65-6241 8588

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