SSALMON NOODLE 3.0 brings a new wave of seafood-based ramen to Manila: Japanese ramen made with French technique by Master Chef Shota Saka 🇯🇵🇫🇷. Instead of the usual pork tonkotsu, the broths are built on salmon and ebi (prawn), and every bowl is served as a three-course experience they call “Three Acts, One Bowl.” Oui-mami! 🍜✨ The Manila branch, recently opened by Yuka Tsumori, is in the East Wing of Shangri-La Plaza, across from Olive Garden and Siklab.
We tried the White Salmon Ramen and the Red Ebi Dandan Ramen. Here’s what the experience is like.
about
First Impressions
It feels like eating at a street-side ramen shop, only this time it’s tucked along the walkways of Shangri-La Plaza. The space is bright and modern, with rattan chairs, marble-look tables and an open kitchen where you can watch the cooks blend, plate and finish each bowl by hand. Every bowl is cooked to order and finished with a drizzle of oil. Turnover is quick, which makes it perfect for a shopping break.
The only downside is the heat. The shop relies on the mall’s air-conditioning, so you can feel the warmth coming from the open kitchen – so hot. Go for a lighter outfit, or visit outside the lunch and dinner rush.
Chef Shota Saka
Salmon Noodle 3.0 is the creation of Master Chef Shota Saka, who has 14 years of experience in French cuisine, including time in Michelin-starred kitchens. He built the concept to bring French technique into Japanese ramen and now on its 3rd yummy version.
The shop serves only 100 bowls daily, first come, first served. For a limited time, the signature three-act experience also comes with free salmon rice. When we visited, it was already packed. 🔥
Salmon Noodle 3.0 🍜🇫🇷🇯🇵
📍 East Wing, Shangri-La Plaza, EDSA cor. Shaw Blvd., Mandaluyong City
(across from Olive Garden and Siklab)
🌐 salmonnoodle30.ph
📸 @salmon.noodle.3.0.ph
three acts, one bowl
Yuka Tsumori, the owner, walked us through how to enjoy the bowl the way it’s meant to be eaten:
ACT 1: THE APPETIZER — A prelude to the experience. Start with the appetizers around the rim (salad, tomato, chashu) and dip them in the broth for contrast. You can eat them as is, or mix them with the soup.
ACT 2: THE RAMEN — The heart of the experience. Take your time with the ramen, letting the rich broth soak into the noodles as you enjoy them with your main topping.
ACT 3: THE RISOTTO — A savory finale. Once your noodles are finished, leave some soup, add the rice, stir it into the leftover broth and enjoy a rich risotto-style finish.
WHITE SALMON RAMEN | ₱580
Their signature velvety salmon broth infused with aromatic garlic oil, served with salmon tempura, tender pork chashu, and fresh garden greens. This is the one to order if it’s your first time. 🐟
SALMON OUI-MAMI! RICE | ₱120 (+₱30 for grated cheese)
A side of rice topped with tender salmon flakes, designed to be mixed into your remaining ramen broth for a rich, creamy risotto-style finale. 🍚
You’ll love the salmon broth. It really tastes like salmon: silky, creamy and deep in flavor. Hindi nakakaumay (it never gets too rich or cloying), and there’s just enough broth for the noodles to soak up, with some left over for the rice. It feels like a lighter, healthier indulgence, the kind of ramen I’d happily bring my mom to enjoy.
RED EBI DANDAN RAMEN | ₱630
A bold, sesame-rich prawn broth layered with chili oil and savory niku miso, finished with ebi tempura and tender pork chashu. This is the spicy one — creamy, nutty and with a nice kick. 🌶️🦐
The ebi ramen has a deep shrimp broth and just make sure you don’t have crustacean allergies. They said this is spicy but if you love chili, the spicness kick of this is easy and not as hot as I was expecting it to be. There’s one fried shrimp on top and the appetizer portions are mixed into the bowl already and not as separated as the salmon. I enjoyed this and thinking I can indulge on its shrimpy goodness.
The broth is rich and creamy like tonkotsu, but it’s lighter seafood-based And the noodles? Super springy with a firm bite. 🍜
KARAAGE KRÉME | ₱360
Light and crispy Japanese chicken karaage served with a fresh sour cream sauce — a good side to share while waiting for your ramen. 🍗
The sides menu is limited, but the karaage is worth adding. The pieces are big, crunchy on the outside and juicy and hot inside. Masarap rin (delicious, too)!
final thoughts
Salmon Noodle 3.0 lives up to its Oui-mami! branding. My favorite is the White Salmon Ramen. It has a cleaner taste, and you can really enjoy the salmon flavor all through the broth and the rice. The spicy Red Ebi Dandan Ramen is a good contrast to the creamy broth, especially if you love shrimp.
Service is fast, which makes this a good quick break during your Shangri-La Plaza shopping. Mainit lang (it just gets hot inside), so I hope they fix the air-conditioning soon.
There are two more versions on the menu: the Green, with fresh basil for a lighter, fresher bowl, and the Black, made with squid ink. They give me a reason to come back. Congrats Yuka and cheers to the success of Salmon Noodle 3.0!
Salmon Noodle 3.0 🍜🇫🇷🇯🇵
📍 East Wing, Shangri-La Plaza, EDSA cor. Shaw Blvd., Mandaluyong City
(across from Olive Garden and Siklab)
🌐 salmonnoodle30.ph
📸 @salmon.noodle.3.0.ph
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Yuka Tsumori and the Salmon Noodle 3.0 team for hosting us!
FAQ (Frequently Asked Questions)
Salmon Noodle 3.0 is a seafood-based ramen shop in Manila by Chef Shota Saka that combines Japanese ramen with French technique. Its broths are made from salmon or prawn (ebi), and every bowl is served as a three-act experience.
Act 1 is the appetizer: dip the items around the rim of the bowl into the broth. Act 2 is the ramen itself. Act 3 is the risotto: once the noodles are finished, add rice to the leftover soup for a rich, risotto-style finish.
Based on the menu, the White Salmon Ramen and White Ebi Ramen are PHP 580, the Green versions are PHP 600, and the Red Dandan and Black (squid ink) versions are PHP 630.
For a first visit, try the White Salmon Ramen for the signature velvety salmon broth, or the Red Ebi Dandan Ramen if you like a bolder, spicier, sesame-rich bowl. The Karaage Kréme (PHP 360) is a good side to share.
The master chef is Chef Shota Saka, who, according to the menu, has Michelin-starred experience and 14 years in French cuisine.
Yes. The shop advertises a limited daily allocation of 100 bowls, first come, first served, with the signature 3-act experience and free salmon rice for a limited time.