Lo and behold, Tsuta, the very first Michelin-starred ramen eatery in the world, has now set foot in Singapore. You now don’t have to make a special pit stop for this widely acclaimed ramen place in Tokyo. Singapore is the very first country Tsuta has opened shop at outside of Japan, which means local foodies and gourmands are lucking out big-time. While we may not need to stand in line for their signature Shoyu Soba in Japan anymore, the snaking queues here would take you at least an hour or so.
Yuki Onishi, the chef and also founder of Tsuta, has bagged multiple accolades over the years for his critically acclaimed Shoyu soup base.
The original restaurant based in Sugamo, Tokyo – albeit a humble 9-seater – has beaten others to the game by being the first ramen joint to be awarded the much-coveted Michelin star globally. So what gives cause to the laudable track record of Tsuta?
Chef’s Yuki puts his own spin on an otherwise commonplace sauce, shoyu, with an in-house formulation of shoyu, alongside two custom-brewed shoyu made in Wakayama Prefecture. This unique amalgamation of his shoyu and dashi (soup stock) releases both natural and umami flavours in the broth that is cooked to specific and controlled temperatures. It makes for a par excellence broth – also the essence of ramen, rising up the ranks among its ramen counterparts.
Tsuta takes their opening ceremony up a notch with a special segment where sake was poured straight from a barrel into a masu (wooden box cup) before the collective “Kanpai” toast.
Chef Yuki Onishi shakes hands with James, the very first customer in this intimate 18-seater at Pacific Plaza amidst much fanfare.
When it comes to the quality and freshness of ingredients, the team behind Tsuta spares no effort in ensuring only the best is served to every customer; the restaurant uses premium pork collarbones flown in from Canada, for one. The dedication and laborious efforts that go into a piping hot bowl of soba noodles were simply palpable as we relished every spoonful of it.
Fall in love with this Ajitama Shoyu Soba (S$16.80), with its potpourri of flavours that will swirl on your tastebuds.
We were impressed by the lightness and yet multi-layered flavour of the specialty shoyu and shio broth. Both soup stock were imbued with some of the freshest ingredients that are flown in regularly from Japan. The soba noodles were also springy and of the right thickness, which complemented the soup broth.
Fans of shio soup broth would not be able to resist this Char Siu Ajitama Sio Soba (S$22.90) that comes with additional thick and generous slices of Char Siu.
Between the shoyu and shio broth, the former has a stronger truffle flavour, which brings great news to truffle lovers. Needless to say, I was alight with joy and gulped down my bowl in no time. Nothing beats a simple bowl of noodles that packs a punch in the flavour department.
Chef Yuki (in the middle) and the team behind Tsuta were all smiles as they posed for a picture in the newly minted restaurant at Pacific Plaza.
Tsuta has become the talk of the town and there’s only one way for you to find out what it’s all about. If you’re wondering, the bowl of Shoyu Soba noodles I just had is still calling out to me.
Tsuta
9 Scotts Road
Pacific Plaza #01-01
Singapore 228210
Opening hours:
6 to 11 November 2016: 11am to 6pm (last order: 5.30pm)
All other days: 11am to 10pm: 11am to 10pm (last order: 9.30pm)
