I had walked into Tsuta with no preconceived notions, which is why I found myself enjoying this bowl of noodles precisely for its delicacy and refinement. As it was my first visit, I opted for the popular classic of Ajitama Shoyu Soba.
The clear, dark-toned broth was the antithesis of the robust soups popular at most ramen places. A touch saltier than what I'd usually prefer, the flavour of their unique dashi became more appealing once I stirred in the black truffle paste; ensuring the wafting of a lovely fragrance as I slurped up the smooth and very soft strands of hand-made noodles. Both chashu and egg were equally delectable. Interestingly, the fresh Japanese parsley played such a vital role in enhancing the dish, I found myself wishing there was more of it.