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ACAMASEATS & GTK💮: If you really want to know why Tsuta deserve to win a Michelin Star, go to the Tokyo outlet, instead of the Singapore one. Here's why; .
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FIRSTLY, Tsuta Tokyo can only serve 150 bowls of ramen & only the Tokyo outlet serves it with Wonton (why not in SG too?!)
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SHOYU, Tsuta uses a blend of three different soy sauces (that are aged for 2 years) The main is from Shodoshima (小豆島), a small island in the middle of Japan's Seto Inland Sea. The others are 生揚げ, raw unpasteurized soy sauces, from Ibaraki & Wakayama. .
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SOUP, using whole chicken-seafood (asari clams, pike from Mie & kelp from Hokkaido combined with a blend of a white soy sauce) blend, along with rock salt, red wine, rosemary & various Herbs infusion cook thoroughly at a certain temperature to bring out the 'Umami'.
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SOBA, a mixture comprising four types of wheat flour & whole wheat flour for the desired texture, taste & consistency.
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CHAR SIU, infused in red wine the fatty & succulent Pork slices was then crowned with Italian Black Truffle purée.
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