Yeah! I am so happy that I don't have to q for Tsuta Ramen; ThE Michelin star ramen! And they do deserve that star! The noodles are so chewy that the moment i chew it, i lurve it! And the noodles doesn't have that starchy texture and no noodle smell (if you know what i meant). They only have shoyu and shio; original or less salt. I had the original shoyu and its not that salty. I skip shio as my past experience was its just salty with no taste... maybe next time i will try the shio version.
Between Tsuta's Shio (pictured here) and Shoyu versions, I have to say my preference is for the latter as it has a more pronounced flavour.
If you like pork, do consider getting the option with extra chashu. I think it's worth it as the meat they use seems a little finer in texture.
Char Siu (4 slices), Flavoured Egg, Bamboo Shoot, Leek & Truffle Puréed in Truffle Oil
The soy sauce is derived from a shoyu brewery in Wakayama where it is extracted from two years' fully matured soybeans. Blended with asari clams and chicken stock, we found the broth well balanced though it might lack depth for some. Nonetheless the springy soba noodles with that uniformly sliced tender char siew made my day.
Had the Ajitama Shoyu (soy sauce) Soba ($16.80) for myself while my friend got the Ajitama Shio (salt) Soba ($16.80). Personally preferred the shoyu base, shio was a little too bland.
Though the noodles were chewy and nice, the truffle taste was there, I still couldn't figure the wow factor out. Char siew was so so. It was a simple, decent bowl of ramen and that was probably all it was.
Thankfully I popped by on Friday at about 4pm and there was no queue. Wouldn't queue for this.
Totally late to the game but I finally tried Tsuta!
I had the Char Siu Ajitama Shoyu Soba (S$22.80) which has a heavier broth than its Shio counterpart because I'm all for flavours.
The soba (which I call ramen) is excellent. I loved the texture and slight chewiness of the noodles. I asked for a bigger portion and it was such a significant increase. Just for $1 more! The flavoured egg is pretty good, as long as it's cooked properly, you can't really go wrong with the flavour. The sliced pork collar char siu tasted a lot like the ham you would buy from the deli which didn't really appeal to me. Even though the soup had Truffle puréed with Truffle oil, I was pretty underwhelmed. I would leave most ramen places with the bowl empty but here, I couldn't really finish it.
Overall, I would say it's good and worth the price but not worth queuing long for.
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.
finally got to try the much talked about Michelin starred Tsuta ramen. so there are only 2 choices: the shio or the shoyu. this is the more popular shoyu ramen, with truffle ($15 nett for 1 piece of char siew, $22.80 nett for 4 pieces of char siew). the shio is lighter and doesn't have a truffle taste. don't waste time on that..
figured i should just get the 4 pieces of char siew cause i'm not going to come back and queue again in the near future. queued for 30mins at around 8pm on a Sat night. not too bad.
1) the noodles are springy, ranks up there with Ippudo's.
2) the truffle taste is forgettable. Kanshoku Ramen Bar at the first floor of Orchard Gateway serves better truffle ramen.
3) pork slices are ok. still not as good as Keisuke Ramen's..
4) soup was light. and salty. i don't like light soups. or light AND salty soups.
5) egg was poor. it wasn't runny enough. you could probably make a better ramen egg yourself with a sous-vide machine...
6) cost was reasonable..... for a michelin starred restaurant, not for the quality of the food
overall: 3/5 stars. very forgettable. being a HUGE ramen lover i left without feeling like i'd specially come back again. are you sure this got a michelin star!? i can probably put the Shio bowl beside a bowl from Ramen Play and nobody would be able to tell the difference. feeling quite underwhelmed and sad now LOL
If there's a choice between Shoyu & Shio, I would often go for the shoyu. 😄
Consisted of 1 piece char siew, egg, bamboo shoot, leek & green Olivers puréed in truffle oil ($16.8). Usually I am unable to finish all of ramen noodles.. but this was the first exception! Noodles was cooked just right.. The truffle smell was quite significant, but not too strong (the truffle taste is stronger in the Shoyu soba because leek & truffle are puréed in truffle oil instead). The soup was also not too heavy and did not make me feel gelat. The eggs were very well flavored and the yolk was cooked just nice, made me wanted to add on another.
But it's the one in Japan, so let me burst your high perceptions for the one in town. 🍜
Char Siu Ajitama Shoyu Soba (💵S$22.80) : 4 slices of Char Siu, Onsen Egg, Bamboo Shoot, Leek & Truffled puréed in Truffle Oil. 😋*i hope*
It's not spectacular, it's not a ramen I'll crave, it's not a ramen I'll go back for (only the one in Tokyo) The Soba was alright (could be harder), the Shoyu isn't mind blowing even it's enhanced with a touch of Truffle. But the Char Siu was not bad & the flavoured egg was good, well that's the best, nothing's better than an Onsen egg, the best invention in the culinary world oh you beauty. 😍
ACAMASTIPS💮: Looks like I have to head to Tokyo for the one that actually earned the Michelin Star. The Tokyo outlet actually braised their Char Siu in red wine, the Soba is a mix of 3 kinds of flour & you better get in line, otherwise it's momofoku you Starlight. 🖖🏻
We headed there before it officially opened, and check out this Chashu Ajitama Shoyu Soba ($22.80)! Worth the queue?
Read the full review at http://eatbook.sg/tsuta/
Address: 9 Scotts Road, #01-01, Pacific Plaza, Singapore 228210
Operating Hours: Monday - Sunday 11am to 6pm
Truffle and shoyu and clam- based dashi stock. Not your typical ramen-next-door. Hmm let's just say I can't appreciate the atas soup much. If you love truffles, you might love the soup. But I love the al dente noodles, the amazing seasoned egg, and the lean yet flavourful pork collar.
Make your order and payment via a self automated machine at the entrance of the eatery. Will u be making your way down this weekend ? 😉😉😀 oh that is the truffle atop the meat 👍🏼this is the more intense robust flavour .
Located on the first floor of Pacific Plaza, this 18-seater ramen joint is Tsuta's first international outlet outside of Japan. There are only two soup variations on the menu of the world's only Michelin-starred ramen restaurant — shio (salt) or shoyu (soy sauce). Both soup bases stem from a chicken stock boiled with vegetables, clams and seafood for additional depth — think of it as soul-warming chicken noodle soup. Go for the crowd favourite Char Siu Ajitama Shoyu Soba ($22.80) that comes with the full works — four slices of char siu, flavoured egg, bamboo shoot and leek. The Tsuta rendition gets an unexpected umami boost from the scoop of truffle pureed in truffle oil. Otherwise, shio purists will enjoy tucking into the Char Siu Ajitama Shio Soba ($22.80). It comes with the same toppings, except that the the truffle is replaced by green olives in truffle oil.
Avg Price: $25 per person
Photo by Burpple Tastemaker Eleanor Tay