Tsuta, the world’s first Michelin-starred ramen, is unveiling its biggest menu revamp with over 80% new items. It premieres Tsuta’s first Crab Soba, R.H.C.P Mazesoba, new sides, and improved recipes on signature items such as its Shoyu Soba and Shio Soba.
Dedicating the year to R&D, Chef Yuki Onishi, who has always been a pursuer of perfection in his craft, has taken the opportunity during the pandemic to innovate to elevate the dining experience at Tsuta. Bent on creating original flavor profiles, Chef Yuki’s conceptualization adheres strictly to natural ingredients. His unwavering commitment ensures that every bowl of ramen in Tsuta is served with zero MSG and no artificial flavorings.
Crab Soba
Seafood lovers will get to savor a taste of the ocean with the launch of its Crab Soba. The highly recommended and ultimate experience is its Crab Soba with Premium Char Siu & Crab Shell ($23.80). Diners get to enjoy a crab carapace plenteously filled with Japanese snow crab meat that has been lightly seasoned and flame torched while still enjoying Tsuta’s meaty Iberico pork belly and Kurobuta pork loin. Savor the well-balanced broth which has been boiled with fresh mud crabs over a few hours in two ways – unmixed for a taste of pure oceanic delight and then thoroughly mixed for a multi-layered umami-filled broth.
Each bowl comes in a rich, complex palate of fragrant seafood broth garnished with tomato paste, leek, sour cream, and dried oregano. There are two other options which come without the crab carapace: Crab Soba with Char Siu ($16.80), or top up $3 for a premium offering of Crab Soba with Premium Char Siu ($19.80) which is accompanied by a slice of Iberico pork belly and Kurobuta pork loin.
R.H.C.P Mazesoba and new sides
R.H.C.P Mazesoba ($11.80) is one of Chef Yuki’s new dishes and is a tribute to his favorite band - Red Hot Chilli Peppers. It is a take on Japanese favorite, Hamburg but made with maze soba where al-dente thick chewy noodles, drenched in house-made tomato sauce, are served with a generous amount of minced beef and drizzled with house-made cheese sauce. The combined fragrance of tomato sauce mixed with cheese sauce makes it quintessential comfort food. The noodles are made in-house from a blend of four types of specially selected wheat and whole grain flours to achieve a firm bite and the perfect texture. The minimum thickness of 2.1 mm ensures an optimal flavor and maintains that the golden ratio between sauce and noodles.
Carb lovers will be delighted to hear of the arrival of new sides, Tsuta’s Onigirazu wrapped with Japanese seaweed. The Char Siu Onigirazu ($4.80) comes with tender slices of premium Canadian pork shoulder char siu, pan-fried egg, fresh lettuce, teriyaki sauce, and homemade mayonnaise whereas the Luncheon Meat Onigirazu ($4.80) features a thick and tasty slab of luncheon meat, pan-fried egg, fresh lettuce, teriyaki sauce, and homemade mayonnaise. The flavourful nori pockets make for a hassle-free and convenient pick-me-up during busy days.
Another new introduction to the menu would be Chef Yuki’s personal rendition of all-time favorite classic Chinese dishes. One of them would be the Soboro Meshi ($6) or mala lu rou fan that comes in a generous serving of mala minced pork on Japanese rice, garnished with crushed peanuts. Made with Tsuta’s in-house mala sauce, expect a subtle spicy-numbing aroma that packs a punch for spicy food lovers. For an additional $0.80, have the Soboro Meshi with a custard-like onsen egg for a delectable mix up. Another new creation is a Japanese interpretation of the classic kong bak pau – Teriyaki Chicken Bao (1 pc at $2.80 or 3 pcs at $6.80) where a flavourful juicy chunk of teriyaki chicken thigh, topped with house-made mayonnaise and teriyaki sauce blend, sits in a soft and fluffy bun.
Tsuta has also come up with thirst-quenchers to combat the heat in this sunny island with three new cold brew teas at $5.80 each. Have your pick of flavors: Mandarin Orange Black Tea comprising a robust and rich palate with aromatic hints of orange, Sakura Peach White Tea which is softer and subtly sweet, bringing a distinct reminder of Japan’s cherry blossom season, and Jasmine Lychee Green Tea, a blend of earthy, herbaceous notes with the addictively sweet lychee and fragrant jasmine.
Reintroduction of classics
A seasonal favorite, the rich and creamy Teriyaki Tori Paitan Soba ($11.80) has been included as part of its permanent menu alongside improved recipes of all-time favorite signatures such as Shoyu Soba and Shio Soba. Made with chicken bones and chicken feet, the Teriyaki Chicken Soba is further blended for a creamier and richer flavor. The ramen is topped with tender teriyaki chicken slices, diced onions, sweet corn, and stir-fried mushrooms. There is also an option for a spicy option made using Tsuta’s in-house chili oil and hot sauce.
Tsuta’s signature Shoyu Soba with Char Siu ($16) has a full-bodied yet delicate taste that is further enhanced with the addition of a piquant balsamic black truffle sauce. The unique soy base is created from a special blend of shoyu that includes Chef Yuki Onishi’s in-house, custom-brewed shoyu brew from Wakayama Prefecture, and a curated white shoyu sauce. It is then blended with Tsuta’s signature dashi made from seafood and chicken, leaving a multi-layered experience for the palate. Diners can opt to top up $2.80 for a premium upgrade to Iberico pork belly and Kurobuta pork loin.
The revamped Shio Soba with Char Siu ($16) is made with a blend of seafood broths – fish, clam, and salmon, bottarga sauce, Okinawa sea salt, Mongolian rock salt, and a dollop of fragrant white truffle oil. Seafood lovers will love the umami-packed broth that is topped with Amaranthus and a slice of grapefruit for a refreshing twist. Diners can opt to top up $2.80 for a premium upgrade to Iberico pork belly and Kurobuta pork loin.
Tsuta’s Master of Creation
Founded by Chef Yuki Onishi, Tsuta’s flagship restaurant in Japan is the first ramen eatery ever to receive a Michelin star in 2016. The restaurant is located in Sugamo, a neighborhood area in Tokyo, Japan.
Chef Yuki’s recipe for success includes using only natural ingredients — with no additives or artificial flavoring — to create his artisanal cuisines. The offerings achieve the elusive umami flavor — the fifth taste coined by Japanese chemist Kikunae Ikeda. You can taste umami through receptors specific to glutamate, which abounds in natural ingredients such as soybeans, mushrooms, and beef. Tsuta achieves the umami flavor with its very own dashi, a unique blend of chicken, vegetables, clams, and other ingredients.
Chef Yuki honors the strong Japanese heritage with his ramen offerings. In Japanese culture, soba noodles are highly regarded and are deemed more superior to ramen. Tsuta’s soba noodles are expertly and freshly made — four types of whole wheat flour give the noodles’ a firm bite and smooth texture.
Tsuta Logo
Tsuta introduced a new logo alongside its biggest menu revamp to date. The distinctive Tsuta logo marries the traditional legacy of the brand with a more accessible and iconic identity. There are four symbolic imageries in the logo:
● The shape of an Ivy leaf to represent the brand name and family crest.
● Layered lines to represent its unique and sophisticated soba noodles and products.
● Weave (interlacing lines), inspired by Japanese knot tying techniques, to represent craftsmanship and fortune. It provides a subtle hint of the founder’s background in fashion.
● Star shape to represent Tsuta’s promise in providing great product and service. It is a testament to its achievement of being the first Michelin Star Ramen restaurant.
Outlets
Address: 109 North Bridge Rd, #01-04, Funan Mall,
Singapore 179105
Opening Hours: Daily, 11am to 9pm (last order
8:30pm)
Seating Capacity: 40
Address: 1 Harbourfront Walk, B2-29A, VivoCity, Singapore 098585
Opening Hours: Sun to Thu: 11am to 9pm (last order 8:30pm)
Fri, Sat/PH/PH Eve: 11am to 10pm (last order
9:30pm)
Seating Capacity: 26
Address: 78 Airport Blvd, #02-242 Jewel Changi Airport, Singapore 819666
Opening Hours: Mon to Thu: 11am to 9pm (last
order 8:30pm)
Fri, Sat, Sun/PH/PH Eve: 11am to 10pm (last order
9:30pm)
Seating Capacity: 34
Website: https://tsuta.com/
Facebook: https://www.facebook.com/Tsutasingapore/
Instagram: https://www.instagram.com/tsutasingapore/
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