The Master Chef Onishi Yuki opened Japanese Soba Noodles Tsuta 🍜 in Sugamo, Tokyo in January 2012 and in 2015, it was granted as One Michelin-Starred 🌟 before any other ramen restaurants around the world. Tsuta's soup base consists of various ingredients, such as chicken, fish and clams 🐥🐟🐚, which produces an incredibly light and delicate broth, without lacking umami. Noodles, made from a mixture of several kinds of wheat flour and whole wheat flour, are hand-made daily at the restaurant.
My Shoyu Soba contained black truffle purée 🍄 and the unmistakable earthiness greeted us loud and clear as soon as it hit the table. Thin noodles were cooked al dente while ajitama perfectly seasoned with a creamy custard-like yolk 😍. The shoyu flavouring was made of soy beans that had been fully matured for 2 years in a shoyu brewery in Wakayama, specially for the restaurant. Truffle oil and truffle purée made a prominent appearance so make sure you drink every last drop of the soup because speckles of truffle would have sunk to the bottom 🤤. Chashu wasn't the melting-in-the-mouth type but was super tender nonetheless.
Ian's Miso Soba had a slightly thicker body to the broth because of the miso paste 🤗, made from a blend of various ingredients that harmonise with Haccho miso from Tokushima Prefecture. The aromatic mix of porcini mushroom oil 🍄 and hot sauce 🌶 brought out the undeniably unique flavour of miso, resulting in a spicier and more rounded soup compared to its light Shoyu sibling.
You could definitely see why this place has earned a Michelin Star 🌟. As we watched our meals being meticulously made in the open kitchen, the high level of care and attention to detail was inspiring 👌. It's also very affordable and doesn't need any gimmicks to attract the crowd. Thanks @hayds_pics for the recommendation! 😍🔽
. 👅 Ajitama Shoyu Soba // 💸 SGD 16.8
. 👅 Ajitama Miso Soba // 💸 SGD 17.8
. 🏠 Tsuta Japanese Soba Noodles
. 📍 9 Scotts Rd PACIFIC PLAZA
. 🕚 11am - 10pm
. 💭 ☑️☑️☑️🤤