The 9-seater ramen eatery serves soba in ramen style (850 yen), known for its soy based broth where the soy is aged for 2 years.
Noodles are made with four types whole wheat flour, chashu served with black truffle sauce, and broth an umami chicken-seafood blend, along with rock salt, red wine and rosemary infusions.
The base of the soy broth is made with three types of shoyu. Two of the shoyu are formulated in-house.
Chef Onishi has personally visited a shoyu brewer in Wakayama Prefecture and requested for it to brew the third soy sauce to his specifications. This shoyu is made with whole soy beans that are matured for two years.
Perfection in execution.
Only 150 bowls of ramen are served daily – priced at ¥1,000 to ¥1,500 (S$13 to S$20) a bowl.
Note: Super, duper long queue.
Queues form as early as 6am every morning, even though the shop only opens at 11am.
So what diners do is to first queue for tickets at 6am (!) for the day’s seatings, and these tickets typically sell out by 8am.
Now, the good news.
Tsuta’s Singapore outpost will open in Pacific Plaza (along Orchard Road) adjacent to the upcoming Kam’s Roast Goose outlet. (Read: Tsuta Singapore Pacific Plaza)
The intimate 18-seater will offer ramen in three soup bases: a Miso Soba; a Shio Soba made with an enticing chicken-seafood broth, rock salt, red wine and rosemary; and Tsuta’s signature Shoyu Soba, made with dashi brewed from a combination of chicken, clams and three types of soy sauces, including one specially brewed by an artisanal soy sauce producer in Japan’s Wakayama prefecture.
(Photo credit: Tsuta Singapore Facebook)
1-14-1 Sugamo, Toshima-ku, Tokyo (5 min walk from Sugamo Station)
東京都豊島区巣鴨1-14-1 Plateau-Saka 1F
Opening Hours: 11am – 4pm
Google Maps – Tsuta
9 Scotts Road, #01-01/02/03, Pacific Plaza, Singapore 228 210