Tsuta, the World’s First Michelin-Starred Ramen Eatery- (Biggest Menu Revamp and 1-for-1 Ramen promotion)

Tsuta, the World’s First Michelin-Starred Ramen Eatery, Unveils its Biggest Menu Revamp

● Introduces over 80% new and improved items in its menu

● Premieres Tsuta’s first Crab Soba and improved recipes on Signatures such as its Shoyu Soba and Shio Soba


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 flavour profiles, Chef Yuki’s conceptualisation adheres strictly to natural ingredients. His unwavering commitment ensures that every bowl of ramen in Tsuta is served with zero MSG and no artificial flavourings.


Crab Soba

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Seafood lovers will get to savour 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. Savour 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 favourite band - Red Hot Chilli Peppers. It is a take on Japanese favourite, hamburg but made with mazesoba 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 a 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 flavour and maintains that 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 in the menu would be Chef Yuki’s personal rendition on all-time favourite 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 flavours: 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 favourite, 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 favourite 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 flavour. 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 chilli 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 Amarathus 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 neighbourhood area in Tokyo, Japan.

Chef Yuki’s recipe for success includes using only natural ingredients — with no additives or artificial flavouring — to create his artisanal cuisines. The offerings achieve the elusive umami flavour — 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 flavour with its very own dashi, a unique blend of chicken, vegetables, clams and other ingredients.

Chef Yuki honours 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:

● 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.


1 FOR 1 Promotion



Enjoy the following 1 FOR 1 ramen on the following dates:

29 – 31 October: Crab Soba, Shoyu Soba, and Shio Soba

1 – 3 November: Red Hot Chili Peppers, Teriyaki Chicken Paitan, and Spicy Teriyaki Chicken Soba


Terms and Conditions

- Promotion is valid for dine-in at all three outlets.

- Only for basic ramen, toppings are chargeable.

- Crab Soba promotion is while stocks last.


Tsuta Instagram Story Filter Contest

Stand a chance to win a $50 voucher from 29th October till 15th November! Use Tsuta’s Instagram filters and tag us @tsutasingapore to submit your most creative entries. 5 winners will be selected at the end of the contest.


About Tsuta

Tsuta’s flagship outlet in Japan is the world’s first Michelin-starred ramen eatery. It is helmed by Chef Yuki Onishi, who has a penchant for experimenting with unique flavours and high-quality produce. Before becoming a chef, he was a merchandiser who would monitor fashion trends in Europe and the USA and introduce brands to Japanese retailers. He left the fashion world and then apprenticed at his father’s ramen eatery. The chef uses the natural flavours of ingredients to accentuate the taste of his soba offerings. Through many years of experimenting, he has managed to perfect his signature Shoyu Soba.

Tsuta Singapore at Pacific Plaza won the Bib Gourmand award for the 2017 MICHELIN Guide Singapore. Similarly, Tsuta Hong Kong @ Causeway Bay won the Bib Gourmand award for the 2017 MICHELIN Guide Hong Kong.


Outlets:

109 North Bridge Rd, #01-04, Funan Mall, Singapore 179105

Operating Hours: Daily, 11am to 9pm (last order 8:30pm)


1 Harbourfront Walk, B2-29A, VivoCity, Singapore 098585 

Operating Hours: Sun to Thu: 11am to 9pm (last order 8:30pm)

Fri, Sat/PH/PH Eve: 11am to 10pm (last order 9:30pm)


78 Airport Blvd, #02-242 Jewel Changi Airport, Singapore 819666

Operating Hours: Mon to Thu: 11am to 9pm (last order 8:30pm)

Fri, Sat, Sun/PH/PH Eve: 11am to 10pm (last order 9:30pm)


Website: https://tsuta.com/ 

Facebook: https://www.facebook.com/Tsutasingapore/ 

Instagram: https://www.instagram.com/tsutasingapore/ 

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