Japanese Soba Noodles Tsuta

“Opened in 2012 in Sugamo, Tokyo, and quickly became a very popular restaurant. In 2016, it became the world’s first ramen restaurant to receive one star in the Michelin Guide.
Ramen that incorporates Japanese, Western, and Chinese worldviews is truly art. We use only carefully selected ingredients that are completely additive-free and chemical-free.
French wheat, branded chicken (Aomori Shamorock whole chicken/Amakusa Daio whole chicken), Kagoshima prefecture Honkaerebushi shaved every day in the store with a custom-made sharpening machine, etc.
You can enjoy the original taste of the ingredients to the fullest.”

 

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東京まんぷくグルメ(@manpuku_gourmet24)がシェアした投稿

The rich aroma of noodles and soup

The noodles are thin and straight, and blend in with the rich soy sauce soup. This sense of unity further enhances the rich aroma of the soup. It’s interesting to see how the taste changes each time you slurp the noodles, as they are covered in different sauces. The porcini cream sauce gives it a rich aroma, and the balsamic gives it a fruity, sour, refreshing taste.

Melty and rich char siu

The char siu is also melty, and the rich flavor of Iberico is an accent, giving it a golden cuckoo-like essence. I don’t use truffles much for my truffle wontons, but I really feel that this is what they meant when they said on TV that the real thing has a much gentler aroma than truffle oil. The separate serving of char siu is also exceptional, the Japanese black beef is melty, the prosciutto is delicious, and the tomatoes are also packed with flavor.

Delicious, high-quality ramen that satisfies your taste

The relaxed atmosphere makes it a great place for tourists. You won’t be rushed after eating, so you can relax and I thought it might be a good idea to invite friends who live in the countryside. The price is high, but it’s totally reasonable considering the ingredients and the cost of a seat where you can relax.

The staff’s hospitality

The staff are very polite. The taste is the best soy sauce ramen in Tokyo so far. The sauce and the various types of char siu are fun to try. The noodles are straight and thin, and also delicious. Every element is excellent and elegant. It’s a very well-made ramen.

A soup with a variety of different flavors

A salty clear soup made with local chicken soup from Aomori Shamorock, Amakusa Daio, Kuroiwa Dodori, and purebred Nagoya Cochin, combined with seafood such as clams and natural Rausu kelp, and aromatic vegetables. Finished with carefully selected dried foods and five types of salt. It is quite light, but you can enjoy a variety of flavors with the several types of paste toppings.