After opening its first Hong Kong branch in Causeway Bay in May, Michelin-starred ramen joint Tsuta has moved swiftly to launch a second restaurant. The new outpost opened in Harbour City, in Tsim Sha Tsui, on Sunday and the joint has an exclusive new ramen to entice customers in and to add to the already noticeable lines.
This miso soba ramen (pictured) is more traditional than Tsuta’s signature truffle-laden broth. The broth, aka dashi, is still made in the same extravagant way – whole chickens, fresh clams and dried fish simmered for nine hours – but this one is flavoured with porcini mushroom oil, hot sauce and a special miso made in Japan’s Tokushima Prefecture.
As ever, Tsuta’s ramen is limited to a combined total of 400 bowls per day at each branch – that dashi takes a long time to prepare – so get in line early.
Hey, look, we managed to describe a Japanese dish without saying umami – oh shit! Sam Sinha