Come October, Tsuta, the only Michelin-starred ramen eatery in the world will hit Singapore's shores. This will be Tsuta's first and only overseas venture (for now). Founded by chef Yuki Onishi, Tsuta is especially renowned for its noodles, made from four types of whole wheat flour that lend the noodles a firm bite and smooth texture. Not to be outdone, the soup is a blend of three types of shoyu and a dashi made by simmering beef, vegetables, clams and other ingredients for hours.
We're hoping the local outpost will be more generous than its nine-seater Tokyo original, which serves only 150 bowls every day. That results in hundreds of hopefuls lining up as early as 6am – with tickets selling out as early as 8am.
The Singapore outlet will have 18 seats and serve the same menu. Choose from three types of soup bases: shoyu, shio and miso. The shoyu is served with black truffle sauce, the shio is made from a chicken-and-seafood blend with rock salt, red wine and rosemary infusions. And the miso uses Tokushima-made soya bean miso mixed into a chicken soup base. Each bowl of ramen is also topped with thick slabs of char siew.
Under the careful supervision of chef Onishi, the Singapore kitchen at Pacific Plaza hopes to maintain the high standards as the flagship in Japan. It will use the same soya sauce and high-quality ingredients from Japan. Follow its Facebook page for more updates.
#01-01/02/03 Pacific Plaza, 9 Scotts Rd (www.tsuta.com).