The first Michelin-starred ramen in Tokyo by Master Chef Onishi Yuki is now in Manila! What makes Tsuta stand out from all the other popular ramen houses in the city is its clear, light-tasting broth. We are used to rich Tonkotsu ramen broth so Tsuta is a refreshing addition to Manila’s ramen community!
Tsuta Japanese Soba Noodle was awarded a Michelin star last 2015 and again, the first to have claimed this recognition in this area.
It is located at Bonifacio High Street Central, Bonifacio Global City, Taguig. If you are into the ramen craze, you know for sure that once a new ramen place opens, it automatically means long lines and waiting time!
Their menu is pretty straightforward, they offer 3 varieties of sauces to go with your broth: Shoyu (soy-based), Shio (salt-based), and Miso (fermented soybean). They also offer side dishes like roasted pork char siu, charred pork cubes, and minced duck meat wrapped in wanton skin.
Tsuta’s Manila branch is the biggest one yet. Having able to seat 48 people, it is definitely bigger than the more intimate branch in Tokyo which can only accommodate 9 guests in the coveted bar area.
What’s thrilling is that you get to see how your ramen is prepared!
We ordered Aburi Niku, 130 Php – charred pork cubes with onion sauce garnished with leek and watercress.
And of course, their house special Shoyu Soba, starts at 390 Php – comes with char siu, bamboo shoots, leek, truffle pureed in truffle oil, and flavored egg.
As I’ve said, their ramen is different from what we are used to. It’s not similar to the rich, thick broth Ippudo, Kichitora, and Ramen Nagi offers. Instead of pork stock – they use asari clams, Katakuchi (fish from Japan), mackerel, and anchovy.
Did you know that Shio (salt-based) is the oldest flavour type, followed by Shoyu (soy-based)? Personally, I still prefer the flavour offered by tonkotsu-based ramen. I just really love thick and rich broth. On the other hand, it’s nice to have a go-to ramen which is a healthier and a lighter option.