Tsuta (Singapore)
The world's first Michelin star ramen chain where you'll find unique flavoured broths like truffle shio, truffle shoyu and Japanese snow crab.
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Before reading ❗️
Who is this suited for?
Guests after reasonably priced, Michellin-stared ramen.
What type of food is available?
Ramen with interesting broth.
What should I order?
We loved the char sui truffle shoyu and the crab soba.
How much will it cost?
Bowls of ramen will set you back between $14 - $25 SGD++.
Can I see the menu?
Click here for the menu.
Where is it?
Tsuta has three outlets throughout Singapore:
- Jewel (Changi)
- 313@Somerset
- Takashimaya Shopping Centre
What're their socials?
Tsuta can be found on Instagram here.
The details 📝
If you've been following our FAB travel series, you'll know our first dinner in Singapore was at Tsuta - the world's first Michelin-starred ramen eatery. Chef Yuki Onishi, the man behind Tsuta, came from a lineage of ramen chefs. Like lots of restaurant children, he spent time in his father's ramen shop after high school before transitioning into the fashion world, where he became a merchandiser.
Through his travels, he discovered a shocking contrast in food culture, which eventually led him to the kitchen of his fathers' ramen shop. Years later in 2012, he opened a 9-seater shop in Tokyo called "Japanese Soba Noodles Tsuta". It wasn't long until he was awarded the Michelin Bib Gourmand (Michelin's award given to exceptionally good food at moderate prices) in 2014 and a year later, awarded a Michelin star. Tsuta has since expanded worldwide to Singapore, Hong Kong, Manila, San Francisco and Bangkok.
Flavours at Tsuta differ from classic ramen. You won't find your typical ramen here as Tsuta focusses on developing original flavour profiles using influences from other cuisines. No artificial components or MSG is used.
Both bowls of ramen we ordered were unique in their own sense and both had broths which you could drink all of. Prices admittedly are very steep for a bowl of ramen, but we think they can be justified as these aren't your typical bowls of ramen (the last time we had something drastically different was at Muku Zweite in the Yokohama Ramen Museum back in 2018) .
The truffle shoyu soba tasted silky, not overly rich yet was saturated with truffle with each sip of the broth. The noodles were nicely al dente with a nice chew. Never have we had ramen with balsamic truffle sauce. We also appreciated the touch of balsamic in the soup, which balanced it out nicely, adding a touch of sweetness.
The crab soba was spectacular. Truly, a beautifully engineered bowl of umami, generous with thick crab meat from the claw. The flavour reminded us a little of a non-spicy version of Bún Bò Huế (a rich and spicy Vietnamese broth) but with the sweetness of crab and richness of pork. The sour cream added an extra layer of decadence to the broth.
Before visiting 🚙
Anything else I should know before visiting?
Be expected to wait in line during peak lunch or dinner times.
What's the address?
Where do I park?
Travellers can access Jewel Changi from Changi Airport or by train. Parking is available for private cars.
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