SNEAK PEEK: The First Ramen Restaurant to Earn a Michelin Star Is Now in Manila

Tsuta is a must-try for all ramen fans!

Tsuta
UG/F C3 Bonifacio High Street Central, 7th Avenue corner 30th Street, Bonifacio Global City
Open from 11:30 a.m. until supplies last

 

 


 

(SPOT.ph) Ramen is one of those dishes that have successfully made the transition from buzzy food trend to staple in the local food scene. It’s almost impossible to think of Japanese food now without your mind going to a hot, steaming bowl of these noodles, and while many ramen bars have set up shop on our shores over the years, new ones are still gladly welcomed with open hearts and hungry bellies.

 


 


 

The difficulty for new arrivals, though, lies in standing out from the rest of the ramen restaurants. Good thing, Tsuta, the newest ramen shop from Japan to open a store in Manila, already has a pretty big advantage, as the first ramen restaurant to earn a Michelin star.

 


 


 

Even with a prestigious award under his belt, Chef Onishi Yuki likes to keep things small: His flagship in the north of Tokyo as well as his branch in Singapore only seats 18 people, with much more queueing at daybreak for a ticket that’ll get them inside. But good news for ramen fans, the Tsuta branch in BGC is the biggest one yet—though with a space that can seat up to 48 people, it's still pretty intimate.

 


 


 

Getting him to open a branch outside Japan is no easy feat, either. In an earlier interview with SPOT.ph, Chef Yuki shares that he set his eyes on Manila simply because he felt the food scene was ready for it: “Manila is an emerging culinary market in Asia,” he says.

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Even Chef Yuki is aware that it takes a lot to stand out as a ramen restaurant, not just in Japan, but all over the world. He does this not only by making his own soba noodles, and using only the freshest ingredients—in fact, he shares with SPOT.ph that he will be importing ingredients from Japan—but he also creates his own tare or ramen base, and adds a special ingredient to each bowl: Truffle oil.

 


 

The menu is pretty straightforward at Tsuta; three kinds of ramen bases are available: Shoyu (soy-based broth), Shio (salt-based broth), and Miso. What sets them apart, of course, is the truffle. A broth that is lighter than the usual helps to accentuate its rich earthiness. The flavor sticks even to the soba noodlesthis could be one of the most indulgent bowls out there.

 

Shoyu Soba

 

Ajitama Shio Soba

 

Char Siu Ajitama Miso Soba

 

You can also choose to switch up your toppings. The basic Soba bowl (P390/shoyu, P390/shio, P410/miso) has one slice of char siu, bamboo shoots, leeks, and truffle mushrooms pureéd in truffle oil. The Ajitama bowls (P440/shoyu, P440/shio, P450/miso) have an additional flavored egg. Meat lovers should opt for the Char Siu bowls (P550/shoyu, P550/shio, P570/miso) with four slices of char siu instead of just one, and for the best of everything, get the Char Siu Ajitama (P620/shoyu, P620/shio, P670/miso) bowls with four slices of char siu and an egg.

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Tsuta has sides like the Aburi Niku (P130) or roasted pork cubes

 

There is a reason why Tsuta is the first ramen restaurant to earn a Michelin star. Each bowl shines with freshness and a distinct rich flavor that sets them apart from everyone else. It's safe to say you've never had ramen like this before.

 

Tsuta opens tomorrow, December 16 at Bonifacio High Street Central.

 

 

Photos by Jericho San Miguel

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