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  • Writer's pictureAmanda Huang

New and Improved Menu @ Tsuta Ramen

Tsuta, the world's first Michelin-starred ramen place has revamped over 80% of its menu, introducing its first ever seafood based soba, new sides, as well as improved recipes for their signature Shoyu and Shio Soba.

Seafood lovers might want to dig into Tsuta's new Crab Soba with Premium Char Siu & Crab Sell ($23.80). This dish uses an umami rich broth made from mud crabs, topped with lightly seasoned and flame torched crab meat, tender Iberico pork belly and Kurobuta pork loin.

The R.H.C.P Mazesoba ($11.80) is Tsuta's founder Chef Yuki Onishi's latest creation, inspired by his all-time favourite band The Red Hot Chilli Peppers. This dish is a Japanese rendition of the classic Hamburg, comprising chewy al-dente soba, topped with a generous portion of minced beef, then drizzled with their house-made tomato sauce and cheese sauce.

Besides the new noodle dishes, Tsuta has new rice-based side dishes to complement their mains. The Char Siu Onigirazu (L; $4.80) comes with tender sliced of premium Canadian pork shoulder char siu, whereas the Luncheon Meat Onigirazu (R; $4.80) features a thick slice of luncheon meat. Both also come with pan fried egg, fresh lettuce, teriyaki sauce, and in-house made mayonnaise.

Diners may want to try out Chef Yuki's personal rendition on a classic Taiwanese favourite – Lu Rou Fan. The Soboro Meshi (Middle; $6) consists of mala minced pork, topped with crushed peanuts, served on a generous serving of fragrant Japanese rice, alongside in-house mala sauce.

If rice is too heavy to have with your mains, diners may opt for Tsuta's Teriyaki Chicken Bao (1 pcs at $2.80 or 3 pcs at $6.80). Expect a juicy piece of chicken thigh, laced over with Tsuta's in-house made mayonnaise and teriyaki sauce, enclaved between a soft and fluffy mantou bun.

Lastly, loyal and new fans of Tsuta may opt for their new and improved classic Shoyu and Shio Soba instead. Tsuta's signature Shoyu Soba with Char Siu ($16) has a full bodied, yet delicate taste that is further enhanced with a hint of black truffle sauce. The one-of-a-kind soy base is created from an unique blend of shoyu, using a blend of Chef Yuki's custom-brewed shoyu from the Wakayama Prefecture and a curated white shoyu sauce. After that, it is further mixed with Tsuta's signature dashi made from seafood and chicken. Diners may have the option to upgrade the Soba to a premium topping of Iberico pork belly and Kurobuta pork loin for an additional $2.80 for Tsuta's ultimate Shoyu Soba experience.

The revamped Shio Soba with Char Siu ($16) is made from an umami-packed seafood broth, filled with fish, clams and salmon. It is further seasoned with bottarga sauce, Okinawa sea salt, Mongolia rock salt and a hint of white truffle oil. Diners can also upgrade the Soba to a premium choice of Iberico pork belly and Kurobuta pork loin for an additional $2.80.

Overall, we had a pleasant experience and we loved how fresh and flavour-rich the new menu offerings were, especially their revamped signature Shoyu Soba. Bring along your friends and family for an ultimate Japanese-worthy experience at Tsuta!


109 North bridge Rd, #01-04, Funan Mall, Singapore 179105

Operating hours: Daily 11 AM to 9 PM (Last order 8.30 PM)

1 Harbourfront Walk, B2-29A, VivoCity, Singapore 098585

Operating Hours: Sunday - Thursday: 11 AM to 9 PM (Last order 8.30 PM)

Friday, Saturday, PH, PH Eve: 11 AM to 10 PM (Last order 9.30 PM)

78 Airport Blvd, #02-242 Jewel Changi Airport, Singapore 819666

Operating Hours: Monday to Thursday: 11 AM to 9 PM (Last order 8.30 PM)

Friday, Saturday, PH, PH Eve: 11 AM to 10 PM (Last order 9.30 PM)


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