Andy Low
My second time to try the fairly new addition to Tsuta♨️ menu; Duck Ramen. I didn't like it the first time round. This time, I am really impressed with it though I am not sure why the huge change in my opinion?
The soup base is the star here; its thick and has depth which mean it has gone through many hours boiling to create the taste.
There is a nice sweetness to it which makes me wonder whether they use chicken bones. The sweetness is nicely balanced by a healthy spoonful of chopped fresh onion.
A signature of Tsuta to balance the soup taste with 2 ingredients like shoyu with truffle and now tonkutsu with onions.
The onsen egg continue to impress. They would not tell him how long they cook the eggs for but did shared that soaking them in soya sauce will produce the soft subtle taste when one sinks their teeth into the eggs.
Finally, the yu zu cider really impressed me it has a soft sweetness to it that compliment the soup, I am not sure if it will have the same balance with the shoyu soup base.
"Reluctantly", that means another trip to Tsuta for the near future! 🤭
Ming T. Chow
Finally went to this joint and was not disappointed with the quality and overall experience. Tough to find this quality of ramen in singapore for this price so it is definitely a place to satisfy ramen cravings. Staff was friendly and the whole place was very neat and clean. The ramen is more or less what you'd find in a decent ramen place in Japan (which means it is very good) but if you are used to that kind of ramen in Japan, then this isn't much of a culinary experience. One thing I did like a lot is that unlike traditional Japanese ramen shops, this place is spacious and has high ceilings. Also, the order kiosk is a touch screen wihh pictures instead of traditional vending machines. Thought that was a good bit of local sensibilities factored in. Had to take a star off because the dumplings side order was quite bland and the filling tasted overcooked...
Yip Lim Bing
This place is one of the only places to find Michelin-starred ramen in Singapore, and it’s pretty freakin great.
The drinks came first, being a spearmint green tea and a non-alcoholic yuzu cider. The tea was nice and all but the yuzu cider was great, definitely not skimping on the yuzu there.
The duck ramen (a promotional item, and I’m told that we had one of the last ones) possesses a broth that tasted heavily of duck, which is pretty self-explanatory. The duck broth went really well with the duck wontons and slices served with the noodles.
The normal shoyu broth ramen received a major step up from the addition of truffle oil and truffle purée, giving it a depth of flavour which is pretty hard to beat. The pork slices were well cooked, possessing none of the characteristic odour of some kinds of pork when undercooked.
The duck wontons were pretty good, possessing a nice ratio of skin to filling, and the wontons were cooked so that they didn’t fall apart at the touch of a chopstick. More than I can say for some other places, at least.
The gyoza were also appealing to the taste buds, albeit conventional. At least, until you apply the spicy miso paste provided on the side. The spicy miso paste arguably makes it into an entirely different dish, which is surprising since it’s gyoza after all.
In summary, this is better than most other chain ramen restaurants, and this place certainly deserves that Michelin star. Beware though of the minuscule amount of seating area available (around 12 seats) and be prepared to shell out at least $13++ per person, but for this kind of quality, it’s well worth it.
Vanessa Chia
Is this a ramen or soba place? The noodles taste like ramen to me, very qq and firm.
We didn’t need to queue. Just ordered at the machine and sat down. It is counter seating style and has limited number of seats. The hot rose tea taste like roasted brown rice tea, while the cold rose tea taste like chinese medicine. While I like the noodle texture and taste, the shoyu soup based (normal salt level) is really too salty. There’s a good mix of truffle in it as well. The duck soup based is better and quite a unique option. Still a tad too salty. The marinated egg is yummy. The duck meat and pork charsiew is tender and tasty. You may add on the duck wanton too, quite special.
If you are looking at a place where you can chill and relax, I don’t think this is the place. You will feel pressured to leave once you are done because of the seating style. I don’t think this is worth a second visit.
Low
Less wait compared to the first few months post opening. The ramen is professionally prepared in front of customers, which shows the typical Japanese high standard on service and quality.
I personally found the tastes quite authentic, and brought the real Japanese ramen soup base out perfectly. It is also reasonably priced for a dish that has won the Michelin star.
Fel
Ramen was okay (not great) comparing with its price (SGD 15 - 23). The soup doesn't suit my taste. The side dishes were good though (ordered Aburi Niku and Ro-Su Char Siu). Overall, each person spent around SGD 30 for a decent meal. Service wise, its a 5 stars.
Joe
The truffle oil injects a rich flavor into the broth. For someone like me who appreciate soba noodle a lot, this is easily one of the best ramen experiences in town.
Dej DJ
Not impressive ramen. Pork slice were too hard and not tender. Rather hard for my preference. Ramen is scaled before cook with timer. But I find it not delicious itself. Soup is not very hot. Rice is not good quality. Disappointed
Cherie Swee Yu Wen
Food wise, 5 stars, no doubt. Service wise, not even worth a star. Was told to put my bags on the floor when I asked for a space to place them. My leg space was barely enough and what kind of decent restaurant does that?!
Tūck Chēē Tōh
luv this place. no a fan of queuing, so went on weekdays lunch for both occasions. pretty relax and no❌ rush, even have time to finished the beer. ramen is good, the broth just right, we choose the less-salt version. the pork-cube rice is excellent & tasty, must try!
Desmond Teo P K
Due to the order and pay 1st practised. Was the 1st few in queue during the open of business. Ordered 2 bowls of noodles and a side dish. When the noodles were served as per queue order, i was monitoring the cook preparing the side dish and expecting it to be mine but he served it to the customer besides us (they are before us). The customer was honest and pointed out he did not ordered it.
Wei Min Ng
Was at the Pacific Plaza branch about 2.20pm today and placed my order. While waiting I noticed the chef dropped a pair of tongs that was used for ramen toppings on the floor. The chef picked it up and casually rinsed it with water and to my dismay stuck it into several bowls of ramen. The tongs should have been discarded for thorough washing and a new pair used for customers’ food. Please train your staff in proper food handling and hygiene!
Kensuke Tamatoa Onishi
Super bad service, haven't finished my tea yet, ask me to leave from the shop due to long queue. It's really ridiculous such a poor service Japanese ramen shop.
Won't go any more.
Trevor Dean Hawkins
Been waiting months to get a seat here - the queue has always been down the street and I don't do lines. Snuck in after 9pm - still mostly full - and it was worth the wait. Simple ramen, sublime dishes. I suspect I will be back there again next week. Missing one star only because the only drinks they serve is two types of beer and tea; you can get water if you ask.
Sakura Irie
Disappointed. The broth didn't have much flavour (no taste of "dashi") and it only tasted like salted water. The noodles were slightly over cooked. Charsiews were only mediocre, though appreciated that they weren't too fatty. It was not worth the price and definitely not worth the queue. Tokyo branch should properly oversee the Singapore outlet if they don't want their Michelin status damaged.
Pey En Alice Lim
Unless one is into Hakata (with tonkotsu soup base) and/or miso based ramen, I think Tsuta probably serves the best shoyu based ramen in town.
Although its taste differs slightly from the one served at Tsuta in Tokyo, it's still pretty good.
I ordered the less salty shoyu soba ramen with 1 slice of char siu, bamboo shoot and an egg. Perhaps I should ask for one with no salt my next visit.
Only if the soup base could be less salty, this would have been my favourite ramen in Singapore.
I very much prefer Tsuta's soba noodles to those ramen noodles used by many other ramen eateries. I like that my bowl of soba noodles is prepared to perfection; very impressed that each and every single strand in my bowl is consistently firm and smooth. Makes noodle slurping easier too �
The char siu, and the egg with the yolk lava oozing out were yum! For someone who hates egg yolks, I actually had no problem finishing up the yolk because it tasted very fresh and sweet without the unpleasant eggy smell.
Keep it up Tsuta Ramen!
P/S: Actually, I would have rated 4.5 stars for Tsuta.
Juno Phang
Great service! My mum finished the entire bowl without any complain 👍🏻 I have been to the Tai Seng outlet and thought the ramen was even better. But this is excellent still!
Phoebe Waichin
Lousy service. The waitress ask us to go leave when she see customer walking in. We still havent finish our hot tea yet! Oh my goodness is this what mean by michelin star winner? Will never come back again. Dear diners, dine at your own risk.
David Woodbridge
It was amazing and worth the wait in line ... best of all the prices were so reasonable.
David Lim
So much so for the World's First Michelin-Starred Ramen...egg shell on their egg...seriously...not even a word of apology from the chefs after raising the matter to the waitress. All the chefs did was giggle and looked at the egg shell. To make matters worst, all the patrons were asked to fill a feedback card but it wasn't extended to us!!!
Jasmine Leong
I ordered the Shoyu ramen and my hubby the miso version. Don't even understand why this Michelin standard. The corn was half burnt. Literally half blackened and how can this be served to customers. The soup was not even hot. It is not worth paying $16 to $18 for those bowls of noodle. Not going there again for sure.
Ting M Chen
Very rich truffle and won't be tried of the flavor. My husband was satisfied the char siu meat. Clear and comfortable environment, chefs control noodle balls carefully. You will have a wonderful experience of the western taste of ramen and feel comfortable in the restaurant.
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