Recommended bowl: Shoyu w/ truffles

Tsuta was created in 2012 by master Oonishi-san, who trained at a much-loved shop in Yoyogi called Mejiro (since closed). Oonishi-san's soup is a chicken chintan: (clear) broth, paired with shoyu or shio tare and truffle oil. Noodles are housemade. Exotic toppings like fig jam, mushroom sauce and balsamic vinegar are incorporated, with additional options like fresh-shaved truffles for those who feel like balling-out. In late 2019, Tsuta closed down and moved from Sugamo to Yoyogi-Uehara, taking over a space that used to be occupied by the ramen shops Gogyo and then Ippudo. Tsuta now has numerous overseas locations. Expect to wait in line, as this one is quite famous amongst tourists. Open since December 2019.