Tsuta Tokyo

Awards

OAD

Japanese Casual Restaurants 2024, 59

All OAD Japanese Casual in Tokyo All OAD Japanese Casual in Japan

Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.86

Chef

Yuki Onishi

Cuisine

Shio & Shoyu w/ Chicken, Soba

• 2024
• 2023
• 2020

Dinner at Japanese Soba Noodles蔦

on 26 Feb 2024

by Ramen Adventures

Japanese Soba Noodles蔦

Tsuta, the first ramen restaurant in Japan to receive a Michelin star, is back in a new location in Yoyogi-Uehara, a popular area near Yoyogi Park and Shibuya. The menu still features truffle oil-infused shoyu ramen and other styles, but the new location is slightly larger to accommodate the influx of tourists expected during the Tokyo 2020 Olympics. The noodles remain made in-house. Tsuta has made truffle ramen a thing, and many other shops have started using cheap truffle... More

Japanese Soba Noodles蔦

Tsuta, the first ramen restaurant in Japan to receive a Michelin star, is back in a new location in Yoyogi-Uehara, a popular area near Yoyogi Park and Shibuya. The menu still features truffle oil-infused shoyu ramen and other styles, but the new location is slightly larger to accommodate the influx of tourists expected during the Tokyo 2020 Olympics. The noodles remain made in-house. Tsuta has made truffle ramen a thing, and many other shops have started using cheap truffle oil in their soups for a chance at Michelin recognition. The new location uses ultra-premium ingredients, including top-level, expensive chicken from Aomori and konbu from Hokkaido. The restaurant has always used top-level, expensive chicken from Aomori and konbu from Hokkaido.

Rest in peace Onishi-san. The shops is now run by his disciple and the menu is different but still very gourmet. Less

3 / 10

Lunch at Tsuta

on 05 Jun 2023

by Gerhard Huber

Special treat as they served us the old recipe. Unfortunately the lack of the Master shows, it is not even close to the old glory.

Ramen Beast

Shoyu chintan soup contains four different brand name chickens- Aomori Shamo-Rock, Amakusa-Daio, Kuroiwa-tsuchidori and Nagoya Cochin. A separate dashi broth is made with asari clams, wild Rausu kombu and vegetables. The noodles are house-made using a blend of both domestic wheat and organic wheat from France, along with naturally occurring Inner Mongolian... More

Special treat as they served us the old recipe. Unfortunately the lack of the Master shows, it is not even close to the old glory.

Ramen Beast

Shoyu chintan soup contains four different brand name chickens- Aomori Shamo-Rock, Amakusa-Daio, Kuroiwa-tsuchidori and Nagoya Cochin. A separate dashi broth is made with asari clams, wild Rausu kombu and vegetables. The noodles are house-made using a blend of both domestic wheat and organic wheat from France, along with naturally occurring Inner Mongolian kansui (alkaline water).
Other ingredients/toppings include truffle oil, fig jam, mushroom sauce and balsamic vinegar. All ingredients are delivered and used fresh. No MSG.
Master Oonishi-san learned how to make ramen for the first time at his father's shop, 'Nanae no aji no mise Mejiro' (since closed), located in Yoyogi. He started training there from the age of 28, after three years he opened 'Japanese Soba Noodles Tsuta' in Sugamo in 2012. In 2019, Oonishi-san closed the Sugamo shop, moving to Yoyogi-Uehara and into a space previously occupied by the ramen brands Gogyo and then Ippudo. 23 seats. Open since December, 2019. Less

7 / 10

Ramen at Tsuta (Japanese Soba Noodles 蔦)

on 26 Mar 2020

by Abram Plaut

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... More

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. Less