“Ramen is the noodles of which Japan can boast to the world.”
These are the thoughts of Master Chef Onishi Yuki when he opened the Japanese Soba Noodles Tsuta in Sugamo, Tokyo in 2012. And with that in mind, he earned the World’s First Michelin-Starred ramen in 2015 and expanded its operations in Singapore, Hongkong and Taiwan. The latest overseas opening happened in the Philippines, where he opened at Bonifacio Global City last December 2017. It was an exciting treat to taste Chef Yuki’s Philippine Original Series together with my Looloo friends.
To show their commitment to ramen enthusiasts, Chef Yuki developed a local ramen only available in the Philippines called, Sang La Tan Tan Soba. The taste of the ramen is unique which was inspired by two local dishes ‘kare-kare’ and ‘sisig.’ The dashi (ramen stock) is a combination of chicken, clams and fish broth while its shoyu tare (ramen flavoring) was imported from Japan. Other ingredients include peanut paste, chili and white can vinegar and was garnished with the sautéed mince crispy pork. When it was served, you can immediately smell the peanuts. You also noticed that the dashi is thick together with a large serving of noodles. The taste of the ramen is distinct! The peanut sauce really played a big part which was sweet and the spice was a good addition.
What could have worked better is the balance of the dashi and tare. It seems like am in a ramen shop but felt eating a Thai Peanut Noodles. It was not bad at all, am just looking at it as a customer who wants to taste a Filipino inspired ramen in a Japanese shop.
Overall, I felt like Chef Yuki is innovative. He has a vision to make this Michelin-Starred ramen to be different in the Philippine ramen industry.
Since am also curious on the other offerings they had, I tried the orders of my friends from Food Society PH, Ruth and Jairus. Ruth ordered the Char Siu Ajitama Shoyu Soba while Jai ordered the Char Siu Ajitama Miso Soba. I would not describe it much as I just ate some of it to taste.
The Char Siu Ajitama Shoyu Soba (P 620) is a combination of 4 slices of char siu, flavored egg, bamboo shoot, leek and truffle pureed in truffle oil. While Char Siu Ajitama Miso Soba (P 630) is a combination of 4 slices of char siu, flavored egg, early red onion, corn, beansprouts, spicy sauce, porcini mushroom oil and watercress. The shoyu soba tasted well, it was not too salty yet not bland and the char siu was perfectly done. But I prefer the miso soba because of the spicy hint on its dashi.
I would say that the first impression of Tsuta Ramen is quite memorable. A bowl of what we can call a Kare-kare Ramen, and two distinct dashi which is different from what we have. I would recommend this place to my family and friends to treat themselves to some health ramen!
PS: Only 50 bowls of Sang La Tan Tan Soba will be served everyday and it will be available in store, April 7, 2018.
Jya mata ne!
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