WHAT WE ATE

• Shoyu Ramen with Supreme Plate – 95/100, Tokyo
• Shio Ramen – 95/100, Tokyo

Tsuta, renowned as the first ramen shop ever to be awarded a Michelin star in 2016, offers a dining experience like no other. From the meticulous selection of ingredients to the precise preparation techniques, every aspect of Tsuta’s ramen embodies artistry.

The attention to detail extends beyond the culinary realm, encompassing visual presentation, aromatic allure, and the intricate balance of flavors. Even the dining experience is carefully curated, with an instructional manual guiding patrons on how best to savor each component of the meal.

It’s worth noting that Tsuta is known for its experimental approach, with the menu undergoing periodic refreshes. As a result, consistency in reviews may be elusive, yet regardless of whether one’s meal mirrors others’ experiences, Tsuta consistently delivers a memorable culinary journey that transcends expectations.

Shoyu Ramen with Supreme Plate – 95/100

Noodles: 30/35

Starting with the noodles, they were the first aspect I delved into. Despite the impressive presentation, they fell short of expectations. While they possessed a springy and chewy texture, they erred on the softer side, lacking the desired snappiness and bordering on a mushy consistency. However, their taste was commendable, boasting a subtle earthiness derived from the wheat.

Soup: 35/35

Upon the initial slurp, the soup revealed a delightful amalgamation of flavors. The truffle aroma tantalized the senses, followed by the harmonious blend of Shoyu and pepper. Notably, the pepper added a crisp, yet non-bitter, undertone. Remarkably, the soup achieved a delicate balance, avoiding the common pitfall of excessive saltiness often encountered in Shoyu ramen.

Shoyu Ramen with the special “supreme plate” introduced three additional seasonings for flavor enhancement:

• Chilli Pepper Sauce: Contributing a delayed spicy kick that lingered on the palate.
• Salt-cured Pepper: Infusing a robust peppery essence with a subtle bitterness.
• Brown Sugar Crumble: Offering a nuanced caramel undertone, albeit subtly integrated by the meal’s end.

The base soup, already intricate and flavorful, transcended with the addition of these seasonings, akin to elevating a solo performance to a symphonic masterpiece, resulting in an indescribable tapestry of flavors.

Meat: 20/20

The meat selection epitomized luxury:

• A5 Japanese Black Beef: Exhibiting minimal beefiness but abundant flavor, characterized by a subtle sweetness.
• Iberian Bejota Belly: Boasting savory succulence, albeit slightly firmer and chewier than the beef.
• Kurobuta Pork Loin: Though drier in texture, the marination compensated with a delicate balance of saltiness, sweetness, and inherent meatiness, showcasing the premium quality of pork chosen.

These basic toppings were further complemented by the inclusion of A5 Wagyu and Prosciutto-style Kurobuta Pork Loin from the “supreme plate,” culminating in an exquisite meat experience.

Toppings: 10/10

The base ramen dish featured an array of toppings, including fig, porcini sauce, balsamic and truffle cream, bamboo shoots, and kujo leek. Each component contributed to a meticulously crafted symphony of flavors, evolving with each bite and stir, from the bold notes of truffle to the subtle earthiness of mushrooms.

The “supreme plate” additions elevated the experience with mushroom sauce, truffle-flavored egg, San Marzano Tomato, Black truffle sauce, and raspberry sauce, further enriching the culinary journey already set in motion by the soup and base toppings.

• Tomato – sweet and juicy
• Wagyu – has a distinctive caramel-like taste and creaminess
• Pork – extremely tissue-paper like softness and subtle sweetness

Shio Ramen – 95/100

Noodles: 30/35

The noodles, while presented impressively, fell slightly short of expectations. Despite their springy and chewy texture, they erred on the softer side, lacking the desired snappiness and bordering on a mushy consistency. Nevertheless, their taste was commendable, boasting a subtle earthiness derived from the wheat.

Soup: 35/35

The Shio variation presented a noticeably light yet deeply nuanced broth. Its overall mellowness and smoothness allowed the flavors to seamlessly interplay, with no single element overpowering the others. The broth’s complexity made it difficult to discern its predominant base—was it clam, chicken, fish, or perhaps a fusion of them all?

Meat: 20/20

The meat selection mirrored the luxury of the previous dish:

• A5 Japanese Black Beef: Exhibiting minimal beefiness but abundant flavor, underscored by a subtle sweetness.
• Iberian Bejota Belly: Offering savory succulence, though slightly firmer and chewier than the beef.
• Kurobuta Pork Loin: Despite its drier texture, the marination compensated with a delicate balance of saltiness, sweetness, and inherent meatiness, showcasing the premium quality of pork selected.

Unlike the previous option, the Shio variation did not include the “supreme plate” option.

Toppings: 10/10

In line with the previous dish, the Shio variation featured a meticulously curated selection of toppings, including olive powder, bottarga sauce, mushroom duxelles, sun-dried tomato, bamboo shoot, and kujo leek. Each component contributed to a symphony of flavors, layered intricately to create a harmonious culinary experience.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉