WHAT WE ATE
- Shoyu Ramen with Supreme Plate – 100/100, Tokyo, revisited 11 April 2025
- Shio Ramen with Supreme Plate – 100/100, Tokyo, 11 April 2025
- Shio Ramen – 95/100, Tokyo, 28 April 2024
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.
Note: we revisited after year later and updated our score.
Shoyu Ramen with Supreme Plate – 100/100
Noodles: 35/35
I’ll be honest — during my first visit, I wasn’t really sold on the soft texture of the noodles. I couldn’t quite figure out what the chef was going for. But fast forward a year (and many ramen bowls later), and I find myself really enjoying it now. Maybe my palate has changed after trying so many different styles, or maybe they’ve tweaked the recipe — who knows. Either way, I’m into it.
The noodles are thin, straight, and have a slightly translucent sheen — the kind you get with high-starch noodles. They’re surprisingly soft but not in a bloated or overcooked way. Instead, they’re intentionally crafted to be silky and mochi mochi (springy-chewy). There’s a satisfying twang when you bite through them, and they have a clean finish with no strong alkaline taste. Thanks to the blend of whole grain wheat, there’s also a nice, earthy wheat flavour that really comes through.
Soup: 35/35
The soup has evolved a bit since my last visit. It used to lean more heavily on truffle, but this time around, the focus has shifted. The shoyu base now opens with a bolder, more assertive soy sauce presence and a noticeable aroma from the chicken oil. The truffle’s still there — but it’s taken a step back, playing more of a supporting role. Honestly, that’s a good thing. Truffle had its moment, but it often overpowered everything else in the bowl. This version feels more balanced and nuanced.
The broth brings together the deep umami from seafood and chicken, layered with a splash of balsamic tang and gentle peppery notes. It’s rich, complex, and harmoniously blended. I went for the shoyu ramen with the special “supreme plate,” which came with three extra seasonings to further enhance the soup: a chili pepper sauce that delivered a slow-building heat, a salt-cured pepper with a bold, slightly bitter punch, and a brown sugar crumble that added just a hint of caramel warmth. Together, they didn’t just elevate the broth — they turned it into something almost orchestral.
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(changed to bell peppers during our revisit which had a sourish tang but refreshing flavour)- Wagyu – has a distinctive caramel-like taste and creaminess
- Pork – extremely tissue-paper like softness and subtle sweetness
Shio Ramen with Supreme Plate – 100/100
Noodles: 35/35
These noodles are a masterclass in texture and finesse. Thin, straight, with a soft glisten that hints at high-starch content, they’re silky yet pleasantly chewy with a gentle “twang” on the bite. Despite being on the softer side, they’re intentionally crafted that way—mochi mochi and elegant without any sogginess. There’s no harsh alkaline note, just a clean finish that lets the wheat’s natural, earthy depth shine through. The use of whole grain wheat elevates the noodle’s flavour—subtle but purposeful. One of the rare cases where the noodle is a standalone star.
Soup: 35/35
The broth here is as refined as it gets—light, clear, yet remarkably layered. Compared to the shoyu version, this Shio base leans into its seafood roots more distinctly while still keeping the broth smooth, mellow, and refreshing. There’s a beautiful clarity to the flavours—everything plays together in harmony, without any one note overwhelming the others. The mixed-in seasoning sauce seems slightly fruitier here, giving the soup a gentle brightness that lingers on the palate. It’s delicate but never dull—easily among the most nuanced Shio broths out there.
Meat: 20/20
An absolutely indulgent trio that delivers on all fronts:
- A5 Japanese Black Beef: Melt-in-your-mouth softness with a luxurious sweetness that lingers. Not heavy or gamey—just refined richness.
- Iberico Bejota Belly: A little firmer, slightly chewy, but packed with deep, savory umami. It’s bold but balanced.
- Kurobuta Pork Loin: Slightly drier than the rest, but the seasoning brings it to life with a sweet-salty depth that showcases the premium quality.
Every piece feels like a considered statement rather than filler—no shortcuts, no distractions.
Toppings: 10/10
The supporting cast is as artfully curated as the rest of the bowl:
- Bottarga sauce adds umami complexity.
- Mushroom duxelles give an earthy, luxurious depth.
- Figs offer sweet bursts that surprise and cleanse.
- Bamboo shoot adds crunch and mild acidity.
- Kujo leek provides fragrant brightness that ties everything together.
Each element doesn’t just add flavor—they add narrative. This isn’t ramen for a quick fix. It’s a fine-dining experience in a bowl.
Shio Ramen – 95/100
Note: This review of the Shio Ramen is based on an earlier visit, and the dish appears to have evolved since then — so take this with a generous pinch of salt.
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. 😉
