France Almira Cristobal
+5
We tried Michelin Star Ramen at Tsuta Manila located at Bonifacio High Street Central, BGC Taguig. Tried the Char Siu Ajitama Shoyu Soba and Ajitama Kamo Paitan Soba. Surprisingly worth the price and the ramen are superb. Their Shoyu Soba is a must try. Eill definitely go back.
Loved the tonkotsu ramen! The broth is rich and creamy.
1-star Michelin rated Tsuta on Bonifacio High Street is a great spot for those who want to enjoy a gourmet bowl of ramen. The Tokyo based restaurant has been awarded a Michelin star for 3-straight years now (2016-2019) and Chef Yuki Onishi’s pride ramen of Tokyo is here in Manila. I ordered the Ajitama Shoyu Soba which comes with char-siu pork (1 slice), bamboo shoot, leeks, flavoured egg, black truffle puréed in black truffle oil. Is it a traditional bowl of ramen meant for the purist? No it isn’t. But it me, it’s a few steps better. The ramen noodles are made fresh daily. The ingredients that go into the ramen are also from fresh ingredients. And the black truffle oil adds to the tasty broth and brings everything together. The ambiance is very nice. The tables, chairs, chopsticks and wooden trays are laid out military style with everything in order. The waiter serving us was attentive to our needs and kept our water glasses full. @tsuta does ramen amazingly well.
Ambiance 🌟
Service 👍🏼
Not sure what people dislike about Tsuta coz the ramen is superb. It’s different, sure, but it’s not tonkotsu so obviously it will not be as flavorful as what most people are probably expecting/used to. The broth is very light and the firmness of the noodles is just right. The karaage too was crispy and juicy.
I am not a big fan of ramen because I find the broth too rich. But we decided to try Tsuta because of a "promo". We ordered two of their Konbo 1 which has Shoyu Soba, Gyoza, Edamame and Matcha Bavaro. We upgraded 1 bowl to Ajitama Shoyu (with flavored egg).
Their broth tastes different. It's not as rich as the other ramen. But the truffle oil in their ramen is strong, it's like eating pasta in an Italian resto. It may be good or bad depending on how much you like truffle. The fried gyoza is good. The edamame with salt and pepper is also good. Even the dessert (matcha flan with red bean) is good. It was a filling and satisfying set meal.
Since it was raining yesterday, my friends and I decided to splurge on some delicious hot Ramen. 🍜 It wasn't my first time to try this resto, but my friends sure did. I was surprised that there wasn't a line anymore (unlike my first time here last year it was jam-packed). I ordered Miso Ramen, my two friends ordered Shoyu Ramen and Kamo Ramen. The servings are still huge; you'll walk out of the resto being so full. The noodles are thin, the broths are delicious, the char sius are thin, but the eggs are perfect. 👌🏼
My husband and I had a bowlful of Teriyaki Chicken Ramen, Boiled Gyoza and Edamame. Okay, I’m not an expert with Ramen BUT all I can say is, I truly enjoyed this bowl. I’m not a fan of pork-based creamy ramen so I really loved this. The flavor is just about right and it didn’t have MSG (my body knows when there’s MSG in the food). The boiled gyoza was perfect too (I don’t like fried gyozas). The edamame was a bit too salty so I wish they’d lessen salt a bit and it would be perfect. We sat at the bar which was just about right for the night. One thing though, the servers weren’t as friendly as we expected them too. We dine out almost every night around BGC and we found that the staff in this restaurant was probably a bit too tired that night to chit chat. Overall, we enjoyed our experience and for the price we paid as well. Although my husband did say, the Teriyaki Chicken Ramen in Singapore tastes more teriyaki-sh because probably the cost was around 1000 PHP for a bowl.
Wonder how this place isn't always packed. Tastes very similar to the food they serve in the original restaurant in Tokyo. The difference is we didn't have to wait for two hours in freezing weather to eat here. Didn't even have time to take pictures. Really proves that this is the OG Michelin-starred ramen for me. It's even cheaper here than Mendokoro/Yushoken. Hope this place survives because I might be a regular from here on.
We went there on a weekend lunch time, good thing the place wasn't full so we were able to even choose the table we wanted.
We were informed that the Shoyu based noodles were out of stock though, so we were left with Miso and Shio based noodles to choose from.
Ordered:
🥢ajitama miso soba
🥢miso soba
🥢ajitama shio soba
🥢boiled gyoza
🥢tori meshi
Food tasted great, you'd know that their noodle is freshly made. I love it that theirs is a different take on ramen, they have fresh onion and was it mint/basil. Their gyoza is a 10 for me, I appreciated that the wrapper isn't thick, the stuffing tasted yummy.
Place was clean, utensils are clean, aircon is cold, staff greeted though the server could be better if he was smiling and friendly. Throughout service, he looked so serious and 😐.
I'd like to call attention to their comfort room, from 1-10 (10 being the cleanest), I'd rate it 2. They need to clean it.
Place - restaurant is small-scaled however the minimalist design makes it look more spacious. Ambiance is nice.
Service - staff were very friendly and our order was served after 5-10 minutes.
Food - we tried:
Char Siu Ajitama Miso Soba - soup base is good but too salty for my taste. The noodles were very nice and springy. I also like the onions as it was mind of sweet and the egg was perfectly cooked.
Karaage - it was very juicy and cooked perfectly. I also liked the dip since it complements the karaage.
Pan-fried Gyoza - it was very soft, juicy and it was not oily.
Wheat Tea - considering that this was free, the tea was very nice and refreshing.
Matcha Bavaro - this is actually my favorite. The matcha pudding doesn't taste sweet, I felt that they didn't add sugar to it. The sweetened red bean complements the matcha pudding.
So we heard this place is a Michelin starred ramen restaurant. Gyoza is yummy. Not really fan with their base soup but the noodles is great. Would be nice if it's more creamy. But still will come back here and try different dishes.
Refreshing taste for ramen! I highly recommend that you try their set meals which includes rice meal and ramen in a set. Everything has the right amount of flavor and the price is reasonable
I had the Ajitama Shoyu Soba, Karaage and Pan-fried gyoza. Perhaps they can improve the serving for Karaage, it is too expensive (P220) for just 4-5 small pieces. But the Shoyu soba: AM-AZING! The rich flavor, the firm noodles, large serving too. It reminded me of my Japan visit last year. Affordable but high quality ingredients. Would probably go back and tick off other offerings from the menu. ;)
Ordered the following: Gyoza (Steamed), Karaage, Teriyaki Chicken Soba and their best selling Ajitama Shoyu Soba,
For me the best from what we ordered was their Ajitama Shoyu Soba, their soup is very flavorful and you can taste the authenticity and richness of each ingredient put inside the soup. Noodle is good as well, while the egg was superb very soft and cooked close to perfection.
Tsuta Ramen📍
It is a michelin starred ramen from Tokyo.
We tried the following:
Edamame 🥜
Fave starters in Japanese restos
Gyoza 🥟
You can order gyoza, either steamed or pan fried. We got the pan fried, it was good!
Karaage 🍗
The chicken karaage was served with calamansi on the side, is it just me or that was a bit weird? Haha also it was served with a yummy dip that tasted wasabi-ish. It was ok but I had better karaage.
Teriyaki Chicken Spicy Soba 🍜
I like how perfect ajitama egg was cooked. So creamy. I really like the quality of their noodles.
Matcha Bavaro 🍧
Matcha pudding served with red beans and a little cream on top. It tasted ok, but maybe not something I would order again.
Jomarie Ang (Eat Drink Splurge)
+4
Ramen is something I can eat any day, because I have always loved how comforting it is. ❤️ With the increasing number of ramen places, it is getting harder by the day to pick a favorite among all of them. We Filipinos have always loved flavorful broths, which is why the likes of Mendokoro Ramenba and Ramen Nagi are a hit.
Tsuta Ramen, albeit having a different soup base (made up of seafood and chicken), was one of the trending ramen places in 2018. Since they have had mixed reviews then, I wasn't too keen on going all the way to BGC to try this out. However, during the latter part of December 2018 (I know, super late review), Josh and I decided to give this Michelin-starred ramen a try. We got there in time for our early dinner, and the restaurant was mostly empty, eventhough it was a weekend. Here's what we got:
FOR ME: AJITAMA MISO SOBA (Php 450) - ⭐⭐⭐⭐
It is priced similarly with other ramen joints, but the overall taste profile is a bit different. The broth isn't that rich, but is still wonderfully flavorful nonetheless. I enjoyed the abundance of toppings in the form of the char siu slice, beansprouts, red onion, and corn! 😍 I especially loved how the corn gave the broth a sweet taste. 😀 The highlight of this bowl of goodness is the perfectly cooked flavored egg. Yum!
FOR JOSH: AJITAMA SHOYU SOBA (Php 440) - ⭐⭐⭐⭐
At first sip, his senses perked up because the truffle taste was very prominent. However, he eventually got tired of the taste since it because too overwhelming for him. This has the same toppings: char siu and flavored egg, and they paired well with the broth. Don't expect for this to have the same creamy taste as your usual tonkotsu shoyu ramen though, as this is a whole new taste that may or may not fit your palate. 😁
The ramen shop had around 50 seats, including a bar area which can accommodate around 10 pax. If you want to see the kitchen action, you may opt to sit there. Service was nothing special, but our needs were promptly addressed.
Our experience here was okay, but I personally still prefer the tonkotsu ramen that I have fell in love with since day 1. 😁 But, Tsuta Ramen is still worth a try for foodies who love to explore new terrain! 😉
#EatDrinkSplurge
Good place to have a quick tasty lunch. I have tasted ramen and guioza. Soup was tasty but not amaZing I Have yet to see why it was Michelin star though. I will come back
The food was great and affordable compared to other authentic ramen houses around the metro. I also loved the very cozy ambiance. It's not the usual bustling Japanese restaurant. Great customer service. But the Shoyu Soba was a bit salty for me.
Food and service were good. There weren't a lot of diners when we went though so the place was quiet, which is highly appreciated after a long day at work.
![Zomato]( "Recensione")
I know I'm no gourmet diner (I'm more of a gourmand) so I had once this initial impression of a Michelin-starred restaurant as deluxe, expensive and fancy, requiring you to arrive in your Sunday's best or requiring you to be a connoisseur.
But most of these perceptions were finally shattered when I was invited to a three-part food crawl, sponsored by Foodee Global Concepts, last October. The third and last installment, Tsuta, was the first Michelin-starred restaurant I went to. Tokyo-based Tsuta is the first ramen restaurant to receive such a prestigious distinction. Manila had the honor of launching Tsuta's first Philippine branch last 2017, which opened to great fanfare among foodies.
But the moment I actually got to enter Tsuta's premises along with the other foodie reviewers, it was just like any other ramen place. Nothing classy, high-end or intimidating; in fact, the atmosphere exuded a more casual feel. But the place looked nice enough. There was a ramen bar as well as the usual tables-and-chairs setting. On my first time here at Tsuta, I immediately began to feel sort of relaxed knowing that anyone can eat here.
Looking at Tsuta's menu, expect it to command premium prices as typical of most Michelin-starred restaurants. But surprisingly, they're not also too expensive. Rather, the prices are reasonable and you'll get first-rate quality and flavor from their dishes. Tsuta's founder Chef Yuki Oniki ensures the freshness of the ingredients and the naturalness in taste of their dishes to satisfy diners. This is proven by its ramen's and other noodle dishes' rich and umami flavors, which are skillfully achieved even without using MSG (and that's commendable).
Well anyway, the |ooloo posse was introduced to Tsuta's newest creations, Teriyaki Chicken Soba, as well as "Yuki Originals," Chef Yuki's take on Japanese staples.
● Chicken Teriyaki Soba
Available in regular and spicy. I chose the spicy one. Although it definitely had heat, I was still able to catch the flavorful broth brought about by hours of cooking and infusing traditional Japanese ingredients into it. The addition of sweet-ish chicken teriyaki, corn kernels, daikon radish and baby leaves, plus the Ajitama tamago (add-on by request) provided a different dimension to the soba's texture and flavor. Despite the bulk of ingredients and toppings in this dish, the broth remained delightfully light but flavorful.
● Yuki Originals:
→ Edamame - Steamed and lightly salted soy beans. I think it was my first time to try edamame and I enjoyed munching on them.
→ Gyoza - I'm a fan of gyoza! Obviously, I loved it. It was not too oily.
→ Karaage - Crispy on the outside, juicy and succulent on the inside. For a bit of Pinoy touch, it was served with a sliced kalamansi for garnish as well as for condiment.
→ Matcha Bravado - As a fan of matcha, I absolutely enjoyed this dessert. Matcha-flavored pudding served with whipped cream and sweet adzuki red beans provided a great ending to our food crawl. My only issue: small servings. It left me wanting more! :))
Their Ajitama Shoyu Soba was rich in umami flavor. Broth was well-balanced, noodles were firm and thin, and the egg was perfectly soft-boiled. Note that it's not Tonkotsu-based so it's not as heavy and creamy as that of other ramen joints.
Gyoza was good as well btw
Place were nice.. We choose to seat at the bar table even though not many kitchen activities to see.. The soup was so light, might suit some people. My gf like it, when im more into the rich kind of broth. Still, the ramen taste okay for me.
Master Chef Onishi Yuki opened Japanese Soba Noodles Tsuta in January 2012 in Sugamo, Tokyo on the promise that ramen is the noodles Japan can boast to the world. It was granted One Michelin-Starred in 2015. The truffle oil blended Shoyu Soba is the signature ramen. The soup is composed of various ingredients such as asari clams, whole chicken, seafood, herbs cooked thoroughly under strict temperature control, no MSG added because the stock brings out the “umami” (good taste). Tsuta is known for their broth which is cooked for 5 hours resulting to a light and rich soup.
I loved it! Perfect Gyozas! I like that the soup has a simple and clear taste. Nothing that is too overpowering. The staff were all nice and smiling. The place/ambience was simple and clean, making a sort of a classy place in my opinon.
Tsuta is a very chill place and I dont know why not a lot of people know about it. This is where I go when I want a more traditional ramen. It really feels like I’m in japan when I eat their ramen because it really stays true to the recipe so to say. Definitely recommend this place when you want to eat a more traditional ramen dish.
Went here for a celebration with my team. Booked seats 3 weeks prior to our lunch. I would say that the crew are very accommodating. They even played a happy birthday song for me. The ramen is not my type though. I ordered the best-seller soy-based ramen, but I guess I'm just so used to tonkotsu broth. Noodle
serving is huge.
I dined here at Tsuta with a couple of friends after watching a concert in the Maybank Theatre. This ramen resto was recommended by one of my friends so we decided to have dinner here that evening.
I ordered their Shio Soba which costs 390php. It's a salt based soup with truffle oil which made it aromatic and enticing to eat. It also comes with a slice of char siu, bamboo shoot, leeks and green olives.
My friends tried the other varieties for the same price, which they claimed were not bad either and are actually filling. To be honest it wasn't so special but I must admit that the ramen was delicious although nothing I've never tried before.
I guess the best takeaway were the fast service, the politeness of their staff, the cleanliness, and the ramen being relatively cheaper compared to similar restaurants which is perfect for satisfying one's craving for ramen.
Don’t understand why this place has a really bad rap. I guess people prefer the fatty, rick Tonkotsu broth. In terms of Shoyu Ramen, it’s quite comparable to the ones I’ve tried in Tokyo. I could do without the truffle but it’s subtle so not really a huge problem for people who dislike mushrooms. The ramen had a bite to it, and that’s my preference. The aji tamago — TO DIE FOR. I had to get a second piece. It was oozing with flavor and cooked perfectly! Gyoza had the right amount of onions vs meat. Overall, would go back!
I love their chicken spicy ramen teriyaki, i will definitely go back for this. It costs 390 and I think the price is just right. Ambience is 3/5, the place is clean and service is 4/5.
I liked their Ajitama Shoyu Soba - broth was light and had enough flavor for me to enjoy! It’s a little more expensive than your other ramen joints which was of course expected because of their Michelin Star in Tokyo.
The egg was the highlight for me though, I loved the yolk’s jelly consistency and taste.
Karaage was also yummy esp when paired with their Wasabi Mayo.
Love the quick and courteous service from their staff! Keep it up 👌🏼
The staff was very attentive. Pero sa food, I'd rather go to other ramen places. Siguro mas bet ko talaga ung thick broth sa ramen kase di ako ganon kasaya after the meal. Pero 5/5 sila sa ambiance.
![Zomato]( "Recensione")
There were 3 of us so got to try all 3 variants (one charsiu and egg tier). Personally had shoyu ramen and at first, the aroma of the truffle oil engulfed the senses. Afterwards, the essence of clams dominated the flavor of the broth coupled with the aged soy sauce and married with the firm noodles make for a glorious ramen experience. The shio broth on the other hand was a bit salty at first but delicious nonetheless and as you dig deep, the saltiness relents. The miso which is their spicy version makes it my fave among the 3 as it serves as a perfect counterpoint to the strong flavor of fermented natto(?) or soybeans in the broth. For the sides, i enjoyed the roasted charsiu which tastes like cured ham with butter overtones without the msg, and goes very well with the ramen. The gyoza which had meat and veggies for its filling did not have that cloying aftertaste turns out to be a munch-worthy appetizer. Karaage tho was ok but the corresponding wasabi sauce is mindblowingly good.
The place was modern jap with bar and tables and comparatively spacious with 40 seats. I suggest you visit them on a weekday because it is not busy. In fact we were the first and only customers when we dined and so we also experienced good service from our attendant. He even gave each of us free charsiu and flavored egg coupons which we plan to use on our next visit. However i feel that the buzz generated from it being a Michelin-starred resto has died down and this is probably because most Filipinos will not appreciate its subdued yet sublime tasting dishes being used to msg flavoring especially on ramen. I hope they survive the saturated ramen market here in the country because their authentic taste is hard to find. Now i cant wait to try their original tokyo branch for comparison :-) p.s. They accept credit cards and have 10% service charge.
Really good ramen! The reason why most people were not satisfied is the fact that they generally like thick ramen. Good food and service! Will definitely come back.
Since Tsuta Japanese Soba Noodles opened in Manila last December 2017, it has been generating buzz especially that it is the first ramen house to covet a Michelin star. I had been always wanting to try it. However, since I live in Quezon City and I didn’t have someone to go with, I didn’t really bother to intentionally go to BGC for it.
Such a delicious bowl of ramen. I'd rather they didn't have to resort to truffle oil, or porcini mushroom oil, for that matter, but if given the choice, I prefer the latter.
My Charsiu Ajitama Miso bowl had noodles cooked to the perfect - and I mean perfect - point. I was torn between enjoying the mix of flavors in the rich broth and letting the noodles move past their chewy perfection. I had to compromise, as the broth was hot!
So, noodles: perfect.
The char siu and egg: sliced thin and perfectly cooked, the ajitama egg wobbly and custardy, so perfect too.
Broth: slightly salty from the miso (which I expected), earthy from the porcini and chicken-seafood combination, slightly spicy from the dab of chili next to the red onions. Maybe a little precious on the watercress and corn, both hardly there. All in all, very good.
Note that the noodles aren't one hundred percent soba; the kitchen confirmed it. Nonetheless, it was all very delicious and worth what I paid.
Finally got to try this Michellin rated Soba Ramen place and I am surprised that it is not as hyped as it should be. The Ramen was unique you can easily tell it apart from all the other ramen places. We got the Ajitama Miso which has a really super yummy chili paste and the other one which was a special which indeed was special has a slight peanuty taste to it which is very distinct. A lot of people say that the broth was “tamed” or light, I don’t know if it’s the ramen they ordered or ours was just really thick. I am not a gyoza person but theirs was really yum. The Karaage was a bit too small compared to what I was expecting based on what was advertised. Overall I think this resto was worth the try withouth any hype and all. I honestly don’t think it was hyped though cause there was no line or waiting line when we went although the place is full.
For months now, a certain restaurant has been gracing my feed for its ‘unique’ Ramen: Tsuta Ramen BGC. So unique that hundreds were willing to line up (and even camped out overnight) for its opening day last December 16, 2017. Well who wouldn’t anyway? The first 10 diners get to score free ramen every week, for an entire year! While the next 20 gets 6 months free, next 20 for 3 months, and so on.
Czarina Mae Corcuera Flores
+5
Tsuta has won my heart. I've visted this restaurant for numerous times and they never fail to deliver.
I always order the Shoyu Soba and add an Ajitama (flavored egg). The noodles has its own unique flavor which goes really well with the soup.
The staff is very attentive and the serving time is very short.
We always come after 8 in the evening.
I would definitely choose Tsuta over other Ramen restaurants in Manila.
Im a thick broth ramen kinda person. But their light broth is soooo flavorful that i got hooked. Love that they added truffle oil, made all the difference. Noodle cooked perfectly. Chasu and Ajitamago is just right. Would love to come back again and try their new flavors. Thanks tsuta ph!
Being a Michelin-star ramen house, Tsuta lives up to its prestige by bestowing its customers with satisfaction that goes through their palates paired with classy interiors that create such a wonderful dining experience.
I got to try their Sang La Tan Tan Soba. Its firm noodles are immersed in a creamy, flavorful broth with a peanut after taste. It sort of reminds you of satay or kare-kare that Filipinos would delight in. Its flavor is ingredient-centric and less on salt, MSG, and the sort. I also got to try their sidings: Aburi Niku, which is charred pork cubes with onion sauce; Ro-Su Char Shiu, which is roasted pork char shiu with butter sauce. I prefer the Ro-Su Char Shiu, since it reminded me of thin pork belly slices which make a good adjunct to the ramen at hand.
Overall, a great dining experience that satiates the craving for authenticity in their menu, cozy and relaxing ambiance of the place, and a good option of being friendly to lavish on your budget.
(Rating 1-5⭐️)
Food Taste: ⭐️⭐️⭐️⭐️⭐️
Value for Money: ⭐️⭐️⭐️⭐️
Service: ⭐️⭐️⭐️⭐️⭐️
Ambience & Vibe: ⭐️⭐️⭐️⭐️⭐️
Accessibility: ⭐️⭐️⭐️⭐️⭐️
Rich yet light. Flavourful yet clean. Delicious yet underrated.
I think Tsuta redefined what Ramen really is in the Philippine market. Or maybe, they put the real definition of Ramen here in the country. As you can see, most ramen houses here in PH have these strong umami flavours and too cloudy-rich broth but Tsuta remained the flavours with clean and light broth.
I may have lived with the extra rich ramen generation but tasting Tsuta was entirely an experience. They claimed it has No MSG, which is a big plus factor to me. I ultimately like the broth. It was certainly the soul of the food. The noodles were wonderful, chewy and satisying.
The crew gave us extra char siu cuopons, so generous of them. They're very attentive as well. I love the place too! Quiet and has the extra japanese mood.
I promise to be back soon. :-)
I’ve finally got a chance to try this Michelin Starred Ramen of Tsuta. Chef Yuki Onishi ensures that he uses fresh ingredients and I love that they do not use any MSG. But now, I’d like to focus on their new flavoured Ramen. Chef Yuki created a special Ramen for us, Filipinos. The San La Tan Tan Soba Ramen has a texture that of Kare-Kare, the creamy, peanuty-sauce and minced crispy pork which for us is Sisig. That’s topped with crispy chicharon. Truly very Filipino. My first sip was sour, that came from the white cane vinegar in it. There’s mild spiciness too but eventually as you sip, you’d taste some sweetness as well. This bowl truly holds a lot of flavours. It’s best paired with Ro-Su Char Siu and Aburi Niku. Both meat were tasty but what stands most to me is the Ro-Su Char Siu. Right now, they offer San La Tan Tan Soba only 50 bowls a day.
We have been in love with Japanese food for quite a long time now and we were able to EATSperience a number of really good Japanese restaurants already. We would also catch ourselves craving for something Japanese most of the time. Sushi, Sashimi, Tempura, Kushiyaki, and so much more. Included in our list of Japanese food cravings is a hot bowl of ramen! All three of us, yes, Baby Eats included, love ramen. And we are always up for trying out new ramen places around the metro. Well, maybe it’s not just us who are into looking for new ramen places, most likely a lot of other Filipino diners too. Because Pinoys nowadays are into the ramen craze. In one of our recent EATSperiences, we tried out a Michelin-starred ramen restaurant that we found in Bonifacio High Street. So ramen-lovers and Japanese food enthusiasts (well, if you clicked our link, then you must be one! :D), join us as we share about our Tsuta Ramen-BGC EATSperience! Enjoy!
The food here is always innovative. Tsuta lives up to expectations and continues to surprise. I was fortunate enough to get a hold of their new limited edition soba noodles. (They only release 50 bowls of this per day!) Usually, they use a clear broth that highlights the taste of the toppings. This new flavor is in contrast to that. It was made especially to cater to the Filipino taste. I loved the strength of its flavor. It is definitely worth the price because I was full half-way through!
You should definitely try their side dishes here too. The Ro-su Char Sui or Pork Char Sui with butter sauce is absolutely heavenly!
Along with an ambience that is easy and relaxed, you'll be surely in for a treat. Worth the detour for!
Definitely not the usual tonkotsu broth ( boiled pork bone soup), I was used to.
It was my first time in Tsuta and I was ready to keep an open mind given some less than positive feedbacks I heard from some friends about reviews claiming the broth was bland.
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