The Singapore shop, located in the Pacific Plaza mall, will be slightly larger, with 18 covers. The menu will be slightly larger too, with three soup bases on offer (miso soba, shio soba, and shoyu soba), rather than two. Tsuta’s signature shoyu soba is made with “dashi brewed from a combination of beef, chicken, clams and three types of soy sauces,” one of which is brewed by an artisanal producer in Wakayama prefecture.
The man behind Tsuta, chef–owner Yuki Onishi (above), said that he initially had no plans to open overseas, but was convinced when his now business partner paid the Tokyo shop a visit and ate his food, after first approaching him on Facebook. “The other people who said they were interested in Tsuta didn’t do that ... business is all about human relationships,” says the chef. Read more from that interview here.
There seems to be a trend emerging: last week we reported on ex–Jiro Ono apprentice Daisuke Nakazawa, who met his business partner in New York’s Sushi Nakazawa, Alessandro Borgognone, on the social network.
Discover more about just what makes Tsuta ramen so special in the video below.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look