(This feature was published in GMA News Online last December 22, 2017)
Meet Tsuta, the latest ramen brand to arrive in Manila from Tokyo. But it’s not just another one of them ramen brands from Japan making it’s way to our shores — it’s the world’s first Michelin-starred ramen making its way to our shores.
“For it to win a Michelin Star shows how special the chef is and the dish is, but also how the industry has grown and matured,” Brian Chua, Tsuta Global President said at the opening.
Don’t expect the milky kind of tonkotsu ramen here — that’s Hakata-style. Because Tsuta’s chef is from Tokyo, it’s Tokyo-style ramen we’ll be getting at Tsuta — “more of a clear soup broth. What we serve is the shoyu soba, shio soba, and the miso soba,” Chua continues.
The Founder and Executive Chef of Japanese Soba Noodles Tsuta, Master Chef Onishi Yuki, actually cooks three separate soup stocks just for one bowl of ramen. It is a pleasant combination of chicken stock, asari (clam) with kelp (seaweed), and fish stock that is all imported from Japan to keep it authentic. The chef then blends all three stocks just before serving it.
But it’s not just about the broth in Tsuta. What also makes Tsuta stand out from the rest is its unique blend of noodles. The chef creates his own blend, one with a medium sort of texture.
According to Chua, “It’s not so hard, like Hakata-style where it doesn’t soak in the flavor of the soup but it still has the al dente bite. It has a very unique blend—between soba and ramen kind of noodles. But it’s not soba, there’s no buckwheat, but it tastes like it.”
Chef Onishi actually flew to the Philippines to help with the brand launch. “He actually trained the chefs and, at the same time, he actually personally selected and chose the local ingredients and actually went through the first batch of cooking himself.” It seems like his meticulous ways have paid off since this is the only ramen shop in the word to be awarded a Michelin star for 2016, 2017, and 2018.
Read the rest of the article HERE.