[Hong Kong Cuisine] Japanese Michelin-starred ramen restaurant ‘Tsuta’ opens its Hong Kong branch

Ramen restaurant ‘Tsuta’, which has retained its Michelin one-star accolade for two consecutive years, attracts many discerning Hong Kong foodies who make a pilgrimage to its flagship branch in Sugamo whenever they visit Tokyo; it has even set an astonishing record of a five-hour queue. Ramen ‘Tsuta’ combines traditional Japanese ramen techniques with innovative concepts from Western cuisine. Their Hong Kong branch has just begun a soft opening in Causeway Bay,  I went to try it out this evening. As they only serve 400 bowls a day, I’m rushing to write this review so you can head over and enjoy a bowl of Michelin-starred ramen whilst it’s still off the radar.

Ramen ‘Tsuta’ specialises in two signature flavours: soy sauce ramen and salt ramen. The MSG-free broth is simmered for nine hours every day using fresh chicken, clams and dried fish. Although the broth appears clear, it reveals a richly layered, sweet seafood flavour upon tasting; the broth alone conveys a sense of refinement.

Tonight, I’m enjoying the restaurant’s signature ‘Shoyu Ramen’ (HK$98), a Kanto-style dish with the longest history. The broth is made with a stock base and a secret, specially formulated soy sauce, complemented by a small amount of the restaurant’s exclusive truffle sauce and truffle oil, resulting in a flavour that is light yet not insipid, with rich, multi-layered notes. Each bowl of ramen comes with a slice of chashu pork, whilst the accompanying seasoned egg is soft-centred and full of flavour. Paired with dried bamboo shoots and Japanese spring onions, the overall combination shows real thoughtfulness. Whilst some gentlemen might find it a little lacking in substance, the culinary delight it offers is beyond doubt.

The noodles are freshly made in-house each day using a blend of buckwheat flour and three other types of flour. They are smooth, straight and thin, with a rich buckwheat aroma. When ordering, there is no option to choose the firmness; the chef prepares them according to the restaurant’s standard. Although the noodles are straight, they absorb the broth quite well. Please note, however, that as the noodles are made fresh every morning, there is a limited supply of 400 bowls, so once they are sold out, they are gone for the day.

Ramen ‘Tsuta’ also has one distinctive feature that sets it apart from most ramen shops currently operating in Hong Kong: customers are not given the option to choose their own portion sizes for the noodles and toppings. In other words, whether it be truffle sauce, sea salt or other flavours, as well as the more common additions such as oil, garlic and chilli, there is no option to choose. This may well be the reason why Ramen ‘Tsuta’ is able to maintain the quality of every bowl of ramen and secure a Michelin star, and it is certainly worthy of praise.

At Ramen ‘Tsuta’, as well as the ramen, I also tried a bowl of ‘Grilled Diced Chashu Rice (Niku Meshi)’ this evening. The diced chashu was cut into half-inch cubes, with over ten pieces in each bowl, and the chef had seared them with a blowtorch to bring out the aroma. Dipped in a little of the savoury, special soy sauce and paired with a mouthful of white rice, it’s absolutely delicious. I’ve heard that in Japan, some customers will finish a bowl of ramen and then order three more bowls of char siu rice before they’re satisfied. However, the char siu rice cannot be ordered on its own; you must be eating ramen in the restaurant to order it. Judging by the quality, I reckon the price of HK$$35 is a real bargain, haha.

Just to reiterate, Ramen ‘Tsuta’ offers only two flavours: soy sauce and salt. However, the portion sizes of the toppings vary—with or without an egg, and either one or four slices of chashu—and the prices naturally differ accordingly. It’s best to check carefully before placing your order. The ice water served is free, but the rich barley tea is charged at $15 for unlimited refills.

The vending machine outside the entrance to the ramen shop ‘Tsuta’ accepts Octopus payments, which is really handy. I wonder if they take cash?? I forgot to ask – sorry~~~ (laughs)

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Tsuta.

Official opening date: 22 May 2017

Trial opening date: 19 May 2017

Address: Shop 2, Ground Floor, V-Point, 18 Tang Lung Street, Causeway Bay

Tel: +852 3188 2639

Business Hours:

19 May, 1–6 pm

20 May, 11.30 am–9 pm

21 May, 11.30 am–3 pm

22 May, 11.30 am – 9 pm

Official opening date: 22 May (Monday)
Opening hours: From 11.30 am *Limited to 400 bowls per day (while stocks last)