The first and only Michelin-star ramen in Japan has opened its 2nd outlet in Singapore. This time, they have introduced a new flavour – the Miso Soba – which is only available at the new 18 Tai Seng building. Hatcho miso, a red kind of miso, is specially imported from Tokushima Prefecture to create the broth. Thicker, flatter noodles are used, together with porcini mushroom oil, bean sprouts and watercress to accentuate the miso flavour.
The outlet’s nondescript entrance, with its subtle calligraphic letters and monochromatic wooden door grills, is tame compared to its neighbors. But behind the door lies a space that is both alluring and endearing to the diners. Epitomising the millennial aesthetics, with its sleek clean lines and minimalist décor, this simple 18-seater eatery will prepare up to 250 bowls of soba per day. The kitchen is helmed by a Japanese chef who has trained under Chef Yuki, so rest assured that you will taste only the authentic flavors just like the flagship restaurant in Sugamo, Japan!
Read more at Maybeline's blog - http://blog.myfatpocket.com/maybelinesim/2017/03/19/food-tsuta-unveils-the-new-must-try-miso-soba-in-town/