Hot! Michelin-Starred Tsuta Ramen Opens World’s First Tsuta Japanese Dining Concept In Singapore!

Tsuta Japanese Dining

Tsuta, the world’s first Michelin-starred ramen has launched its newest dining concept here in Singapore. Tsuta Japanese Dining, a modern Japanese dining concept that brings its craft and devotion to natural ingredients to beyond ramen.

Expect an extensive range of new items such as makis, sushi cones, tempura, rice bowls, hamburg, okonomiyaki and more, all curated with a modern touch, alongside eight signature ramen flavours.

This new concept menu is a result of Chef Yuki’s extensive hours in the kitchen to come up with flavours that entice while staying true to the Tsuta DNA to bring Japanese favourites to your table.


Some notable highlights here include the Temaki, seaweed wrapped rolls of housemade butter sushi rice available in three flavours of Ikura, Negitori or Uni which is air flown from Hokkaido. The Avocado Ebi Roll is another must-try for starters, each maki is lined with slices of avocado, layered with signature housemade sweet chili mayo sauce and topped with tobiko. Those who love Wagyu will love the Wagyu Beef Roll, a full-bodied red meat rendition of the maki roll using prime Wagyu beef from U.S. and topped with steak sauce, fried garlic chips, white sesame seeds and chives.

Avocado Ebi Roll

Moving on to the mains, don’t miss out the Wagyu Beef Don, each bowl features pan-seared Wagyu beef with housemade steak sauce, topped with an onsen egg and garlic chips while their version of the popular Japanese pancake Seafood Okonomiyaki is pan-grilled with prawns, char siu and cabbage before being topped with housemade miso sauce, mayo, and garnished with bonito flakes and aonori.

Seafood Okonomiyaki

Tsuta Japanese Dining also retains its current extensive range of eight ramen flavours to cater ramen lovers.

Classics that continue to enchant include the Premium Char Siu Shoyu Soba made with premium kurobuto pork loin and iberico pork belly, enhanced with balsamic truffle sauce, spring onion, bamboo shoot and fig compote, and the Teriyaki Chicken Paitan Soba serving up two slices of teriyaki chicken, baby leaves, sweet corn, mushrooms and yellow onions.

For the adventurous at heart, the Mala Tonkotsu Soba will leave you perspiring with char siu, spring onion, leek, mala minced pork and crushed peanuts cooked to simmering spicy perfection in a broth of si chuan pepper, goji berries and black fungus mushrooms. The highly recommended and ultimate experience is its Crab Soba with Premium Char Siu & Crab Shell plenteously filled with Japanese snow crab meat that has been lightly seasoned and flame torched while still enjoying Tsuta’s meaty Iberico pork belly and Kurobuta pork loin. Savour the well-balanced broth which has been boiled with fresh mud crabs over a few hours in two ways – unmixed for a taste of pure oceanic delight and then thoroughly mixed for a multi-layered umami-filled broth.

Wagyu Beef Don

Opening Promotion:
To commemorate this momentous opening of the first Tsuta Japanese Dining in Singapore and the World, from 30 April – 6 May 2021, get an air-flown Hokkaido Uni Temaki for only S$6 (U.P. S$18) with a minimum spend of S$20, when you sign up as a member. Hurry as there are only 50 numbers offered a day! The next 100 customers can get the Ikura or Negitoro Temaki at S$2 (U.P. S$8), limited to 50 pieces per flavour per day. Maximum of one redemption per customer per S$20 spending.

On top of that, stand a chance to win a bowl of ramen for the entire year! From now until 1st July 2021, stand a chance to win 365 BOWLS of ramen to enjoy every day for a year!

To join the contest, simply visit the site at 313@somerset, scan the QR code & fill up the form. Or, enter here

The winner can redeem their free bowl from 15 July 2021 to 14 July 2022, at any Tsuta outlet in Singapore, limited to a maximum of 1 redemption per day, dine-in only.

Tsuta Japanese Dining
313 Orchard Rd, #01-16,313@somerset, Singapore238895
Operating Hours: Daily, 11am to 10pm (last order 9:30pm)

Leave a Comment