Tsuta Japanese Soba Noodle



Free delivery for order more than $60


Jewel Changi Airport

#02-242, Singapore 819666
+65 92435820

VivoCity Mall

#B2-29, Singapore 098585
+65 92435819

Funan DigitaLife Mall

#01-04, Singapore 179105
+65 90526049


Tsuta Delivery Menu 2020 Tsuta Delivery Menu 2020
  • Tsuta by Chef Yuki Onishi

    Driven by his ambitious desire to create truly original flavours, Chef Yuki Onishi sought to redefine the classic Ramen experience; without any artificial components or MSG. Taking creative inspiration from premium, natural ingredients, he created the World’s First Michelin-starred Ramen eatery – Tsuta.
    Tsuta by Chef Yuki Onishi
  • Menu Philosophy

    A great deal of effort goes into engineering a bowl of Tsuta ramen. A combination of Chef Yuki Onishi’s unique Dashi ("Soup Broth"), oils and sauces come together to create a delicate, multi-layered umami flavour burst.
    Chef Yuki Onishi never believes in shortcuts. With meticulous culinary techniques and premium sourced ingredients, he creates savoury, inventive flavours that need no MSG or artificial flavouring. The taste and texture of each dish are constantly fine-tuned and revised by the chef himself.
    There is no perfect bowl of ramen. Only a delicacy that’s constantly more delicious than before.
    Menu Philosophy
  • Birth of Tsuta

    Chef Yuki Onishi came from a family of ramen chefs. His father owned a ramen shop called ‘Nanae no Aji no mise, Mejiro’. While Chef Yuki Onishi did apprentice for his father after high school, he felt that he wanted more worldly exposure. He left the shop for the luxurious world of fashion where he became a merchandiser.
    It was during his travels where he found a shocking contrast in food culture. Foreign dishes were often paired with sauces while in Japan, there is a strong culture of using dashi (soup stock) and a strong focus on umami. Inspired by this epiphany, he returned to the kitchen of his fathers’ ramen shop.
    Following his predecessor’s philosophy of only using natural ingredients, Chef Yuki Onishi eventually developed his own original ramen dishes. He opened a small 9-seater shop in Sugamo, Tokyo; called “Japanese Soba Noodles Tsuta” in 2012. The name of the shop originates from Chef Yuki Onishi’s dream of nurturing ramen into a noodle dish that Japan will boast.
    Birth of Tsuta
  • Accolades

    • 2013 - Top ranking for new shops in the industry's annual TRY ('Tokyo Ramen of the Year') publication.
    • 2014 - Ramen Walker Tokyo District 23 New comer No.1. Nationwide No.1
    • 2014 - Bib Gourmand award for the 2015 MICHELIN Guide Japan
    • 2015 - Ramen Walker Tokyo District 23 No.1. Nationwide No.1
    • 2015 - One-star Michelin award for the 2016 MICHELIN Guide Japan
    • 2016 - Ramen Walker Tokyo District 23 No.1. Nationwide No.
    • 2016 - One-star Michelin award for the 2017 MICHELIN Guide Japan
    • 2017 - One-star Michelin award for the 2018 MICHELIN Guide Japan
    • 2018 - One-star Michelin awards for the 2019 MICHELIN Guide Japan


The MICHELIN guide Insider Series: Tsuta Ramen To Open In Singapore.
米其林指南飲食故事系列: 拉面店蔦进军新加坡
  • Master Creations

    Master Creations

    Chef Yuki Onishi has always been bent on creating original flavour profiles. Everything completely conceptualised by Chef Yuki Onishi with a strict adherence to natural ingredients. Months of research and experimentation come before each master creation is conceived. Every bowl is the heart and soul of Chef Yuki Onishi vision.
  • Shoyu Soba

    Shoyu Soba

    Tsuta’s signature Shoyu Soba is a distinctively original dish. Featuring the restaurant’s signature dashi, it gives a very full-bodied yet delicate taste. Its unique soy base is created from a special blend of shoyu that includes, Chef Yuki Onishi ’s in-house brew, a custom-brewed shoyu from Wakayama Prefecture and a curated white shoyu sauce. It elegantly blends in with the dashi and the dish is finished off with a piquant black truffle sauce, leaving a multi-layered experience for the palate. Perfect, if you’re looking for something out of the ordinary.
  • Shio Soba

    Shio Soba

    Our Shio soba is a harmonious brew of poultry and seafood. The dashi blends into a light but flavourful sauce of Okinawa sea salt and Mongolian rock salt, Asari clams and fragrant white truffle oil. The crisp touch of spearmint gives a light, refreshing twist for the otherwise, savoury seafood powerhouse.
  • Miso Soba

    Miso Soba

    Calibrated for stronger palates, tasting our Miso Soba is a gratifying experience. Formulated with Mame miso from Tokushima Prefecture, the broth boasts of a savoury, earthy, rich and buttery flavour. It is complemented with thicker noodles and accompanied by porcini mushroom oil, bean sprouts, watercress and panfried corn further accentuate a strong miso taste. Concluding the dish is an unusual dash of hot sauce for a subtle but lingering spicy note.
  • Singapore Specialty: Kamo Paitan

    Singapore Specialty: Kamo Paitan

    Inspired by the Singaporean palate, Chef Yuki Onishi introduces the Kamo Paitan Soba. The soup features a rich, creamy duck broth that’s been slow cooked for five hours. Complementing the soup is our Kamo Char Siu, duck breast braised in Shoyu sauce at low temperature for a soft, tender bite.
    An assortment of baby leaves, crushed roasted cashew nuts and diced yellow onions are added to give contrast, leaving you satisfied but not overwhelmed.
  • Singapore Specialty: Kamo Abura

    Singapore Specialty: Kamo Abura

    A sister to the Kamo Paitan Soba, the Kamo Abura Soba is a unique dry ramen. A marinade of Usukuchi shoyu and duck oil is created from scratch to flavour al-dente noodles. The dish is accompanied by chicken stock infused with a tinge of Shio sauce to offset the strong umami taste, for a perfectly balanced experience. This dish is truly one of it’s kind.
  • Singapore Specialty: Kamo Abura

    Teriyaki Chicken Soba

    Inspired by one of the most popular ingredients in Asia; Chicken. The dashi which comprises of chicken bones and feet is diligently boiled for five hours to extract a deep and rich collagen flavor. Complemented with Chef Yuki Onishi's special Shoyu tare to create a creamy, hearty concoction that encompasses a savoury and rich chicken taste. The essence of the dish is further amplified with our roasted teriyaki chicken. Generous slices of chicken thigh are soaked for hours in an elegant Tamari Shoyu and white wine marinate and roasted to a glazed golden brown. It is garnished over a serving of sweet corn, button mushrooms and baby leaves.
  • Singapore Specialty: Kamo Abura

    Teriyaki Chicken Spicy Soba

    Packed for a punch, our Teriyaki Chicken Spicy Soba comes in the same flavourful chicken dashi and a fragrant chili oil. Made with an inhouse recipe, the fragrant oil features a mix of chili padi,salad oil and leek. Served with roasted Teriyaki chicken that's been soaked in an elegant marinate of Tamari Shoyu and wine. The strong flavours of the dish meld together for a satisfying spicy kick that strikes you at the back of your tongue; without overwhelming the palate.


  • Ingredients Come First Ingredients Come First
  • Tsuta's Signature Dashi: Three Broths Into One Tsuta's Signature Dashi: Three Broths Into One
  • Noodles: Freshly Made Noodles: Freshly Made
  • Shoyu Sauce: Soy Special Shoyu Sauce: Soy Special
  • Shio Sauce: Salts of Life Shio Sauce: Salts of Life
  • Miso Sauce: Umami Powerhouse Miso Sauce: Umami Powerhouse
  • Ajitama: Golden Goodness Ajitama: Golden Goodness
  • Menma: It's Different Menma: It's Different
  • Char Siu: Incredibly Marbled Char Siu: Incredibly Marbled


  • #02-242, 80 Airport Boulevard,
  • Mon to Thu: 11am to 9pm (last order 8:30pm)
  • Fri, Sat, Sun/PH/PH Eve: 11am to 10pm (last order 9:30pm)
  • Seating Capacity: 34
  • #01-04, 109 North Bridge Road,
  • Opening hours: 11am to 9pm (daily)
  • (Last order 8:30pm)
  • Seating Capacity: 40
  • 1 HarbourFront Walk, #B2-29A,
    Singapore, 098585
  • Sun to Thu: 11am to 9pm (last order 8:30pm)
  • Fri, Sat/PH/PH Eve: 11am to 10pm (last order 9:30pm)
  • Seating Capacity: 26


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