Japanese Soba Noodles Tsuta (Tokyo/Yoyogi Uehara) 3-2-4 Nishihara, Shibuya-ku, Tokyo Located near Yoyogi Uehara Station East Exit on the Odakyu Line, this ramen shop was founded in Sugamo in 2012. It earned its first Michelin star in 2016, and relocated to Yoyogi Uehara in December 2019. After the sudden passing of owner chef Yuki Onishi in September 2022, the shop had to temporarily close, but it reopened in February 2023 with the staff continuing his legacy. On September 19, 2023, a special event was held, "Japanese Soba Noodles Tsuta x Chinese Soba Tomita x La-men Iidashoten ~For Friends~" to commemorate one year since Onishi's passing. The event featured a course menu of ramen, rice dishes, and dessert. The ramen soup was a triple soup combining the concentrated pork bone soup from Tomita, the pure clear soup from Iidashoten, and the flavorful condensed clam soup from Tsuta. The noodles were Tsuta's original blend made with high-quality flour, and the toppings included menma, flavored egg, chashu, green onions, and wontons. The wontons were particularly delicious, made with Tsuta's secret flavor. Overall, it was a delightful and emotional experience, enjoying the exquisite flavors and unique dishes.

Hello, it's me, Shogyo Mujou. This is my first visit here. I placed my order using a high-tech machine and entered the restaurant. The seats were welcomed by "Reserve tags" with the names of reserved guests written on them. This kind of small hospitality really touched me. There are more and more high-priced ramen shops with great reviews, but as customers, we need to get rid of our fixed ideas in order to experience them. The drink menu had a wide variety of options. I wonder what sake would go well with. Maybe it's targeted towards foreigners. It was a wonderful restaurant that provided polite service and delicious food. Thank you for the meal.

We have come to a collaboration project at Tsubaki in Yoyogi Uehara. Friends have gathered to celebrate Mr. Onishi from Tsubaki, and it feels like a festive atmosphere. First, let's talk about the soup. The soup is a triple soup combining the rich tonkotsu soup from Chinse Soba Tomita, the pure clear soup from Raamen Iida Shoten, and the flavorful clam soup from Japanese Soba Noodles. The tonkotsu soup from Chinse Soba Tomita is made by simmering TOKYO-X, Kagoshima black pork, and Yamanashi Momoyama pork with just water for over 20 hours. The clear soup from Raamen Iida Shoten uses premium ingredients such as Hokkaido natural Rishiri kombu, Okinawa Rausu kombu, and various types of chicken to bring out the deliciousness of the chicken. Tsubaki's soup is enhanced by using a large amount of clams, making it even richer. The sauce is a blend of soy sauce and salt sauce cooked with clams and herbs. The wonton is covered with truffle from Raamen Iida Shoten and wrapped in their skin. The noodles are homemade by Tsubaki using a blend of premium flours to create a flavorful straight noodle. The dish for the lord is A5 wagyu beef submerged in a soup made with wagyu stock and placed on a bed of Hokkaido Yumepirika rice, accompanied by concentrated Italian San Marzano tomatoes and aged balsamic vinegar. For dessert, they use Shikoku-grown bushukan to create a unique dessert. The sake served is Junmai Daiginjo from Juyondai for 2,500 yen. The atmosphere is lively and fun, with everyone enjoying the event to the fullest. The collaboration of the three restaurants in creating the triple soup is well-balanced and harmonious. The straight noodles hold up well to the rich soup, and the wonton is filled with truffle aroma. Overall, it is a perfect dish for this event.

The world's first Michelin-starred ramen restaurant, "Japanese Soba Noodles Tsuta", held a special event on September 19, 2023, called "Japanese Soba Noodles Tsuta × Chinse Soba Tomita × Ramen Iida Shouten 'For Friends'". This event was dedicated to the memory of the late owner and chef of Tsuta, Yuki Onishi, who passed away exactly one year ago. The event featured a collaboration between Tomita and Iida Shouten, two ramen shops that had also lost their owners recently. The kitchen was bustling with Tsuta's regular staff, along with Tomita's owner, Tomita, and Iida Shouten's owner, Iida. Additionally, there were staff from Ramen FeeL and Japanese Ramen Noodle Lab Q. The menu consisted of a course featuring noodles, rice, and dessert. The soup was rich with the umami of clams and the depth of Tomita's pork bone soup. The homemade noodles from Tsuta complemented the soup perfectly. The rice dish featured A5 Wagyu beef Sukiyaki with Italian tomatoes, creating a luxurious combination of flavors. The dessert, made with yogurt using a unique ingredient called "Bushukan" discovered by Sano Minoru, had a refreshing tartness with fig compote from Tsuta. The dishes showcased a blend of the colors of Tomita and Iida Shouten, all tied together by the essence of Tsuta. Yuki Onishi may have been shy about hosting such festive events, but his presence was felt throughout the gathering. His legacy, along with Tsuta's, will be cherished for generations to come.

I recently had the opportunity to make a reservation for a highly sought-after ramen event at a restaurant. The ramen was incredibly delicious, with a triple soup base that I savored every last drop of. The wonton topping was also incredibly tasty. It was a rare treat to enjoy such delicious ramen. Thank you for the wonderful meal!

Special Collaboration Event: Tsuta x Chuka Soba Tomita x La-men Iida Shoten. To my friends: Juyondai Junmai Daiginjo Chotokusen. A legendary collaboration of three famous shops since Tomita's 10th anniversary in June 2016 and the Morihiro event in November 2017. The "Chuka Soba - Taste of the Soul" from 2016 has been further polished. Each bowl of ramen is condensed with the maximum potential of ingredients, resulting in a superb finish that cannot be experienced elsewhere. This event was a moment of bliss where we could feel the power of ramen and the connections between people through the feast of the masters. Not only the three shops, but also masters from Sapporo and Ome came together, spreading the heat from the kitchen to the customers. Thank you for letting me be a part of this wonderful event.

Continuing from yesterday, I visited "Japanese Soba Noodles Tsuta" in Yoyogi-Uehara on a whim for some high-end ramen. I mistakenly thought it was a reservation-only restaurant and made a reservation without knowing that you can actually visit without one. Luckily, I was able to enter and leave smoothly without much of a wait at my desired time. The restaurant is located in a quiet corner of the Yoyogi-Uehara shopping street, but the long line of tourists waiting outside makes it stand out. I arrived earlier than my reservation time, and the staff lined up regular customers and reservation customers before guiding the reservation customers to purchase meal tickets from the ticket machine at the entrance. Inside, each person was seated at their designated spot with a handwritten card bearing their name, which was a nice touch. The restaurant has an open kitchen with a white-themed decor, and the staff's service is reminiscent of a high-end restaurant, which adds to the overall satisfaction. The chopsticks and dishes have a design that incorporates the Japanese flag colors, which is a nice touch for a ramen shop. The set I ordered was served promptly within a few minutes. The Special Soy Sauce Soba for 3,000 yen (tax included) included a special plate with egg yolk, spicy cod roe, coarse pepper, rock salt, two types of chashu, half-boiled seasoned egg, dried tomato, citrus paste, and several other toppings. The soup for the soy sauce soba is a blend of animal broth (black pork), chicken, seafood, clams, and kelp, resulting in a bold flavor with a hint of acidity that may be divisive, but I personally enjoyed it. The noodles were cooked perfectly with a firm texture, and the toppings like green onions and chashu complemented the strong soup well. The truffle paste on top of the chashu added a hint of sweetness and acidity, reminiscent of grape paste to me, but it didn't change the flavor much for me. The special plate can be enjoyed on its own or added to the ramen, but I chose to eat it separately. Overall, I was impressed with the experience, and I look forward to trying the Wagyu tantanmen (limited quantity) next time! Thank you for the meal.

Visited on Sunday at 12:00 pm without a reservation and waited for about 15 minutes to be seated. Over 80% of the other customers were tourists from overseas. After being seated, the ramen arrived in just over 10 minutes. It was nothing but a bowl of o-zoni soup, not ramen. The taste was certainly unique. The portion of noodles was generous, so those who can eat a lot might enjoy it. Even as customers were waiting, there were many staff members adjusting chopsticks or just standing around, which was disappointing. With a price of 2500 yen per bowl, significantly higher than the average, I expected a more pleasant experience from entering to leaving the restaurant. I won't be returning! Lesson learned.

Today, I visited a ramen shop in Yoyogi-Uehara, which was selected as one of the top 100 restaurants on Tabelog. The late owner, Yuuki Onishi, was a charismatic figure in the ramen world, having been the first ramen shop to receive a Michelin one-star rating during his time in Sugamo. Following his passing, the shop has been reopened with his legacy in mind. I made a reservation online before visiting, and arrived on time to find five people waiting in line, with a mix of foreigners and locals. Three of us had made reservations online, while the rest were walk-in customers. I chose the Chashu Ajitama Shoyu Soba from the ticket machine, and it was served promptly. The soup was a complex blend of animal and seafood broth, with various types of soy sauce, truffle, porcini, and balsamic vinegar. The noodles were perfectly textured and straight cut. The chashu consisted of pork loin with beef on top, and the seasoned egg had a unique flavor on its own. The staff's hospitality was exceptional, and overall, the meal was delicious, albeit pricey. Thank you for the meal.

It was very delicious! I had the special soy sauce ramen. The noodles had a good texture and the soup was smooth with a gentle flavor. The toppings that came on a separate plate could be eaten on their own or added to the ramen. It was nice to be able to change the taste and not get bored. I made a reservation through OMAKASE but the restaurant was relatively empty, with many foreign customers.

First of all, everyone who comes to this restaurant will probably think, "Ramen at this price?!" But after eating, there is no doubt you will be satisfied. The interior is stylish. You are guided to your reserved seat with your name tag on it. The hospitality is so amazing that you might even doubt if this is really a ramen shop. While sipping on a non-alcoholic beer, you wait for just a few minutes. Along with the ramen, you are served a plate of various condiments for flavoring and a plate of meat?! What is this...? You start by tasting the soup. Delicious. The truffle on top adds a nice touch. The noodles are also tasty. And the meat is so tender! Trying out the flavoring options, it's a subtle change in flavor. The black wagyu beef rice bowl was also excellent. I'm so full. I hope I can treat myself to another visit soon.

The cup ramen was delicious, so I had been wanting to visit. It seems to be a famous restaurant even listed in the Michelin Guide. What surprised me the most was the high price. Is this London or New York? A bowl of ramen costs 3000 yen. The price is on the edge, but if it's delicious, it's not a problem. The noodles, which are not the typical Japanese taste, have a good texture and are tasty. The chashu is delicate. The problem lies in the soup. It has a strong acidity, and the flavor of truffle paste is too overpowering and unpleasant. The soup itself is not bad, but the combination of the soup and truffle is a mismatch.

It is a ramen shop near my house that is not up to par, but because it is the closest, I have been coming here since the owner, Osaki, passed away suddenly and they reopened. This is my first post in a while, but I have been here about four times since they reopened. I don't know why I haven't posted about it... The taste has declined, but I support them, which is why I haven't posted. It's quite an achievement for a ramen shop to receive one Michelin star instead of a Bib Gourmand. It's really unfortunate that the revolutionary owner has passed away. Since it's close to my house, it's even more disappointing. I hope the person who took over will do their best. Honestly, it's basically the same as before, but there seems to be something different. The soy sauce ramen, tsukemen, and this time the tantanmen are all the same, but there's something different. The soy sauce ramen is still recommended as always. This time, there was a very cheap 300 yen rice dish, so I decided to try it. It was basically leftover chunks of pork in rice. I was surprised that the pork smell lingered, and honestly, it was difficult to eat. It was unexpected from a shop that didn't used to serve subpar dishes. I was also shocked that they now use a ticket machine, even though they have a lot of staff and are going for a luxury route. Also, while the cheap prices are good, I have strong concerns about the unsatisfactory rice dishes they are serving. I can't handle it. For now, I want to show respect to the late owner, Osaki, and keep the rating the same. Please do your best! I will come back since it's my local spot. At least the soy sauce ramen is still mostly the same and enjoyable. It might be tough to evolve, but I hope they can at least maintain the quality.

Michelin-starred ramen restaurant "Japanese Soba Noodles Tsuta" offers a seasonal limited-time dish called "OldNew Niboshi Gure" starting from August 14th. This dish is limited to 10 servings per day and costs 2000 yen. It includes a flavorful soup with a hint of fishiness, various toppings, and condiments for flavor enhancement. The noodles are homemade and have a nice firm texture. This dish is a blend of the old and new, representing the evolution of Tsuta's flavors while staying true to its roots.

I understand that they put effort into using ingredients like balsamic vinegar and figs, but I felt that the price did not match the quality. It wasn't to my taste. The soup was too complex in flavor and I would have preferred something simpler. The noodles could have been firmer. The restaurant itself was very clean and the atmosphere was lovely.

Specialty Wagyu Tantan Men for 3,000 yen ✔︎ Hot towel and apron provided ✔︎ Luxurious interior not typical of a ramen shop ✔︎ The Wagyu on top of the Tantan Men is rich and flavorful ✔︎ The special plate of chashu overturns the concept of chashu so far

The recent passing of ramen masters like the owner of the Ono no Kurayoshi shop and the owner of the Oonishi shop has been a series of unfortunate events in the ramen world. I had the opportunity to visit Tsuta with a large group after the passing of Oonishi. We made a reservation for omakase and visited on a Sunday at 1 pm. The place was filled with foreigners. We ordered the wagyu tsukemen, special soy sauce ramen, cold tsukemen, and vegan ramen. While there was a reservation fee and the prices were high, it was worth it to be able to secure a seat without waiting in line. The wagyu tsukemen had a unique flavor of tomato and cumin in the wagyu broth. It was a taste I had never experienced before and it was delicious. The special soy sauce ramen was consistently delicious, just like it was in Sugamo. The cold tsukemen was simple but had a high-end Chinese cold noodle feel to it. The vegan ramen had a soup base made with moromi foam, which was quite nice. While it may no longer be a place frequented by ramen enthusiasts, it seems to have become a place to introduce Japanese ramen to foreigners, much like the Kanimakan. It was delicious. There was a slight confusion at the entrance where the line for reservation customers and the standby line were not clearly organized. I wonder how Oonishi would have handled it. Thank you for the meal.

I made a reservation and went, but had to wait a bit in line to get my ticket. I ordered the special soy sauce soba. First, the soy sauce ramen arrived. It was very delicious, with a definite dashi flavor in the truffle aroma. The thin noodles also paired well. Next, the special plate arrived. The chashu and seasoned egg were elegantly flavored. Of course, it was delicious, but a bit pricey at 1,000 yen. Thank you for the meal.

I heard that they also have vegan ramen, so I went there. I made a reservation for 13:00, thinking I could avoid the line, but the vegan ramen was sold out. It seems that vegan ramen is popular among inbound tourists. Originally, the special soy sauce ramen for 3000 yen is the most popular, but I had planned to go vegan, so I decided to try the limited cold dipping noodles instead. I ate it like chilled Chinese noodles, and then with tomato sauce, and changing the flavor was also delicious!

Here, I visited a ramen restaurant that is rare for offering OMAKASE reservations. I visited on a holiday afternoon without a reservation. The restaurant has 23 seats (11 at the counter, 12 at tables) and when I arrived at the opening time of 11 am, there were only about 5 people, so it seems that I could have entered without a reservation on that day. This is a high-end ramen restaurant that has even won a Michelin star. I ordered the "Special Soy Sauce Soba" and "TTKG Truffle Flavored Egg Rice," which cost 3,300 yen in total. After being seated, I waited a bit for the ramen to arrive. The ramen came with a separate topping plate that included low-temperature cooked meat, tomatoes, zucchini, 3 types of sauces (plum, salted pepper, and foam), giving it a luxurious French-like feel. The meat on the topping plate was tender and delicious, and you could enjoy it as is, with sauce, or dipped in the soup. Personally, I really liked the plum sauce. The main ramen had a luxurious soy sauce broth with chicken, pork, and seafood, which was very tasty. You could also mix in truffle and balsamic paste for a different flavor. I preferred the truffle-infused soup after mixing. The noodles were straight and medium-thin with a normal firmness, and the chashu pork was also cooked low-temperature and tasty. The TKG dish, however, did not stand out much and was not very memorable in terms of taste. Despite being a bit pricey, this restaurant is easy to visit without waiting in line, making it convenient for a visit. Thank you for the meal!

I ordered the "Special Salt Ramen" and the "Limited Time Offer: Cold Tomato Cream Soup Mixed Ramen". The salt ramen had truffle oil floating on top, but there was no mention of it in the description. Unfortunately, I cannot praise it. As for the cold tomato cream soup mixed ramen, the noodles tasted like Chinese noodles (salty), and when dipped in the tomato soup, it tasted like Italian. However, there was a lack of harmony between the two, so I do not recommend it.