{"id":28998,"date":"2017-12-17T00:00:00","date_gmt":"2017-12-16T16:00:00","guid":{"rendered":"https:\/\/booky.ph\/blog\/?p=28998"},"modified":"2019-03-05T17:35:43","modified_gmt":"2019-03-05T09:35:43","slug":"tsuta-ramen-philippines","status":"publish","type":"post","link":"https:\/\/booky.ph\/blog\/tsuta-ramen-philippines\/","title":{"rendered":"Tsuta Ramen: World’s 1st Michelin-Star Awarded Ramen House is now open in Manila!"},"content":{"rendered":"

Manila’s ramen scene just got an upgrade.
\n<\/p>\n

We’ve been waiting for over a year and the time has finally come. Tsuta, the world’s first Michelin starred ramen house is officially open in Manila<\/strong>! The 48-seater restaurant is located along Bonifacio High Street Central, next to Single Origin.<\/p>\n

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Photo from Booky<\/figcaption><\/figure>\n

The restaurant’s simple menu includes their signature shoyu, shio, and miso ramen<\/strong> as well as sides and small rice bowls. They open at 11:30am daily but just like their branches in Japan, you can expect there to be a long waiting line for at least a couple of months.<\/p>\n

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Photo from Booky<\/figcaption><\/figure>\n
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Photo from Booky<\/figcaption><\/figure>\n

Char Siu Ajitama Shoyu<\/strong> Soba<\/h2>\n

Char siu slices, flavoured egg, bamboo shoot, leeks, truffle pureed in truffle oil<\/p>\n

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Photo from Booky<\/figcaption><\/figure>\n

Char Siu Ajitama Shio<\/strong> Soba<\/h2>\n

Char siu slices, flavoured egg, bamboo shoot, leeks, green olives pureed in truffle oil<\/p>\n

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Photo from Booky<\/figcaption><\/figure>\n

Char Siu Ajitama Miso<\/strong> Soba<\/h2>\n

Char siu slices, flavoured egg, early red onion, corn, been sprouts, hot sauce, procini mushroom oil, and watercress<\/p>\n

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Photo from Booky<\/figcaption><\/figure>\n

Tsuta \u8526 is the first ever ramen joint located in northern Tokyo (Sugamo) to get a Michelin star last December 2015<\/strong>. It’s a small 9-seater restaurant that specializes in Japanese soba, which is known for its soy-based broth that’s aged for two years!<\/p>\n

Photo from @bunta0915<\/a><\/figcaption><\/figure>\n
Tsuta Ramen\u00a0\u8526\u00a0<\/strong>\r\nAddress: 1-14-1 Sugamo, Toshima ward, Tokyo\r\nFacebook:\u00a0https:\/\/www.facebook.com\/jsn.tsuta\/<\/a><\/pre>\n
Photo from @charledorai<\/a><\/figcaption><\/figure>\n
Tsuta’s trademark\u00a0ramen\u00a0is the “Shoyu Soba”<\/strong>, which is\u00a0made with special ingredients that deliver a deep, intense umami experience–whole wheat flour noodles, chashu served with black truffle oil, soy-based chicken and seafood stock,\u00a0salt, red wine and rosemary infusions.<\/p>\n
They say only 150 bowls of ramen are served daily \u2013 priced at \u200e\u00a51,000 to \u200e\u00a51,500 a bowl.<\/pre>\n
Photo from @138.25<\/a><\/figcaption><\/figure>\n
Queues form as early as 6AM every morning, even though the shop only opens at 11am<\/span>.\u00a0<\/strong>Good news though, because Tsuta has an efficient queuing system<\/strong> that indicates\u00a0your seating time right away.<\/p>\n
Photo from @roz_m<\/a><\/figcaption><\/figure>\n
Note:<\/strong> There is also a\u00a0\u00a51,000 deposit for every time card you get.<\/pre>\n
Check out their insane restaurant rules:<\/p>\n
Photo from @johnnie64<\/a><\/figcaption><\/figure>\n
Moreover, once you get your queue cards and\u00a0are led into the shop, you will have to make your orders through a vending machine<\/strong>. Although it is important to note that some items may be unavailable by the time you are seated.<\/p>\n
Photo from @korovaxxx<\/a><\/figcaption><\/figure>\n
<\/h2>\n
In case you missed it, Foodee Global Concepts is also bringing in the wildly popular Kam's Roast Goose from Hong Kong<\/strong>. READ MORE<\/pre>\n
Keep following our blog and Instagram (@bookyapp<\/a>) for the fastest and latest restaurant openings in and out of Manila.<\/p>\n
Download Booky<\/a> and experience the convenience of searching and booking restaurants offline!<\/p>\n","protected":false},"excerpt":{"rendered":"
Manila’s ramen scene just got an upgrade.<\/p>\n","protected":false},"author":4,"featured_media":29008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/28998"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=28998"}],"version-history":[{"count":12,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/28998\/revisions"}],"predecessor-version":[{"id":107812,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/28998\/revisions\/107812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/29008"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=28998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=28998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=28998"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=28998"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=28998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}