Infused with the aroma of truffles – Michelin-rated ramen “Tsuta” makes its Taiwan debut with a daily limit of 400 bowls

▲ Tokyo’s one-Michelin-star ramen shop “Tsuta” will open its first branch in Taiwan on April 27.

Reported and photographed by Huang Shiyuan, Taipei

Tokyo’s ramen shop “Tsuta,” which has received one Michelin star for two years running, will open its first Taiwan outlet on April 27. It will serve its signature soy sauce ramen and salt ramen. The broth is simmered separately for hours each day using clams, seafood, and whole chicken, then blended with a secret soy sauce and sea salt. Because the broth can’t be produced in large quantities, only 400 bowls will be available daily at launch, starting at NT$295 per bowl.


▲ Signature soy sauce ramen.

The broth is the soul of ramen, and Tsuta’s is made by simmering whole chicken, seafood, and clams (mussels) separately for 8 hours, 2–3 hours, and 5 hours respectively, before combining them in the perfect ratio to create a rich base. The signature soy sauce ramen broth is this base combined with a secret soy sauce blend. This particular soy sauce was chosen by Tsuta founder and company president Yuki Onishi after sampling over 30 soy sauce manufacturers — he ultimately selected one in Wakayama Prefecture. He also uses a combination of dark soy sauce, light soy sauce, and white soy sauce to make his secret blend. For the salt ramen, the broth is mixed with a specially formulated salty sauce using a unique ratio of Okinawan sea salt and Mongolian rock salt.


▲ Salt ramen.

What sets Tsuta apart from other ramen shops is the immediate whiff of truffle aroma upon serving — subtle and not overpowering. When Yuki Onishi decided to enter the ramen market, he aimed to create something different. He sought out and used ingredients that others hadn’t, and focused on winning with “aroma.” In the end, he chose “truffles.” He adds truffle sauce and truffle oil to the signature soy sauce ramen, and a special truffle oil to the salt ramen, enhancing both flavor and aroma.


▲ Founder Yuki Onishi cooking ramen.


▲ The fine noodles used in Tsuta ramen are made from a blend of flours and freshly made daily.

While Japanese soft-boiled eggs are often just a side element in ramen, Tsuta’s soft-boiled eggs are astonishing in both texture and taste. Yuki Onishi, known for his strict ingredient standards, demands that the eggs be consistent in size. Lin Shuling, brand manager of Tsuta Taiwan, said that during the selection process, the founder would also consider yolk color, discarding any that didn’t meet his standards. As for preparation, Yuki Onishi explained that after boiling, the eggs are peeled and soaked in char siu (barbecue pork) sauce for at least a full day.


▲ Tsuta’s soft-boiled egg.


▲ Grilled dice N<。


▲ Grilled plum blossom N<。

Additionally, whether it’s the signature soy sauce ramen or the salt ramen, the char siu (pork slices) are made from pork shoulder, not the commonly used pork belly. Lin Shuling explains that since both ramen types belong to the light broth category, the flavor is subtle, so the founder chose pork shoulder with less fat to maintain the overall balance of the dish. The char siu is first roasted and then marinated in a special sauce, so Yuki Onishi is equally meticulous about the meat’s “size” and “shape” — pieces that are too big simply won’t fit in the oven.

Besides the two ramen options, the shop also offers grilled dice N<、烧烤梅花N<、高汤渍饭，价格分别是100元、100元、40元。

Address: 1F, No. 36, Section 1, Zhongxiao W. Road, Taipei City (MRT Exit M6)
Phone: 02-2370-3978
Seating: 18 seats


▲ The shop has just 18 seats, all at the counter.