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Tsuta Japanese Soba Noodles @ Jewel

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Tsuta Japanese Soba Noodles @ Jewel

Tsuta Japanese Soba Noodles @ Jewel

I tell you what Jewel is becoming a bit of food and shopping Mecca for us. It’s much closer than the other large shopping areas, it’s cooler, it’s newer, it has massive variety, and places for the kids to go crazy and play. Yeah, we are sort of sold on it. This day I had to go back to get my EarPods fixed (for the SECOND time Apple). But an excuse to go back for lunch with Wifey and get that fixed. We thought we’d try something new and holy shit I am so glad we did. This is one of those OMG foodie moments and is now a MUST try again without Apple’s shite customer queuing system getting in the way – this is Tsuta Japanese Soba Noodles @ Jewel.

You may not have heard of Tsuta Japanese Soba Noodles @ Jewel. The Chef-Owner now has three I believe in Singapore, and of course in his home country of Japan. I think Wifey and Jude tried here once and Jude started a big argument with Mum after hsi first slurp, in that she order a bowl for sharing. “THAT’S NOT GOOD ENOUGH MUM! I NEED MY OWN BOWL!!!” said Jude.

You know I like reading what restaurants write about themselves? It’s not arrogance in my mind, it’s their food culture, approach, style, thinking, beliefs, drive, desire and I love it. Have a look at this that I grabbed from around the restaurant. We will abso-bloody-lutely be back here again very soon. We did not scratch the surface of the menu. Believe me, we’re going DEEP next time.

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.

I LIKE THAT A LOT!!!

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.

That’s like poetry. Now I wonder why he is the fist Soba Restuarant to have Michelin * 2016, 2017, 2018, 2019. Hmmmm! Chef Yuki felt he wanted more worldly exposure so left Japan and went into fashion. Whilst travelling he realised a shocking contrast in food culture. He decided to create his own original ramen dishes using only natural ingredients. In 2012 he opened a 9-seater (NINE) restaurant in Sugamo, Tokyo; called “Japanese Soba Noodles Tsuta”. The name comes from his family crest and means “Ivy” in Japanese. I like this Chef more and more. Tsuta Japanese Soba Noodles @ Jewel – here it comes.

Tsuta Japanese Soba Noodles @ Jewel
Here is that 1st restaurant. That was awarded a Michelin *. Quite incredible.
Tsuta Japanese Soba Noodles @ Jewel
Really not sure if Wifey is up for this amazingly exciting lunch experience. I’ll leave that choice up to you ha ha!
Tsuta Japanese Soba Noodles @ Jewel
Here is what all that Michelin * fuss is about. Just the most incredible Soba Noodles with a Dashi to absolutely die for. The freshest of fresh ingredients as the perfect bed-fellow. but then wait a minute how about we add in some Black Truffle and a Flavoured Egg. Stop the fucking bus, I need some air. This is without a shadow of a doubt the best Japanese noodles to ever hit this big fat mouth. It’s sublime. One not to miss, it’s die die must try – you simply have to try it. I know Chef says it is not perfect, so I can’t wait to try the next now.

This is called Ajitama Shoyu Soba. Char Siu (single slide), bamboo shoot, leek, flavoured egg, and black truffle pureed in black truffle oil. Holy Shit!!! Now that is up there, is it not? This is THE DISH you must try when you come here. It is INSANELY good.

Tsuta Japanese Soba Noodles @ Jewel
Oh my, this little dish is off the charts too. Now one grumble to come, well this is a Michelin * restaurant. There was zero charred crackling, not as the menu stated. But that minor point aside, this was melt-in-mouth top-drawer pork with an incredible jammy onion relish. Yeah, this was damned good!

On the menu, this is simply called Aburi Niku, and described as marbled pork cubes, charred into crackling, barbecued goodness. Topped with speciality onion sauce.

Tsuta Japanese Soba Noodles @ Jewel
And to close lunch this day, was one of my favourite snacks in Japan. A ‘viral disease’ of snacking I inherited from my Japanese mother-in-law, Miz, who makes a Michelin * Gyoza herself in my reckoning. I tell you what these puppies come close to that 1st experience in Japan at Miz’s. Stunning little parcels of porky goodness with secrets within, a beautiful crunch from the pot sticking and a dipping sauce you’d like to bathe in. Another incredible little dish at this restaurant. Stellar!

Plain and simple again on the menu. Yaki Gyoza. Pan-fried basically. Described as pan-fried dumplings with house-made chilli paste served on the side complete with a dipping sauce made from our special Shoyu tare and Japanese vinaigrette.

Tsuta Japanese Soba Noodles @ Jewel
Fed like a King and Queen so hey, let’s up that Grab to Executive and drive home in Business-class. Yeah, baby!

I don’t normally do lunch. But the necessity was there to fix those bloody EarPods. I am so so glad wifey recommended this to me, and thank you Apple for messing up. Tsuta Japanese Soba Noodles @ Jewel is just down the road, East-Coasters, it is a MUST visit. I’d go with what I had above as your first port-of-call if I were you. Three stunning dishes from the Chef. If you are not Eastcoaster, forget it then, but go to your local shop, there’s two more of them on the island. No excuses. Get there, order – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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