Eric Thomas Dee of Foodee Global Concepts, Inc. opens the seventh Tsuta in the Philippines

Rockstar chef, Onishi Yuki got his first nine-seater noodle house Michelin-starred at the age of 36 and hasn’t looked back since. Building a ramen empire in no time, he has expanded to Singapore, Hong Kong, Taipei and now the Philippines in just three years.

Shares Eric Thomas Dee, Managing Director of Foodee Global Concepts, Inc., the Philippine partner of the increasingly popuar ramen chain, “As a group we’ve aways tried to look for afforadable high quality. We already had Tim Ho Wan and FOO’D by Davide Oldani and we are always on the look out for other brands we can bring in.” 

 

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Above Ro-su Meshi

Of course, before acquiring the chain, Dee had already sampled all six Tsutas across Asia and was 100 per cent sold on the soupy noodle mania. “By early next year, we’ll have the most number of Michelin-rated restaurants in the country [five] – but apart from that star, we always look for someone we can work with and whom undertstands growth. Not a lot of chefs are willing to expand – but chef Yuki is one of them. He wants to feed his ramen to the rest of the world!”

The menu is straighfoward with twelve soba variants with interchanging prime quality ingredients such as char siu, flavoured egg, red onions, corn, beansprouts bamboo shoots and leeks. The flour noodles are made fresh every day inhouse (“We had to import the machine from Japan as nothing else was acceptable!” says Dee of chef Yuki’s strict ramen requirements).

 

 

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Above Niku Meshi

While most ramen broths (the all important baseline) are pork-based, Tsuta boasts three types: asari (clam), chicken and fish. Adds Dee: “We can say that we are the only ones in the entire world to offer this shoyu (soy sauce) as it is specifically brewed and aged for chef Yuki.” Tsuta’s entry level ramen starts at Php 390 with a ceiling of Php 640.00 (“But you’ll be super full with that one!” says Dee with a laugh.).

Dee’s favourite? The signature Ajitama Shoyu Soba (char siu, flavoured egg, bamboo shoot, leek and truffle pureed in truffle oil). Try Tsuta’s slurpy umami goodness now!

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Above Char Siu Ajitama Miso Soba
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Above Char Siu Ajitama Shoyu Soba
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Above Felix and Grace Ang, Brian Chua, chef Onishi Yuki, Johnson Chan, Rikki and Beng Dee

Tsuta: C3 Upper Ground, Bonifacio High Street Central, Bonifacio Global City, Taguig