Master Chef Yuki Onishi, founder and creator of Tsuta (The 1st Ramen Restaurant in the World to earn a Michelin Star) has always been bent on creating original flavour profiles, adhering to use only natural ingredients has once again curated something to look forward to beginning December 6, 2019 onwards.
Months of research and experimentation, Chef Yuki conceptualized 3 NEW Tonkotsu Soba Bowls, namely, Tonkotsu Soba, Kurobishio Tonkotsu Soba and Spicy Tonkotsu Soba.
In this sense, Chef Yuki’s vision has come to its full fruition with the launching of his all NEW Tonkotsu Soba Bowls where he has masterfully enhanced richness of the broth while still preserving the essence of his signature Dashi. Allow Tsuta to share with you these 3 NEW Tonkotsu Soba creations as well as Chef Yuki’s meticulous process of creating each one:
These creations are priced starting at P390 and will be available at Tsuta located at the Upper Ground Floor C3 Bonifacio High Street 7th Avenue, BGC.
All three will definitely a hit to ramen lovers out there! I personally like The Spicy Tonkotsu Soba. It is very delectable; the flavor hits you the moment you take that first sip, and there's no lingering oily after taste.
Tonkotsu Soba
This creamy white collagen-rich broth consists of premium black pork bone and trotter boiled at a high temperature then diligently simmered for hours to extract the richest flavors possible. Hokkaido sea kelp and shiitake mushrooms are added to the broth towards the end to enrich the taste with natural umami flavors. Just before serving, a special Shoyu seasoning sauce is added to amplify the fragrant, savoury, and full-bodied broth.
Kurobishio Tonkotsu Soba
‘Ma You’ (burnt garlic oil) – a classic tonkotsu flavor in Japan – is painstakingly made from scratch using a combination of aromatics including black pepper for its woody flavor and fragrant burnt garlic. The noodles are topped with homemade black pepper minced pork, black fungus mushrooms and fried garlic chips for crunch. A drizzle of the piquant black Ma You gives the rich tonkotsu broth a unique garlicky and intensely earthy flavor.
Spicy Tonkotsu Soba
Inspired by the bold, spicy flavours of Sichuan cuisine, Tsuta has developed its own chili oil using Sichuan peppercorns, cinnamon, star anise, and dried chili flakes to accompany its signature pork broth. Served with homemade Mala minced pork, crushed peanuts and goji berries, the subtly spicy-and-numbing flavors will meet its match pitted against the rich, full-bodied broth.
About Master Chef Yuki Onishi and Tsuta:
 |
| (Photo Source: Tsuta Website) |
Master Chef Yuki Onishi first opened Tsuta Japanese Soba Noodles in Sugamo, Tokyo in January 2012. Driven by his fervent desire to redefine ramen while staying true to his culinary philosophy of using premium, natural ingredients without any artificial flavor enhancers or MSH, Chef Yuki carefully selects the ingredients that constitute his signature Dashi or soup broth, oils, & sauces and controls the elements that make up the taste and quality of the noodles. As a result, you get a ramen dish that melds the firm texture & subtle flavours of his soba noodles with a delicate, multi-layered umami flavour burst.
In recognition of his dedication to his culinary craft that drew long lines of customers to his restaurant daily, Tsuta was granted One Michelin Star in 2015 ahead of any other ramen restaurant in the world. This distinction still fills Chef Yuki with pride as he earned his star because of his signature Shoyu Soba, which featured his signature full bodied & delicate dashi and a special blend of his custom brewed shoyu finished off with a piquant black truffle sauce for a multi-layered flavor experience.
Its first international branch was opened in Singapore by November 2015 and on December 2017 a restaurant branch was opened in the Philippines, at the heart of Bonifacio Global City.
The Tsuta Philosophy Uncompromisingly Applied in the Creation of New Tonkotsu Soba Bowls, Coming from a family of Ramen Chefs, Chef Yuki grew up around food. During his foreign travels, he discovered a shocking contrast between Japanese & foreign food culture where foreign dishes were often paired with sauces while in Japan, there was a strong culture of using dashi (soup stock) and a strong focus on umami. Inspired by this realization, he sought to develop ramen dishes that stayed true to his culinary philosophy of using premium, all natural ingredients while experimenting with different sauce pairings with the vision of having his unique ramen creations embraced around the world.
About FOODEE Global Concepts: FOODEE Global Concepts is one of Manila’s Largest multi-brand food groups, continuously dominating the culinary scene with over 30 years of experience under its belt, It is run by the power tandem of father and son, CEO Rikki Dee and COO Eric Dee. The FOODEE Group started with homegrown brand for the Philippine market like Mesa Filipino Moderne. They then moved on to bring brands from all over the world to cater to the food-obsessed Philippine market all while maintaining their mantra of Affordable Luxury whether they be for Fast Casual, Casual Dining, or Fine Dining Concepts. The famous brands under the FOODEE Global Concepts group include other Michelin-starred restaurants such as Tim Ho Wan, FOO’D, Kam’s Roast, and Tsuta Japanese Soba Noodles. Other popular brands within the FOODEE Global Family are The Food Hall at SM Aura, Pound x Flatterie, Sunnies Café, Bench Café, Kai, Cerveseria, and IlaoIlao.
No comments:
Post a Comment