Tsuta Japanese Soba Noodles
At a Glance
About Tsuta
Tsuta (蔦, meaning 'ivy') is the world's first and most famous Michelin-starred ramen restaurant. Founded by Chef Yuki Onishi in 2012 in a tiny 9-seat shop in Sugamo, Tokyo, Tsuta earned its Michelin star in the Tokyo Michelin Guide 2016 — a historic moment that forever changed the perception of ramen as a casual street food. Chef Onishi's philosophy centres on using premium ingredients and meticulous technique to create ramen (which he prefers to call 'soba') that is clean, refined, and layered with umami. The Singapore operations include three outlets: Jewel Changi Airport (#02-242), VivoCity, and FUNAN.
The signature Shoyu Soba (S$15) is built on a multi-component dashi broth — combining chicken, seafood, and vegetable stocks — seasoned with Tsuta's proprietary soy sauce blend, and finished with a swirl of Italian truffle oil. The truffle is what made Tsuta famous: it adds a subtle, aromatic dimension that lifts the entire bowl without overwhelming the delicate dashi base. The handmade noodles are thin and firm, designed to carry the light broth. Each bowl comes with a slice of marbled char siu (premium versions add extra slices) and a perfectly marinated soy egg. No service charge is applied — the price you see is the price you pay, GST included.
The Shio Soba (S$15) offers an even more delicate experience — a salt-based broth that is almost translucent but surprisingly deep in flavour, allowing the natural sweetness of the dashi to shine. For something richer, the Kamo Paitan is a creamy duck ramen that showcases Chef Onishi's range — thick, velvety, and full-bodied, it is a departure from the lighter Shoyu and Shio but equally accomplished. The Mala Tonkotsu adds Sichuan-inspired heat with an aromatic mala sauce. Premium options include extra char siu slices and additional noodle servings (40g for S$1). The compact dining space at Jewel is functional rather than luxurious — Tsuta's modesty in décor reinforces its philosophy that the food should speak for itself.
Recommended For
Menu & Pricing
Prices inclusive of GST. No service charge. QR code ordering. Walk-in only.
Soba (Ramen)
| Shoyu Soba — signature truffle soy dashi broth + handmade noodles + char siu + egg | S$15 |
| Shio Soba — delicate salt-based dashi broth + truffle oil | S$15 |
| Premium Truffle Shoyu Soba — extra char siu + premium toppings | ~S$20 |
| Kamo Paitan — creamy duck broth ramen (Tsuta exclusive) | ~S$18 |
| Mala Tonkotsu — spicy mala sauce + tonkotsu broth | ~S$18 |
Extras
| Extra Noodles (40g) | S$1 |
| Extra Char Siu Slices | ~S$4 |
| Gyoza | ~S$8 |
Practical Information
Dietary Information
Photos
Sourced via Google Places — food-focused photography
Location
78 Airport Blvd, #02-242, Jewel Changi Airport, Singapore 819666
Level 2 of Jewel Changi Airport, near the Rain Vortex. Compact seating. Walk-in only — expect queues on weekends. No service charge. QR code ordering.
📍 Open in Google MapsYour Dining Journey
From Tokyo's Michelin star to your bowl at Jewel — what to expect at Tsuta.
The Michelin Ramen Experience
Tsuta's entrance at Jewel #02-242 is deliberately modest — no flashy signage, no dramatic décor. This modesty is intentional: Chef Onishi believes the food should speak for itself. The compact space seats about 30, with QR code ordering. On weekends, expect a queue — Tsuta still draws ramen pilgrims years after opening. The first sip of the Shoyu Soba broth reveals why: it is unlike any tonkotsu you have had. Clean, clear, layered with umami from the multi-component dashi, and finished with that signature whisper of truffle oil that makes the aroma unforgettable.
Choose Your Bowl
The Shoyu Soba (S$15) is the classic — start here. The Shio Soba (S$15) is for those who prefer an even more delicate, transparent broth. The Kamo Paitan is the adventurous choice — a creamy duck broth that is rich and velvety, unlike anything else on the Singapore ramen scene. For spice lovers, the Mala Tonkotsu adds Sichuan-inspired heat. Every bowl includes handmade noodles, marbled char siu, and a marinated egg. Add extra noodles for just S$1 — essential if you are hungry.
Worth the Star
At S$15 for a base bowl from the world's first Michelin-starred ramen restaurant, with no service charge, Tsuta offers genuine value. The truffle Shoyu Soba is a bowl that rewards careful attention — each component is precisely calibrated, and the interplay between the clean dashi, the aromatic truffle, the firm noodles, and the tender char siu creates a ramen experience that is closer to fine dining than street food. For travellers passing through Changi, Tsuta is the single best Japanese restaurant to visit in Jewel. For locals, the VivoCity and FUNAN outlets offer the same quality closer to home.
Tsuta is the crown jewel of Jewel Changi Airport's Japanese dining lineup. As the world's first Michelin-starred ramen restaurant, it carries a weight of expectation — and the Shoyu Soba largely delivers. The truffle-enhanced dashi broth is genuinely special: clean, refined, and aromatic in a way that no other ramen in Singapore matches. At S$15 with no service charge, the value is honest. Some critics note that the Singapore outlets lack the magic of the original 9-seat Tokyo shop, and that is probably fair — but as a refined, truffle-kissed ramen experience in an airport mall, Tsuta remains unmatched. Essential for ramen enthusiasts and Michelin collectors alike.