{"id":27572,"date":"2018-04-06T17:00:12","date_gmt":"2018-04-06T09:00:12","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=27572"},"modified":"2018-04-06T18:12:52","modified_gmt":"2018-04-06T10:12:52","slug":"tsuta-releases-new-ramen-bowl-exclusively-for-filipinos","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2018\/04\/06\/tsuta-releases-new-ramen-bowl-exclusively-for-filipinos\/","title":{"rendered":"Tsuta&#8217;s Chef Yuki Onishi brings three Filipino dishes into one bowl"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"Tsuta | Philippine Primer Eats\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/lGpNBTYA7tg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Tsuta, the world&#8217;s first Michelin-starred ramen restaurant, is breaking both language and taste barriers with a new soba bowl.\u00a0Inspired and driven by his desire to create a dish that&#8217;s especially AND exclusively for Filipinos,\u00a0Chef Yuki Onishi\u00a0presents Tsuta&#8217;s newest addition to their menu:\u00a0the <strong>Sang La Tan Tan Soba<\/strong>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-27599\" src=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-2-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-2.jpg 1024w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-2-300x200.jpg 300w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-2-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>Ramen is one of the most popular Japanese dishes all over the world. With this, Tsuta has made sure that their newest addition was made with greatness:\u00a0a combination of oils, sauces,\u00a0and Chef Yuki Onishi&#8217;s unique Dashi.\u00a0The signature dashi is a combination of chicken, clam, and fish broth,\u00a0creating a delicate, multi-layered burst of umami flavor.<\/p>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-27598\" src=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-1.jpg 1024w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-1-300x200.jpg 300w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-1-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><span style=\"font-size: 10pt\"><em>Chef Yuki Onishi<\/em><\/span><\/p>\n<p>Inspired by Filipino flavors, Chef Yuki\u00a0has blended the restaurant&#8217;s signature dashi and Shoyu Tare (made with 2-year-old\u00a0soybeans sourced from Wakayama Prefecture) while combining locally-sourced ingredients which are peanut paste, chili, and white cane vinegar. The soba is then garnished with sauteed minced crispy pork and leeks before serving. As a result, the Sang La Tan Tan Soba is a marriage of Filipino flavors: sour with a hint of sweetness mixed with the tradition of spicy Japanese Tantanmen.<\/p>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-27601\" src=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-4-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-4.jpg 1024w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-4-300x200.jpg 300w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-4-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><span style=\"font-size: 10pt\"><em>Sang La Tan Tan Soba (Php 390)<\/em><\/span><\/p>\n<p>Bent on creating original flavor profiles, Chef Yuki Onishi completely conceptualized the bowl after months of research and experimentation. Soba was chosen to make the dish healthier, while tantanmen was incorporated to\u00a0bring out the boldness of Filipino flavors. As for the local ingredients, the peanut paste ground in-store is reminiscent of <em>k<\/em><em>are-kare.<\/em>\u00a0The local white vinegar brings in sourness like that in <em>sinigang,\u00a0<\/em>while the minced crispy pork is Chef Yuki&#8217;s take on the holy grail of Filipino cuisine: s<em>isig<\/em>.<\/p>\n<p>On Tuesday, April 3, Chef Yuki let the media and guests have a taste of the new soba bowl and we were honored to take on the bolder and heavier creation. The first bite of Sang La Tan Tan Soba was already full of flavor, but it was on the third bite that one could taste the spiciness\u00a0of the tantanmen.<\/p>\n<p>The broth gave us a unique experience of tasting kare-kare in a bowl of noodles. Fans of sisig will surely enjoy the pork mixed with bits of <em>chicharon<\/em>\u00a0(pork rind) and leek that gives even more intensity to the flavors in the bowl. It was like eating three whole meals of your favorite Filipino dishes in one bowl of noodles, and we could not have wanted anything else.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-27600\" src=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-3-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-3.jpg 1024w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-3-300x200.jpg 300w, https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-3-768x512.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>The Sang La Tan Tan Soba (Php 390) is part of Chef Yuki&#8217;s Philippine Original Series\u00a0which include his own take on Japanese staples: Gyoza, Karaage and Green Tea Pudding. It will be first launched in the Philippines,\u00a0with Tsuta&#8217;s branches in Singapore, Hong Kong, and Taiwan following soon after.<\/p>\n<p>Tsuta&#8217;s Original Philippine Series, including the Sang La Tan Tan Soba, will be available for a month starting April 7\u00a0<span style=\"font-weight: 400\">with one Original to be highlighted per week<\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tsuta&#8217;s latest master creation is made exclusively for Filipinos, and they will only offer 50 bowls of Sang La Tan Tan Soba a day for the whole month of April.<\/p>\n","protected":false},"author":3,"featured_media":27604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[5780,5779,2501,4746,4747,4643],"class_list":["post-27572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-launching-and-opening","tag-chef-yuki","tag-chef-yuki-onishi","tag-soba","tag-tsuta","tag-tsuta-manila","tag-tsuta-ramen-philippines"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2018\/04\/tsuta-4x3-e1522980342951.jpg","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/27572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=27572"}],"version-history":[{"count":18,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/27572\/revisions"}],"predecessor-version":[{"id":27652,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/27572\/revisions\/27652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/27604"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=27572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=27572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=27572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}