Restaurant review: Tsuta in Causeway Bay – limited selection and long queues for popular soba
This relaxed Hong Kong outlet of a Michelin-starred Tokyo soba shop serves tender noodles in mild, velvety broth. Just make sure you get there early
Tsuta in Causeway Bay is the Hong Kong branch of a Michelin-starred soba shop from Tokyo, and it received a lot of hype when it opened a few months ago. The queue to get in can be long, but we visited on a rainy weekday afternoon, so the wait outside was quite brief. The interior is tranquil, with only about 20 seats around the open kitchen.
The selection is limited, with only two offerings for broth: shoyu (soy sauce) and shio (salt). The most basic bowls start at HK$98 and include one slice of char siu, menma (seasoned bamboo shoots) and leeks in a truffle oil broth. You can also order side dishes and toppings, such as rice, egg, extra noodles and additional pork.
We ordered ajitama shoyu soba (HK$113), which had seasoned egg, and a char siu shio soba (HK$134), which was supposed to come with a few extra slices of pork. Because of a mix-up, the shio soba was missing the char siu, so we were eventually given the sliced pork on a separate plate, rather than in the broth.
The truffle-oil-infused soup bases were a pleasant surprise, as they were neither too salty nor too oily. Instead, the broth was mild and velvety. The noodles were tender, the shredded leeks added pungency and the boiled egg had a creamy, oozing yolk. Char siu isn’t the thick-cut Cantonese-style roast pork you might expect; instead, it’s tender and thinly sliced with a mild flavour. Larger eaters should consider additional an extra portion of noodles (HK$20).
Shop 2, V Point, 18 Tang Lung Street, Causeway Bay, tel: 3188 2639. Open: 11.30am-10pm
While you’re in the area ...