Since June 1998.
The mainstore of Menya Musashi.
Soup is mixed with 2 type of soup; bone-based soup (chicken bone and pork bone) and seafood-based soup (bonito and dried sardine).
Enjoy double sword taste of Menya Musashi Flagship restaurant.
Since September 2012. Specialty of Niten is “Fried Topping”.
Specialty of Niten is “Fried Topping”.
“Buta-Ten (Fried Pork）” and “Tori-Ten (Fried-Chicken),” which is fried in special fryer machine and is a very good partner for both Ramen & Tsuke-men.
Various fried topping item is available as limited-time menu.
Since December 2003. 3 color of Ramen with pork-bone based soup available.
Since December 2003.
3 color of Ramen with pork-bone based soup available.
White-Basic Style.
Black- Squid inc
Red- our special soy sauce.
Charsiu, the pork belly steamed and stewed, is cut in front of you! Very fresh!
Since Feb 2005. Our original sausage menu Tiger Trail ; pork mince, pork chuck, and onion, with our secret sauce. Crunchy outside and juicy inside.
Since Feb 2005.
Our original sausage menu Tiger Trail ; pork mince, pork chuck, and onion, with our secret sauce. Crunchy outside and juicy inside.
Light soup is loved by all ages, from the young to the elderly.
Since Dec 2006. Our recommendation is thick Nohkoh（Thick Soup）Tsuke-men.
Since Dec 2006.
Our recommendation is thick Nohkoh（Thick Soup）Tsuke-men.
Enjoy combination of thick chicken soup & seafood based dashi.
Gaiden Special Ankake (starchy sauce), you should enjoy with ontama (half-boiled egg).
Since Feb 2007. Our specialty is soup! It is stewed for a long time with pork bone and chicken bone + bonito (Katsuobushi) flavored. Very good combination with our chewy noodles.
Since Feb 2007.
Our specialty is soup! It is stewed for a long time with pork bone and chicken bone + bonito (Katsuobushi) flavored. Very good combination with our chewy noodles.
Plentifully tsuke-men, which is befitting menu for Takadanobaba town.
Since Feb 2009. The specialty of Kanzan is “broiled Charsiu”.
Since Feb 2009.
The specialty of Kanzan is “broiled Charsiu”.
Pork belly, which steamed a long time and drained of excess fats, then dipped in a special sauce and baked by salamander heater. Enjoy original dish of Kanzan.
Since June 2009. The specialty of Bujin is “Bujin Meat”. The chunk meat over 100g is in the bowl.
Since June 2009.
The specialty of Bujin is “Bujin Meat”. The chunk meat over 100g is in the bowl.
Plentifully menu. About 50% of customer order this menu, You must try!
Since March 2010. Our specialty is charsiu bacon. The pork belly, which smoked after soaked into special charsiu sauce for several days.
Since March 2010.
Our specialty is charsiu bacon. The pork belly, which smoked after soaked into special charsiu sauce for several days. Not charsiu, not bacon. This is charsiu bacon. We serve it after heating on the iron. You should try.
Since September 2011. Revival of founding restaurant, Musashi (already closed).
Since September 2011.
Revival of founding restaurant, Musashi (already closed). With the recipe from 1996, we created a new bowl with latest kitchenware and technique. Enjoy a bowl which have history of Musashi.
Since June 2011. Tsuke-men only shop with philosophy & technique of Menya Musashi Bukotsu.
Since June 2011.
Tsuke-men only shop with philosophy & technique of Menya Musashi Bukotsu.
You can choice from 3 tastes, Black/Red/White as Menya Musashi Bukotsu.
But Black of bukotsusoden, with carbonized onion & garlic, coffee bean on the oven, not squid ink.
Charsiu was baked in steam convection. Outside savory, inside chewy.
Since May 2014, second shop of single bland.
Since May 2014, second shop of single bland.
33 seats including table& counter seats.
Since 22nd September 2016. Various menu available such as double soup tsuke-men (double soup: pork bone & seafood base broth), ramen, and our special side menu such as draft beer, homemade gyoza.
Since 22nd September 2016. Various menu available such as double soup tsuke-men (double soup: pork bone & seafood base broth), ramen, and our special side menu such as draft beer, homemade gyoza.
Our special recommendation is Big Kakuni (extra topping menu).
26 seats including counter & table.
「包丁切り麺」の味わいを存分に
麺屋武蔵謹製「包丁切り麺」を存分にお楽しみいただけます。
スープには鴨脂、鰹節、胡麻がトッピングされており、クセになる味わいです。
スチームコンベクションにて低温調理で仕上げた特製チャーシューも魅力。
