Named after the legendary samurai, Miyamoto Musashi, who was famed for his distinctive "double sword style", Menya Musashi created the first generation of double soups in Tokyo, with fish and pork bones, and was voted as one of the four kings of ramen by TBS. With “Originality” as its motto, Menya Musashi has developed over 140 different flavours of ramen that can be adapted to suit the locality of the store but all with the same unique style since its opening.
Noodle Feature
Homemade Japanese Ramen and Homemade Textured Thick Ramen.
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Kanzan Bone Soup
A selection of pork bones, pork skin, chicken feet and a variety of vegetables are used to make the 6 degree thick soup.
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Bukotsu Souden Bone Soup and Chicken Soup
Made with real chicken, chicken racks, legs and wings, simmered for 10 hours.
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Kodou Bone Soup
A 6-degree soup simmered with pork bones and chicken feet, served with homemade tora tail sausage with a variety of spices and pork.
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Bukotsu Thick Soup
A substantial amount of pork bones, pork spine, chicken feet simmered for over 10 hours to make 11 degrees super thick pork bone soup.
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Gorindo Double Soup
Made with pork bones and fish broth (double soup), by adding dried Katsuo Boshi and homemade duck oil to enhance the flavor.
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