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2014-01-01
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MenyaMusashi . Nowadays , you can see Ramen store almost in every plaza . It seems like having ramen is a trend in Hong Kong . Ramen in Japan is a main foodstuff , just exactly like rice in China . But when this bowl of ramen export to Hong Kong , it turns out to a trend culture . As you notice , nowadays , no matter ramen joints or chains , even typical store to promote themselves is the most original one , all are bursting the market . And for Menya Musashi , posses a significant market share
Menya Musashi start its business since 1996 . It was a big accomplishment and receive praises without crease by the press . Menya Musashi proclaim the five phases of philosophy to maintain a high quality production , which is " the basic ground " （地）,"knowledge gained" （水）,"the principle " (火) , " analyze" (風) and lastly , "truth " (空）The main point is Menya Musashi targeted Hong Kong as the first oversea store . And now you can see their marketing tactics are very aggressive which shows popularity in a world wide aspect .Nowadays , there are a total of 7 chains in three main branch lines . (麵屋武藏，武骨，虎洞) From my point of view , these three does't seems have an obvious difference , it just base on their locations . So, how a bowl of Ramen hit the spotlight ? All I can say ,as ramen chains , the standard is above average , and I would certainly have a return visit .
Their menu provides a wide range of selections . Nice comics art printed menu with clear illustration , not a bad design. Mainly there are three flavors , the spicy and hot one (赤武骨Akabukotsu) pork bone marrow in black garlic oil (黑武骨Kurobukotsu) plain pork bone marrow (白武骨Shirobukotsu ). These are the signature one , all flavors are fixed , that means customer can't choose the broth tasting scale , but you can still have other combinations like cold noodles in a separated soup (沾麵) or adding other complements like egg or pork ( char siu ) . Seasonal picks are also very attractive , they offer like extra hot version , tomato flavor , or other special mixture ! Snacks and typical Japan soda are provided too !Assorted fruits salad
A bright colorful presentation . It is surprise that the chef still can arrange it and placed nicely on the plate . All vegetables are a fresh green mix . Crunchy bites definitely refreshing and whet your appetite . Various of vegetables are served like sweet corn , cucumber , lettuce radish etc . I specially like the dressing , it's sightly sweet in a sour base , different from the normal one . Pumpkins and sweet potato are my seasonal favorite , both are fresh and sweet . Pick this for a nice kick .Akabukotsu with Char Siu
For the first introduction, this is the spicy hot one . Ramen itself is very springy in a chewy texture . I particularly like such airy sensation when the ramen got it potential to absorb the broth thoroughly . Very tasty and arousing. Broth are mildly spicy , just a stimulating kick. Since the spices are not really thrilling , hence , for spice lovers , the scale may not impressed you . Green chives and spring onions spread on top generously , given out a more palatable mouthfuls and really went well with the soup . Egg on side is impeccable, runny egg yolk is creamy and smooth . The egg is fumigated under the soya sauce , it would be better just if they can offer a whole egg , not a half one !Kurobukotsu cold noodles with Char Siu
Cold noodles with separated soup stands out from the crowd . The ramen is a thick type that still maintain its al dente mouthfuls in Sapporo style . With its bouncy thick character , you can enjoy the ramen with the separated broth delightedly , have a dip or even dig in ! The black garlic oil add a hint of aroma to the broth and enhance the general tastes . Roasted black garlic oil is very plentiful , but not overwhelming. You can still taste the garlic in composition but it was a bit faint . The pork bone marrow broth is rich in flavors and in dense foundation . This is very likable .I highly recommended if you are looking for a dense strong flavors .Char Siu in tomato Broth
This is a char siu ( pork ) with tomato broth . The broth is not really dense but still with a natural tomato hint, a balanced taste between sourness and sweetness in contrast to the black garlic oil one ,which had less in body . Big sliced of tomatoes were added in the broth that I appreciated it . Seaweed is a bit soggy , not in a crispy texture , nothing special . The ramen served in a hot condition that is heart warming . This is a key point for ramen to maintain its tasty mouthfuls . Char siu is in a generous thick cut , stewed for long to produce a tender texture and tasty mouthfuls . You just can't imagine how a bowl of ramen can be that sophisticated withs its meticulous preparation .Shirobukotsu with pork belly
This is Shirobukotsu with pork belly .This broth is much more tasty and dense compare to the to tomato ones. This smelled irresistible when it served . When you stir the soup with the ramen, you can feel it is even more glutinous ! Menya Musashi prides the soup was simmered wunder low heat for hours with no any MSG seasonings added in . The broth covered with a light greasy layers , successfully create a more delicious mouthfuls . The pork belly is gigantic , stewed to an extremely tenderness texture , the grease and meaty content blend harmoniously no matter you are in a big bite or a small one . This flavors and combinations are much more heavy filling , definitely can satisfy your max . It tastes marvelous !
Spring Salad
This is new dish in the menu . Spring salad is a great mixture with lots of ingredients ! It includes thread carrot , cucumber slices , silver ear fungus,chicken fillet . All ingredients are topped on the vermicelli . I specially like the silver ear fungus , the spongy texture tastes incredibly good with the chewy Vermicelli . The condiments and seasonings are very good too ! Peanuts add a crunchy mouthfuls and it is delighted . Minced garlic and chive are aromatic and even enhance the general taste. The sauce is light and complemented well perfectly. This spring salad is simple but very favorable .Seared Cod Fish
Cod Fish seared into a golden coat , very aromatic with the Japanese sweet sauce . The cod fish is extra soft and melt swiftly , leaving a lingering palate . Tastes great with a succulent content , it's a fresh meaty flesh . I think this is worth to try as a very reasonable price .
Service overall are very attentive and sincere . The staffs are capable to reply customers questions and handle request , they are confident enough to give out recommendations for sharing . When you enter the eatery , chefs in the open kitchen will greet you loudly , very passionate with authentic Japanese culture. The overall ambience is chic and modern , but not spacious , normally happen it plaza. An eye -catching front door with an open kitchen that you can exactly see how the chef produce a bowl of ramen .
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