Soushi Menya Musashi, located near Shinjuku Station, has earned acclaim for its innovative approach to ramen, offering a variety of broth options that cater to all tastes. Whether you’re in the mood for a rich, creamy tonkotsu, a light and tangy shoyu, or a spicy miso, Soushi Menya Musashi has something to offer. Their dedication to crafting the perfect bowl of ramen, with carefully selected ingredients and masterful techniques, ensures a memorable dining experience for every guest.

It was one of the first ramen shops to combine animal and fish-based broths in the eighties and more recently was one of the first restaurants to offer high-quality vegan ramen on their menu. Inspired by the samurai Miyamoto Musashi, there are hints of samurai history across the interior of their fifteen ramen houses including on the tableware and chef’s uniforms. Orders are placed on the multi-lingual machine near the door and you simply wait in line until your turn.

Menya Musashi – was named after the legendary samurai renowned for his distinctive “double sword style”, Miyamoto Musashi. Menya Musashi ramen restaurant first opened in Tokyo in 1996 and has since gained a following by many ramen goers in Japan and being praised for creating a new ramen culture. Their ramen offers multiple concepts and tastes that can adapt to suit the locality of the store yet instilling the unique style that is synonymous to the brand.

Menya Musashi is unique in the way it uses two different kinds of broth – porkbone and seafood – which results in ramen with an exquisite and complex character. Their seafood broth is made with large amounts of dried Pacific saury and rausu kelp, and the porkbone broth is slowly simmered with several kinds of vegetables to create a perfect flavor combination. Enjoy this perfect ramen at their stylish bar counter!

This ramen joint is hidden in an alley, but well worth the 10-minute walk from Shinjuku station. Samurai warrior imagery and dark muted interior add to the atmosphere while you slurp your ramen on the counter seeing the cooks do their magic behind it. This is Menya Musashi’s main store, and though they do have a few branches around Tokyo, patrons say the flavor here is special.

The Musashi Ramen with stewed pork and a soy-marinated soft boiled egg (1150 yen plus tax with added toppings). The main shop of Menya Musashi is a popular ramen shop that can be said to be the pioneer of the ramen boom. Even now, after the number of ramen shops have increased, its popularity and power are still going strong as the shop continues to bustle with customers.

Menya Musashi quickly gained its popularity way back in 1998. Their soup base, seafood, and meat have continued to improve over the years, and a bowl of ramen here provides excellent flavor and taste. Add to that their chunky noodles, perfectly cooked hard-boiled egg, and over-the-top slices of beef or pork, and you got yourself one of the best ramen in Shinjuku.

Menya Musashi (麺屋武蔵) is located in Shinjuku, one of the best Ramen towns in Tokyo, and over 10 chain stores in Tokyo metropolitan areas. Menya Musashi’s ramen is made with the ideally blended soup with chicken, pork and fish broth. The bowls of Ramen can never be completed without generously topped ingredients such as chunks of pork belly and a half-boiled egg.

Located within 1-minute walk from Ueno Station, Menya Musashi – Bukotsohden is very famous among ramen lovers. We strongly recommend you to try its signature dish Noukou Soden Tsukemen, a tsukemen served with very rich and bold noodle soups. There are three different tsukemen soups at Menya Musashi: black, red, and white.

If you have a big appetite, Menya Musashi is your destination. This legendary shop allows you to increase your noodle portion up to 1kg at no extra charge!. Their signature 'dual-soup' blends a rich animal-based broth (chicken and pork) with a lighter seafood broth (bonito and sardine) for a balanced, powerful flavor.

The number one must try ramen in Shinjuku is certainly Menya Musashi. It ranks as one of the best Tokyo ramen joints, and thus attract a long queue during peak hours. Both its signature and tsukemen dipping noodles are basic but spectacular – with chunks of melt-in-your-mouth pork, chewy noodles and addictive broth.

Let’s talk about ramen (and not the freeze-dried stuff that costs $0.30 a packet). A short walk north from Shinjuku Station is my favourite ramen joint in Tokyo: Menya Musashi. It’s not a chain, but rather a delightfully traditional eatery with impassioned chefs loudly cooking up the best ramen bowls in town.

To have one of the best ramens when you are in the town, Menya Musahi is the place to be visited. The portions served are genuinely huge and the flavours fill the restaurant with an aroma which will be with you for quite a while. Large deep tsukemen with egg and four big pieces of pork belly is a must try.

Small, authentic ramen bars with a vegan option (clearly marked as “vegan” on the touchscreen you order from). The restaurant’s been going since the 80s/90s and has always been a pioneer, and now they offer vegan ramen. Their vegan miso ramen has fu, a type of wheat gluten, as a meat substitute.

Soushi Menya Musashi, the main store of the legendary Menya Musashi chain, is located just a few minutes' walk from Shinjuku Station. The heavy interior and subdued lighting create a calm atmosphere inside the shop.

They specialize in the well-blended soup of chicken, pork, and fish broth which creates rich and aromatic flavor, topped with chunks of pork belly and a half-boiled egg. It is also served in the Tsukemen style.

my ultimate favourites are ⭐️ menya musashi, akhibara MUST GO!. the tsukemen was so flavourful, and the broth was super yummy!!. there's perpetually a queue, so be prepared to wait a little while

Almost across the street is "Menya Musashi", one of my favorite ramen shops, but expect to line up for 20 to 60 minutes, and don't go there if you don't like the fatty type of ramen soups:

Menya Musashi’s founder Yamada Takeshi, together with Ippudo’s Kawahara Shigemi and Nanttsutei’s Furuya Ichiro are said to be icons of the ramen industry.

Iconic names like Menya Musashi and Ramen Nagi started here, along with Gonokami Seisakusho, known for its rich shrimp-flavored broth.