At Menya Musashi Shinjuku Sohonten, the ramen "Negima Ramen" using raw tuna Daitoro has been released. The price is 2,000 yen, and it is a super limited menu that you can only eat for 4 days until January 24th.

This big Toro seems to be of good quality (= expensive guy). It is said that four of them were put on the ramen. The En-eating editorial department, which I was curious about, had a special tasting before the release, so I will report it!


■ Congratulations on your 20th anniversary!

This menu was developed as part of the 20th anniversary project of Menya Musashi, "Kinno Musashi". It is said that special ramen will be offered at each store every month over the course of this year. The first of these is the green onion noodles that we tasted this time. The store manager, you must have felt a lot of pressure ...

When I actually got it, I collected only the delicious parts of tuna! It was one cup. It's like a new frontier for tuna. Although it is rich, it is not fishy at all, and the synergistic effect with green onions makes it even more delicious.


■ Tuna soup that expresses the deliciousness of "Negima Nabe"

Do you know "Negima Nabe"? It is made by boiling chopped white onions and tuna under a warishita, and it is said that it was popular among the common people during the Edo period. When the fatty tuna is passed through the dashi stock, the fat is removed and the taste is entwined with the green onions, giving it a superb taste.

It seems that this ramen was inspired by the Negima Nabe. I wanted to express the deliciousness of "green onion (tuna)", so the soup was also tuna. If you cook it raw, it will give off a fishy odor (you can imagine if you have cooked ara), so it seems that you are using the "middle bone" that is baked in the oven to remove excess fat. ..


It's a clear brown soup, and when you drink it, you'll be surprised by the scent of "clear tuna." There was no odor or miscellaneous taste.

■ Toro that is too thick

One of the main ingredients is a shiny and shiny fatty tuna. We purchase natural bluefin tuna from the famous tuna wholesaler "Tsukiji Suzutomi" and pickle it in two types. One is soaked in a special sauce. It can be lightly shabu-shabu with soy sauce. The other is raw kelp soup stock with adjusted salt concentration.


Toro who look delicious from the appearance. When you put it in your mouth, it melts and the sweetness spreads. Since it is placed on the hot soup, only the surface is lightly cooked. This creates a rounded taste with rounded corners. Of course, the whole thing gets warmer over time, but the changes are also interesting.

You can eat as many as four Toro, which can be lined up at a sushi restaurant in Ginza, with 2,000 yen ramen ... If you make sushi, it will cost at least 2,000 yen. It's a luxurious ramen.

■ The protagonist was green onion, you!

Main ingredient 2, green onion. Welsh onions called "Senju green onions", which have made many foodies enthusiastic, are cooked in four different ways and combined.

Senju green onions are not varieties, but those that have been introduced to the world through Japan's only green onion specialty market. The finest green onions that the green onions that cleared the standard were auctioned off with strict eyes. It is said that it has been catching the hearts of the people of Edo for about 200 years, saying that it is delicious whether it is raw, boiled or baked.

The first thing you'll see is the white-haired green onions that are thickly piled up in the center of the bowl. You can enjoy the refreshing sweetness and crispy texture without the pungent spiciness peculiar to green onions.


Next, "Negi-ma", which is filled with medium fatty tuna carved into the core of green onions. After filling the ingredients, it is said that it is steamed by placing it on thinly sliced green onions so that it will not be browned. When eaten, the flavor of green onion is rich while retaining the texture. The tuna is used to support the green onions, and the green onions are so good.


Next to the green onions is a thick green onion cooked in the same dashi stock as a shabu-shabu of fatty tuna. Even if it was boiled well, it did not become too sweet and had an elegant taste.


And the fourth kind is submerged in the soup with the noodles. It is said that "green onion noodles", which are made by cutting Senju green onions to the same thickness and length as noodles, are boiled together with the noodles. You can feel the green onions not only with the ingredients but also with the noodles.


■ Squeeze in a soup with condensed umami

The soup left in the bowl is a feast soup that also contains the umami of the tuna and green onions. The gorgeous golden bowl is heavy, but you will always want to drink it with its scent. Isn't it at this moment that you can fully enjoy 2,000 yen per cup?


■ 2016 is a special year

In the future, a total of 11 stores in the group will offer a limited menu every month. In any case, 4 days to about one week the second half in prospect of the month are planned. What kind of ramen will appear next?

By the way, I was told a little about the second ramen, but that was fun until the announcement.