"Kinno [Kosho] ra-noodles" will be on sale from March 19th to 22nd at the noodle shop Musashi Kosho in Roppongi, Tokyo.

The third installment of "Kinno Musashi," a 20th anniversary project of Menya Musashi, which offers "special ramen" around all stores over a year. This time, it is said to be one cup of "eating a story".


■ Is it a story or a pun?

The key item is pepper. Yes, the store name is "pepper", so it's "[pepper] ra-noodles".

It seems that the theme of everything is "to think of ramen by playing with words". Therefore, in medieval Europe, "gold" was also selected as an important item because gold was traded as having the same value as gold.

In other words, the soup, noodles, and ingredients are full of "pepper" and "gold". Please see while counting how many "puns" there are.

■ Now is the season! Plenty of "gold" sea bream

Kinno [Kosho] ra-noodles are a 3-piece set of ramen in a golden bowl, rice balls, and original blended pepper.


The ramen is full of golden sea bream with bright red skin. It is said that it is dried overnight and then soaked in "special pepper oil" and then baked. "Special tiger sauce" is put on the plump body that has been moderately prepared.


Roast beef next to the sea bream! It is said that the marbled Wagyu beef from Yamagata prefecture is soaked in "pepper sauce" for 2 days and finished at a low temperature. As soon as you put it in your mouth, the sweet Abra melts away. Anyway, it's soft.

The reason for adding beef is that it goes well with pepper. And by matching the taste of the meat, it seems that the ramen-like taste will increase.


Neither Thai nor roast beef feels the spiciness of pepper. You might not notice it unless you tell it. You can thoroughly enjoy the taste of the ingredients.

Well, I introduced two gorgeous toppings, but the one that impressed me the most was the snap peas. Peas that don't look like anything. But when you chew it, the peppercorns pop and the refreshing spiciness spreads throughout your mouth.

Actually, it seems that "raw pepper" is put in the beans. It is said to insert each grain with tweezers from the gap of the narrowly opened tuft. Hey, fine.


■ Happy soup and noodles

The soup is based on Kinmedai and Koshodai. It's a "happy" soup.


Dry each one overnight and add kelp soup stock. Slowly and slowly. The taste of Thai dried overnight is condensed, so the soup finish is completely different. As soon as you put it in your mouth, the Thai scent spreads out and you feel dizzy with the horse.

Also devised for noodles. It is kneaded with "gold" citrus peel. If you look closely, you can see the yellow lumps. The fish abra and the citrus scent go very well together.

■ Now it's time for pepper!

It's about time for pepper. "Characteristic mix pepper" in a small bowl. It is a blend of 5 types of pepper, and you can eat it at any time and in any amount.


It is tailored with an exquisite balance so that the aroma and irritation do not become too strong so as not to interfere with the taste of the soup (change the degree of grinding!). The reason why Splendid alfonsino and roast beef were "pepper condition" was that they were devised so that they could enjoy the world of pepper with this pepper.

With the addition of pepper, the facial expression changes by about 100 degrees (subtle!). It seems that some people put everything in when tasting, but it is recommended to adjust it little by little.

■ Small body tightly

At the end, add "Taiyaki rice ball" to the soup to make "Taiyaki chazuke". Po-chan puts a small Thai in the sea of soup. When I broke it, something came out from inside. The black grains are the fruits of raw pepper. Besides, Iburi-gakko and spicy special tiger sauce are included.




This Ochazuke is insanely good. I forgot that it was ramen soup and ate it crazy. Personally, I like to sprinkle a lot of mixed pepper here.

By the way, this rice ball is made by a household taiyaki maker. It's cooked in the same Thai soup as the one in the soup, so it seems to be extremely fragile. It seems that adjustment is difficult.


■ The deep world of pepper

In summary, it was an image of a seafood-based salt ramen that was thoroughly scrutinized by specializing in fish (or rather sea bream). Although it has a rather familiar taste, there are many fresh surprises.

The price is 2,000 yen. Limited to 10 cups a day. At the time of the previous " Sake-flavored blowfish ra-noodles ", the people who lined up 30 minutes before the store opened sold out, so it seems that the attention is increasing. Next time, April will be a ramen that "breaks the common sense of distribution."

By the way, thanks to the fact that I was allowed to taste various peppers at the time of the interview, I think I'm addicted to peppers. The target is raw pepper. The gorgeous scent that explodes the moment you chew, it becomes a mess.