"Kinno Musashi" is a 20th anniversary project of the popular ramen shop, Menya Musashi. Special ramen is served once a month at each store over the course of a year.

The sixth is "Limousin beef ra-noodles" in Kichijoji and Tora-dong. Aside from "What is Limousin?", The ramen that came out was amazing. There is no doubt that meat lovers will be delighted.

● Total amount of meat, 150g (5.29oz)

This ramen has a distinctly different odor. Beautiful lean meat, stewed meat, and huge sausages floating in the dark red soup! The total amount is about 150g (5.29oz) . It has as much meat as one steak.


This meat cannot be said without the existence of Bouchery (butcher) "Yugo Desnoyer" (Ebisu, Tokyo), which landed in Japan last November.

Hugo Desnoyer is a well-known butcher in Paris, France. We offer "naturally grown meat" procured from 26 contract farmers in "best condition", and it is said that chefs from three-star restaurants often go to the stores in Paris.

The signature meat here is "Limousin beef". It is a brown-haired cow raised in the Charente Limousin region of France, and has a good reputation for its deliciousness.

In Limousin Beef and Noodles, the meat purchased at Yugo Desnoyer is topped with "Limousin Stew" and "Tartar Sausage".

● The finest lean meat is tearful!

Three high-quality Limousin beef parts (tendon, shoulder loin, and sirloin) are used for stewing. However, it is a little different from the general "stew".


First of all, the tendon meat is simmered as the word says until it becomes thick, and the fat that melts when you put it in your mouth is exquisite. In addition, the slightly fragrant shoulder loin is shabu-shabu and put on it with the same stewed soup as the tendon meat.

And the sirloin that the lean meat is too beautiful to fall in love with. It is roasted like a steak and is served in a stewed soup. Probably an aged arm, it has a smooth texture while having a chewy texture, and it has a rich umami that spreads in your mouth as soon as you chew. It is lean meat that is tearful.


In other words, Limousin stew is a change in the way the meat is cooked according to the characteristics of the meat. I don't think shoulder loin and sirloin are stewed, but by wearing the same seasoning, a mysterious sense of unity is created.