"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 10th edition is "Foie gras noodles" (2,000 yen) from Kanda / Kanzan.

Foie gras, which has a strong presence on the golden soup, is luxurious to see. However, this foie gras is a supporting role. The "golden oil" that floats in the soup was the main character .

"Foie gras chatcha" !?

One of the ramen genres, "backfat chatcha". To finish off, the backfat on the net is sprinkled over the bowl with "chacha", which is why it is called this.

The manager of Kamiyama, who loves rich ramen, seems to have an ambition to chat with foie gras someday. In "Kinno Musashi", a cup of golden "foie gras abra" that is full of sparkles has been completed.

Ramen that tastes duck

Foie gras from Spain and Hungary is used for foie gras noodles (foie gras is France, but imports have been suspended due to bird flu ...). The amount is about 200g (7.05oz)! And the soup and toppings to match are ducks. It may be called "camo ramen" anymore.


In the center is a line of duck meat confit (soaked in oil and slowly cooked at low temperature). This is a "foie gras-clad duck" cooked in "foie gras oil" that is made by slowly boiling foie gras in a water bath.


This confit is grilled on one side with "Salamander". Roasted meat, tantalizing, tantalizing ...!


The foie gras poele (a type of French saute) scattered around the confit is made by grilling two slices of foie gras in foie gras oil and flambéing it with a sauce containing mirin.



Put the noodles and soup in a bowl and terrine foie gras ! Sprinkle the white onions cut into squares and sprinkle the duck confit! Don't miss the foie gras! Finally, sprinkle some white onions and sprinkle with black pepper and you're done.

Temperature control is difficult anyway

The soup is made with duck glass soup, and minced duck meat is added to make it transparent.

Immediately after sipping, you can feel the richness of salty sauce and the rich flavor of duck. Later, the scent of foie gras will come in smoothly. The balance is exquisite. Although it is full of oil (foie gras), it is not too heavy and you can drink it unexpectedly.

The noodles with plenty of this are like bread soaked in soup. Thanks to Chatcha's Abra, the soup is firmly entwined with the noodles, and the taste of the duck spreads throughout the mouth.

The white-haired green onions that are used in the soup are also an accent to the texture and taste. In fact, there are white onions between the noodles, so you won't get bored until the end.



The duck meat confit has a slightly fragrant yet elegant taste. Also, the foie gras poele goes really well with the salty soy sauce soup thanks to mirin! Over time, the texture gradually changes with the temperature of the soup, which is also interesting.

Because it uses foie gras, it seems that temperature control is difficult anyway. For example, foie gras terrine becomes dry when the temperature is too high, and it becomes unpleasant when the temperature at the time of serving is low, probably because it has plenty of abra. He said he had a hard time finding the right balance.

If you care about calories, you lose

In handling foie gras this time, he invited a French chef to teach him how to prepare. Thanks to that, the store manager says, "I can now make foie gras terrine!" To the last, noodle shop Musashi is a ramen shop .

"Foie gras noodles" will be served from October 27th to 30th, limited to 10 cups a day. Even though it is a good foie gras, it is still an Abra catamari. Please be in good physical condition and challenge yourself.