Menya Musashi serves up their latest foray
Story and photos by Clara Lock
His brand of Japanese fusion may raise a few eyebrows, but ramen master Mr Yatogi just wants all of his favourite flavours in one dish.
The Director Chef of newly opened ramen restaurant Menya Musashi likes all food from various cuisines, and draws inspiration from Italian, French and even Mongolian flavours.
The result? Flavours like whisky ramen, chocolate sauce and yumei ramen, and the seasonal sakura ramen, which feature in the chain’s 11 restaurants across Japan.
Not all of these creations will be available in Singapore, but Mr Yatogi said he would consider bringing some of them in if enough customers are interested.
Mr Yatogi , who heads Menya Musashi’s flagship venture into Singapore, has plans to create a flavour unique to our shores.
Speaking through a translator, the 35-year-old revealed that he enjoyed Singapore plums, as well as red and green chilies. But he was mum about when his new flavour would hit stores, and would only say it was a ‘step-by-step’ process.
We want to establish our bestsellers now, so people are familiar with the Menya Musashi brand, he said, adding that he wanted to surprise Singaporeans with his new creation.
Presently on the menu are three richly flavoured variations of ramen, all of which feature toothsome noodles of medium thickness and a pork-based broth that packs an umami punch. Go for the red chashu ramen, with a spicy kick that cuts the slick topping of flavoured oil.
Couple that with the earnest display of cooking and showmanship in the open concept kitchen, and you might be able to imagine yourself in a crowded, busy, street side ramen stall in Japan.
Now go forth, and slurp.
