Japanese Samurai Ramen Shouts Out Loud as It Graces the Table – Taiwan-Exclusive Curry Tsukemen vs. Classic Tonkotsu
Editor’s Note: “White Tiger Ramen” vs. “Curry Tsukemen”—which one are you dying to try? The voting campaign has ended. Two lucky voters from the winning side (the option with the most votes) will be randomly selected and notified via email. If there’s no response within a week, we’ll draw alternates.
Reporter: Zhu [Name Incomplete], Taipei Bureau
Japanese ramen chains have been rapidly expanding in Taiwan, ushering in a true ramen battleground era. Yet one samurai-spirited ramen brand has stormed into the Taiwanese market with unstoppable momentum, securing a spot in Taipei’s East District. Themed around the legendary Japanese swordsman Miyamoto Musashi, this outlet infuses samurai ethos into both the ramen-making process and its interior design—blades and weapons lurk subtly within light fixtures and decor. Chefs toss noodles with vigor, accompanied by energetic shouts, before serving up authentic Japanese ramen right to your table.
A space that doesn’t just serve food but also envelops you in a unique artistic ambiance.
▲ The interior combines tradition with modernity, exuding a distinct vibe.
“Menya Musashi,” as the name suggests, has already launched its Zhongxiao Tiger Roar branch. Step inside, and you’re greeted by an immersive samurai atmosphere—murals featuring Miyamoto Musashi adorn the walls, while overhead lamps and even tissue boxes are adorned with swords and weaponry, each piece uniquely designed. Menya Musashi’s Deputy Operations Manager Liang Yu-ning explains that all furnishings, including lighting, tableware, tissue boxes, murals, and even the ukiyo-e prints on chair backs, are imported from Japan, reflecting meticulous attention to décor.
At first glance, you’ll notice how the interior styles vary—each location tells its own story.
“The hallmark of Menya Musashi is that although it’s a well-known Japanese ramen chain, it breaks away from conventional chain uniformity. Each branch has a unique name and, consequently, a distinctive character and exclusive ramen offerings, which makes the experience refreshingly novel,” says Liang Yu-ning. The currently open Menya Musashi Tiger Roar branch features black-and-gold décor that exudes boldness, while the upcoming Tianjin Shinzan branch will unveil a completely different design theme along with exclusive ramen varieties.
Diners can also choose between different noodle hardness levels, further enhancing personalization. The set meals also come with complimentary sides, adding extra value.
One of its signature dishes: “Tiger Roar White Tiger Ramen”
At the Tiger Roar branch, you absolutely must try one of its signatures—the “Tiger Roar White Tiger Ramen.” Among the store’s classic trio of ramen—the White Tiger, Black Tiger, and Red Tiger—this classic original flavor has won the hearts of Taiwanese diners. Taiwan-based Chef Ge Jian-hong shares:“The White Tiger broth is pure white and richly flavored, crafted through tens of hours of simmering. It combines a fish-based broth with tonkotsu, creating a classic ‘W-soup’ dual-broth ramen. It’s topped with thick slices of pork belly, grilled to bring out a rich aroma.”Paired with moderately salty bamboo shoots, large sheets of nori, and a runny egg yolk, it certainly holds its own against the flagship branch in Tokyo’s Aoyama.
I truly believe you’ll love the thickness and tenderness of the pork slices—it’s top-notch.
Menya Musashi’s ramen uses firmer, hand-pulled curly noodles that stay springy even after soaking in the broth. The White Tiger Ramen represents the shop’s classic original flavor—its tonkotsu broth is free from fishy odors, offering a smooth and not overly greasy taste. However, Chef Ge notes that Taiwanese palates tend to prefer milder flavors compared to the Japanese, so the broth is offered in two versions: Extra Rich and Light. The former delivers the intense, authentic Japanese taste, while the latter is subtly adjusted to suit local preferences. Usually served as the lighter version, diners are welcome to challenge their taste buds with the bold Japanese original if they dare.
Taiwan-Exclusive “Curry Tsukemen”
Menya Musashi may not offer as many ramen varieties as other shops, but each one is unique. At the Tiger Roar branch, another must-try exclusive is the “Curry Tsukemen.” Recognizing that many customers may be unfamiliar with tsukemen, the table even includes a cute mini instructional guide.When your curry tsukemen arrives, you’ll get a bowl of chilled hand-pulled noodles alongside a generous serving of shredded cabbage, curry-seasoned ground meat, and pork slices, with a soft-boiled egg placed in the center. The other bowl contains a rich and aromatic curry dipping sauce. Chef Ge Jian-hong explains:Since Japanese curry tends to be sweeter, adjustments were made specifically for the Taiwanese market to ensure it’s not overly salty when used as a dip. You can also add more broth to create a unique curry-flavored soup.
Many customers say the chewy texture and savory taste make it hard to stop eating—the pork is just as thick and tender as expected.
The side dishes at the Tiger Roar branch are also the brainchild of Chef Ge Jian-hong. “Menya Musashi branches in Japan don’t serve side dishes, so I curated a selection tailored to Taiwanese tastes—flavors that are refreshing yet not overpowering. These are exclusive to Taiwan, and even the serving plates were custom-made by Japanese manufacturers. Truly ‘Taiwan-exclusive.’”
Aside from classic Japanese sides like fried chicken nuggets, the “Three-Flavor Daikon” features radish pickled separately in yuzu, plum, and soy sauce—one plate, three distinct flavors. Sesame tofu has a texture unlike typical Taiwanese tofu, made with imported Japanese kinako sesame paste and kudzu starch, resulting in a smooth and refreshing bite. For those watching their calories, there’s also a hearty vegetable salad with seasonal produce, drizzled with minced garlic and a specially prepared Japanese-style dressing for a refreshing contrast.
The fried chicken nuggets (left) and Three-Flavor Daikon (right) are authentic staples of Japanese cuisine.
Menya Musashi plans to open four new branches this year: the already-opened Taipei Tiger Roar, Taipei Shinzan launching at the end of July, as well as the upcoming Kaohsiung Wugu and New Taipei Er’tian. Chef Ge Jian-hong notes that each branch will follow Japanese concepts with unique styles. Tiger Roar emphasizes a distinctive dining environment, Shinzan highlights rich tsukemen, Er’tian will feature fried foods as ramen toppings, and Wugu offers a single-broth tonkotsu ramen, differing from Menya Musashi’s traditional dual-broth style. Exclusive ramen menu items have already been planned—stay tuned, Taiwanese diners.
Shop Information
Menya Musashi Tiger Roar Branch: No. 4, Lane 11, Alley 216, Section 4, Zhongxiao East Road, Taipei City
Business Hours: 11:30 AM – 10:00 PM (Open Daily)
Phone: 02-8771-9222
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