STORY
 
MUSASHIYA’s concept is based on the spirit of a famous Japanese historical figure,
Miyamoto Musashi, who was known to believe that the small efforts to improve one’s
heart, body, and art each day would over time build to achieve the best possible results.
At MUSASHIYA, we are constantly improving ourselves, and putting our heart and souls
into crafting specialty noodles for our guests to enjoy. 
 

 

今日できる最高の事を行い、それを毎日積み重ね、心、技、体を磨き続ける精神を、

日本の歴史的剣術家、宮本武蔵に重ねて「MUSASHIYA」と命名しました。

MUSASHIYAは、日々自分たちを磨き続けます。

お客様がいつ来ても、その時が最高のMUSASHIYAであるために。

 

 
Udon has been a beloved symbol of Japan’s food culture for well over a thousand years,
born from the combination of high quality flour and water.
Originally, the noodles were shaped in a flattened round dumpling shape; however, during
the Edo Period the standard shape was changed to the thin, long noodles we know today.
At this time, udon culture split into two branches and developed both as a staple food for
commoners, as well as a food for the high class.
Udon went on to develop certain characteristics for each region, with differences in
flavoring as well as eating styles. Many different types of udon can be found throughout
Japan.
Even now, udon is considered to be a delicious, nutritional, and healthy Japanese “soul
food”. It is a vital part of Japan’s food culture, loved by many throughout the country.
 

 

うどんは1000年以上にわたり日本で愛されつづけ、

良質の小麦ときれいな水が育んだ日本の食文化を象徴する食べ物です。

麺の形は団子を潰した形からすこしずつ変化し、江戸時代に 今の長い麺になったと伝えられており、

庶民が手軽に食す物から高貴な者しか食することの無かった高級食材としてまで、

幅広くそれぞれに発展を遂げてきました。

全国の様々な地域毎で発展したうどんは、味や食べ方など、たくさんの種類があります。

現在でも、うどんは美味しくて、栄養にあふれ、

健康的な日本の食文化 「ソウルフード」として日本全国で愛されています。

 

HANDMADE NOODLES
 
We would like you to experience the real flavor of traditional Japanese udon.
Our handmade noodles are freshly made every day,
using our special mix recipe of flour, salt, and water.
A vital point when making noodles is the aging process.
At MUSASHIYA, we split this aging process into two parts, first letting the raw flour sit
overnight at a set temperature.
This produces a delicious noodle with a slightly chewy texture. We adjust the sitting temperature every day, based on that day’s temperature and humidity level; we also
modify the boiling time based on the condition of the dough each day to make sure that
we can offer you the best possible tasting noodles.
Our goal is a never-ending effort to make sure that our noodles today are better than the
ones yesterday, so that you may enjoy the traditional taste of Japan.
 

 

本当のうどんの美味しさを味わってもらいたい。

小麦粉、塩、水を独自のブレンドで配合し、毎日打ちたてのうどんを提供します。

麺作りのポイントは、熟成。

MUSASHIYAでは、この熟成工程を2段階に分けて、生地を一定の温度で1晩寝かします。

そうすることにより、コシのあるおいしい麺が出来上がります。

気温や湿度の変化に合わせて毎日微調整を行い、生地の状態によって茹で時間も調整し、

一番良い状態でお客様に提供します。

今日よりも明日はもっと美味しいうどんを出せるよう、MUSASHIYAは終わりのない努力をします。