辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi first opened in Aoyama in 1996, at the time known as 'Menya Musashi Seizan.' In 1998 the shop moved to Shinjuku, where the flagship remains to this day. This Kanzan branch in Kanda is the brand's 9th store overall, open since 2009.
