赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu is roasted and finished in a steam convection oven. The 12th Menya Musashi branches to open, since 2011.
赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu is roasted and finished in a steam convection oven. The 12th Menya Musashi branches to open, since 2011.
