They are selling off "Ramen Muku Zweite" in Kofu and opening a new restaurant "MUKU -Tsugane-" on September 100, 2024 in a 9-year-old traditional house at the southern foot of the Yatsugatake Mountains! MUKU's ramen, which started out at the Shin-Yokohama Ramen Museum, has captured the hearts of fans as a natural ramen that does not use any chemical seasonings.

It's an interesting style that is divided into two areas: [Ippai-dokoro] where you can casually enjoy ramen, and [Donkui-sumi-dokoro] where you can enjoy alcohol, snacks, and ramen as a final dish, muku style. Today, I'm looking for lunch ramen, so I'll go through this entrance.

If you want ramen, head to the counter seats. The interior of this old house with a sense of history is spacious and stylish. I'd love to have a drink and some delicious snacks in a space like this! Next time, I'll come at night.

There are three types of ramen: Muku (tonkotsu soy sauce), soy sauce, and SHIO, which are named after the shop. I chose the Muku tonkotsu soy sauce first. I'll try the secret of this up-and-coming foamy ramen, which is made by whipping and emulsifying it.

The mild pork bone flavor and sharp soy sauce are concentrated to create a delicious tonkotsu soup. The toppings are simple, with spring onions, Mikuniya Ariake nori seaweed, roast pork, and sprouts, but the unadulterated soup is overwhelmingly delicious.

The chewy, thick noodles make an impact that is just as impressive as the rich, full-bodied soup.

The char siu pork is smoked roasted Koshu Fujizakura pork. It is plump and tender, with a smoky aroma and delicious meaty flavor.
"MUKU -Tsugane-" decided to relocate because they wanted to "create a restaurant closer to the source of nature, where people can come face to face with nature." Surrounded by abundant nature, in a space that breathes nearly 100 years of history, you can enjoy delicious alcohol, snacks, and ramen as a final dish... Enjoy a luxurious moment at the upgraded MUKU.