When you open the door of Ramen Musashi’s new Ardsley location, you might be greeted by a two-foot Hello Kitty stuffie nestled among others behind a glass wall. Then your eyes may graze across the rows of colorful Japanese food products on the mini Fuji Mart shelves.
But swivel your head to the left to experience where the fragrant food happens, against the mural backdrop of a bowl of ramen, the noodles cascading out into a noodle-y sea across the dark gray wall.
For fans, the sentiment is mutual: We want to swim in this Japanese soup.
Co-owners Paul Luce and Hitoshi Miyawaki are the craftsmen responsible for the slurp-able succulence, creating and serving their cuisine behind the counter and in the kitchen since they held a grand opening on July 5 for this second location. The original Ramen Musashi has been tucked in the back of the larger Fuji Mart in Scarsdale since 2016, after they took ownership of it from the former owners of Fuji Mart.
“The idea was that a small Japanese supermarket being connected to the ramen restaurant could be mutually beneficial to both establishments — and then a neighboring staple was born,” Luce says.
“Musashi” is not only the name of a Japanese brand of knife; it’s also the name of novel about a samurai and the name of a real-life swordsman.
Like a chef with swift knife skills, the menu here caters to a fast-paced, fast-casual dining experience that’s popular in Japan. “The luxury experience we’re bringing to our customers is its authenticity and flavor,” Luce says. “Those who have been to places like Tokyo and Fukuoka, Japan — coincidentally, where my mum’s family come from — know that the paragon of delicious ramen tends to be tucked away in these tiny 10-seater, fast-casual ramen bars in narrow alleys, where you simply eat and go.”
Ramen comes in many variations, with traditional pork broth, but also chicken broth, with springy noodles and different toppings. For diners not craving ramen (yes, it happens), there’s curry rice, katsu-don, boneless karaage fried chicken, and vegetarian and gluten-free options.
Every dish is customizable for those who wish to add or omit anything that doesn’t suit their diet.
And for a touch of sippable sweetness, try the boba milk teas, made to order in flavors such as mango and strawberry.
As for the ramen — the star of this establishment — it’s all about the rich broth, which requires more than eight hours daily to make.
“Though the process of making broth is quite simple, spending that much time cooking it, monitoring it, and adding the aromatics at the right time can feel very tedious and time-consuming,” Luce says. “However, it’s an arduous process that we’re willing to endure every single day if it means bringing that rich, near perfect flavor for our customers.”
Five editors, writers, and interns from Westchester Magazine stopped by on a recent workday to sample the dishes, each of us trying a different one. Here’s what we thought.
Tonkotsu Spicy Miso Ramen
If you crave authentic Japanese flavors with a kick, go for the spicy miso bowl with hearty tonkotsu ramen. Soft noodles and savory pork broth combine with flavorful pork slices, sweet corn, menma bamboo shoots, scallions, bean sprouts, chili oil, and red pepper for an undeniably umami experience. Though everyone’s tolerance is different, rest assured that even the least experienced spicy-philes will leave with a pleasant tingling sensation on their tongue, rather than eye-watering, cough-inducing pain. That being said, the dish doesn’t skimp on the chili oil and red pepper, so having a glass of water handy while enjoying is recommended.
— Tara McIntosh, Intern
Chicken Katsu-Don
The chicken katsu-don at Ramen Musashi features an incredibly tender and juicy thin chicken cutlet, cooked in a tangy, sweet sauce, coated with a cooked egg and scallions, and served over a bed of savory white rice. I paired this dish with mango milk boba tea, which is a creamy, succulent drink with chewy black tapioca pearls at the bottom. This combination of dish and drink is the perfect mix of savory and sweet. A bite of the flavorful chicken and rice followed by a slurp of sweet mango bubble tea makes this meal unforgettable. Not only is the food delicious, but the service is prompt and the staff, namely the co-owner we met, is incredibly welcoming and friendly.
— Olivia Dower, Intern
Chicken Shio Ramen Combo
I wanted to try more than one dish, so this combo option (ramen with curry rice and gyoza) made that possible. Dumplings in any form from any cuisine are always my go-to, and these plump gyoza pockets of herbed pork and vegetables don’t disappoint. The thick Japanese house curry slathered over sticky white rice illustrates to me how personal and varied curries can be. I’m used to India’s madras, vindaloo, saag, tikka masala, and korma. Like those, this Japanese incarnation boasts a bold flavor but without a heat that overpowers the taste. I chose the chicken shio ramen because it has yuzu paste, and I love fruit in savory dishes. Even without the pork, this broth contains a depth that doesn’t feel lacking, and I saved my leftovers for the next workday’s lunch and was just as pleased.
— Amy Sowder, Managing Editor
Chicken Tanmen with Seasoned Egg (add-on)
The chicken tanmen at Ramen Musashi is a delicious burst of umami flavor in a (very large) bowl. Chewy ramen noodles, tender and juicy bites of chicken, sauteed veggies (spinach, mushrooms, cabbage, and bean sprouts) and a seasoned, soft-boiled egg unite in a perfectly salted chicken broth base. Presented beautifully with a handful of chopped green onions and a colorful Japanese fish cake, this dish satisfies both the eyes and the stomach. The experience was rounded out by the immediate scents of umami flavors right when you walk in, plus the friendly staff.
— Daviel Schulman, Intern
Tonkatsu Miso Ramen
I ate Musashi’s tonkatsu miso ramen, which is a miso-flavored pork broth that comes with pork slices, corn, scallions, other vegetables, and noodles. I also sipped on the strawberry bubble tea.
The broth has the salty-sweet flavor we love about miso, complimented by the savory taste of pork. The vegetables, especially the corn and scallions, have a very sweet and fresh taste, like they were taken right off the farm. The noodles are also very filling.
The bubble tea has a smooth, silky texture, and you can strongly taste the milk. It’s very sweet, and the boba is juicy. It tastes like real boba and milk tea, not the kind you buy at the store. The fried chicken appetizer stands out with its crispy outside and savory inside.
— Mia Altamuro, Intern
