黑武骨 (配豚角) - 說實在它的湯底很一般, 不大吃到有很香的黑蒜味, 那個豚角夠入味夠香味道不錯, 麵身的軟硬適中, 但麵本身的香味不突出, 以這個價格來說不太值得。
白武骨 (配义燒) - 湯底我覺得比黑武骨香, 叉燒竟然只得一塊...?! 不過叉燒的味道OK同夠"林", 其他配料都很普通。
比目魚柚奄燒 - 跟飯伴常常都不敢叫魚吃, 因為我們都有點兒怕魚骨, 又怕烹調不好會很腥, 但今次這個比目魚柚奄燒卻令我們很驚喜! 首先比目魚只得一絛大骨, 可以啖啖肉咁樣食; 成個魚比我想像中無咁油, 同埋佢配上既柚子醬非常好吃, 一來幫助去除魚腥味, 二來甜甜的柚子配上比目魚十分夾, 很好吃的一個小吃!
我地張檯正面對住個open kitchen，望落去都幾乾淨企理，仲可以全程睇到D師傅整麵，都幾有日本feel
女友叫左個白武骨配豚肉片。白武骨就應該係純豬骨湯底。飲一啖，味道都覺濃郁，可惜比較油
黑武骨就頗令人失望。黑武骨就應該係白武骨既湯或加入黑蒜油。
We arrived at 2:15 p.m. and waited for about 6-7 minutes before we got a counter seat. The restaurant adopted a cool, metallic, modern design which I find more appropriate for a bar instead of a ramen shop. I always prefer a warmer and cozier atmosphere but some will like it. I was very tempted to order a beer but finally controlled my urges.
It was quite spacious and seemed bigger than most ramen shops I've been to. It's even a bit bigger than Hokadate. We sat at the counter next to the ramen kitchen but the temperature was fine because of the strong air-conditioning. The stoves were at the far end of the kitchen anyway. The seats were quite comfortable but were affixed to the floor so you can't adjust distance between your seat and the table, which might be a problem for some.
They served five basic types of ramen: 
The menu also had fried chicken, gyoza, tempura, grilled fish, as well as some alcoholic drinks, amongst others.
First the White Samurai, the broth was quite interesting. It had a lot of bonito essence inside the pork broth. My wife commented that it tasted pretty nostalgic, just like some ramens she had in Tokyo. Indeed, Musashi came from Tokyo and I understand that they previously won a number of awards there. This combination of pork bone and bonito essence seemed quite unique in Hong Kong.
Now, about the Red Samurai. The Red ramen was also pork bone based as well and also had a strong bonito taste. The main difference in my Red ramen was the additional secret chilli oil, a lot of spring onions, plus some spinach. To be honest with you, I couldn't really tell the difference between this secret chilli oil and the normal Japanese chilli oil. It's certainly a mystery and a secret kept from me
The egg which came with ramen was quite nice. It was half boiled and the yoke was nice and soft. However, I've recently discovered that the egg at "Hachiyo" was even better and could possibly be one of the top amongst all the ramen shops I've tried. The egg at the less famous "Yuketei" was actually quite good and even better than "Ippudo" - (however, the noodle there was not my cup of tea).
The tempura was quite interesting. According to the menu, which was in Japanese, Chinese, English and had lots of photos, those were wrapped with plum soba before dipping in the batter. The shrimp was not bad and the taste was quite strong. It really had some plum taste. However, I wouldn't go out of my way to order this.
Conclusion:
BAR枱永遠是我們的至愛,因這樣我們便可以看到師傅製麵的過程
由於是open kitchen,我們可看到整過製麵過程
一坐低,已急不及待地打開了餐牌,湯底分三種,分別是白武骨(豬骨),黑武骨(黑蒜)及赤武骨(秘制辣油)
湯底除了用豬骨外,還加入蝦油,秋刀魚乾,羅臼昆布等十種以上的材料熬煮而成
兩款肉都沒有令我們失望,叉燒較薄身而大塊,帶點肥肉,口感嫰滑可口
最後要說拉麵的麵質,據了解,是由日本製造然後直接運底香港
來到的時候是晚上七時左右，門前已有著一堆人群在等候，但其實人數已比想像中少，可能始終還是新店還未有很大的知名度。幸好COUNTER剛剛有一個空位，這就是一個人的好處，很多時可以免卻不少等候的時間。坐下店員禮貎的詢問想要熱茶還是熱水，沒甚麼所謂，隨意要了一杯熱茶就是了，反正最重要還是碗拉麵。店子和日本的店子一樣，以黑色作為主調，但是counter位座椅的設計就不大舒適，踏腳的位置太低了，令人有點吊腳，如果椅子的內則有一條踏腳用的橫條就會好一些。
在東京，武蔵有多間分店，而每間分店都具備了自己獨特的一份餐牌，而香港店則採用了上野分店的武骨系列，同樣餐牌中有三個主打項目，分別是白武骨﹑黑武骨和赤武骨，另外還有目前為止香港甚少拉麵店有的「つけ麺」。既然第一次來試吃，就先要個最基本的白武骨，原汁原味的品賞一下這裏自豪的豚骨湯底。而每款拉麵分別可以選配叉燒﹑豚肉片和豚角煮作為主菜，而角煮配拉麵在日本是常見的事，但香港也算是新鮮事，加上寫著店長推介，就選了角煮的白武骨。但想多兩想又想吃一下叉燒，結果還是加了二十元另配兩塊叉燒，一次過滿足兩個願望吧。餐牌上還有其他的小吃，餃子﹑天扶羅和其他炸物…等，但個人覺得作為拉麵店就是吃拉麵的地方，這些可以當它透明吧了。
端上來的白武骨，賣相不錯排列得整齊，啡黃色帶點稠的濃厚豚骨湯底，半隻玉子﹑一大件豚角煮，再加上自己加配的叉燒，單看賣相已知對版，相當吸引。先喝上一口濃厚的豚骨湯，湯底濃旭而且表層浮著一層油脂，有些人或許會說這肥膩不健康，但這些才是湯底最引人之處，只有落足料長時間煲出來的湯底才會有這個樣子。這碗湯底勾起了小弟在六厘舍喝過那碗豚骨湯的美味回憶，兩者無論味道與賣相上其實也有點相似之處。豚骨的味道豐富而且濃旭，是真材實料煲出來的，興一些店用味精煲出來的湯底是沒得相比，又一次證明了稻荷老闆所說的謬誤，沒味精不代表味道就會變得清淡，一句到尾這是暫時香港喝過最好的一口豚骨湯。麵是小弟最愛的粗身款色，但當然不及六厘舍的特製粗麵來得好，柔靭度得恰到好處，麵條夾起的一刻仍可以附著一點湯，只有做得夠濃的拉麵才做到這種效果。角煮的肉略嫌煮得鞋了一點，但勝在夠入味而且夠肥美；相比起來叉燒就遜色得多了，肉雖然是肥廋適中而且來得大塊，但燒的時間不夠，切得有點兒太薄，肉味亦近乎沒有，有很大的改善空間，寧可把肉切得厚一些但面積細一點，今次來說如果兩者價錢一樣，角煮是值得吃很多了。糖心蛋蛋黃做得剛剛好，蛋味也香，不過一定要先吃，否則蛋黃就會被湯底弄得過熟了。
店員收碗時也親切的問了一句食物水準可以嗎？整體來說絕對是可以，但作為日本數一數二有地位的拉麵店，個人覺得有一些細微的地方可以做得更好更完美，例如counter枱的設計，叉燒的水準…等等。希望隨著名氣愈來愈大，這裏的水準可以保持下去，甚至做得愈來愈好，短期內應該會再到訪，下次再來的時候已經打算要試試它的つけ麺﹙沾汁麺﹚吧。
從微博中也得知這家店子會於 2011 年 12 月 9 日開始進行試業﹐「檸茶」這個「拉麵控」當然再一次以第一時間到訪吧﹗
首天試業﹐中午 12:30 來到﹐店子還只是半滿﹐一人來到被安排坐到吧檯那邊﹐正好給我目擊廚房實況。甫坐下﹐店員便問:「要水還是茶?」當然的答案是茶吧﹗送來了一杯熱的玄米茶﹐很香濃﹐絕對不是「溝水」貨色﹐第一印象不錯。
餐牌早已自動放在每位客人的檯前﹐美觀的餐牌內選擇不算多﹐主打的湯拉麵共有三款﹐分別是 白武骨﹑黑武骨 和 紅武骨﹐是其他對手常用的「紅黑白三部曲」那條方程式﹔配料方麵亦只有三款選擇﹐分別是豚肉﹑叉燒和豚角煮﹔當然亦有另一名物つけ麵 (沾麵) 這個大熱選擇。
雖然店內是半滿﹐但等候時間也如店員落單時所說的 10-15 分鐘﹐最後也等了 15 分鐘﹐一碗 白武骨 才送到我面前﹐精緻的賣相已令人相當興奮﹐看看味道是如何吧?
湯底 - 給名字中的「白」字所影響﹐以為湯底是慣常的白色﹐原來這裡的湯底是呈啡色的﹐味道極為濃郁﹐比坊間大部份白色豚骨湯底來得更濃﹔面層加上少許油脂肪﹐份量適中﹐增加了層次感。總括而言﹐這個湯底是驚喜部分。
麵條 - 採用了偏粗身的麵條 (看看圖中麵條和其他配料的比例)﹐烹調技術剛好﹐不會太軟或太硬﹐效果是不俗的﹐只是這類麵條不是「檸茶」偏愛的款式﹐相信喜歡吃粗麵的朋友會甚為喜歡。
叉燒 - 店員落單時曾刻意提及過「叉燒只得一塊」﹐聽起來好像會是一塊小叉燒﹐上檯時才看到那「一塊叉燒」很大﹐覆蓋了整個碗的一半範圍。從賣相來看﹐肥瘦比例梅花間竹﹑非常均勻﹔吃一口﹐味道更驚為天人﹐不懂怎樣形容﹐但真的很好很好吃﹐並對其「日本第一」開始認同了。
最後﹐藉此給店方一些小意見﹐期望店方可於正式開業前有所改善:
雖然麵屋武藏的拉麵並不是「檸茶」心目中的「日本第一」(是 一蘭)﹐甚至「香港第一」也不是﹐但至少這塊叉燒應該達到「日本第一」的水平 (如大家心目中有其他「日本第一」的叉燒﹐請告知﹐很想去品嚐一下啊﹗)﹐整體質素在香港市場來說亦達到甚高水平﹐加上地點接近「檸茶」的活動範圍﹐相信會是自己其中一家「麵堂」啊﹗
影片
