Rich Ramen in a Soup Made from Domestic Beef Tendons

Menya Update

Tabiiro’s picks: signature dishes

An ultra-rich soup infused with two types of miso and spices

Satisfying "Beef Tendon Tsukemen" Blending Miso and Spices

The featured "Beef Tendon Tsukemen" is described by the owner as a flavor rarely encountered in Shikoku. The medium-thick, high-hydration egg noodles have a smooth surface, soft elasticity, and satisfying firmness. The intensely rich dipping broth is made by simmering beef tendon and vegetables until fully broken down, then blending in two types of miso and spices, creating a thick consistency that clings closely to the noodles. Deep black miso umami and the heat of chili peppers give the dish a distinctive character unique to the restaurant. Adding rice to the remaining broth at the end offers another way to appreciate its concentrated richness.

Other featured menu items

"Miso Ramen" slowly cooked in a wok to develop deep flavor

"Miso Ramen"

Menya update considers its "Miso Ramen" a signature dish especially worth trying for diners who may not usually favor miso ramen. A specially developed white miso is combined with garlic and lard, then slowly heated in a wok to build exceptional depth of flavor. At precisely the right moment, a rich paitan broth concentrated with chicken umami is added to complete the soup. Toppings such as green onions, bean sprouts, and pork shoulder round out the bowl, creating a mellow yet deeply savory and full-bodied "Miso Ramen" designed to challenge conventional expectations. Located inside "Nishimura Joy Super Mega Home Center Yashima," "Menya update" provides a convenient stop for a satisfying meal during sightseeing or shopping.

Must-try signature dish

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  A Refined-Tasting "Beef Shio Ramen"

  The most popular "Beef Salt Ramen" features a clear chintan broth made by slowly simmering domestic beef tendon, combining a clean appearance with rich beef flavor. Refined salt seasoning brings out the mellow depth and richness of the beef. The main topping is house-made chashu prepared from beef round cooked at low temperature. A seasoned egg can also be added for an even richer finish.

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  Light and Delicate "Niboshi Tsukemen"

  A featured choice is "Niboshi Tsukemen," with a dipping broth made generously with iriko, a specialty of Kagawa, balanced with urume and dried mackerel flakes to create rich seafood aroma and deep flavor. The full-bodied broth clings closely to firm, substantial noodles while maintaining a surprisingly light finish. The lingering fragrance remains pleasant through the final bite.

Interior

A space where warm wood tones harmonize with chic colors

Spacious table seating

Partitioned counter seating with a sense of privacy

A calm setting for a relaxed meal

The clean, modern interior offers an approachable setting for first-time visitors and women dining alone. Partitioned counter seating provides a sense of privacy, while spacious table seating allows for relaxed dining in a stylish atmosphere. Paper aprons are also available, making it easier to savor dishes such as soup without concern about splashes on clothing.

From the Tabiiro Editorial Team

The owner's strong confidence in the ramen sparked curiosity about just "how distinctive the flavor might be." With no windows inside, the setting allows full focus on the ramen without concern for outside attention, creating an atmosphere suited to eating with concentration and energy. The signature item is "Beef Salt Ramen," while the owner's current recommendations, "Beef Tendon Tsukemen" and "Miso Ramen," are also well worth trying.