Famous ramen chain founded by the Tokyo Ramen of the Year 2012 Champion, Chef Satoshi Ikuta, with over 50 outlets across Japan and Asia.
There are four types of ramen found on Ramen Nagi’s menu, with a range of customizable options such as the richness of the broth, intensity of the special sauce, the amount of garlic, the cut of pork (shoulder/belly), the type of vegetables (cabbage/green onion), the level of spice, followed by the firmness of the noodles (medium-thickness) as well as other add-ons like marinated soft-boiled egg, seaweed or extra meat. Other sides include Chicken Karaage ($9) and Gyoza ($7.50).
The four ramen bowls, which are characterized by their colors are namely the white BUTAO (Original King, $13.90) of rich 24-hour simmered tonkotsu broth, the Black King ($15.90) with black garlic, black sesame and squid ink, the Red King ($15.90) with garlic, chilli oil and cayenne pepper, followed by the unique pesto-like Green King ($15.90) with fresh basil, olive oil and Parmesan cheese. Both Black King and Red King feature Nagi’s signature minced pork meat balls seasoned with miso and a special blend of spices, it might be a good idea to add in some bean sprouts (they’re free-flow) to elevate your Ramen Nagi experience.