Kicking off its “Limited King Ramens” series in time for its 10th anniversary, Ramen Nagi teams up with Japan‘s award-winning Ramen No. 11 to offer guests a special ramen variant that’s flavorful, rich in toppings and simply put, king-size.
Available nationwide from today until Nov. 10, the Ramen Nagi X Ramen No. 11 Limited King Ramen is made with homemade noodles layered generously with a delightful array of ingredients: cabbage, bean sprouts, quail eggs, garlic and buta (pork). These ingredients are further elevated by what Ramen No. 11 dubs as its “naruto” topping, a hallmark of the famed ramen shop’s distinct flavor.
The result is a ramen bowl that wakes up the senses with its aromatic broth and the strong taste of garlic that many Filipinos are fond of.
The broth is crafted through the meticulous simmering of bones, pork and aromatic vegetables. The homemade noodles are tough and wheaty, enabling the diner to enjoy it almost separately from the broth.Its braised pork (buta), on the other hand, is tender, meaty and rich.
Servings are also quite big. With that said, there are two tips to get around this. One, do not take any meals before ordering this dish, as it could be very filling. And two, as many Filipinos are wont to do, share.
The first featured special ramen is an exclusive culinary masterpiece by the ramen virtuosos of Ramen Nagi and Ramen No. 11, Chef Ikuta-san of Ramen Nagi and Chef Masa-san of Ramen No. 11, who even flew into Manila to prepare a limited number of bowls for foodies and ramen fans at its Bonifacio High Street branch last Sept. 29 and 30.
As part of their 10th-year celebrations, Ramen Nagi Philippines will be releasing “Limited King Ramens,” a series of limited ramens every month in collaboration with popular ramen shops from Tokyo. This will run from September until December 2023, and founders of the ramen shops will be flying into Manila to prepare the super limited ramen themselves on specific dates. So, don’t miss out!
Chef Nishio-San
Founded in 2004 by Satoshi Ikuta, Ramen Nagi is no stranger to pushing the boundaries of ramen. Chef Ikuta spent over two decades of training in classic Hakata ramen shops, which culminated in a bold move—a weekly guerrilla ramen shop in borrowed bar spaces. Here, Chef Ikuta introduced a rebellious spirit to the world of ramen. His audacity paid off when he won a coveted spot in Tokyo’s renowned Tachikawa Ramen Square. He soon followed with successful branches in Shibuya and Shinjuku Golden Gai.
Today, there are over 55 shops worldwide but Chef Ikuta doesn’t plan to rest until his dream of bringing Ramen Nagi to the entire world becomes a reality.
Erickson Farillas, the visionary behind Ramen Nagi Philippines, helps make that dream come true here in the Philippines. “In the last 10 years, the iconic red Ramen Nagi bowl saw many unique ramen experiences, but always the same last scenario: an empty bowl and smiling faces. I believe we got here because we understand that ramen is not just food; it’s an experience, a work of art. It must celebrate tradition and also push boundaries. Do this, then you will go far,” says Farillas.
