In the early 2010’s, foodies in the metro were all-in on the ramen craze. Since then, the Japanese noodle dish has become part of the Philippines’ dining scene, with many ramen stores carving a name for themselves and earning numerous loyal fans.
Ramen Nagi is one such brand. Founded in 2004 by Satoshi Ikuta, the ramen brand has since grown to 44 shops worldwide, with the brand entering Philippine shores at the height of the ramen craze in 2013. Ramen Nagi was able to make a name for itself with its special Limited King bowls — special ramen creations which pushed the boundaries of ramen by using non-traditional ingredients and unconventional pairings.
Thus, it comes as no surprise that for Ramen Nagi’s 10th anniversary in the Philippines, the Limited King Series would be the highlight of the store. For this year’s celebration, Ramen Nagi Philippines will be releasing a special bowl of Ramen every month in collaboration with some of Japan’s rising ramen stars.
“Ramen Nagi is all about having an authentic ramen experience. For our 10th anniversary, we partnered with local ramen shops, bringing their bowls here to the Philippines. We hope that through this partnership, we are able to show to Filipino diners the vast world that is ramen,” Nagi Spirits Japan, Inc. executive vice president Ryoichi Josh Nichio shared.
Collaborating with Ramen Nagi for the first Limited King Ramen is Ramen No. 11’s Mr. Kimura, or Masa-san. Along with his impeccable ramen skills, Masa-san exudes an infectious enthusiasm for life, creating an ambiance in his restaurant that feels like a joyful reunion with old friends. Masa-san trained in Jiro-style ramen restaurants before putting up Ramen No. 11, an award-winning ramen shop in Japan.
Jiro-style ramen is known to be a heavy bowl best suited for those with huge appetites and Masa-san did not pull any punches with his ramen. The highlight of the bowl is the 300 grams of homemade hand-cut wheat noodles. Firm and thick, the noodles have a nice bite and absorb the broth well for a flavorful chew.
The noodles are kept hot by a steaming pool of pork-based chintan or clear soup. The deceptively clear broth is a flavor bomb in itself but without the heavy richness that is characteristic of a tonkotsu broth. The noodles are topped with a heaping mound of cabbage and bean sprouts, to further bulk up the bowl, add freshness and additional texture to the dish. It is then topped with a generous spoonful of diced pork backfat, a quail egg and a slice of pork chashu for the requisite protein. Finally, the bowl is crowned with a slice of naruto or spiral fish cake which is the trademark of Ramen No. 11.
Diners can also request minced garlic and ginger that they can stir into the bowl. A raw egg is also offered. This is meant to be beaten and serve as a dip for the noodles if desired.
The limited-edition Ramen No. 11 will be available in all Ramen Nagi branches nationwide starting October 6 until November 10. Only 200 bowls per branch per day will be available.
Ramen Nagi Philippines will have more Limited King ramen bowls until December as part of its anniversary celebration.
