Who doesn’t love a piping hot bowl of ramen noodles? After all, they are the ultimate comfort food adored not only by the Japanese but Singaporeans as well. Not surprisingly, you will find plenty of ramen restaurants in this island nation. But if you’re looking for one of the best, Ramen Nagi certainly fit the list.
About Ramen Nagi
It all began in 2006. Back then, Ramen Nagi was merely a little ramen joint with limited dining space in Fukuoka, Japan. But the restaurant, owned by founder and chef Satoshi Ikuta, subsequently gained a loyal following among many customers.
Thanks to his various ramen offerings albeit its tiny establishment, Ramen Nagi became so popular that customers willing to endure a long queue just to savour a bowl. Since then, Ramen Nagi expanded its outlets across Japan and other Asian countries including Taiwan, Hong Kong, Indonesia and Philippines.
It even won numerous awards over the past few years including the top spots in the Tokyo Ramen of the Year Championship for three consecutive years from 2011 to 2013. Then along came Singapore, which Ramen Nagi finally made its debut in Suntec City Tower II on October 12, 2017.
Introduction Of Omotenashi Sheet
Chef Ikuta first came up the idea of customised bowls of ramen when he opened his maiden outlet in Hong Kong. It was otherwise known as an omotenashi sheet, which actually means a “customer individual preference sheet”. His idea took off pretty well, where Chef Ikuta became the pioneer of creating every bowl of customised ramen catered for his customers.
Four Different Colours Of Ramen
What sets Ramen Nagi apart from many other ramen joints in Singapore are their choices of ramen. Best of all, every bowl of noodle in Ramen Nagi is handcrafted and custom-cooked using premium quality ingredients specially air-flown from Japan. There’s the traditional “Butao King”, which serves with the usual white ramen and basic but flavourful tonkotsu pork broth.
For those who like their ramen spicy, the “Red King” hits the spot with a fiery broth that blends garlic, chilli oil and cayenne pepper. The good thing about Ramen Nagi is that you are allowed to customise the spiciness level (there are four levels in total). So, if you can’t handle too much heat on your tongue, you can always opt for the milder version.
Next up is the “Black King”, which infuses fragrant blackened garlic, squid ink and sesame in a silky broth. Think squid ink pasta except that the “Black King” is a ramen noodle soup version.
Finally, the “Green King” is another unique ramen that blends fresh basil and olive oil. It does give a Japanese-Italian fusion style that the ramen even comes with a savoury topping of grated parmesan cheese.
More Outlets To Come
Ramen lovers in Singapore can look forward to more Ramen Nagi outlets in the near future, with four more branches slated to open by next year. The popular restaurant chain has even considered to expanding their outlet in Palo Alto, California in 2018.
Get a slurp-worthy bowl of ramen at: