Chef Ikuta honed the art of ramen making in a hole-in-the-wall ramen house in Fukuoka, Japan. Personally dishing up bowls of savoury ramen in front of each customer, his technique evolved over the hundreds, if not thousands, of bowls he skillfully prepared as he incorporated feedback from acclaimed critics and loyal fans.
Making his name as the first restaurant in the world to serve a different type of ramen every day for all 365 days of the year, Chef Ikuta’s inspiring talent went further than just endless creativity when he beat over 30,000 chefs and walked away with top spots in the Tokyo Ramen of the Year Championship for three consecutive years. The ramen chain has since expanded throughout the world with more than 40 outlets and counting.
Visited the ION Orchard outlet in Singapore. Each generous bowl of noodles that Ramen Nagi serves is handcrafted and custom cooked with premium quality ingredients air flown from Japan. The brand’s four signature Ramen Kings range from the traditional Butao King, the spicy Red King as well as the Black King and Green King for the adventurous at heart!
Went for the spicy Red King. Everything is customisable including the chilli level. Maximum level is LEVEL 10! Didn’t find it extremely spicy but it was still quite tasty despite of the spice. Pretty decent ramen overall.
Feel free to comment if you have any questions about anything 🙂
Filmed on GOPRO HERO 7 BLACK
All audio used are from
AloJapan.com