Bowled over by Ramen No. 11
Who wouldn’t be bowled over by this jiro-style ramen loaded with 300 grams of thick, homemade, wheat al dente noodles, a thick slab of tender, meaty, braised pork, topped with bean sprouts, quail egg, and the distinct naruto (fish cake) topping?
It’s the signature offering of Ramen No. 11, a 10-seater ramen house in Tokyo, Japan, that attracts close to 200 diners daily. The good news? You can have your Ramen No. 11 fix starting tomorrow, Oct. 6 until Nov. 10, as Ramen Nagi brings this rising name in Japan’s lucrative ramen scene to the country for a special and delicious collaboration.
Ramen fit for kings
It’s the first of a series of limited ramens that Ramen Nagi will be releasing as part of its “Limited King Ramens” promo in celebration of its 10th-year anniversary in the Philippines.
“We’re on the lookout for those small ramen shops in Japan that serve delicious and authentic ramen to partner with,” explains chef Nishio-San, Ramen Nagi vice president, who was in Manila during the launch. “It’s tough because there are over 30,000 ramen places in Japan.”
Made with pork, pork bones, and a slew of aromatics, the broth is slowly cooked for 10 hours.
While ramen should be eaten quickly (as the noodles will gradually become mushier the longer they sit in the broth), I took my time and slowly sipped the rich broth to fully savor the combination of curated flavors. The special thick noodles have a beautiful bite, while the thick slab of tender braised buta (pork) — with the right amount of fat — is packed with so much flavor. A testament to Ramen Nagi and Ramen No. 11’s mastery of creating ramen.
“The noodles are homemade by chef Ramen No. 11’s founder Kimura or chef Masa-san,” shares chef Nishio-San. “The secret is in the flour.”
There are over 200 kinds of flour in Japan, and chef Masa-san has developed the special mixture that he uses for Ramen No. 11. The special al dente noodles are layered generously with an array of ingredients. The piece de resistance is the unmistakable naruto topping, a hallmark of Ramen No. 11’s distinct flavor.
Chef Masa-san’s homemade al dente noodles complement the richness of the soup, creating a harmonious interplay of flavors and textures. This hefty bowl of ramen is just too much for one person.
“I’m happy to be sharing with all of you my passion for creating ramen,” enthuses chef Masa-san, who flew into the country just for the launch. “It feels nice to be back here after 18 years and reconnect with my roots. My mom is from here.”
Chef Masa-san’s cheerful personality, paired with his passion for high-quality homemade ramen, is the reason for Ramen No. 11’s success.
Ramen Nagi PH @ 10
Ten years in any industry is already a big achievement. For Ramen Nagi Philippines, reaching this milestone required staying true to its history as an innovator — shaking up the palate with unique flavors and cultural fusions — while being grounded by what it wants to offer: comfort, value and flavorful memories.
“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,” enthuses Erickson Farillas, the visionary behind Ramen Nagi Philippines, which was franchised from Japan.
Celebrating a decade of culinary excellence, Ramen Nagi’s journey has just begun, and we are just so happy to be bowled over again and again and be part of this delicious ride.
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