Restaurant Review: Slurp Up Fukuoka’s Famous Ramen Nagi

The noodle outlet allows you to customise your ramen bowls!

The timeless appeal of ramen is reflected in the lengths a respectable chef would go to in order to perfect it. At Ramen Nagi – which has roots in a rustic joint in Shinjuku, Tokyo - one can truly taste the difference. Its origins may be humble, but the depth of flavours created by Nagi’s Japanese chef-founder Ikuta Satoshi to be anything but.

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Open Kitchen & Heated Bowls

Experience-wise, you won’t be able to catch the chef kneading the ramen dough, unlike at a traditional ramen-ya in Japan. What is visible to diners is the process of putting the ramen dish together. The bowl is heated to precisely 97 degrees before it is very quickly topped with noodles, soup and ingredients. Exclusive to Ramen Nagi, this method ensures that every mouthful is bursting with freshness.

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