It was in high school when Ramen Nagi founder Satoshi Ikuta started his journey into the world of ramen. Tired and starved from engaging in sports activities, he and his friends would satisfy their hunger with a steaming bowl of delectable ramen.
“We’d visit various ramen shops and sample different types of ramen,” he tells ANCX when we recently met him at Ramen Nagi’s One Bonifacio High Street branch. Those experiences sparked his curiosity, and led him to explore the art of making delicious ramen dishes.
Ikuta-san trained for over a decade in classic Hakata ramen shops which culminated in a bold move — opening a weekly guerrilla ramen shop in borrowed bar spaces in 2004. His audacity paid off when he won a coveted spot in Tokyo's renowned Tachikawa Ramen Square, followed by successful branches in Shibuya and Shinjuku Golden Gai. Currently, the ramen chain has a total of 70 branches in the Philippines, US, Singapore, Taiwan, Hong Kong, China and Japan.
When asked about his favorite ramen, it appears that even Chef Ikuta-san finds it challenging to make a definitive choice. He explains, “All ramens are delicious, yet each possesses its own distinctive flavor.” For him, it's not just about the variety of ramen — miso, tonkotsu, shoyu, shio, and so on — but about the way the noodles are made and whether the ramen delivers an authentic taste. “It’s all about the passion involved in making a ramen dish,” he says.
Which is why as part of the Ramen Nagi Philippines’ 10th anniversary celebration, Chef Ikuta-san is collaborating with Tokyo-based ramen shops to offer “Limited King Ramens” to Filipino diners.
As a kickoff to the celebration, Chef Ikuta-san and Chef Masa-san of the award-winning Ramen No. 11 recently flew to Manila to prepare a limited number of ramen bowls at Ramen Nagi’s One Bonifacio High Street branch. The limited-edition ramen creation will be available at Ramen Nagi shops nationwide from October 6 to November 10.
Ramen Nagi x Ramen No. 11 is a Jiro-style ramen, featuring homemade noodles with an assortment of ingredients, including cabbage, bean sprouts, quail eggs, garlic, buta (pork), and naruto topping, which defines No. 11's unique flavor. The broth is meticulously crafted through slow simmering of bones, pork, and aromatic vegetables, resulting in a mild yet flavorful soup. The braised pork is tender, meaty, and bursting with rich flavor.
Expect a unique noodle texture. Every bite of these homemade noodles feels tough and wheaty. The noodles’ sturdiness complements the richness of the soup, creating a harmonious interplay of flavors and textures, says the press information.
Chef Ikuta-san holds a strong affinity for the Philippines, largely due to his observation that Filipinos have a deep love for ramen. He’d love for Filipino diners to taste the other ramen dishes that they will be showcasing in the coming months.