Whenever I think of Ramen Nagi, the one word that comes to mind is decadence. Whenever I eat there, the restaurant goes all out in terms of flavors and ingredients. One look at any of the legendary Kings (Black, Red, and Green) and you know you’re getting a mind-blowing culinary experience. Now, the ramen place has outdone itself with the ultimate in decadence: the launch of the Truffle King.
The Truffle King (P700) is Ramen Nagi’s latest concoction and features pork shoulder, a generous sprinkling of vegetables, their signature pork broth, and an abundance of truffle shavings. You read that right. It’s actual truffle shavings and not truffle oil.
I got to try the Truffle King and immediately fell in love with it. You can smell the truffle as it’s served to you. The taste may be strong but the vegetables cut through it and make for a balanced yet flavorful dish.
The new ramen will only be available until December and will only be served at their 19th store at the One Bonifacio High Street Mall, which is also the world’s first-ever concept store. The store features a bright space with gold accents, elegant couches, and an open kitchen where you can watch the chefs at work.
You can make the Truffle King fiery with the addition of the signature Ramen Nagi fire sauce, but if you want something truly spicy, I recommend the Szechuan King, which features Szechuan chili peppers and a level 20 spice. This one is available from November 1 to 15 at all Ramen Nagi stores.
Of course, you can never go wrong with the classics, so you can opt for the Butao King (P390) for something a little more subdued.
You can pair any of the Kings with Ramen Nagi’s side dishes, including the Gyoza (P220), Pork Katsu Rolls (P295), the Chicken Karaage (P250), and the Aurora Shrimp. You can cap off your meal with the Nagi Vanilla ice cream (P150), a glass of vanilla ice cream served with droppers filled with Bailey’s Mudslide and Triple Sec. Yum!
I got to meet Ramen Nagi’s founder, the adorable Satoshi Ikuta (right), and the chef, Ryoichi Nishio (left), during my lunch there. They were so cute, friendly, and game to show everyone how they make Ramen Nagi’s dishes. It’s a shame that my Japanese is now rusty. I would have loved to talk to them.