Ramen Nagi PH introduces Iekei-style pork bone ramen
A CONTINUATION of its 10-year anniversary celebration, Ramen Nagi is launching Series 5 showcasing a mouthwatering collaboration with the critically-acclaimed Musashi-Ya from Japan.
Headed by Chef Fujisaki, Musashi-ya first came to rise in Kichijoji, Japan, and has since grown to ten additional stores, four of which are located in Tokyo and one in Shanghai, China.
Currently at 25 years, Musashiya stands as a major player in the Japanese ramen world.
This month, Ramen Nagi is bringing Musashi-ya’s famous IekeiStyle Pork Bone Ramen to Filipinos. For a limited period, Filipinos can get their hands on a light and savory experience that bursts addictive flavor.
What makes it stand out is the expertise applied in cooking; in fact, Yokohama Iekei-style ramen is a major genre of ramen in Japan that requires exquisite skill.
Musashi-ya’s Pork Bone Ramen achieves its distinct flavor by using pork meat and bones in their purest forms; then large amounts of pork offal are cooked over high-flame without stopping. Furthering the gastronomic adventure, the Pork Bone Ramen features aromatic pork broth, as well as textural additions like thickly sliced chashu pork, spinach, and nori.
The Pork Bone Ramen, in its core, is a love letter to skill in cooking and mastery of ingredients, with every slurp, a perfect moment. For the complete experience, enjoy the Pork Bone Ramen with a bowl of hot rice on the side.
The delectable Iekei-Style Pork Bone Ramen will be available in all Ramen Nagi branches nationwide until February 28.