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    Get Ready for the Phenomenon of Ramen Nagi /Link

      Ramen Nagi doesn’t open until June 25 in downtown Palo Alto, but you might as well get in line pronto for the first outpost in the United States of this Tokyo ramen chain that boasts 35 locations in Asia. I can’t say I’ve eaten at every ramen joint in the Bay Area, but I’ve definitely enjoyed my fair share.


    Published on 22 Jun 2018 at 01:27PM

    Chef-Owner Satoshi Ikuta realizes a dream by opening his first U.S. branch of his Ramen Nagi. These noodles, made fresh on site every day, are a cut above. Basil and parmesan ramen -- yes, really. The chef-mascot at the front of the restaurant. The long, narrow dining room with the kitchen at the back. The dining room accented with red. Marinated soft-cooked egg. The soft yolk inside. Thin and thick noodles. The "Original King'' with tonkatsu broth. Squid ink ramen. "Red King'' ramen. Vegetarian ramen. Proudly presenting his work. Jars and bottles of condiments on each table. A side of edamame. House salad. Chicken karaage. Fist Gyoza,'' pleated and folded tightly into a ball or fist before being fried. The beautiful "Snack Gyoza.'' Porky and cheese "Katsu Roll.'' A loaded okonomiyaki. RamenBowlLedeNewsletter ChickenRamen CurryRamen2 RingerHut afjaward afjaward1 jamesbeardawardfinal logo SAVEUR.com's Sites We Love

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