Our special ramen combines the traditional noodle-making techniques of the founder's hometown with Japanese innovation. The remarkable hand-made dough is created with attention to process and details such as flour, water, temperature, humidity, and kneading pressure.

Ramen Nagi's famous soup is boiled 20 hours from pig heads, bones and feet, which add to the depth of flavor. The soup is never left idle, it is constantly stirred using a secret technique that releases all of the 'umami' flavors from deep inside the bones.

The chashu sauce is made using a secret recipe that has been passed down since Ramen Nagi was founded. Our chashu uses the finest meat selected for its delicious quality, carefully simmered for eight hours. The flavor is accented with red wine and Ramen Nagi's own proprietary soy sauce.

Water is the most important ingredient in real ramen. To ensure that our high-quality standards are the same across the world, we use Ramen Nagi’s unique "ramen water“ for producing soup and noodles. This water has all of its impurities completely removed using custom-ordered equipment.

Using eight varieties of spices from Japan, South Korea, Mexico and other countries, our unique blend of peppers varies according to the season and is aged with traditional Japanese ingredients in a secret recipe. Ramen Nagi's original “fire sauce” is mixed into the soup for a mysterious delightful taste.