Nagi Tonkotsu Ramen Nagi Dazhi Store

This is the restaurant's signature tonkotsu ramen. The broth is simmered for a long time, appearing a rich milky white, with a round and smooth texture, full of the umami and collagen from pork bones. Paired with thin, straight noodles that absorb the soup and tender chashu, the flavor is authentic and rich.

A spicy ramen with a rich tonkotsu broth base, infused with special spicy oil, garlic, and miso meat balls. The broth has a bright red color, a strong aroma, and a heavy flavor with distinct garlic and spicy notes, suitable for those who enjoy rich and spicy food.

A visually striking black soup ramen. Made with squid ink and black sesame, it blends the umami of seafood with the nutty aroma of sesame into the tonkotsu broth. Crispy garlic is sprinkled on top for added texture, resulting in a rich and layered flavor.

A creative ramen that fuses the style of Italian pesto. The tonkotsu broth is combined with basil, olive oil, and a generous amount of grated cheese. The broth has a fresh herbal aroma and a rich milky flavor, creating a unique taste, similar to a ramen version of pesto pasta.

Large slices of pork shoulder chashu. The meat is lean yet tender, with a light savory flavor from the braising liquid. It's less oily compared to pork belly. Recommended to warm it slightly in the hot soup before eating.

Thick-cut Japanese braised pork belly (Kakuni). A balance of fat and lean meat, deeply flavored through braising, it has a melt-in-your-mouth tender texture with a rich aroma of fat and a sweet soy sauce flavor.

Japanese soy sauce marinated soft-boiled egg. The egg white is chewy, and the yolk is semi-liquid and creamy, with a subtle soy sauce aroma. It's a classic ramen topping.

A few sheets of dried seaweed. It has a fresh oceanic flavor and can be enjoyed while crisp, or dipped into the broth to wrap around the noodles for added texture and flavor.

An extra serving of thin noodles (Kaedama). Ideal for adding when there is still soup left in the large bowl. The noodles are smooth and chewy, so be sure to leave enough soup.

A bowl of hot white rice. The ramen broth is rich, and many people enjoy pouring white rice into the leftover broth after finishing the noodles to enjoy it as ochazuke (rice soup).

Blanched or lightly stir-fried cabbage. It has a crisp and sweet taste that balances the richness of the tonkotsu broth and increases vegetable intake.

Shredded black fungus. It has a crisp and springy texture with no distinct odor, primarily used to enhance the chewing experience of the ramen.

Generous amount of freshly chopped green onions. The pungent aroma of green onions effectively enhances the umami of the broth and cuts through richness, making it an indispensable condiment for tonkotsu ramen.