Went to Ramen Nagi in Palo Alto last week. I’ve eaten lots of ramen over the past 40 years of many different styles. I’m a fan of simplicity and Nagi is the opposite. Too many flavors mixed together for my liking. Was excited to try it because I heard it used fish broth, but my standard is Ogikubo Ramen which is a katsuoboshi ramen. Seems Nagi also put some sweet sauce (like a hoisin sauce) along with everything else. Covered up the broth. The noodles were absolutely perfectly slightly firm though.

My current high mark is Okinawa soba that I had in December. That changed my whole world. And the Hakata ramen which we also ate in Okinawa (by a transplant from Hakata using local Okinawa pork bones) was outstanding.

#ramen #RamenNagi

Ebi King limited ramen from #RamenNagi. It's delicious, but for some reason it has less broth than usual.

However, I still much prefer the previous limited offer, Garlic Squid King.

Garlic Squid King at #RamenNagi

Costs about 10 dollars, which is even more absurd when you realize this is in a developing country. But boy is it so damn delicious!