Ramen Nagi

"Palo Alto was the first U.S. location for this popular ramen chain in 2018, and fans have been lining up ever since. They get handed menus and markers, pick out noodle thickness and firmness, as well as garlic and chile levels. The ramen bowls come in five variations: the “original king” with creamy tonkotsu pork broth, the “green king” with fresh basil pesto, the “red king” laced with chiles, the “veggie king” with soup stock made from cauliflower puree, and the “black king” darkened with squid ink." - Dianne de Guzman, Paolo Bicchieri, Becky Duffett

"Ramen Nagi is a Tokyo-based chain ramen spot that’s mobbed every night of the week, with hour-long waits—for a good reason: the simmered-for-24-hours tonkotsu broth. It’s silky and rich without being too fatty, and the chashu is tender. The bowls are a choose-your-own-spice-level kind of adventure, with options ranging from one to a burn-your-mouth-off 10. You can also customize noodle thickness, broth richness, garlic, saltiness, and whether you’d like to add squid ink or basil—in other words, just about everything. " - julia chen 1, ricky rodriguez

"Ramen Nagi in Palo Alto is a Tokyo-based ramen chain with hour-long waits every night of the week. This is for a good reason: the simmered-for-24-hours tonkotsu broth, which makes listening to all the VC talk in line worth it. It’s silky and rich without being too fatty, and the chashu is tender. This is a choose-your-own-spice-level kind of adventure, with options ranging from one to a burn-your-mouth-off 10. You can also customize noodle thickness, broth richness, garlic, saltiness, and whether you’d like to add squid ink or basil—in other words, just about everything. photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan" - Ricky Rodriguez

"The popular Tokyo-bred ramen chain finally opened its first U.S. outpost in Palo Alto featuring its signature, richly-colored black squid ink and red pork broths, which stew for over 20 hours before being served. The chain has over 35 outposts abroad and has gained fandom for its varied flavor profiles and highly customizable bowls, allowing visitors to choose among factors like spiciness, 'strength of flavor,' desired 'richness in oil,' cut of pork (loin or belly), and noodle thickness and firmness. Diners can also elect for chef’s choice dishes like the Red King (Akao) bowl—a velvety broth made of garlic, chile oil and cayenne pepper, which is then topped with a ball of miso-infused minced pork, select Nagi cayenne and tender chashu (sliced pork loin). Diners can expect a second California location in San José to open later this summer." - Marguerite Imbert

"The popular Tokyo-bred ramen chain finally opened its first U.S. outpost in Palo Alto featuring its signature, richly-colored black squid ink and red pork broths, which stew for over 20 hours before being served. The chain has over 35 outposts abroad and has gained fandom for its varied flavor profiles and highly customizable bowls, allowing visitors to choose among factors like spiciness, “strength of flavor,” desired “richness in oil,” cut of pork (loin or belly), and noodle thickness and firmness. Diners can also elect for chef’s choice dishes like the Red King (Akao) bowl—a velvety broth made of garlic, chile oil and cayenne pepper, which is then topped with a ball of miso-infused minced pork, select Nagi cayenne and tender chashu (sliced pork loin). Diners can expect a second California location in San José to open later this summer." - Marguerite Imbert