Ramen Nagi
Ramen restaurant · San Diego ·
Japanese noodle shop with customizable tonkotsu ramen
Japanese noodle shop with customizable tonkotsu ramen
"Does San Diego need another ramen shop? Apparently yes, judging from the ever-present line outside this ramen-ya at Westfield UTC. Though Ramen Nagi is famous in Tokyo for its niboshi (dried fish) ramen, its stateside restaurants specialize in pork-based tonkotsu, with other broth options ranging from spicy miso to squid ink or pesto. Customers are also able to select the thickness and firmness of their noodles, as well as a preferred level of garlic or oil for their bowls Don’t miss the lacy-edged gyoza, too." - Candice Woo
"Ramen Nagi, an acclaimed Tokyo-based chain, has arrived at Westfield UTC, enhancing its food options. The chain offers a range of ramen styles and allows diners to customize their bowls to their preferences." - Candice Woo
"Ramen Nagi has finally come to San Diego! Founded in 2004 by Chef Satoshi Ikuta, the widely successful ramen spot features five classic ramen flavors, such as the crowd-pleasing Original King made with house-made tonkatsu pork broth and topped with Nagi pork chashu, and the Veggie King, a superbly flavorful vegetarian option. The restaurant doesn’t take reservations, but even if you wait a bit in line, the service is incredibly fast and friendly. If you have your heart set on a Limited King ramen (new specialty flavors that are introduced throughout the year), get there early because once the limited edition is gone…that’s it. They’ve been known to sell out in a couple of days, so now you have another reason to get more ramen." - Vox Creative
"I'm noting that an essential ramen shop that consistently draws crowds in both Los Angeles and the Bay Area has finally made its way to San Diego and is scheduled to open on Tuesday, August 8 at Westfield UTC in the space next to Raised by Wolves. It's the fifth U.S. location of Ramen Nagi, which was founded in Japan in 2004 and operates multiple outposts in Tokyo, including in Shinjuku’s Golden Gai. Master ramen chef Satoshi Ikuta, who trained at several acclaimed hakata-style ramen shops before launching Ramen Nagi as an itinerant pop-up, will be in San Diego for the opening; the brand now has nearly 40 restaurants mostly in Asia. Open daily for lunch and dinner (Monday to Sunday, 11 a.m. to 2:30 p.m. and 5 p.m. to 9 p.m.), the menu offers five ramen flavors: the Original King, based on pork tonkotsu broth showcasing the shop’s handmade noodles and pork chashu; the Red King, with miso minced pork and a base spiced with garlic, chili oil, and cayenne pepper; the Black King, enriched with black garlic and squid ink; the Green King, which adds fresh basil, parmesan, and olive oil to the tonkotsu; and the Veggie King, a vegan version made with mushroom and cauliflower soup topped with hashed potato “chashu,” shiitake mushrooms, and spinach. Each bowl can be customized—choose thin or thick noodles and firmness from extra soft to extra firm, and specify salt concentration and broth richness. The UTC store will also feature Limited King specials: for the first week the La Jolla King, created by chef Ikuta, pairs tonkotsu broth with chili con carne and yuzu hot sauce and is garnished with bell peppers, onions, and cheese. Appetizers and sides include gyoza, karaage, edamame, and chashu rice." - Candice Woo
"I'm excited that a big-name noodle shop from Japan, Ramen Nagi, is prepping to open its first San Diego restaurant early this summer at Westfield UTC, where it will slot into the mall's restaurant row between Raised by Wolves and the Winery at the Pointe. After a decade of training at hakata-style ramen shops, founder and master ramen chef Satoshi Ikuta launched Ramen Nagi as a pop-up in 2004 and has since expanded across Tokyo, other Asian countries, and the U.S., arriving in 2018 in the Bay Area and later opening outposts in Los Angeles (Westfield Century City and the Shops at Santa Anita). It's best known for its classic tonkotsu ramen and spicy red miso pork but also serves new-wave styles—from black garlic and squid ink to basil and parmesan—and a vegetarian bowl made with cauliflower purée and hashed fried potatoes; special-edition flavors like curry and lamb ramen are rotated throughout the year. Ramen Nagi emphasizes customization: after choosing a ramen base, you can add pork loin or pork belly, various vegetables and other toppings, and pick noodle thickness and firmness as well as preferred levels of garlic or oil. The menu also includes appetizers and sides such as karaage, gyoza, edamame, and chashu rice bowls." - Candice Woo
