In the mood for noods?
Ramen Nagi is once again opening its doors for a collaboration like no other.
For January, the international ramen joint is bringing Haru Chan, a three-time Michelin Bib Gourmand awardee from Japan, for a limited-edition Chan-kei style ramen for two days only.
Compared to the well-known Tonkotsu broth, which has a richer and heavier profile, the Chan-Kei broth has a clear and lighter yet equally rich pork bone broth.
For this two-day kitchen takeover, Haru Chan is bringing its Chuka Soba (P650) and Spicy Chuka Soba (P680) to Manila, which features the distinct Chan-kei broth simmered with dried sardines, vegetable aromatics, and shio tare or salt seasoning.
Chuka Soba has two kinds of pork cuts: juicy pork belly and tender pork shoulder, complemented with thick flat noodles and toppings of bamboo shoots, seaweeds, green onions, and decorative wheat gluten, with an option to add on a “Harutama” or soft boiled egg (P80).
The two-day Haru Chan kitchen takeover runs from January 16 to 17 with a limit of 200 bowls available per day, exclusively at Ramen Nagi Greenbelt 3.
With a Michelin Bib Gourmand award from 2023 to 2025, Haru Chan has been a leading force in establishing the Chan-kei style ramen, dubbed the new wave of ramen in Tokyo, since 2021. It has branches in Shimbashi and Ginza.
—MGP, GMA Integrated News
