WITH

Chef Satoshi Ikuta

Ramen Nagi Founder and Master Chef

 

The visionary behind Ramen Nagi has transformed the art of ramen across Asia and beyond, most recently bringing his extraordinary bowls to South Coast Plaza. Dive into our exclusive conversation with the master himself and discover his creative process, why food lovers worldwide can’t stop talking about his legendary creations and more!

 

How do you ensure a bowl of Ramen Nagi is consistent at all locations?

“First of all, to make delicious, the first thing to do is to make delicious ramen and delicious soup. And in order to recreate that, well, it’s a bit detailed. You have to be very specific about the temperature, the soup and the bones. We do quantify fundamental things like how much water to use, but in the end, what we value most is the people aspect, and we communicate with out staff how the quality needs to be at a certain level in order for our ramen to taste great to our guest!”

 

Do you experiment with flavor combinations? How do they turn out?

“It almost never works. I do that over and over again. But it still doesn’t work. There are so many things that don’t work. I try to use new, good ingredients, new soups and new ways of presenting things, but often it doesn’t work out. But for some reason, when it works, it really works!”

 

Where do you hope to open your next location?

“For starters, there has to be a connection with a space. We have a lot of guests come and give us feedback, we’ll think about going there, but first of all, i think the most important thing for today is to nae this store, South Coast Plaza, a good place for many guests to enjoy.”

 

 

“To all of our guest, it’s nice to meet you! I’m very happy to be able to deliver delicious ramen to you!”

 

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