It was an exciting cooking day. I still had some of those inevitable gutter moments and that magical moment in the kitchen. Nevertheless, I was able to do a regular Saturday agenda with our friends. Catching up and discussing how the stock was made that I’ve learned in the class in our favorite make-your-own pizza restaurant, we all craved to try the highly acclaimed best ramen in town, Ramen Nagi.
On quest to find the best ramen in the country, we went to Sm Aura with the expectation to beat our love for Tonkutsu Tsukemen of Yoshuken. Pau and Danish are a big fan of ramen and Cachet and I were left with no choice but to eat the same food as what they are eating. Kidding! Women love ramen too!
I really appreciate Japanese restaurant with environment like this one. There was still a long queue just like Yoshuken. Number 8 in the list, we have to wait for 20-30 minutes to be seated so we strolled to buy some time. The ambiance makes you feel that you’re in Japan. No, I haven’t been to Japan yet. Soon!
Upon showing you your seats, you’ll be given this Omotenashi checklist which will define how your ramen experience will turn out. It’s the only ramen house that I’ve tried where you can customize your own ramen from its flavors and spice, as well as getting the chance to add extra toppings of your choice. Unfortunately, I had a busted taste buds for almost two weeks already. I can’t taste food well when I’m sick. Could you imagine me being sick on the first day of my cooking class? That’s worst.
An authentic ramen house won’t allow take out. They say that if you want to take out, you can buy instant noodles instead.
Men are busy modifying their most awaited ramen.
While the women are copying from each other. Haha! I said mind your own business when they presented you this.
Nope, this one is scripted! Haha! Feeling serious with our ramen.
I’m back to food blogging, finally! Picture, picture!
Not very audacious in trying new food, Pau and I tried Original King (Butao), award-winning tonkotsu pork-broth prepared in the traditional method, mouth-wateringly rich, fresh and aromatic; special handcrafted noodles and classic Nagi pork chashu. We both prefer a super hard noodle. And while I said I was famished when we sat down, I still wasn’t able to finish half my bowl! I force feed myself. I put my expectation that high or maybe I’m still sick, I guess. Haha!
Adventurous Danish and Cachet had the Black King (Kuroo) which looked scarily delicious. Fragrant blackened garlic and calamari ink in a silky broth with succulent chashu; finished with a ball of minced pork, black sesame and Nagi spices that is irresistibly complex. You’d have to be extremely careful to not splatter black soup on your clothes. Good thing they are wearing black but the waiter still gave them white apron.
It was the first time I saw Gyoza served on a sizzling plate. I was actually expecting a little different but uhm, it’s pretty normal. I still prefer Yoshuken’s though.
Ramen Friends. Faith Goal? To try ramen in Japan together. :D
I make it a point to try different dishes to expand my knowledge on food though planning to take a different class for Japanese cuisine especially ramen. Well, if you knew your husband-to-be, friends and family love ramen would you not make your own version of it at home?
I’m excited to blog my own recipe of Ramen!