Ramen Nagi Butao (ラーメン凪豚王) has tremendously tasty tonkotsu (pork) ramen. Besides their original tonkotsu ramen, they’ve got some crazy spin-offs too. This includes a black version with squid ink and a green version with pesto.
There’s Nagi Sugoi Niboshi Ramen and Nagi Butao, both brought to you by the Nagi Spirits company. Their Butao brand has seen massive success overseas, especially in the Philippines. Butao literally means “pork king”, a testament to their tonkotsu ramen dedication.
Ramen Nagi Butao’s broth is a porky one, but with the just the right amount of richness and thickness. It’s somewhat similar to broth at ramen shops Ichiran or Ippudo. All in all, Ramen Nagi Butao broth is delicious and you won’t feel too heavy afterwards.
First-time visitors should go for this amazing bowl – the original. Like at Ichiran, Butao adds a touch of spicy red sauce in the middle of the broth. The broth is also thicker than the other bowls, due to a light layer of seabura (pork back fat).
As per Hakata style tonkotsu ramen, they use thin and straight noodles. You can of course select the firmness of your noodles and also grab kaedama (a second helping of noodles).
If you like spicy food, choose red. This red version is supercharged with garlic, chili oil and cayenne peppers. In place of the original’s red sauce is a savory ball of minced pork that’s prepared with miso and cayenne pepper.
Perfect for Instagram, this jet-black ramen is made of squid ink, garlic and black sesame. You’ll definitely taste more of the garlic and black sesame than the squid ink. Like the red king, there’s also a ball of minced pork in the center.
Perhaps the most unusual of the colors, the green king uses grated Parmesan cheese and pesto! It works though – an Italian fusion ramen, if you will.
Personally, Red and Black are my favorites. But to each their own. You can’t go wrong with whatever you order at Ramen Nagi Butao.
More on Ramen Nagi below!