Bowled Over

Anh-Minh Le | August 28, 2018 | Food & Drink Story Restaurants Eat and Drink

With the recent opening of Ramen Nagi in downtown Palo Alto (541 Bryant St.), the U.S. is finally getting a taste of chef-founder Satoshi Ikuta’s noodles, made in-house with a unique flour recipe. An outpost at Santa Clara’s Westfield Valley Fair is also slated to bow later this summer.

According to Stanley Ko, president of Ko Hospitality Group, the company “took notice of the strong noodle-loving and culinary communities in the Bay Area,” he says. “It couldn’t have been a more perfect fit to open two of our first locations in this market.” (Ramen Nagi was founded in 2004 and has about three dozen eateries in Asia.)

Tokyo-based Ten-nen-sha Inc. was tasked with designing both Bay Area venues, incorporating materials and furnishings from Japan. While the regular menu features traditional and innovative ramen offerings—from tonkotsu pork to blackened garlic and squid broths—be sure to ask about the weekly limited and/or secret ramen varieties.

Originally published in the July/August issue of Silicon Valley

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