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Next Limited King Ramen Unveiled – Celebrating 10 Years of Ramen Nagi in the Philippines

This limited-edition ramen combined homemade noodles with ingredients such as cabbage, bean sprouts, quail eggs, garlic, and Buta, resulting in a harmonious interplay of flavors and textures.

In celebration of Ramen Nagi Philippines’ 10th anniversary, the first Limited King Ramen was a remarkable collaboration between Ramen Nagi and Ramen No. 11. This exclusive ramen, available from September 29 to 30 at the One Bonifacio High Street branch and later from October 6 to November 10 nationwide, featured a fusion of culinary artistry from both establishments.

This limited-edition ramen combined homemade noodles with ingredients such as cabbage, bean sprouts, quail eggs, garlic, and Buta, resulting in a harmonious interplay of flavors and textures. The soup was meticulously crafted with simmered bones, pork, and aromatic vegetables, offering a mild yet flavorful broth that left you savoring each sip. Chef Masa-san of Ramen No. 11 brought his award-winning skills to create a tender and rich braised pork (buta).

Now, let’s move on to the exciting introduction of the second Limited Kings Ramen as part of Ramen Nagi’s 10th-anniversary celebration.

Meet ANTCICADA and Chef Yuta-san

ANTCICADA, a Tokyo-based award-winning fine dining establishment in Nihonbashi, is anything but conventional. Led by visionary Chef Yuta, who boasts over two decades of entomophagy experience, the restaurant is at the forefront of innovative gastronomy. Yuta’s intimate coexistence with thousands of insects has transformed him into a passionate advocate for integrating these fascinating creatures into our culinary repertoire, fostering innovation, conducting workshops, and more.


With a background that includes a stint at the prestigious Michelin Star restaurant “Yotsuya Uemura,” Yuta brings a unique blend of innovation, flavor, and tradition to the culinary landscape. His signature creation, the “Cricket Ramen,” shatters traditional boundaries by introducing crickets as a central ingredient. This distinct approach has earned ANTCICADA acclaim in the Japanese culinary scene, lauded for their pioneering work in seamlessly integrating crickets into their creations.

The Cricket Ramen Experience

The concept of entomophagy, or the consumption of insects, has been steadily gaining traction worldwide. It’s a notion rooted in sustainability, as insects pose fewer environmental concerns compared to heavily farmed meat sources. In fact, many countries across the globe have already embraced insects as a regular part of their diets, recognizing the myriad benefits they offer.

Now, when you savor the Cricket Ramen, you’re not just indulging in a culinary masterpiece, but you’re also seeing insect cuisine through a new and sustainable lens. This refined ramen boasts a remarkable balance of flavors, offering a golden blend of saltiness and sweetness. It features a generous slab of chashu pork, perfectly grilled menma (fermented bamboo shoots), and, in keeping with its name, every component is infused with the essence of crickets.

From the dashi broth to the soy sauce base and even the noodles, which bear tiny specks of powdered Futahoshi crickets, every aspect of this dish embraces the unique essence of insects. This one-of-a-kind ramen features two domestic cricket species, with up to 160 crickets used per bowl. The robust, savory flavor of the Futahoshi cricket is beautifully complemented by the refinement of European cricket species. While the crispy and nutty fried cricket topping may initially challenge some diners, its unique texture and flavor are certain to surprise and delight those who dare to try it. ANTCICADA’s Cricket Ramen stands as a bold redefinition of culinary boundaries, inviting you to explore the remarkable potential of insect-based cuisine within the confines of a beautifully crafted dish.

The Cricket Ramen will shine during a special two-day kitchen takeover event on October 20-21 at Gateway Mall 2, Araneta City, with a maximum of 150 bowls served per day. This limited culinary showcase is made even more exceptional as Ramen Nagi proudly presents Chef Yuta as a distinguished guest chef at the kitchen takeover, personally crafting his visionary dish for discerning patrons.

But wait, there’s still more!

Ramen Nagi X Ramen No. 11’s outstanding Limited King Ramen is quickly earning its place as a fan favorite, and we’ve just introduced you to the upcoming launch of the unique cricket ramen. However, our gastronomic journey is far from complete. With one more Limited King Ramen set to be unveiled in the coming days, the excitement continues to build. Then, on Ramen Nagi’s 10th anniversary on December 13, another extraordinary Limited King Ramen will take center stage, making the celebration truly special.

A Toast to Ramen Nagi Philippines’ 10th Anniversary

10 years in any industry is a big achievement. For Ramen Nagi Philippines, reaching this milestone required staying true to its history as an innovator—shaking up the palate with unique flavors and cultural fusions—while being grounded by what it wants to offer: comfort, value, and flavorful memories.

Erickson Farillas, the visionary behind Ramen Nagi Philippines, puts it this way, “In the last 10 years, the iconic red Ramen Nagi bowl saw many unique ramen experiences, but always the same last scenario: an empty bowl and smiling faces. I believe we got here because we understand that ramen is not just food; it’s an experience, a work of art. It must celebrate tradition and also push boundaries. Do this, then you will go far.”

Celebrating a decade of culinary excellence, Ramen Nagi’s journey has just begun, and we are fortunate to be part of this delicious ride.

Follow @ramennagimanila on Instagram and Ramen Nagi PH Facebook for more updates.

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Establishment Info

Ramen Nagi
Japanese | Ramen

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