Ramen Nagi Zhongxiao Restaurant — Restaurant in Da'an District

Different kinds of ramen each has its charm: from the fat chewy noodles of Sapporo style 味噌 ramen to the al dente, thin Hakata style 豚骨 ramen. One of my favorites is cheese ramen in 広尾 in Tokyo. Since I appreciate all styles of ramen, what I find shocking is that out of the four types, I like Nagi's plain 豚骨 ramen the best (I've also tried their black and green: I like both but they don't seem to improve the flavor) - the soup is just that good. Their 半熟卵 is probably the best rendition I have found anywhere. The quality of their noodles is supreme. Perhaps the only weakness I could find is in its チャーシュー pork slices (not enough attitude: needs to be burnt or have more fat, etc...). Still, overall, in Taipei at least, only 一風堂 can compare with Nagi for Hakata ramen. Also, the service is excellent. This is one of the very few restaurants in Taipei that I have no qualms in paying the...

Pretty like the ramen that they serve here. Yummy tasting and very fast service. The order sheet makes for efficient ordering, selecting the options you want before you even get your table, and then everything gets served soon after.

I got the black ramen, and really liked it. If I could I'd probably go for less salty, as the normal portion of saltyness was a little too much for me. Will also try to load up on vegetables as the overall meal can get quite meat heavy. Gyoza is super...

Very solid.. This was my first visit; so, I tried the original, and it was as good as any I had in Taiwan. The house broth is tonkotsu (vs miso or shoyu), which is my preferred style, and it has good flavor without being overly salty (some Taipei ramen shops confuse saltiness for flavor). The standard noodles are thinner and less mushy. The menu offers a few creative alternatives, and I probably will try them in...