Ramen Nagomi — Restaurant in Freehold

I DoorDashed this place, due to my closer ramen shop undergoing erratic changes to their operational availability.

Ordered the Chicken Shio Ramen with added rice side.

Because it comes take out packed, I get to see how they do that. It wasn't until after I ate the meal that I checked the reviews on here. They seem to have answered a complaint about the ingredients being mixed with the broth, because the packaging had a plastic bowl divider with the ingredients in it.

For those who wish to know, I will save you the need to swipe to their menu to know what the Chicken Shio consists of (as of this review): "Sea salt seasoned organic chicken broth + house dashi, sous vide chiken breast, hanjuku tamago, kikurage, nori, and scallions."

The ramen noodles had that distinct yellow color. They were clumped up and I had to seperate them in the broth before digging in.

The hanjuku tomago (your ramen staple, sauce infused, boiled egg) was not split, but whole, which is logical and the way it should be so the inside remains unaffected by the broth in transport.

The scallions and kikurage might have leeched into the ramen, or there is something in the ramen, because the noodles had a flavor seperate of the broth -and I liked that.

The nori (seaweed) slice was sizeable and helps add umai. I am not a seafood person. I tried to eat the nori, and I just can't stomach the texture and flavor combination of it, despite how healthy it is to eat. So I take it out after its served its purposes of making the umai magic happen.

The chicken was moist and delicious.

Afterwards I realized that I should have opted to add in the wood ear mushrooms.

There was a lot of broth remaining, so I highly suggest ordering additional noodles and/or rice to drop in the remaining broth. In fact, with the chopstick method (not slurping the broth, just letting the noodles soak up flavor, then fishing them out with chopsticks), you can likely dip/dunk/spak 3 servings of ramen through the broth and finish with a rice dunk to absorb the leftover and effectively get 4 or more servings out of this.

I almost didn't get to enjoy this, because my cats sniffed out the bag fast and knocked it to the ground. I want to thank them for choosing the wax paper containers as if they had been plastic they would have ruptured. Yeah, the container survived a fall, in the bag, from about 3.5...

A Quiet Bowl of Tasty Flavors

Ramen Nagomi doesn’t shout for attention it is more like a gentle hum. Tucked quietly in Freehold, this little ramen bar looked closed from the outside and delivers a japanese style minimalist warmth, pairing cool with comfort in a way that feels almost meditative.

The meal begins gently with edamame, bright and fresh sprinkled with salt flakes, offering that perfect balance of sweetness and salt, the kind that keeps you reaching for more. Then comes the pork belly bun (kakuni bao), a soft cloud wrapped around tender, melt-in-your-mouth pork. The richness sings, though a touch more salt than needed slightly tips the balance. Still, it’s hard not to love something that decadent.

Then the main act, the Tonkatsu Ramen. The broth is unexpectedly light, yet full of depth and clarity, the sort that refreshes rather than overwhelms. Every element plays its part: the noodles with their gentle bounce, the broth that lingers softly on the tongue, and a seasoned egg so perfectly marinated it borders on art, jammy, delicate, and rich with umami.

The experience is lifted by an unexpected but delightful soundtrack: a mix of Taylor Swift, Jennie from BLACKPINK, and even songs from K-Pop Demon Hunters, a playful nod to global pop culture that somehow fits perfectly. The music gives the space a youthful pulse, balancing the calm with just enough energy to make you smile between bites.

At Ramen Nagomi, nothing feels rushed. Each detail from the clean, balanced flavors to the music overhead works together to create something quietly joyful. It’s not just a bowl of ramen, it’s a reminder that comfort and care can still be found in the...

On our way to Holmdel, my parents and I had lunch at Ramen Nagomi in Freehold. For drinks, we had hot tea. They have Genmaicha (green tea with toasted brown rice) and Hojicha (dark roasted green tea).

Rahul was patient. He delivered our food and drinks in an efficient manner. We shared a few appetizers (including Hiyayakko Tofu, Hiyashi Wakame Seaweed Salad, Takoyaki, and Mentaiko Don) and Nagomi Shoyu Ramen. Among the appetizers, our favorites were the Hiyashi Wakame Seaweed Salad and Takoyaki.

The Hiyayakko Tofu consisted of chilled soft tofu topped with katsuobushi (skipjack tuna), ginger, and scallions in salty shoyu sauce.

The Hiyashi Wakame Seaweed Salad consisted of sweet soy marinated wakame sesame strands served with pickled ginger and chilled crab meat and garnished with sesame seeds. It was so good, I wish that we had ordered more.

The Takoyaki consisted of half dozen of fried octopus-filled wheat batter balls, dressed with okonomi sauce and kewpie mayo, and garnished with aonori (green laver) and katsoubushi (skipjack tuna). I liked how the piece of octopus was portional to the size of the ball.

The Mentaiko Don consisted of short grain rice topped with marinated pollock roe, kewpie mayo, scallions, and sesame seeds. If the roe wasn't spicy or if it was salmon roe, I'd probably enjoy it more.

The Nagomi Shoyu Ramen consisted of shoyu seasoned clear organic chicken broth cooked with house dashi and straight ramen noodles, topped with slow braised niman ranch pork belly, hanjuku tamago, nori, menma, and scallions. I love how the pork belly was juicy and...