Ramen Nagi, which has 55 stores worldwide, is collaborating with Chef Morieda Kan of CHOMPOO on the 4th floor of Shibuya PARCO on zero food waste ramen, starting June 19, 2020. This "ultimate bowl" of ethnic ramen, made using "dried sardine bones that would otherwise be discarded," will be sold for a limited time at CHOMPOO on the 4th floor of Shibuya PARCO, overseen by Morieda Kan.


■The ultimate ethnic ramen is created with dried sardine soup
Ramen Nagi creates the most "niboi" ramen in Japan, pursuing the finest dried sardine flavor. They purchase over 5 tons of dried sardines every month, which results in a huge amount of dried sardine bones. The bones that remain after the stock has been extracted for the soup still retain a lot of flavor and nutrition. Utilizing these bones also helps to solve the problem of food waste. So, we teamed up with Morieda Miki, who promotes environmentally friendly seafood "sustainable seafood," to develop an ethnic ramen that is zero food waste, extremely delicious, and has a "full dried sardine flavor."


■ Ramen lineup


[Spicy Chilled Noodles with Niboshi]
Friday, June 19th
Price: 1,000 yen (tax included) Large portion: 1,500 yen (tax included)
Plenty of vegetables such as daikon radish and green papaya, roast pork, small fish, shrimp and squid caught together with the niboshi, all mixed in a spicy sauce full of the aroma of niboshi that is a feast for the eyes (Som Tam Chilled Noodles)



[Sardine and Motsu Spicy Ittan Noodles]
Saturday, June 20th
Price: 1,000 yen (tax included) Large size: 1,500 yen (tax included)
The noodles are the dream All Ittan noodles! Made with sardine paste, the combination of motsu and spicy sauce is addictive



[Sardine and Pork Cutlet Noodles]
Sunday, June 21st
Price: 1,000 yen (tax included) Extra meat: 1,500 yen (tax included)
Pork cutlet noodles with a generous amount of chicken cutlet on top, fragrant with dried sardines



[Dried Sardine Pink Ramen (Yen Tou Phu)]
Monday, June 22nd
Price: 1,000 yen (tax included) Large portion: 1,500 yen (tax included)
Soup colored pink by red koji! Enjoy it with the aroma of dried sardines and seafood toppings!



[Niboshi Tantan Noodles]
Tuesday, June 23rd
Price: 1,000 yen (tax included) Large portion: 1,500 yen (tax included)
Tantan noodles with a fragrant sardine soup, specially made minced meat with sardines and small shrimp, and the aroma of Japanese pepper and chili peppers.



[Niboshi Abura Soba with 3 kinds of roast pork on top]
Wednesday, June 24th
Price: 1,000 yen (tax included) Extra meat: 1,500 yen (tax included)
Aburasoba noodles made with dried sardine paste and topped with three types of homemade roast pork (two types Chompoo and one type Nagi).


[Dried Sardine Curry Ramen]
Thursday, June 25th
Price: 1,000 yen (tax included) Large size: 1,500 yen (tax included)
A dream combination of curry and ramen! The curry paste made with plenty of dried sardine paste and crispy fried noodles will whet your appetite!



[Nagi Chompoo Appetizer Platter Set]
Price: 3,500 yen (tax included)
Deep-fried noodles with niboshi powder, noodle-wrapped meatballs, deep-fried boiled egg, cold noodles in vinegar, three kinds of roast pork, various dried sardine and chicken skin chips, pickles



[Niboshi Beer]
Price: 500 yen (tax included)
A rich malt flavor and a refreshing lingering nose. The aroma has the depth of dashi and nuances of sea minerals, and the taste is powerful from the first sip, continuing into the second.


■Event Overview
- Event Name
CHOMPOO x Ramen Nagi Niboshi Jack Limited Edition Project "Nibo Beer Garden"
- Date Served: Friday, June 19th to Thursday, June 25th, 2020
- Venue Name: CHOMPOO, 4th Floor, Shibuya PARCO
- Venue Address: 4th Floor, Shibuya PARCO, 15-1 Udagawa-cho, Shibuya-ku, Tokyo
*During the event period, payment for eligible menu items will be cash only.
*Limited quantities of mail-order ramen and official RAMEN STOCK merchandise will be on sale.


■Organizer Profile
Ramen Nagi
Nagi Spirits Co., Ltd. (Representative: Ikuta Satoshi). The restaurant opened in a small corner of Shinjuku Golden Gai in 2004. It has won numerous awards, including winning a ramen tryout and being ranked number one in Tokyo Walker magazine's Top 10 Ramen. With 55 stores in seven countries, it is quickly becoming a leading ramen company on the global stage. Furthermore, fearing that Japan's ramen culture may disappear due to COVID-19, the restaurant launched the ramen mail-order website "RAMEN STOCK" in April 2020.
- Ramen Nagi Official Website http://nagispirits.com/
- RAMEN STOCK https://ramenstock.com/

https://www.youtube.com/watch?v=KKRe-NxEYc8&feature=emb_logo


Morieda Kan
Morieda Kan. After graduating from Tsuji Culinary Institute, he gained extensive training at the Japanese-French restaurant "Tetsuya's" in Sydney, the Kappo restaurant "Kozuki" in Omotesando, and the molecular cooking restaurant "Tapas Molecular Bar" in Nihonbashi. Prompted by the Great East Japan Earthquake, he started his own business from a food truck at 246common. He later worked as a chef at "Salmon & Trout." He currently produces a number of restaurants, events, and media outlets, including "The OPEN BOOK," a lemon sour specialty restaurant in Shinjuku, and "MARUTA," a wood-fire restaurant in Jindaiji. He was also involved in the launch of the food culture and lifestyle magazine "RiCE," and is always challenging himself to communicate in unconventional ways.
-CHOMPOO https://shibuya.parco.jp/shop/detail/?cd=025862




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