Sugoi Niboshi Ramen Nagi Shinjuku Golden Gai

“Sugoi Niboshi Ramen Nagi Shinjuku Golden-gai Honkan” is located on the 2nd floor of G2 Street, Shinjuku Golden-gai, 1-1-10 Kabukicho, a 6-minute walk from JR Shinjuku Station East Exit and a 3-minute walk from Shinjuku-sanchome Station. As the main branch (“Honkan”) of “Nagi,” nestled at the end of a steep staircase in an alley of Shinjuku Golden-gai, this shop proudly serves its rich niboshi (dried sardine) soup 24 hours a day. Each bowl features a blend of over 60g and 20 varieties of carefully selected dried sardines. The soup's greatest characteristic is its intense niboshi aroma that immediately captivates, yet it boasts minimal bitterness and a clean, refreshing aftertaste. This perfect balance of a powerful umami punch from the first bite and a crisp, lingering finish is why it's so widely loved. Instead of the typical thin noodles often found in niboshi-based ramen, Nagi uses flat, thick, wavy noodles, offering a delightful texture for those who prefer thicker noodles. For an even more unique experience, add the “Ittan Momen” topping—a flat, ribbon-like, extra-thick noodle resembling a flattened wonton skin—which provides a distinctive textural accent similar to himokawa udon, a Nagi-specific delight. The ramen offers multiple ways to enjoy its flavors: stir the spicy miso (karamiso) placed on the char siu into the soup for an evolving taste, or add a splash of niboshi-su (dried sardine vinegar) from the table around the bowl for another captivating variation. Complementary elements like the white ajitama (seasoned egg) and generously diced thick green onions further enhance the experience. The Abura Soba (soupless ramen), priced at 1500 yen, is a unique creation, featuring a rich niboshi (dried sardine) sauce instead of a sweet one. It's designed to be enjoyed by thoroughly mixing the firm, medium-thick noodles, thick-cut tender char siu, and soft-boiled egg with the savory niboshi flavor. For a satisfying conclusion to your meal, the Ryoshi-meshi (Fisherman's Rice)—a dish of minced fish paste on white rice topped with nori seaweed and katsuobushi (bonito flakes)—is popularly enjoyed by dipping it into the leftover soup, making it a highly satisfying shime (closing dish). Its interior, reminiscent of “The Japan,” is a distinctive feature that delights international visitors. Being open 24 hours, it's also a popular choice for late-night or early-morning ramen, establishing itself as one of Shinjuku's most iconic establishments.