"I eat ramen every day," said Japanese chef Shigea Fujisaki of the renowned Musashi-Ya restaurant in Kichijoji, Japan. "That's true. For the past 25 years, I've been eating ramen every single day… that's why I have this (pointing to his big fat belly)."

Fujisaki was recently in Manila to showcase his famed Iekei-Style Pork Bone Ramen, a mouthwatering bowl of ramen in aromatic pork- and chicken-based broth lined with thickly sliced chasu pork, spinach and nori. This special ramen is available in all Ramen Nagi branches nationwide until 28 February. This limited-time offering is also part of Ramen Nagi's 10th anniversary celebration.

What makes this Iekei-Style Pork Bone Ramen extra special, according to Fujisaki, is the way it is prepared and cooked.

"The broth is cooked for four days," said Fujisaki, adding that he uses pork meat and bones in their purest forms, with large amounts of pork offal cooked over non-stop high flame.

"I make sure the broth is monitored regularly and being stirred consistently to prevent any burning at the bottom," he said.

To enjoy a bowl of ramen, Fujisaki said that it's best to eat the noodles with the rest of the ingredients.

"Don't just eat the noodles, eat it with a slice of chasu pork or eat the noodles with nori or eat the noodles with rice — for that best culinary experience," he shared.

The ambiance also plays a crucial role in enhancing the experience of savoring a bowl of ramen. 

"Another factor to consider is the environment or ambiance of the ramen shop, which should be pleasant and conducive to enjoying a bowl of ramen," he said.