Garry S
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Konjiki Ramen
When word first started circulation that Japan’s prized Michelin star Ramen establishment was opening up in Toronto, I could not wait to try it, and it did not disappoint.
The main star of the show is curated from local produce, bar the noodles, which Mr. Atsushi Yamamoto himself had imported the noodle making machine over from Japan to ensure the same standard of excellence.
Placing both hands on either side of the ramen bowl, the feeling is warming, but just a little too hot to keep holding on comfortably (meaning just the right temperature). Dipping the spoon in to explore, there are 5+ sections of the clamshell broth that are completely diverse in taste. Some consisting of shallots, others the spring onions, some with a more meaty taste of the finely cut chashu, and others of the marinated richness of the broth alone. The noodles are unique, almost square cut (not rounded), cooked Al dente, and have just the right springy texture and surface area to encapsulate the surrounding ingredients with a few slurps.
Konjiki is not to be mistaken for the morish-ness, of some of the neighbouring establishments, where the MSG carry the dish. Konjiki is truly a culinary experience, that will appeal to the more experienced palette without the need for additives. There are a few customer favourite dishes, for those who’d rather stick to either Vegetarian (like kaiso salad), or chicken based (such as Karage).
The location can be packed, but in most cases the turnover runs like clockwork so expect to be seated within 30mins to an hours wait time, unless it’s peak times, in which case make reservations. Absolutely worth a trip specific detour, and trying at least once.
The main star of the show is curated from local produce, bar the noodles, which Mr. Atsushi Yamamoto himself had imported the noodle making machine over from Japan to ensure the same standard of excellence.
Placing both hands on either side of the ramen bowl, the feeling is warming, but just a little too hot to keep holding on comfortably (meaning just the right temperature). Dipping the spoon in to explore, there are 5+ sections of the clamshell broth that are completely diverse in taste. Some consisting of shallots, others the spring onions, some with a more meaty taste of the finely cut chashu, and others of the marinated richness of the broth alone. The noodles are unique, almost square cut (not rounded), cooked Al dente, and have just the right springy texture and surface area to encapsulate the surrounding ingredients with a few slurps.
Konjiki is not to be mistaken for the morish-ness, of some of the neighbouring establishments, where the MSG carry the dish. Konjiki is truly a culinary experience, that will appeal to the more experienced palette without the need for additives. There are a few customer favourite dishes, for those who’d rather stick to either Vegetarian (like kaiso salad), or chicken based (such as Karage).
The location can be packed, but in most cases the turnover runs like clockwork so expect to be seated within 30mins to an hours wait time, unless it’s peak times, in which case make reservations. Absolutely worth a trip specific detour, and trying at least once.
Ikkousha Ramen Toronto
Ikkousha Ramen Toronto features some of the best noodles in the city. “Made by professionals only”, - a phrase touted proudly, their global presence backed up by their consistency.
The broth is brown, often frothy, and rich, especially the Shoyu, and with the table condiments is enhanced even further. At base tier (no spice) I personally find just a few chilli flakes and sesame seeds bring out the best overall taste, however, others swear by their “Godfire” (the fires of hell in a bowl basically) and 3 chilli icons.
Portions an excellent, with the finely sliced chashu more than likely pouring over the side of the bowl, and the sushi nori towering proudly above the bowl, flying like the globally recognised flag of ramen.
The eggs are perfectly poached, with a medium hard texture that explodes if you pressing the tongue against the top of your mouth.
The side dishes aren’t too bad either, with better than average rich and a combination of wow factor ingredients together.
This is a top 3 ramen location in Toronto, and worth a quick stop for anyone visiting town or living there.
The broth is brown, often frothy, and rich, especially the Shoyu, and with the table condiments is enhanced even further. At base tier (no spice) I personally find just a few chilli flakes and sesame seeds bring out the best overall taste, however, others swear by their “Godfire” (the fires of hell in a bowl basically) and 3 chilli icons.
Portions an excellent, with the finely sliced chashu more than likely pouring over the side of the bowl, and the sushi nori towering proudly above the bowl, flying like the globally recognised flag of ramen.
The eggs are perfectly poached, with a medium hard texture that explodes if you pressing the tongue against the top of your mouth.
The side dishes aren’t too bad either, with better than average rich and a combination of wow factor ingredients together.
This is a top 3 ramen location in Toronto, and worth a quick stop for anyone visiting town or living there.