There a new Ramen place and bring the addict that Ben is, we just have to try it out especially after hearing so many good thing about
Kyouka Ramen (
@KyoukaRamen).
The Story (from their website) :
Everything started in 1998, when Mr. Machida, a man of driving ambition, participated in a well-known ramen competition in Japan called ‘Ramen Touryuumon.’ He competed against 344 veteran ramen chefs where he received recommendations and nominations from food critics and well-known ramen shop owners. It was at this competition that inspired Mr. Machida to follow his passion for ramen and opened his Tokyo-based restaurant, called Kyouka.
Mr. Machida became a pioneer of new-age Japanese ramen and pushed past the traditional boundaries and created a new and dynamic understanding for the making of ramen broth. Now, some 15 years later, this radical and revolutionary philosophy of ramen dubbed ‘Kyouka-ism’ has helped transform ramen culture throughout Japanese. Mr. Machida desires for everyone involved with his new movement to find happiness and has freely shared his culinary secrets with his employees and others interested in learning his technique.
Kenji is one of Mr. Machida’s most-aspiring apprentices, and he has travelled to Canada with the hope to bring ‘Kyouka-ism’ to Toronto foodies. He is the Head Chef of ‘Kyouka Ramen’ which is conveniently located on Queen Street East, in the Beach. Kenji describes his ramen as being ‘honest, earnest, and genuine’ – true to ‘Kyouka-ism’ – and he looks forward to pouring his passion into each bowl of ramen.
They mainly serve Chicken Broth Ramen and I have to say it's my favorite so far in Toronto given that I am usually a pork bone broth kind of gal. All their ramen come with the choice of mild, spicy and fire plus you can ordered it fully loaded which is double the toppings for $4 extra.
Shio Ramen - Fully Loaded $15
~ edible kelp stock, daily chicken broth + clam, salt, pork + chicken chashu, egg, seweed, greens, naruto fish cake, special shio tare (liquid seasoning)
Love the combination of the chicken broth with the added clam, you can definitely taste it and this was by far our favorite among the 2 bowl we had. Chicken broth can be oily sometimes but this was perfect and lighter than the pork bone broth. The Egg have a slight alcohol/wine taste to it which was perfectly cooked. The only thing I wasn't a fan of was the chicken chashu which was chicken breast and I find it kind of try and not very flavorful.
