Top Ramen dishes in Toronto

Salt-broth bowl topped with meltingly tender braised pork cheek — the fat-to-meat ratio is almost obscenely perfect, dissolving into the milky Hokkaido broth as you eat

Braised pork cheek set atop Santouka's milky tonkotsu broth — silky, yielding, and gelatinous in a way that standard chashu never manages

The signature bowl: rich milky pork broth darkened with charred garlic oil that adds a roasted, smoky depth on top of the creamy base

The signature bowl — opaque, milky pork bone broth that coats the noodles in a way that takes hours of simmering to achieve, finished with chashu and bamboo shoots

A deeply savory broth that defies its plant-based origins, layered with umami from fermented and roasted ingredients, served with springy noodles and thoughtful toppings

The house signature — a deep, inky broth built on dried sardines and pork that arrives smoky and mineral-forward, with a lingering savory finish unlike any other bowl in the city

The flagship bowl: milky, collagen-rich pork bone broth with thin straight noodles, two slices of chashu, and a soft-boiled marinated egg — the clearest expression of what Kinton does best

The flagship tonkotsu bowl — milky pork bone broth with chashu, seasoned bamboo shoots, and green onion; the broth is the strongest part of the menu

The signature bowl — creamy pork bone broth with thin straight noodles, chashu, and green onions; the broth is rich without being heavy

The signature: a pale, luminous clam dashi broth finished with white truffle oil — delicate but deeply savory, unlike anything else on the Toronto ramen circuit

Rich, milky pork bone broth with firm noodles and chashu pork — the benchmark bowl the restaurant is built around

The house signature — milky pork bone broth that's been simmered long enough to go opaque, topped with chashu pork, soft-boiled egg, bamboo shoots, and seaweed

The signature bowl — creamy tonkotsu base finished with black garlic oil that adds a smoky, roasted depth the standard broth lacks

The house bowl: a clam dashi and pork blend that delivers layered, oceanic umami with a silkier mouthfeel than a standard tonkotsu

The flagship tonkotsu bowl — creamy, opaque pork-bone broth with chashu slices, nori, bamboo shoots, and a soft-boiled seasoned egg that's marinated to the yolk

The purist's bowl — pale, clean salt broth that showcases Santouka's pork-bone base at its most transparent and refined

The signature bowl — a milky, deeply reduced pork broth that's rich without being heavy, served with springy noodles and sliced chashu that melts at the edge

Milky, collagen-rich pork bone broth with thin noodles, chashu, and a deeply savory finish that builds with each sip

Tokyo-style soy-based broth — clear, amber, and savory with a depth that reads as clean rather than heavy, topped with chashu, nori, and a soft-cooked egg

Salt-seasoned tonkotsu broth that showcases the clean, faintly sweet depth of the stock without soy or miso obscuring it

The house signature — a cloudy, collagen-rich pork bone broth with thin noodles, chashu, soft-boiled egg, and green onion; deep and savoury without being heavy

Rich, milky pork-bone broth with a deep umami backbone, springy noodles, chashu, soft-boiled egg, and nori — the dish the kitchen is known for