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Ramen · Old 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
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
The purist's bowl — pale, clean salt broth that showcases Santouka's pork-bone base at its most transparent and refined
Salt-seasoned tonkotsu broth that showcases the clean, faintly sweet depth of the stock without soy or miso obscuring it
A kombu-and-vegetable dashi base with the same yuzu brightness as the original — one of the more honest vegan ramen executions in the city, not just the meat bowl minus the meat
Salt-based clear broth — lighter and more delicate than the tonkotsu options, good for those who find pork broths heavy
A lighter, salt-seasoned clear broth option for those who want the craft without the pork-fat intensity — less distinctive than the tonkotsu but competently made
