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Ranked by verified ratings, mentions, and signature picks
Ramen · Old Toronto · $$
Tokyo-style soy-based broth — clear, amber, and savory with a depth that reads as clean rather than heavy, topped with chashu, nori, and a soft-cooked egg
Ramen · North York · $$
A white soy broth elevated with truffle oil — a gimmick that earns its place, adding an earthy richness without turning cloying
A deeper, soy-darkened broth that keeps the yuzu brightness while adding more umami backbone — the safer gateway bowl for those new to AFURI's style
Soy sauce-seasoned tonkotsu, slightly darker and more savory than the shio — familiar for those new to Santouka's style
A lighter, cleaner broth option for those who want clarity over richness — chicken- or pork-based dashi seasoned with soy, precise and well-balanced
Clear soy-based broth with a cleaner, more delicate profile than the tonkotsu — a strong alternative for those who prefer less richness
Soy sauce-seasoned broth with a slightly darker, savory profile — less showstopping than the shio but honest and well-executed
A soy-based clear broth option that plays second fiddle to the shio but offers a cleaner, more traditional profile for those who want something familiar
A lighter soy-forward broth — cleaner and more delicate, a good read on the kitchen's technique beyond the rich options
Lighter, soy-tinted clear broth with a more delicate umami profile — a good entry point for those who find tonkotsu too rich
Lighter soy-based broth option for those who want clarity over richness — cleaner finish, still well-seasoned
Soy-based clear broth with cleaner, more delicate flavors than the tonkotsu — a good contrast option for the table
Ramen · Scarborough · $$
A lighter, cleaner soy-tare broth that lets the noodle quality and toppings speak — the subtler option for those who find tonkotsu heavy
