ramen RAIJIN

Tonkotsu Ramen

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

Shoyu Ramen

A lighter, cleaner broth option for those who want clarity over richness — chicken- or pork-based dashi seasoned with soy, precise and well-balanced

Miso Ramen

Hearty miso-blended broth with a savory depth that stands up well in Toronto winters, richer than the shoyu but less heavy than the tonkotsu

Gyoza

Pan-fried dumplings with a proper crisp skirt on the bottom and juicy pork filling — a reliable supporting act, not an afterthought

Karaage

Japanese fried chicken — well-seasoned, crisp exterior with tender meat inside, often cited as one of the better versions at a Toronto ramen shop

Chashu Rice

Braised pork belly sliced over rice — a solid small add-on that lets you assess the quality of the chashu without committing to a full extra bowl