Start here

RYUS Noodle Bar – Summer Special 2017

Previously at winter 2016, I had an interesting Taiwan Mazesoba & Spicy Tan tan men at RYUS noodle bar for their winter specials. Summer had finally arrived. RYUS noodle bar had rolled out a series of summer specials starting on May 17th. This summer menu consists of two of their signature salad ramen and a unique Taiwanese style ramen. Let’s start with this one.

Cold salad 1

RYUS 夏の名物! ピリ辛ゴマダレ冷やし中華
Cold Salad Noodle – $14.25
(Sweet Chill & Sesame Sauce)

Comparing with other ramen places in town, RYUS had its own unique style with their cold ramen choices. Classic RYUS design consists of placing a poached egg in the middle, and surrounded with all other toppings around the poached egg. Moreover, you can upgrade to large size without addition charges. As for their cold salad noodles, there is a vegetarian and non-vegetarian version on the menu.
Indeed, this is topped with chopped pork & chicken cha shu, argula, menma, white fungus, homemade seasoned Kombu, and sliced chilli pepper. Variety of toppings had really enlightened this ramen salad. I particularly like their generous amount of toppings they put on the plate. Sesame sauce is one of the popular dressings in a salad ramen. Moreover, their sweet chill sauce had a small pinched of spiciness in flavour. In my opinion, their meat portions were sufficient. If you are a meat lover, you can always add addition chopped cha shu on the side.

Bowl 245

Cold Salad Noodle – $14.25
(Housemade Citrus Shoyu – Vegetarian Friendly)

Citrus Shoyu Ramen Salad is a vegetarian friendly ramen dish topped with stirs fried carrots & shiitake mushroom, arugula, white fungus, poached egg, simmered kelp seaweed, & menma. Variety of toppings had really enlightened this ramen salad. I particularly like their generous amount of toppings they put on the plate. The combination of shiitake mushroom, white fungus and menma had an interesting chemistry. It had a solid and crunchy texture all in one. Their homemade Citrus Shoyu is an important element in this bowl, which brings out the theme of this bowl. This is the refreshing relieved feeling that you are looking for during summer time. Their citrusy shoyu flavour is there and really gets your taste bud going. However, I found the sourness flavour were slightly sharper than I thought. I might pour a little less dressing next time. Other than that, this is a decent vegetarian ramen salad indeed.

Taiwan Ramen

RYUS風-台湾 ‘塩’ラーメン

RYUS Style Taiwanese Ramen ($12.25)
*Level of Spiciness – Regular, Hot, & Extra Spicy +$1.00*

Other than their unique salad ramen, here’s an interesting ramen style that were not too common in Toronto. – Taiwan Ramen

Taiwan ramen is a one of the ramen style originated from Nagoya. Taiwan Ramen was created by a Taiwanese Chef who had a shop in the Chikusa district of Nagoya (Aichi Prefecture) in the 1970s. Basically, he took the concept of the tantanmen, and inputted his variation to the formula. The broth of the Taiwan ramen consisted of a chicken broth with the toppings of ground pork/chicken, and nira (chives). With this ramen, you will have a taste of clear flavour broth with a touch of spiciness flavour in it. As for Ryus version, it was topped with spicy ground chicken, chives, bean sprout, sesame, and red chili. I believed it had an emphasis of spiciness with their house made chili oil. But not to worry, you can choose the spicy level for this ramen. I had tried the second level with three chilli, and it’s manageable for me. If there’s next time, I might try the next spicy level with additional chopped chicken/pork cha shu.

My very first Nagoya Ramen experience in Toronto was at Imanishi (Bowl 204) around 2016. The overall style was comparable with one and other. However, there were minor differences with one and other. For example…
• Noodles – RYUS had its own customize noodles that carries their soup base a little different than the other
• Nira (Chives) – instead of the long strips, Ryus had reduced to smaller pieces and scattered on top. Similar effect. Perhaps, it looks visually different.
• Chilli oil – different blend of chilli oil were used.
• No dried garlic. But include addition bean sprouts instead.

Overall, both had their own characteristics. Most importantly, you won’t see this ramen too often in Toronto. I am sure there will be some cooler days in the summer. In this case, you can give this a try.

Taiwan Ramen 2

Here’s my detail review for RYUS Summer Menu 2017.
Chef Ryuichiro Takahashi. Thank you for the ramen once again.
Looking forward to the next ramen creations.

Anthoni’s Ramen Adventure Continues ….

ラーメン 雷神 – New Location. Good Old Raijin.

After 4 years of services at the former location (Yonge & Gerrard), Ramen Raijin had moved to a brand new location at 24 Wellesley Street West (Yonge & Wellesley).

Raijin Map

Photo Credit – Ramen Raijin

This location used to operate as Teppan Kenta back in 2015. Now Raijin had begun their new adventure at this location. The visibility of this location might be a little hidden. If you look at the area in general, this is 2 minute away from Wellesley subway station, and close by one of the busiest intersections in Toronto (Yonge & Bloor). There are lots of hidden potentials around this area. The overall interior was redesigned to Raijin’s standard. It had maintained the open kitchen concept with bar counter seating, and lots of seating in a long table format. Don’t worry. The statue of Raijin (雷神) is still around. 🙂

Raijin store.jpg

Photo Credit: Ramen Raijin

Other than the interior, there was slight modification on the menu and a grand opening ramen special. Some of these might look familiar to you, these are the ramen specials offered in the past. Raijin is bringing back to the main menu due to popular demand. Perhaps, let’s cover the following items.

– Gyokai Tonkotsu Shoyu Ramen – 魚介豚骨醤油ラーメン
– Tokyo Shoyu Ramen – 東京醤油ラーメン
– Hokkaido Miso Ramen – 北海道みそラーメン
– Chicken Shio Ramen (Opening Special) – 鶏塩らーめん


Photo Credit-

Gyokai Tonkotsu Shoyu Ramen – 魚介豚骨醤油ラーメン

Bowl 249

Around January (Bowl 214), I had mentioned about Raijin’s rich tonkotsu seafood shoyu ramen. After 4 months of research and development, they had finalized the formula and introduced the final product in their main menu. – Gyokai Tonkotsu Shoyu Ramen. Moreover, this will be continued in the new menu.

The word of Gyokai resembles as fish/seafood based flavour. Chef Hiroshi had incorporated Gyokai(seafood) with their signature creamy Tonkotsu broth and 5 different types of shoyu blend together. This combination will give you an ultimate strong taste, and a complexity of flavour along the way. While keeping nori, egg and pork shoulder cha shu, they incorporated bean sprouts & carola instead of their bonito flavour chopped onion from their previous seafood ramen (Bowl 214). Their bean sprouts & canola had slightly neutralized the oiliness flavour of this broth. I like their thick cut pork shoulder cha shu which had the right tenderness in texture. If you like ramen with strong flavour, this will definitely be your choice.

Tokyo Shoyu Ramen – 東京醤油ラーメン

Bowl 304

Remember their 4th year anniversary special last year.
That’s right. They are bringing back the Classic Tokyo Shoyu Ramen in their main menu, which had become the representative of Raijin’s chicken shoyu ramen.

Classic Tokyo Shoyu Ramen consists of special wavy noodles in a lean chicken based strong shoyu flavour broth. Topped with cha shu, seasoned bamboo shoots, green onion, nori seaweed, & Naruto fish cake. Unlike their old version of chicken shoyu ramen, it had a stronger shoyu flavour paired with a special wavy noodles. Overall, this is very classic ramen dish that everyone can recognize.

Hokkaido Miso Ramen – 北海道みそラーメン

Bowl 316

Remember their butter corn miso ramen back in January?
Now you can try it as the main menu item at Raijin’s new location – Hokkaido Miso ramen
This is in replacement with their Tonkotsu Miso Ramen.

Hokkaido Miso ramen consists of a light blend of miso chicken broth topped with cha shu, corn, butter, green onion, and seasonal vegetables. Normally, Raijin’s tonkotsu miso ramen will give you a rich and creamy flavor. As for this miso ramen special, it will give you a lighter contrast comparing with the tonkotsu miso ramen on the menu. One thing that I like would be the generous amount of corn and vegetables on the bowl. Their corn & seasonal vegetables brings out the sweetness of this chicken miso broth. Moreover, butter had slightly enhanced the creaminess of the broth. If you like miso ramen & preferred a healthier option, this ramen will definitely be your choice. Come by and try it to taste the difference.

Chicken Shio Ramen (Opening Special) – 鶏塩らーめん


Simplicity were always the best..
I believed that the reason why they are offering this as their opening special.

As soon as they release the information with their opening special, I had decided to visit their new location to give this ramen a try. I remembered I had tried this ramen as Raijin back in 2013, which they called this as the Toridashi Shio Ramen. Technically, it had the same meaning. (Toridashi = Chicken broth). Chicken Shio Ramen consists of a lean chicken broth topped with chicken breast, Japanese leek, green onion, canola flower, and chilli pepper. Appropriate amount of salt had brought up the potential of their house chicken broth. Comparing with the one that I had back 2013, there is improvement with their chicken broth base. Moreover, they were using a unique bowl recently for some of their ramen items. This customize bowl is pretty light with a thin metal layer. I am not 100% sure with the effect of this bowl, but I believe this metal layer will preserve the heat of their ramen broth. Personally, I really like their thin kaedama noodles this time.

This is pretty subjective to judge whether you will like it or not. To some of you, this might be just a ramen with chicken broth & salt. To me, this is best way of showcasing their housemade chicken broth. I believe this would be a good idea as a ramen special rather than a main menu item. I am glad that I would have a chance to try this again. If you like something that is a little more complex, I would suggest to try other items on the menu.

Here’s my detail review for Raijin’s new menu.
Ramen Raijin. Thank you for the ramen once again.
Wish you all the best with the new location.


Anthoni’s Ramen Adventure Continues ….


Bowl 333 – 恵比寿 – 富士山ラーメン

Ebisu on Queen – “Fujisan” Tower Ramen
*Can choose for Shio/Shoyu/Miso/Spicy as soup base*
* Cha shu or Karaage as topping*

Bowl 333

Spring had finally arrived. I can foresee a handful of ramen specials coming in April.
Let’s start with this one – at Ebisu on Queen.
They called it the “Fujisan” Ramen aka the tower ramen.

The term “Fuji-san” was known as Mt. Fuji – the highest mountain in Japan.
This enormous view of the Mt. Fuji reminds me of a ramen style that is wildly popular in Japan. That’s right. Jiro-style was also known as the gatsuri-style ramen where they stack up an epic amount of toppings just like a mountain. In Canada, the first Jiro style ramen begins at Ramen Gojiro in Vancouver back in 2016. Thank you Ebisu. Now I can have the chance to try it in Toronto.

Ebisu’s Fuji-san ramen consist of a generous amount of vegetables (i.e bean sprouts, cabbage, chives, and green onion) with a Tonkotsu base flavour of your choices (Shio (Salt), Shoyu(Soy sauce), Miso, Spicy). On top of this vegetable mountain, there are around 6 to 7 slices of cha shu to pair with. If you don’t like cha shu, don’t worry. You can always choose chicken karaage instead.

This ramen style will definitely fill up your tummy, while it gives you a nice visual effect. In fact, they have a limited time deal during happy hour (2-6pm, 9:30pm-last call). Instead of $15.95, this will cost $9.95 only during happy hour time. With this price ($9.95), it’s hard to get this much portion out there. Therefore, this is worth to give this a try.

The following would be my suggestions for this ramen.
• They do have a nice visual effect. However, it looks a little different with the one on the menu. All the toppings are there. If you look at my photo, all the toppings around the bowl had been drown underneath the broth. It seems there’s a little mountain right in the middle, which is slightly different than the one on the menu. Here’s my suggestion.
o You can slightly reduce the broth to make this more visible.

• Based on the discussion with the chef, he mentioned that their customer in the past prefers a little lighter broth. Therefore, the flavour of the current broth should be more acceptable to the general public. Everyone had different preference. To accommodate a wider audience, I would suggest providing an option for the saltiness level. But of course. If the majority likes this saltiness level, I would just keep it as is.

Overall, this is a decent ramen style to try in Toronto.
Thank you for the great ramen offer once again.
Looking forward for your next ramen creation.


Anthoni’s Ramen Adventure Continues

Kinton’s Winter Ramen Special 2017

From time to time, Kinton introduce various ramen specials for every location. Each location had their unique style and characteristics. I did mention the Sanma-men & Ikebukuro Gangsta Spicy Ramen earlier at my facebook, and finally got a chance to try my remaining collections for all Kinton locations in Toronto. Perhaps, let’s talk about it all at once.

2017 Winter Ramen Special
Kinton 1 @ Baldwin – Vege Pota Ramen
Kinton 2 @ Bloor – Ikebukuro Gangsta Spicy Ramen
Kinton 3 @ Queen – Sanma-men
Kinton 4 @ North York – Yon Shoku Ramen
Kinton 5 @ Church – Rich Tonkotsu Shio Ramen
Kinton all locations – Tonkotsu Shoyu Black Ramen (Monthly Special)


Kinton 1 @ Baldwin – Vege Pota Ramen
51 Baldwin Street. Toronto, ON, Canada M5T 1L1


It seems Kinton 1 @ Baldwin loves to make hearty creations from their pervious ramen specials in the past. Napoli Ramen, Pork Curry Ramen, Peanut Butter Ramen, & Coconut Curry Ramen – This time, Chef Kentaro is creating the warm & hearty bowl of the Vege Pota Ramen.

Vege Pota Ramen (Vege Potage Salad Ramen)
This special consists of a vegetable potage blend with rich chicken & vegetable broth. Topped with chicken breast, lettuce, violet cabbage, carrot, scallion, & black pepper. Thin noodles were utilized for this occasion. The vegetable broth had slightly balanced the oiliness of the chicken broth. Fresh ground pepper was added as seasoning that gives you a kick flavour. However, I find it a little overpowering. Overall, I love the colour combination of toppings for this ramen. The salad toppings do have a crunchy texture that compliments the texture of thin noodles. Comparing with other ramen special at Kinton, this is the least that I like.

Kinton 2 @ Bloor – Ikebukuro Gangsta Spicy Ramen
668 Bloor Street West. Toronto, ON, Canada M5T 1L1


Previously (Bowl 308), I had nice bowl of Tsukiji Kaisen Ramen at Kinton Ramen 2. So what will Chef Shingo create this time? This time is spicy 😉

Ikebukuro Gangsta Spicy Ramen
Inspired from Mouko tanmen Nakamoto (蒙古タンメン中本), this is a famous ramen store with around 10 locations in Tokyo. Mouko tanmen were one of the ramen places that had the most spicy ramen item comparing with other ramen brands out there. Kinton’s Gangsta Spicy ramen consists of their house pork based broth with extremely spicy sweet sauce mixed with 5 kinds of chili peppers. Topped with pork belly, seasoned egg, seasoned vegetables, scallions, & fried red pepper. By the look of it, it feels like a whole bottle of spicy sauce poured right in the bowl. The broth itself was pretty spicy. The spiciness level were comparable with RYUS level 4 spicy miso ramen, and Kenzo’s level 3 spicy cha shu ramen. This spicy ramen gives you the spiciness taste in your pallet, while it give you a little numb tickle feeling in your lips. Overall, this is pretty interesting. To all spicy ramen lovers out there. Feel free to test your spicy tolerance with this gangtsa spicy ramen.

Kinton 3 @ Queen – Sanma-men
402 Queen Street West. Toronto, ON, Canada M5V 2A6


This is Sanma-men. サンマー麺 – a ramen style originated at Yokohama around 1950s.

Sanma-men consist of noodles topped with pork and seasonal vegetables. Most importantly, it must include a thick & starchy broth on top. The best way to make this starchy broth is to use a wok. The wok fry element brings out the heat of this condensed broth with a genuine aroma . That’s why I was posting a video of Hiro using a wok. Kinton’s Sanma-men consists of Wok fried pork belly, seasonal vegetables, & woodear mushroom. After he had wok fried the ingredients, chef had added in thick chicken broth with a touch of shoyu for flavor. Finally, he added in corn scratch to slightly thicken up the chicken broth. Here we are – a bowl of the warm and delicious Sanma-men arrives in front of you. 🙂
If you like this type of ramen style, feel free to give this a try.

Kinton 4 @ North York – Yon Shoku Ramen
5165 Yonge Street. North York, ON, Canada M2N 5P5


Customized Kinton’s Original Pork Ramen topped with pork belly & shoulder, chili & vegetable paste, snowpeas, scallion, red onion, & woodear mushroom. Yon shoku refers as 4 colours (red, green, purple, & black) represent as their toppings. I really like the colour variations on top. Taste wise is similar to the original pork ramen. The only difference would be the addition colourful vegetable toppings. Chili & vegetable paste does have a light kick on the flavour. However, I would prefer the house made spices from the previous special (Shin Shin Ramen) instead.

If you are in this area & would like to try something different, perhaps you can give this a try.

Kinton 5 @ Church – Rich Tonkotsu Shio Ramen
396 Church Street. Toronto, ON, Canada M5B 2A2


After Chef Ryohei’s Classic Shoyu Ramen, he had recreated another classic ramen concept. – Rich Tonkotsu Ramen. Everyone loves Tonkotsu ramen. It’s an all-time classic for everywhere.

Remember the Rich Tonkotsu Shoyu Ramen that he offered last year, this year he had slightly modified the Tonkotsu soup base with a shio (sea salt) base flavour instead. This ramen topped with pork belly & shoulder cha shu, black sesame, woodear mushroom, red ginger, green onion, nori & thick sea salt pork broth. This broth base is creamier than the original pork ramen in the menu. The creaminess is pretty comparable with other Tonkotsu ramen out there. Thin noodles works perfectly with this creamy soup base. Moreover, red ginger does give you a genuine cleanses in your pallet. This only critique I would have for this would be the discrepancy between the photos & what I have in front of me. They have all the toppings that are required. Thank you for the extra broth that was given. For the photo taking perceptive, it’s hard for me to capture the photo. Other than that, I like the taste of this ramen compare with ramen specials in other Kinton locations.

Other than those individual ramen special at their locations, Kinton had begun to offer monthly ramen specials for all Kinton locations. Here’s their monthly special for February.

Kinton all locations – Tonkotsu Shoyu Black Ramen
(February Monthly Special)


Here we are this is their enhanced version of Tonkotsu shoyu ramen topped with generous amount of their house garlic oil, bean sprouts, scallions, nori, seasoned egg, pork belly & shoulder cha shu. The unique part for this ramen would be the generous amount of house garlic oil on top. That’s why it looks all black. 🙂 The taste was a bit stronger than their original shoyu ramen on the menu. It does somewhat have taste on garlic oil. This is defiantly something different than what they offered in the past.

If you are a fan of Kinton, you should give this a try.
And yes.. they are going to create the Mega size of the Tonkotsu Shoyu Black Ramen as their upcoming Mega Ramen challenge (February 28) at Kinton Bloor location.

For detail feel free to view their Facebook event page:

Anyhow, my collection is complete…
Kinton Ramen. Thank you for the ramen specials once again.
Looking forward to your next creations in the future.


Anthoni’s Ramen Adventure Continues….
【yes】Japan Ramen Magazine [Team Canada]


新年快樂 – 家樂氏與我的一個早上

新的一年. 新的開始.
踏進雞年… 令我聯想起昨天打開的“神秘盒子”


需要自己一個人在家裡渡過. 晚上還要上班.

大家還記得 家樂氏的公雞標誌嗎?
That’s right 盒子裡就是 家樂氏玉米片 (Kellogg’s Cornflakes)


今年正是雞年. 包裝上附有同雞年有關的圖畫
除了盒面上的設計. 裡面特別放了一張紅色摺紙

不懂摺紙?不要緊 🙂





除了草莓… 偶然我會配搭其他配料





How about you?

但我並不孤獨. 🙂

新的一年. 新的開始.


Bowl 300: 堅持 – Anthoni らーめん日記

Anthoni.foodlab #homemade – 4th year anniversary premium series.
Gyokai Tonkotsu Tsukemen, Garlic Miso Ramen, Shoyu Wantan men, & Asari Shio Ramen

Feat – Myojo’s Tonkotsu/Miso/Shoyu/Shio Ramen Pack


I wouldn’t think I would reach up to my 300th ramen blog post.
Thank you everyone for supporting Anthoni’s Ramen Diary (拉麵日記).
Without you, I wouldn’t be able make it this far.

Was just reviewing my first ramen post back in 2012, there were so many unique memories that had pop up every year. Let’s summarize the highlights of 2016 from Bowl 200 until now

1) Explore more ramen places in town.
I am glad ramen stores were growing this year. New restaurant had opened this year, such as Jinya Ramen Bar, Kiu Japanese Restaurant, Aka-oni Izakaya, Guu & Ebisu. While new restaurant entering the market, existing brands had expanded to new locations this year, such as Kyouka Markham, Kinton 6 @ Montreal, & Sansotei Ottawa.

2) Out of town ramen adventures at Montreal. (Bowl 244-247)
Last year I had a chance to visit Eat Industries Inc. at Hamilton, this year I had decided to reach out further to Montreal for my next out town ramen adventure. It was quite an eye opening experience with new ideas and concepts.

3) DIY Ramen Burger
Remember the Ramen Burger that I did for Ramen Raijin at Bowl 140? This year I had begun to reach out others on my own, and designed their unique customized DIY ramen burger kit. I must say I really like every single one of them. Will I be really selling this in the future? Who knows? I shall see

4) Attend ramen media events
2016 is the year when I started to be more active on media events as an IG food blogger. Perhaps, I didn’t attend as much events as other food bloggers out there. To me, it was a great experience and I do learn a lot from those events. Thank you Jinya Ramen Bar & Ramen Isshin for the invitation.

5) RYUS ramen experiments (Bowl 264-276)
Thank you Ryu at RYUS noodle bar for the quality ramen

6) Meeting more friends along the way & got a chance to cook ramen for them (Bowl 299)

It was a great memory to me. I am trying my best to improve bit by bit.
Thank you everyone that I met along the way. I really had learned a lot form you guys.

Now I had reached my 300th bowl… Now what?
There were many ideas in my mind. To be honest, I do consider stop eating and blogging ramen for good. After all these consistency (堅持) with ramen, what is the outcome of all these?
Perhaps, I got the knowledge of ramen in Toronto. Will this knowledge leads me to further opportunities? Will anyone even recognize what I am doing? Sometimes I thought……going at current direction really get me nowhere. I need a break from this.

There was a period of time that I stopped going to ramen places. It’s time to rethink what I had done, and my possible directions with ramen in the future. During this time, I begin to cook more ramen at home. Utilizing the knowledge that I had, I can’t believe that there were a lot of great possibilities out there. Since then, it had become active hobby of mine recently, which had leads me to the concept of Bowl 300.

I got some great ramen souvenirs for myself from a US grocery store a few months back. These are Myojo’s frozen ramen series, which I decided to get one full set (Shio/Shoyu/Miso/Tonkotsu) back home. Myojo (明星) are one of my recognize noodle brand as well. I remember it used to be my favorite brand when I was little. The brand still exists. However, I couldn’t find the exact package anymore in the supermarket. Since I got a full set of Myojo ramen, I begin to experiment one by one with the toppings that I like.

Imagine I got a full ramen menu.. What would I do to make each one of them stand out?

Let’s call it Anthoni’s premium series. The word “premium series” was inspired from Ramen Raijin at Bowl 280. Premium series were based the premium ingredients that I uses, such as lamb, big clams, and large customized wonton. Let’s talk about one by one.


Gyokai Tonkotsu Tsukemen #魚介豚骨つけ麺
Feat. Myojo Tonkotsu ramen pack, spring lamb rack, rosemary, green onion, picked menma, & soft boiled egg.

Gyokai Tonkotsu ramen had pop up a few times this year. Ramen Raijin had begun their own version of Gyokai Tonkotsu ramen at their special limited menu. Later on, this item had become their daily menu. As for my version Gyokai Tonkotsu, I decided to condense their soup pack from 300ml to 100ml, which turns into a tsukemen broth. In terms of tsukemen (dipping noodles), there are so many good ones out there. Protein wise, pork, & chicken seems to be a common topping for ramen. During the brainstorming session, lamb rack had popup on my mind. Lamb rack was actually my favorite dishes. Perhaps, let’s use lamb as a topping. Moreover, I had paired up with pickled menma, green onion, soft boiled egg, and rosemary. Surprisingly, lamb actually works with the tsukemen noodles. This is actually a unique experience.


Garlic Miso Ramen #味噌ラーメン
Feat. Myojo Miso ramen pack, pork cha shu, corn, green onion, picked menma, & soft boiled egg.

This miso ramen was inspired from Kinton’s Miso ramen with Garlic at Bowl 221, and Jinya’s fresh garlic option. I had paired up with classic miso ramen toppings, such as corn, menma, green onion, egg & cha shu. The garlic gives a nice kick in flavor while other topping had blended in harmony. Since this ramen design are more people friendly, I had decided to test it out at my friend’s house at bowl 299. This will be my first test, but I do wish to test my next design to others.


Shoyu Wantan Men #醤油ワンタン麺
Feat. Myojo shoyu ramen pack, green onion, menma, cha shu & large wonton

Shoyu ramen is a classic ramen soup base for everywhere. Originally, I had paired this with smoke duck breast with shoyu ramen. But, this had totally reminds me of Raijin’s Duck soup Ramen (Kamo dashi Ramen) at Bowl 201 around New Year eve last year. Instead of duck, I had decided to use this as my ingredient.

At Bowl 250, I had mentioned about wantan chicken ramen at Jinya Ramen Bar. In a Japanese ramen culture, wontons were used as ramen toppings. It’s not as commonly used at ramen places in Toronto, but it actually exists at other ramen places. Therefore, I had incorporated “wonton” as my shoyu ramen topping. Instead of regular wanton in supermarket, I had upgraded this with some customize wanton at a wonton noodles store. These wontons had perfect shrimp content on the inside. It might be a little costly ($6CAD/half dozen). It’s definitely worth it.


Asari Shio Ramen #あさり塩ラーメン
Feat. Myojo shio ramen pack, little neck clams, green onion, corn, red onion.

Shio flavor had reminds me of purity of flavor. Clams had pop up in my mind right away. Ever since Momofuku’s Clam noodles (Bowl 84) at 2014, I haven’t seen any places offering clam noodles offered at ramen restaurant as yet. Until this year, I had tried Kyouka’s Shio ramen (Bowl 178) were they used clam chicken broth as their base. That had really reminds me that I need to do an actual clam shio ramen at home. Let’s do it with real clams. These are little neck clams that I got at Wholefoods. To preserve the clam juice, I had placed those clams with sake in a Ziploc bag. Sous-vide this clam bag in hot water bath. This clam juice will be my enhancement of my existing shio soup base. Furthermore, those little neck clams were perfect for topping decorations.

Here’s my creation for my 300th blog post – 4th year anniversary premium series.
Would you be interested of trying these creations?

Once again, Thank you everyone for supporting Anthoni’s Ramen Diary (拉麵日記).
Without you, I wouldn’t be able make it this far.

It was funny. When I write about Bowl 200 last year, I asked myself…
“Will there be Bowl 300? Who knows?”
Now here it is…. Bowl 300
So….. Will there be Bowl 400???
Stay tuned. 😉
But for the time being…..

Anthoni’s Ramen Adventure Continues

PS. 當我睇番Bowl 100, 我記得在這裡講過…

“我記得在 Bowl 7 講過…

雖然找不到… 但我仍然在相信着….
這位“知音人” 是會出現的..

如果可以分享我作品, 給予支持我的朋友


安東尼..你要堅持到底 ….

Anthoni’s Ramen Adventure Continues

Bowl 214: 雷神 – 濃厚豚骨魚介しょう油ラーメン

Bowl 214

Ramen Raijin: Rich Tonkotsu Seafood Shoyu Ramen
*Special on Jan 20th – Limited 50*

Previously (Bowl 188), Raijin were offering a special tonkotsu ramen for their 3rd year anniversary. Guess what? They were offering it one more time on the 20th. This time I finally got a chance to try this mysterious bowl of ramen. This shoyu ramen had a super rich blend of tonkotsu broth and seafood dashi. Super rich broth might be too heavy for certain audience. Therefore, Chef Hiroshi Yoshida had modified the formula of this rich broth into a smoother taste, while maintaining the rich flavour of this seafood broth. Other than their ramen toppings (i.e Cha shu, egg, green onion & nori), their fresh chopped onion with dried bonito powder will give you a refreshing feeling, while you were enjoy this bowl of ramen. Furthermore, their garlic flavour oil were blend with bonito, mackerel and anchovies that will give you good kick of flavour on your taste buds.

Indeed, I can actually taste the bonito flakes & anchovies in the broth. It was rich, flavourful and smooth all in one broth. However, I couldn’t feel the taste of noodles, which seems the noodles had completely blended into the rich broth. As you add extra noodles afterwards, you will have a different experience which you can enjoy natural flavour of ramen noodles & the savoury broth. Overall, this is one interesting bowl of ramen to try.

Thank you Ramen Raijin for the great bowl of ramen.
Looking forward to your next ramen special. Therefore,

Anthoni’s Ramen Adventure Continues