Introducing: Kinton, a new Baldwin Village ramen bar from the people behind Guu
(Image: Renée Suen)
This summer, a number of new ramen restaurants—from Japan and Vancouver—are scheduled to invade the city’s arguably lacklustre alkaline noodle scene. The first to make it to opening day: Kinton Ramen , a long and narrow noodle shop by the same group that introduced Guu to Toronto (along with its boisterous greetings, also present here). It opened last Friday in Baldwin Village, and has already seen lineups out the door. Managing the 46-seater is chef Nobuaki “Aki” Urata, who started as a ramen chef in Japan at the age of 19, before spending the next 15 years in Canada, seven of them managing Kintaro, a well-known Vancouver ramen restaurant (the upcoming Raijin Ramen on Gerrard Street is from the owners of Kintaro).
Bennett Lo of Dialogue 38 (Guu Izakaya, Spring Rolls) designed the natural wood–clad space. At the entrance, light from the windows spills over a long wooden tachinomiya (standing bar)—the first of its kind in Toronto, but common in Japan. Tall wooden stools surround the kitchen bar, and at the back, a gleaming steel kitchen is equipped with a gyoza machine and ramen noodle boiling stations imported from Japan. There’s also a communal table that (tightly) packs nine. We’re told Kinton’s mascot, a golden pig, is associated with prosperity; it adorns the wall behind the bar and its illuminated presence in the washrooms is a constant reminder of the restaurant’s porcine devotion. Even the dining room’s eye-catching textured walls—made up of the cut ends of raw wood, tiled at angles—resemble cut slices of chāshū pork.
The restaurant relies on executing two things well: the ramen noodles themselves and the variety of soup combinations they come in ($9.50-$12.80). The fresh noodles are custom made specifically for the restaurant using Alberta flour and brought in three times a week. Kinton’s broth, meanwhile, is rich in collagen, the result of pork bones, chicken, fish and vegetables slowly simmering for 20 hours. Four soup bases are available: Miso (soy bean paste), Shio (sea salt), Shoyu (soy sauce) and spicy (with chili pepper), all of which can be served light or chacha (i.e. fatty, with added pork back fat that’s whacked through a sieve over the noodle bowls). Toppings range from the traditional (spicy garlic) to the decidedly unconventional (Swiss cheese), although the two types of chāshū (shoulder and belly) and Kinton egg (soft boiled with an oozing golden yolk) stand out. There’s also miso garlic oil made from pan frying garlic in back fat to the point of becoming burnt like charcoal. Vegetarians beware: while Kinton does serve vegetable ramen ($9.80), it’s not actually vegetarian, as it’s cooked and served in Kinton’s meat-based stock. Non-soup options include small plates ($3-5), like gyoza and fried chicken, and donburis (rice bowls, $5.80); look for specials, such as cold ramen salad during summer months. A liquor license is still pending (several kinds of beer and beer cocktails will be available), and like Guu, it’s open seven days a week but does not, naturally, take reservations. As at Guu: expect line-ups.
139373 (Image: Renée Suen) The golden pig even appears in various forms in Kinton’s lower level washroom area Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton29-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton29.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton29.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton29/ may12kinton29 0 0
The golden pig even appears in various forms in Kinton’s lower level washroom area
139370 (Image: Renée Suen) The Kinton egg: a soft boiled egg with an oozing golden yolk that’s seasoned with a custom blended egg sauce and found topping the shio, shoyu or vegetable ramens. The egg is also available as an additional topping ($1.50). Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton26-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton26.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton26.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton26/ may12kinton26 0 0
The Kinton egg: a soft boiled egg with an oozing golden yolk that’s seasoned with a custom blended egg sauce and found topping the shio, shoyu or vegetable ramens. The egg is also available as an additional topping ($1.50).
139369 (Image: Renée Suen) Kinton’s noodles are custom made off-site using Alberta flour and delivered to the restaurant three times a week Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton25-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton25.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton25.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton25/ may12kinton25 0 0
Kinton’s noodles are custom made off-site using Alberta flour and delivered to the restaurant three times a week
139372 (Image: Renée Suen) Spicy Garlic Ramen ($9.80): chilli pepper, Kinton pork (belly), bean sprouts, onions, scallions and fresh grated garlic. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton28-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton28.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton28.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton28/ may12kinton28 0 0
Spicy Garlic Ramen ($9.80): chilli pepper, Kinton pork (belly), bean sprouts, onions, scallions and fresh grated garlic.
139371 (Image: Renée Suen) Vegetable Ramen ($9.80): choice of miso, shio, shoyu or spicy soup with seasonal vegetables, seaweed, corn, onions and a seasoned egg. This is the restaurant’s signature, although it’s not actually vegetarian friendly. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton27-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton27.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton27.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton27/ may12kinton27 0 0
Vegetable Ramen ($9.80): choice of miso, shio, shoyu or spicy soup with seasonal vegetables, seaweed, corn, onions and a seasoned egg. This is the restaurant’s signature, although it’s not actually vegetarian friendly.
139367 (Image: Renée Suen) Miso Ramen ($9.50): soybean paste, Kinton pork (shoulder), bean sprouts, onions, scallions, corn and charcoal garlic oil. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton23-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton23.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton23.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton23/ may12kinton23 0 0
Miso Ramen ($9.50): soybean paste, Kinton pork (shoulder), bean sprouts, onions, scallions, corn and charcoal garlic oil.
139368 (Image: Renée Suen) Three of Kinton’s seven ramen options. From left to right: Vegetable, Miso and Spicy Garlic. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton24-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton24.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton24.jpg 624 390 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton24/ may12kinton24 0 0
Three of Kinton’s seven ramen options. From left to right: Vegetable, Miso and Spicy Garlic.
139366 (Image: Renée Suen) Chef Aki finishing up the Miso Ramen with his custom-blended charcoal garlic oil Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton22-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton22.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton22.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton22/ may12kinton22 0 0
Chef Aki finishing up the Miso Ramen with his custom-blended charcoal garlic oil
139365 (Image: Renée Suen) Toppings ranging from bean sprouts, grated garlic, corn, onion and seaweed crown the noodle bowls. Kinton’s specialty includes the pork shoulder or belly and seasoned soft boiled egg. More adventurous diners might be interested in the extra butter or swiss cheese options. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton21-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton21.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton21.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton21/ may12kinton21 0 0
Toppings ranging from bean sprouts, grated garlic, corn, onion and seaweed crown the noodle bowls. Kinton’s specialty includes the pork shoulder or belly and seasoned soft boiled egg. More adventurous diners might be interested in the extra butter or swiss cheese options.
139364 (Image: Renée Suen) Serving the soup Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton20-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton20.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton20.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton20/ may12kinton20 0 0
Serving the soup
139363 (Image: Renée Suen) Chef Aki finishing the Kinton pork for the noodle dishes. Both types of chāshū (shoulder and belly) are prepared in a soya-based marinade before being cooked Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton19-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton19.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton19.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton19/ may12kinton19 0 0
Chef Aki finishing the Kinton pork for the noodle dishes. Both types of chāshū (shoulder and belly) are prepared in a soya-based marinade before being cooked
139362 (Image: Renée Suen) Chefs Aki and Masato preparing Kinton’s signature ramen: vegetable ramen Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton18-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton18.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton18.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton18/ may12kinton18 0 0
Chefs Aki and Masato preparing Kinton’s signature ramen: vegetable ramen
139361 (Image: Renée Suen) Aki’s special miso garlic oil that’s added to the miso ramen. This dark paste is made by pan-frying garlic in pork back fat to the point of becoming burnt like charcoal. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton17-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton17.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton17.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton17/ may12kinton17 0 0
Aki’s special miso garlic oil that’s added to the miso ramen. This dark paste is made by pan-frying garlic in pork back fat to the point of becoming burnt like charcoal.
139360 (Image: Renée Suen) Noodle bowls can be lean or chacha (fatty). Fatty orders are sprinkled with warmed pork back fat that’s dispensed by whacking chunks of it through a sieve over the noodle bowl. The fat adds flavour and a creamy texture to the resultant soup Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton16-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton16.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton16.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton16/ may12kinton16 0 0
Noodle bowls can be lean or chacha (fatty). Fatty orders are sprinkled with warmed pork back fat that’s dispensed by whacking chunks of it through a sieve over the noodle bowl. The fat adds flavour and a creamy texture to the resultant soup
139359 (Image: Renée Suen) This gyoza cooker was also imported from Japan Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton15-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton15.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton15.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton15/ may12kinton15 0 0
This gyoza cooker was also imported from Japan
139356 (Image: Renée Suen) Custom-ade noodle bowls and wooden utensils from Japan Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton13-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton13.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton13.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton13/ may12kinton13 0 0
Custom-ade noodle bowls and wooden utensils from Japan
139350 (Image: Renée Suen) The rear communal table that can seat a party up to 9 Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton6-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton6.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton6.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton6/ may12kinton6 0 0
The rear communal table that can seat a party up to 9
139355 (Image: Renée Suen) Another shot of the open kitchen Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton11-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton11.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton11.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton11/ may12kinton11 0 0
Another shot of the open kitchen
139354 (Image: Renée Suen) Large vats of Kinton’s soup base are prepared daily using a mix of pork bone, chicken, bonito fish and vegetables that’s are simmered for over 20 hours. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton10-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton10.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton10.jpg 416 624 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton10/ may12kinton10 0 0
Large vats of Kinton’s soup base are prepared daily using a mix of pork bone, chicken, bonito fish and vegetables that’s are simmered for over 20 hours.
139358 (Image: Renée Suen) Baskets containing fresh noodles are lowered into this large-scale ramen noodle boiler that was imported from Japan Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton14-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton14.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton14.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton14/ may12kinton14 0 0
Baskets containing fresh noodles are lowered into this large-scale ramen noodle boiler that was imported from Japan
139351 (Image: Renée Suen) Kinton’s long open kitchen allows kitchen bar diners a full view of the chefs in action Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton7-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton7.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton7.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton7/ may12kinton7 0 0
Kinton’s long open kitchen allows kitchen bar diners a full view of the chefs in action
139347 (Image: Renée Suen) Kinton’s chefs, from left to right: Hideo, Aki and Masato. 30 staff service the space and welcome customers with the boisterous greeting characteristic of ramen shops in Japan. Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton3-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton3.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton3.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton3/ may12kinton3 0 0
Kinton’s chefs, from left to right: Hideo, Aki and Masato. 30 staff service the space and welcome customers with the boisterous greeting characteristic of ramen shops in Japan.
139346 (Image: Renée Suen) The tachiomiya table. We’re told by the owners that this standing bar is supposed to help bring “noodle shop culture” to Toronto Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton2-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton2.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton2.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton2/ may12kinton2 0 0
The tachiomiya table. We’re told by the owners that this standing bar is supposed to help bring “noodle shop culture” to Toronto
139345 (Image: Renée Suen) Kinton’s mascot, the golden pig. We’re told that the mascot represents Kinton’s main product (the broth and chāshū) and is associated with prosperity Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton1-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton1.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton1.jpg 624 416 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton1/ may12kinton1 0 0
Kinton’s mascot, the golden pig. We’re told that the mascot represents Kinton’s main product (the broth and chāshū) and is associated with prosperity
139394 (Image: Renée Suen) Kinton’s bar is adorned with golden pigs. The restaurant is still waiting for a liquor license before it can stock the bar Introducing: Kinton Ramen https://torontolife.com/wp-content/uploads/2012/05/may12Kinton_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton_intro.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Kinton_intro.jpg 656 437 [] https://torontolife.com/food/introducing-kinton/slide/may12kinton_intro/ may12kinton_intro 0 0
Kinton’s bar is adorned with golden pigs. The restaurant is still waiting for a liquor license before it can stock the bar
Kinton Ramen, 51 Baldwin St., 647-748-8900, kintonramen.com, @KintonRamen
I was their first customer. Yummmm.
Too much hype at this spot. Looooong line up (an hour wait as they do not take reservation, they will not seat u unless the whole party had arrived), the front staff is not organize. The soup base is so so, we were so thirsty after, is this a sign of 2much MSG? However, the interior is nice.
We think there are other noodle place like Kenzo and Manpuku Japanese Eatery is better.
Nothing notable. Move on.
Salty broth. Undercooked noodle. Soft meat from a low quality part of the swine. Its ramen folks. Wartime food that now commands war-like conversation about “where’s-the-best”.
What’s next? Burgers?
Good not Great. Soup is salty. Pork is very good. Ramen quality is average. 2.5 *’s out of 4. Nice for locals. Driving more than 10kms for this…you’re a fanboy. Just don’t tell anybody.