Review: Ramen Isshin’s decor isn’t great, but the house broth delivers supremely porky flavour
Review: Ramen Isshin’s decor isn’t great, but the house broth delivers supremely porky flavour
Ramen Isshin ★
421 College St., 416-367-4013
The owners of Kingyo, the rollicking Cabbagetown izakaya, have opened a spinoff dedicated to ramen. The new spot, in a former shawarma takeout joint at College and Bathurst, is a decorator’s nightmare of glaring pot lights and taupe tile, but the mainly undergrad clientele is only concerned that the house broth has simmered for a day or more to reach extreme depths of porky flavour. Of the eight available variations, the one to get is the tan-tan—a bracing combination of chili oil, minced pork, slow-braised pork belly and a healthy garnish of nutty black sesame. Battered, deep-fried chicken karaage and slightly mushy takoyaki make for greasily satisfying if unimaginative sides.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/review-ramen-isshins-decor-isnt-great-house-broth-delivers-supremely-porky-flavour/&title=Review: Ramen Isshin’s decor isn’t great, but the house broth delivers supremely porky flavour&picture=https://torontolife.com/wp-content/uploads/2014/05/Renee-Suen-Toronto-Life-Introducing-Jan-2014-Isshin-22-COMBO-feat.jpg&description=[caption id="attachment_271381" align="aligncenter" width="656"] (Image: Renée Suen)[/caption]
Ramen Isshin ★
421 College St., 416-367-4013
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The owners of Kingyo, the rollicking Cabbagetown izakaya, have opened a spinoff dedicated to ramen. The new spot, in a former shawarma takeout joint at College and Bathurst, is a decorator’s nightmare of glaring pot lights and taupe tile, but the mainly undergrad clientele is only concerned that the house broth has simmered for a day or more to reach extreme depths of porky flavour. Of the eight available variations, the one to get is the tan-tan—a bracing combination of chili oil, minced pork, slow-braised pork belly and a healthy garnish of nutty black sesame. Battered, deep-fried chicken karaage and slightly mushy takoyaki make for greasily satisfying if unimaginative sides.
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