Introducing: Touhenboku Ramen, a new Queen West ramen shop from a Tokyo-based noodle master
Introducing: Touhenboku Ramen, a new Queen West ramen shop from a Tokyo-based noodle master
Name: Touhenboku Ramen
Contact Info: 261 Queen St. W., touhenboku.ca, 416-596-8080
Neighbourhood: Entertainment District
Owner: Zuimei Okuyama
Chef: Keiichi Machida, who mastered the art of ramen-making in Tokyo
The Food: Unlike most ramen shops, Tohenboku uses chicken broth instead of traditional pork. Bowls come with fresh-cranked noodles in four types of broth: garlic, chili, original (creamy) and light (clear). Each soup is topped with wood ear mushrooms, a boiled egg, seaweed and scallions. Chef Machida makes his noodles with a special high-protein flour for optimal elasticity.
The Drinks: Japanese beer and sake.
The Place: The streamlined space has bright red walls, modern furnishings and an open kitchen where noodles are cranked daily on an imported ramen-machine.
The Numbers:
• $40,000 for the authentic Japanese noodle-making machine
• 1000 pairs of chopsticks imported from Japan
• 450 custom-made Arita porcelain bowls (which cost $50 a piece and reportedly keep the ramen hot for longer)
• $18 for a bottle of Gekkeikan Junmai sake
• 6 desserts, including tiramisu and chiffon cake
• 1 kawaii mascot named Tomo, an animated log wearing a ramen-bowl hat
• 0 reservations
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- The new ramen shop is located at 261 Queen West, at Duncan
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- Touhenboku’s mascot, Tomo, is an animated log with a noodle-bowl hat
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- The casual room has one faux-slate wall and an open kitchen
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- The elaborate noodle-making machine was imported from Japan
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- Chef Keiichi Machida used to each ramen-making in Tokyo.
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- Original ramen in a thick chicken broth ($10.50). Owner Okuyama claims the broth is good for your complexion
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- Spicy ramen in thick broth ($10.50)
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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- Spicy ramen in thick broth ($10.50)
- (Image: Caroline Aksich)
- Introducing: Touhenboku Ramen
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 and light (clear). Each soup is topped with wood ear mushrooms, a boiled egg, seaweed and scallions. Chef Machida makes his noodles with a special high-protein flour for optimal elasticity.
The Drinks: Japanese beer and sake.
The Place: The streamlined space has bright red walls, modern furnishings and an open kitchen where noodles are cranked daily on an imported ramen-machine.
The Numbers:
• $40,000 for the authentic Japanese noodle-making machine
• 1000 pairs of chopsticks imported from Japan
• 450 custom-made Arita porcelain bowls (which cost $50 a piece and reportedly keep the ramen hot for longer)
• $18 for a bottle of Gekkeikan Junmai sake
• 6 desserts, including tiramisu and chiffon cake
• 1 kawaii mascot named Tomo, an animated log wearing a ramen-bowl hat
• 0 reservations
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LOVE THIS PLACE. they have a new location at yonge and eglinton for midtown-ers.
Check out my review of that location: http://foodstochew.com/touhenboku-ramen-izayaka-review/
BTW, the godzilla’s egg. DELICIOUS!