What’s on the menu at Konjiki Ramen’s new downtown location
More on Konjiki Ramen
Name: Konjiki Ramen Downtown
Contact: 41 Elm St., 2nd Fl., 416-519-6794, konjikiramen.com, @konjiki_ramen
Neighbourhood: Downtown Core
Owners: Atsushi Yamamoto (Konjiki Ramen and Tokyo’s Konjikihototogisu) and Toronto-based investors
Chef: Atsushi Yamamoto
Accessibility: Six steps at entrance; restaurant up another flight of stairs once inside.
The food
In addition to its signature clam broth ramen and popular appetizers (chicken karaage, deep-fried king mushrooms), this second outpost of Tokyo’s Michelin-starred ramen shop also serves a few new items: a vegetarian avocado ramen, a pork tonkotsu ramen with an even richer broth, and a special wagyu and Angus beef ramen that’s only available Sundays through Tuesdays.
The drinks
There’s Asahi Super Dry on tap and Dry Black in bottles, plus all the usual non-alcoholic suspects (tea, juice, pop).
The space
The former lawyer’s office has been converted into two restaurants: this upstairs ramen shop that seats 30, and Shitamachi Tendon Akimitsu on the main floor, a well-known tendon house from Japan that’s opening soon. According to manager Alan Posner, the walk-in only space has a paging system to let guests know when their table is ready.
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Name: Konjiki Ramen Downtown
Contact: 41 Elm St., 2nd Fl., 416-519-6794, konjikiramen.com, @konjiki_ramen
Neighbourhood: Downtown Core
Owners: Atsushi Yamamoto (Konjiki Ramen and Tokyo’s Konjikihototogisu) and Toronto-based investors
Chef: Atsushi Yamamoto
Accessibility: Six steps at entrance; restaurant up another flight of stairs once inside.
The food
In addition to its signature clam broth ramen and popular appetizers (chicken karaage, deep-fried king mushrooms), this second outpost of Tokyo’s Michelin-starred ramen shop also serves a few new items: a vegetarian avocado ramen, a pork tonkotsu ramen with an even richer broth, and a special wagyu and Angus beef ramen that’s only available Sundays through Tuesdays.
[caption id="attachment_489528" align="aligncenter" width="2048"] Avocado Vegetarian Ramen has an avocado, soy milk and vegetable soup base. It's topped with arugula, porcini mushrooms and oil, tomato, tofu nuggets, roasted corn and roasted pumpkin. $14.[/caption]
[caption id="attachment_489533" align="aligncenter" width="2048"] Topped with sous vide pork chashu, pickled ginger and takana, braised bamboo shoots and spring onions, the Tonkotsu Ramen at the downtown location has a richer broth thanks to a 24-hour cooking process. $14.[/caption]
[caption id="attachment_489529" align="aligncenter" width="2048"] The Wagyu and Angus Beef Shoyu Ramen was created by chef Yamamoto specifically for his new downtown location. It features a beef, dashi and chicken soup base, wagyu beef slices, and braised Angus tendon and brisket. It's finished with black truffle sauce, leeks, watercress and onions. $19.50.[/caption]
The drinks
There's Asahi Super Dry on tap and Dry Black in bottles, plus all the usual non-alcoholic suspects (tea, juice, pop).
The space
The former lawyer’s office has been converted into two restaurants: this upstairs ramen shop that seats 30, and Shitamachi Tendon Akimitsu on the main floor, a well-known tendon house from Japan that’s opening soon. According to manager Alan Posner, the walk-in only space has a paging system to let guests know when their table is ready.
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