Jinya Ramen

Jinya Ramen has just opened its doors in Edmonton, and ramen lovers are already buzzing about it 🍜! Having been a regular at their Vancouver location back in the day, my memories of Jinya are pretty clear: portions that leave you wanting just a little more, prices that lean on the higher side, but flavors that make every penny feel worth it. Stepping into the new Edmonton spot, though, it’s easy to tell it’s still in the soft opening phase—there’s a certain roughness around the edges that comes with newness. Let’s start with the service: it’s definitely lacking polish. For one, they don’t take reservations, which is manageable, but what’s confusing is waiting in line even when there are several empty tables inside 😐. It feels like a misstep in managing the flow, leaving you standing around wondering why you can’t be seated sooner. To add to that, there’s currently no alcohol on offer. For a place billing itself as a ramen bar, that’s a noticeable gap—sipping on a cold beer or a crisp sake with a bowl of rich ramen is part of the experience, after all 🥴. Now, let’s talk about the food. The flavors? They hit the mark enough to pass—solid 6.5/10 territory. Whether you opt for thin or thick noodles, both have that satisfying springiness and chew that good ramen demands 👌. The broth, too, shows promise: it’s layered with depth, with each sip unfolding different notes of umami, richness, and subtle seasonings. The only real letdown? Their signature Cha Cha Cha Ramen, where the chashu pork arrived cold. It’s a shame because the pork itself was tender, but that lack of warmth took away from the overall coziness of the dish 🥶. All in all, I’d give it a 7/10. It’s not bad by any means, but it’s not quite living up to its potential yet. If you’re a die-hard Jinya fan, you might want to check it out for the nostalgia, but if you’re in no rush? Waiting a few weeks for them to smooth out the kinks—sort the service, add ，and make sure that chashu is hot—would probably lead to a better experience ✨. #Edmonton#Edmontoncuisine