Konjiki Ramen — Restaurant in Toronto

Konjiki Ramen is a fusion-style Japanese ramen shop. This is the Toronto location of the Michelin Bib Gourmand (Michelin recommendation, not Michelin star) ramen shop from Japan.

When I came here the first time after coming back from Japan having enjoyed places like Nakiryu and Ichiran, I was expecting something similar: a bomb of rich pork flavour. Unfortunately (or perhaps fortunately), this was not the case. The taste was different from the traditional Japanese style of ramen. After coming here several times, this place slowly grew on me, and I would now place it very high on my list of favourite ramen shops in Toronto.

The shio and shoyu clam are my favourite pick of the menu, and this is coming from someone who isn't a big fan of clams or seafood in general. All the different elements in the bowl -- especially the truffle oil -- work very well with each other and provide a complex yet balanced flavour.

The tonkotsu is very creamy and smooth, but different from the more traditional style of tonkotsu. I personally would prefer the traditional style, but this is a very good pick. The minced pork and cherry tomato mix is a nice touch. Two of my friends consider this the best tonkotsu in Toronto.

The Wednesday limited lobster ramen was a surprise for me. Perhaps it was years of having mostly non-fresh seafood in Toronto, but the freshness of the lobster won me over. Although at double the price of regular ramen orders here, I would only recommend it for people who really love lobster or simply want to try something new and special.

If you are sharing with friends (or can eat a lot on your own), I would recommend getting the pork belly + egg side. While the sous-vide pork chashu that comes with some ramen orders is thin and lean, the pork belly is thick and fatty.

Keep in mind that for all ramen orders to my knowledge do not come with the soft-boiled egg, and some do not come with chashu either. Expect to spend around $20 per meal or more. Also, this place does not offer extra noodle (kaedama), as it would "change the flavour" when combining hot noodles in colder soup according to the chef. If a cheap, large meal is what you are looking for, you will likely not find it here.

The queue system is closer to the Japanese style, but still somewhat lenient. They will allow you to line up or (put your name down) even if not everyone in your party is present. However, if your table is available and not everyone is present, they will ask you to wait for the next available table. Considering line-squatting/holding is often discouraged in Japan, I think they've found a good balance. As one could imagine, this place is not the best for large groups (4), so be prepared to sit at separate tables as necessary.

Overall, I'm glad that the chef chose to open a Konjiki location here in North York. It provides a great ramen option for those living uptown while still being TTC accessible (near North York Centre Station) for those who live downtown. To me, this is a little taste of Japan-away-from-Japan and I would highly recommend it to any...

Days after the grand opening there's a buzz in the air from the energy of the dinner crowd at this place. Like a hip spot in NYC, honestly, but on a smaller scale. And it has got the right look too that makes it stand out from the other ramen shops in Toronto. And the right staff to make it work.

Had to wait in line about half an hour. We were seated at the centre island which I liked being at. Above us was this massive rack which is the visual focus of the room.

We tried the Signature Clam Broth Ramen in both Shoyu (soy sauce) and Shio (salt) style. Wanted the egg with the Shoyu but they had run out already. By 7:30 PM on Wednesday? I added the braised pork belly with the Shio.

I preferred the Shio. The Shoyu imposes its own character on the subtle complexity of the delicious standout broth. Egg should be suitable with the Shoyu but I'll have to leave it to next time to confirm. The braised pork belly with its clean flavour and melt in your mouth texture was a good choice with the Shio. The chasu in both bowls was similarly good in flavour and texture. I prefer my noodles to have a touch more bite and spring to start than we got but it was decent nonetheless.

Overall the bowls were very good indeed; well conceived and executed harmonious wholes and of suitable size for a light dinner meal. Altogether, I think the price and dining experience is more suitable for dinner than lunch. But payment in cash only tonight? Please fix that.

As for getting there, there's pay parking along the streets but don't park on Yonge St during early rush hour restrictions or you will be towed. It's only a few minutes walk from North York subway station.

I completed my meal with a waffle bowl hojicha dessert at Saryo. Now that's a satisfying evening out of dining. I hope that you enjoy it too.

Update May 2018: Went for lunch on a Friday just after they opened. Did not encounter a line up but one formed as I ate. Pleasant cheery vibe from the crowd and on the ball servers. The menu has been streamlined. The signature shio ramen was even better than I remembered, with clean, distinct flavours and great textures with execution and preparation done with skill. More expensive than lunch elsewhere in the area but they clearly cater to an appreciative clientele. Worth it.

Further update May 2018: Tried the smokey black tonkotsu which was good. The broth was rich and the noodle had good bite. The smokiness is intense and some might find it overwhelming but I enjoyed it.

Also tried the braised pork belly. The flavour was good, as was the egg, but the five slices I was served was less than impressive particularly when I know what better portions of pork belly are like when served in Asian restaurants. Take a close look at the picture of what actually is on the plate and consider if you would be happy to pay $7 plus tax and tip in return. Not worth it. Took a star...

This ramen place is located in North York close to the North York Centre subway station. Street parking available on Yonge St or side street. $4 hr for street parking. There's a Saryo Japanese dessert cafe at the front and ramen restaurant in the back. There is a large community bar table in the middle with bar chairs and small tables on each side. The aisles between the bar table and dining tables are narrow. My jacket kept getting pushed around everytime someone walked by. Not a great start.

We ordered a few appetizers. Chicken karaage, edamame, fried King mushroom. The chicken was crispy and juicy and served with wasabi mayo. Probably the best appetizer of the 3. The edamame were as advertised nothing special. The King mushrooms were thinly sliced and crunchy. I wasn't really impressed and would not order it again.

Now for the ramen my wife ordered the Smoky black Tonkatsu ramen $15.50 regular size ($20.50 for supersize). The cloudy pork bone broth was rich and flavorful however the soup was not served piping hot. There were 2 slices of pork chashu, some cherry tomatoes. The bowl was missing smoked ground pork and pancetta as mentioned in the menu description. The noodles were cooked properly. They charge extra $2 for a boiled egg $17.50 for regular size.

My signature clam broth ramen ($15.50 regular + $2 boiled egg) was brown clear broth. They put my egg in my nephew's order by mistake. There were 2 slices of chashu in the bowl. Very small portions of porcini flakes. Overall the broth was also very flavorful and rich.

Overall, I would say the portions were small and I didn't see the value in paying $17.50 per person. Maybe this was an off day for the kitchen. The main orders did not come out at the same time. It would be nice to be able to eat at the same time with your guests.

If you have a big appetite I suggest going with the supersize. You are paying a premium for the fancy ingredients like truffle oil, porcini flakes, clam broth, etc.

I have tried other ramen restaurants and I personally would not come back here. The service was just adequate. They did refill our glasses of water but nobody came by to ask if we are enjoying our food. I know most businesses are still short staff but I suggest better teamwork and coordination with the kitchen and serving staff to improve overall...