Ryus Noodle Bar — Restaurant in Toronto

Always busy, always worth the wait for the quality of ramen! The service is consistently great and they recently opened their hidden back patio as well. Definitely stopping by again and again!

Great addition to the Broadview area. This location is very small and and well packed They have the tables facing outside to Broadview station (which comes with a call button for your convenience). They also have tables of pairs and can merge tables to fit larger crowds. Groups of 2, 4 or 6 tops would be optimal for coming here. They also do have the bar seating as well for individuals.

Been coming here since Mar 2018 and the quality has not decreased nor the service for customers. We always stop by to make a pitstop at Ryus Noodle Bar especially when going to Danforth Music Hall. We order the usual of Miso Ramen and the Shoyu Ramen. From day one, the quality and presentation of both ramen have been consistently great and very delicious. It's great that they offer combo options like adding on gyozas or salad or even two toppings to appeal to those that want more. We've also tried the Veg Miso Potage Ramen which is vegetarian and feels like a blended vegetables to create the thick soup broth texture.

Fun fact: This famous ramen place has gone through rigorous judging to be awarded a space in the Shin-Yokohama Ramen Museum in Yokohama, Japan (available to only two ramen restaurants not from Japan). The bowl that won them the spot was the Chicken Shio (Salt-Broth) Ramen which is a fusion of the Ontario chicken and traditional Japanese ingredients.

Do note, during COVID they had really great clear dividers to keep up with...

I ordered the rich shio ramen - one of their staples - and was not disappointed. This was one of the richest ramen broths I've had in a while. The high quality chicken made for an exciting and creamy base that mixed well with the noodles and toppings. The noodles were quite generous and cooked to a softness you'd come to expect with ramen here in North America. The white fungi and arugula was an added plus that round out the dish and create a contrast of different textures and flavours (though I will admit, I was a little surprised by the bitterness of the arugula). My one only gripe? I remember the days when the ramen was not this expensive (memories back at their Baldwin location). Ryus used to have pretty good combos but those are alas no more. In addition, I have some gripes with a ramen restaurant that only gives me one piece of chicken chasu and one piece of pork chasu. To even the most upstart ramen places I've been, I would at least get three pieces minimum usually. Despite this, the richness of the broth compensated for the lack of protein and I did feel full and satisfied by the end. Overall, Ryus' chicken tonkatsu ramen makes for an incredible eating experience that's worth phoning home for. I'd highly recommend coming here at least once (they have stamp cards for loyal customers!) but be prepared to order some additional sides if you like your toppings! Presentation: 2/2 Taste: 4/5 Texture: 2/2 Quantity/Quality: 1.5/3 Cleanliness: 2/2 Atmosphere: 3/3 Staff:...

It is with the utmost pleasure and heartfelt gratitude that I recount my recent visit to what can only be described as a sanctuary of culinary delight. Nestled humbly amidst the bustling city streets lies a ramen establishment whose offerings ascend far beyond mere sustenance—they are, in every sense, an art form.

From the moment I crossed the threshold, I was greeted with a warmth and attentiveness that harkens back to an era of refined hospitality. The staff, ever courteous and composed, conducted themselves with a grace most becoming of their noble craft.

As for the ramen itself—ah, where does one begin? The broth, rich and profound, bore the depth of flavor that only patience and masterful technique can yield. Each sip revealed layers of umami that lingered long upon the palate, like the final notes of a well-composed symphony.

The noodles, delicately springy, danced with elegance amidst the golden elixir, while the chashu—succulent and tender—melted effortlessly, as though it were composed of silk rather than flesh.

It is rare, indeed, to encounter a dish so soul-stirring, one that evokes both comfort and awe in equal measure. Dining here was not merely a meal, but a moment—an indulgence most splendid and dignified.

To the artisans behind this triumph of taste, I extend my sincerest commendations. I shall most assuredly return, and with great...