Kinton Ramen was a pretty good experience. I have to say, as I have lived in Vancouver for so long, I have been really blessed with good ramen here. It was decent, and I probably would have it on a semi-regular basis if I lived in Toronto. Worth checking out!
What you’re getting: Old-school shoyu ramen
Six days a week, Tsukushinbo serves up some of the best sushi in Seattle, and on the seventh day they do the opposite of rest — they ladle out perhaps the hardest-to-get ramen on this list. The broth of their old-school shoyu ramen takes four days to make, so they can only cook enough to feed a few dozen hungry fanatics on Friday afternoons. Wash it down with a side of crispy gyoza dumplings. – Thrillist
New York, NY
What you’re getting: Tondaku Green Curry
The second-generation Japanese-American chef at Bassanova was such a ramen geek that he made a pilgrimage to Japan to learn the craft, only to return to the States to post up in NYC’s Chinatown and supply the Big Apple’s noodle-fiends with one of the country’s most unique slurpables: the Tondaku Green Curry, a fiery Thai-inspired broth that’s simmered for 12 hours — and makes the perfect complement to caramelized slices of Berkshire pork. – Thrillist
What you’re getting: House hybrid ramen broth with smoked pork shoulder
It’s easy to look past Biwa with Portland’s wealth of ramen options. And also because they don’t have a sign. But after seven years, the city’s trailblazing ramen-ya is still ladling out the best ramen in town from the basement of an old church. The hybrid pork/chicken/tare broth is a solid defense against Portland’s relentlessly grey climate, and a ton of other izakaya and sushi options have you covered in the warmer months. – Thrillist
What you’re getting: Kimchi ramen
Ippudo and Momofuku might’ve started NYC’s ramen craze, but Chuko is one of a new class of slurpers that deserves serious praise. The brainchild of three Morimoto expats, this austere Prospect Heights noodle nook has been slinging some of the city’s best ramen since their opening in 2011. The veggie broth is surprisingly flavorful thanks to a healthy dose of natural MSG via seaweed, but the kimchi is the standout. For dessert, walk down the block to one of the 21 best ice cream shops in the nation, Ample Hills. – Thrillist
What you’re getting: Tonkotsu ramen
Daikokuya is perhaps LA’s most beloved ramen shop — there’s a line outside the nondescript Little Tokyo door most times of most days. Neophyte competitors have come in and made LA a ramen town, but this OG stands tall, thanks to a slow-cooked tonkotsu broth that somehow still manages to be silky rather than over-rich, and a rustic, traditional feel that transports you to Japan from the moment your name is called and you sit down at the ramen bar, feeling the steamy heat and getting ready to open your mouth — and your veins — to classic, salty goodness. – Thrillist
What you’re getting: Tsukemen
This LA institution consistently takes top honors in local polls for its housemade curly noodles and an exciting atmosphere that splits the difference between welcoming and exclusive. It’s open until midnight, but expect a wait, made much more pleasant by a BYOB patio and neighboring Asian outposts hawking snacks like chicken lollipops. The move is the tsukemen, a bowl of fresh noodles accompanied by a concentrated dose of broth that will make your eyes roll back in your head. – Thrillist
I have always heard good things about this place so was really excited to give it a try. Many of my friends have raved about this place and compared it to Kintaro. They also said that it was difficult to compare the places as they were different. Like they would have cravings for both places for different reasons.
Given that my usual test for ramen places is my Miso ramen I decided to get it. And as I wanted to test out other smaller things in the menu i decided to get the daily combo of the noodles and a side of rice.
First impression of the Ramen is that it is very flavourful, and I understood why my friends raved about the place. The noodles had a very pleasant texture when eaten and there was a good amount of meat and negi(green onions) to go with the soup. It had a little less items on the noodles then I was used to but overall it was a good amount. They kept it very simple and it works! But after eating more and more of the ramen I realized how salty it was. It was especially showed when I tried the negi butameshi (rice dish) I could tell it tasted good but I was not able to enjoy it without the soup flavour overpowering the side dish. I had to have a glass of water to be able to taste the subtle flavours in the rice. I have to say that I really enjoyed the flavour of the rice. It had a vary familiar Japanese taste mix of sweet and savoury. It felt very much like comfort food. The texture in the rice was pleasant, with the chewiness of the mushrooms and the burst of saltiness of the pork. Overall I have to say that I enjoyed the rice more then the noodles. If it was a little more balanced I definitely would have enjoyed them both as a package more
The service was usual for a ramen shop, where the get you seated and then get your order quite quickly. The servers were quite watchful of the tables and there was never any problems getting the attention of the servers. Very courteous Japanese service.
It was a little pricy for the ramen deal, or actually just the ramen by it self. For about $9 a bowl I expect something amazing! I mean my other fav ramen places always served for about $7.50++ for a bowl. I felt that it was a little over priced for the food when other places which are a little better serve for a lower price. The hours are not that conducive for me personally considering that they only open after 530pm. But that is a personal note.
Overall I have to say that I would go every now and then. Not on a regular basis but I think I would want that flavour once in a while!