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The Best Ramen in Toronto (2026)

Toronto's strongest ramen right now — Konjiki's Elm Street clam shoyu, Michelin Musoshin on Boustead, Machida and Ramen RYU for iekai, Isshin College for tsukemen, AFURI's yuzu Church room, Santouka Dundas and Scarborough, Ikkousha's Queen West tonkotsu and chicken twins, Midori's tori paitan, Raijin's hidden Wellesley gyokai, Sansotei Dundas, Kenzo Annex spice, and Kinton Koreatown after the Baldwin pin left the map — verified August 2026. Official heroes where the venues host them.

Updated for 2026•15 Destinations
No.1
Konjiki Ramen bowl, official photo from konjikiramen.com
Restaurant• Bay Street Corridor

Konjiki Ramen

“Best clam-shoyu pedigree: Elm only, Michelin-family broth, tempura share plate.”

— Very Toronto Editors

**What is Konjiki Ramen?** Tucked along Elm Street just west of Yonge in the Bay Street Corridor, this downtown outpost stems from chef Atsushi Yamamoto’s acclaimed Tokyo noodle institution. The sleek, wood-accented dining room features clean communal counters and intimate tables, sharing its kitchen with Asakusa's Shitamachi Tendon Akimitsu for a combined ramen and tempura experience. **Konjiki Ramen Menu & What to Order** The undisputed headliner is the Signature Clam Intense Shoyu Ramen, built on a complex triple-broth of clam, chicken, and pork highlighted with porcini sauce and black truffle. Those seeking a lighter profile should pivot to the Clam Mild Shio, where white truffle oil and pancetta elevate the delicate shellfish base. Balance the rich soup by sharing an Akimitsu prawn and vegetable tendon or a plate of pan-fried pork and shrimp gyoza. **Know Before You Go** Elm Street operates primarily on walk-ins and draws steady queues during peak lunch and dinner hours from nearby hospital row and Toronto Metropolitan University. Arrive during mid-afternoon off-peak windows or right at opening to secure a seat without a long wait. Dundas station is a five-minute stroll away, making subway access vastly preferable to navigating downtown street parking.

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No.2
FLAG Unsplash: ramen bowl placeholder for Musoshin (Square Online SPA, no public site hero)
Restaurant• Roncesvalles

Musoshin Ramen

“Best light/vegetable broth: Michelin Boustead room. Not the old Bloor address. FLAG photo.”

— Very Toronto Editors

**What is Musoshin Ramen?** Tucked at 9 Boustead Avenue just off Roncesvalles Avenue, Musoshin Ramen is the first North American outpost of the acclaimed Kyoto noodle shop. Co-owner and baker Chef Aoi Yoshida brings an artisan sensibility to the intimate, minimalist dining room, pairing fresh house-extruded noodles with warm wood accents, open kitchen views, and cozy table and counter seating. **Musoshin Ramen Menu & What to Order** Unlike the heavy, gelatinous tonkotsu bowls prevalent across the city, Musoshin's signature broth is a velvety, umami-rich emulsion of vegetables, pork, chicken, and house-fermented rice koji. The Ajitama Musoshin Ramen is the essential order, crowned with torched chashu pork belly, menma, and a jammy seasoned egg. Plant-based diners are treated to some of the city's finest vegan noodle soups, particularly the kelp-and-shiitake-based Kyoto White Miso Vegan Ramen and the aromatic Vegan Curry Ramen. Don't leave without checking the front bakery case for Yoshida's daily-baked Japanese shokupan milk bread and sweets. **Know Before You Go** Seating is limited in this boutique space and tables turn on a walk-in basis, so anticipate brief street queues during peak Friday and Saturday dinner rushes. Street parking on Boustead is restricted residential space, making the short walk from Dundas West station or the 504 streetcar the most hassle-free route. The kitchen serves continuously seven days a week from 11:30 a.m.

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No.3
Machida Shoten ramen, official asset from machidashoten.ca
Restaurant• Kensington Market

Machida Shoten

“Best College iekai: tonkotsu-shoyu, flame chashu, customize the bowl.”

— Very Toronto Editors

**What is Machida Shoten?** Occupying a bright, minimalist storefront at 326 College Street just west of Spadina, Machida Shoten marks the Canadian arrival of Japan’s heavyweight Yokohama Iekei ramen chain. The room is streamlined and utilitarian, featuring counter seating right up against the open kitchen alongside intimate blonde-wood tables suited for solo slurpers and duos. First founded in Tokyo's Machida district, the concept is dedicated entirely to Iekei—a distinctive, heavy-hitting ramen style created in Yokohama that blends a thick pork-bone tonkotsu base with savoury shoyu tare and a slick of golden chicken oil. **Machida Shoten Menu & What to Order** Start with the MAX Yokohama Ramen, a fully loaded tonkotsu-shoyu bowl sporting thick, house-crafted flat noodles, flame-seared chashu, blanched spinach, crisp nori, and the traditional quail egg. Every bowl is custom-ordered down to your preferred noodle firmness, tare saltiness, and chicken oil level. Ordering a bowl of white rice is mandatory protocol here: fold broth-drenched nori over the rice or dump it directly into the leftover soup with a spoonful of table garlic and chili oil for the quintessential Iekei finish. Vegetarians get a solid option in the rich Kinoko Mushroom Ramen, which pairs well with crispy spicy karaage and a cold Sapporo or Ramune. **Know Before You Go** Seating is strictly walk-in with no reservations, so expect brief sidewalk lines during peak Friday and Saturday dinner rushes. Turnover is brisk at the counter, making midday visits between 2:00 p.m. and 5:00 p.m. your best bet for zero wait. Reach the shop effortlessly via the 506 Carlton streetcar or a quick stroll from the Spadina and College intersection.

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No.4
Ramen Isshin tsukemen, official Webflow CDN photo from ramenisshin.com
Restaurant• Little Italy

Ramen Isshin

“Best tsukemen original: College only, not Queen or Mississauga.”

— Very Toronto Editors

**What is Ramen Isshin?** Located at 421 College Street on the eastern edge of Little Italy, Ramen Isshin is the celebrated flagship where chef Koji Zenimaru first launched his Tokyo-inspired noodle concept in Canada. The bustling, compact dining room features a striking hand-painted dragon mural, tight-knit wooden tables, and a quick-turn bar counter facing the open kitchen. The room runs on high-voltage energy, filled with hearty greetings from the staff and the steady sizzle of woks firing in the line. **Ramen Isshin Menu & What to Order** The marquee order is the Stone Bowl Shoyu Kotteri Tsukemen, pairing thick dipping noodles with a furiously bubbling pork-and-seafood double broth kept piping hot in thick stone. Traditionalists gravitate to the wok-fried Red Miso Ramen or the rich Black Sesame Tan Tan Noodle, which comes with a miniature mortar and pestle to grind roasted sesame seeds directly over your bowl. Plant-based diners also get exceptional mileage here thanks to a dedicated Vegetarian Red Miso broth served with egg-free noodles, best rounded out with crunchy chicken karaage or a cold Hitachino beer. **Know Before You Go** Ramen Isshin operates on a walk-in policy and utilizes a digital waitlist during prime lunch rushes and weekend evenings, so putting your name down early is wise. Street parking along College Street is limited, making the 506 Carlton streetcar or a short walk from Spadina the best transit route. The kitchen serves continuously starting at 11:30 a.m. daily, closing at 9:00 p.m. Sunday through Thursday and 10:00 p.m. on Friday and Saturday.

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No.5
AFURI yuzu shio ramen, official Squarespace photo from afuriramen.com
Restaurant• Church-Wellesley

AFURI Ramen

“Best yuzu/citrus ramen: Church izakaya room, lighter than tonkotsu.”

— Very Toronto Editors

**What is AFURI Ramen?** Occupying an airy, expansive ground-floor corner at 411 Church Street, this Tokyo-born outfit brings its distinctive citrus-forward ramen craft to the Church-Wellesley corridor. The 3,500-square-foot space pairs high industrial ceilings and polished concrete with blonde wood tables and counter seats looking directly into the open-concept kitchen. Unlike Toronto's dense concentration of thick pork tonkotsu shops, AFURI distinguishes itself with light, dashi-anchored broths and an easygoing izakaya rhythm. **AFURI Ramen Menu & What to Order** The definitive starting point is the signature Yuzu Shio Ramen, featuring a clear chicken and seafood dashi sharpened with fresh Kochi yuzu juice and topped with charcoal-seared chashu. Cold dipping noodle enthusiasts should lock in the Yuzu Tsuyu Tsukemen, while spice-seekers can pivot to the chile-spiked Yuzu Ratan or Tonkotsu Tantanmen. Beyond the noodle bowls, table snacks shine—particularly the lacy, pan-fried Winged Buta Gyoza, crispy Tori Karaage with yuzu kosho dip, and the house Yuzu Limeade. Vegan diners also have a dedicated win in the rich Miso Cashew Tantanmen. **Know Before You Go** AFURI Toronto accepts online reservations and maintains a digital waitlist during high-demand Friday and Saturday dinner rushes. Set on Church just north of Carlton, the shop is a quick walk from both College and Wellesley subway stations, with street parking along the corridor. The kitchen operates continuously from 11:00 a.m. to 10:30 p.m. daily, making it one of the neighbourhood's most dependable spots for mid-afternoon bowls when other dining rooms close between services.

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No.6
Hokkaido Ramen Santouka bowl, official photo from santouka-canada.com
Restaurant• Downtown Core

Hokkaido Ramen Santouka

“Best Hokkaido white tonkotsu downtown: Dundas only, Shio is the move.”

— Very Toronto Editors

**What is Hokkaido Ramen Santouka?** Located at 91 Dundas Street East just east of Yonge-Dundas Square and Toronto Metropolitan University, this downtown staple is the flagship Toronto outpost of the Asahikawa-born chain founded by Hitoshi Hatanaka. The room is compact and functional, fitted with blonde wood finishes, warm lighting, cozy four-top tables, and counter bar seating facing the bustling open kitchen. It draws a steady, fast-moving crowd of students, office workers, and soup purists looking for dependable Hokkaido-style bowls. **Hokkaido Ramen Santouka Menu & What to Order** The undisputed standard is the Shio Ramen, built on a velvety, low-simmer white tonkotsu broth served at a drinkable temperature and finished with springy noodles and a tart red umeboshi plum. For the ultimate bowl, upgrade to the Tokusen Toroniku Ramen, which plates melt-in-your-mouth roasted pork jowl separately alongside wood ear mushrooms and scallions to maintain the meat's texture. Spice enthusiasts should zero in on the Kara-Miso Cha-Shu Ramen, while vegetarians have a dedicated Veggie Miso option that pairs easily with crispy pan-fried gyoza and cold draft beer or chilled sake. **Know Before You Go** Santouka operates exclusively on a first-come, first-served walk-in model with no reservations accepted, meaning queues frequently spill onto Dundas during peak weekday lunches and weekend dinner hours. Solo diners and pairs cycling into counter seats get seated significantly faster than groups. The restaurant is steps from Dundas subway station and runs non-stop daily service from 11:00 a.m. to 11:00 p.m.

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No.7
Ikkousha Tonkotsu ramen, official Wix photo from ikkousha.ca
Restaurant• Queen West

Ikkousha Ramen (Tonkotsu)

“Best Hakata pork on Queen: 249 only — chicken twin is 257.”

— Very Toronto Editors

**What is Ikkousha Ramen (Tonkotsu)?** Occupying prime Queen West real estate just steps west of University Avenue, Ikkousha Ramen (Tonkotsu) is the Toronto outpost of Fukuoka's globally celebrated Hakata pork bone institution. Inside, the dining room operates with the focused, fast-moving energy of a traditional Japanese noodle shop, featuring clean light-wood accents, high-top seating, and compact dining tables surrounded by noodle-slurping regulars. It stands distinctly separate from its sibling chicken-ramen outpost two doors down, dedicated wholly to rich, uncompromised pork broth. **Ikkousha Ramen (Tonkotsu) Menu & What to Order** Everything hinges on the signature Hakata Tonkotsu, simmered for hours into an ultra-creamy, collagen-rich pork bone broth served over slender house-made noodles, tender chashu, and crunchy wood ear mushroom. For depth with roasted undertones, the Black Tonkotsu laced with blackened garlic oil is a standout, while heat seekers gravitate toward the fiery God Fire bowl with customizable spice levels. Tables are stocked with traditional condiments like spicy pickled mustard greens (takana) and pickled ginger to cut through the broth's richness, best rounded out with a side of bite-sized Hakata gyoza. **Know Before You Go** Service is strictly walk-in only, and lines routinely spill onto Queen Street during peak lunch and dinner hours on weekends. You can fully customize your bowl's noodle firmness and broth richness—opt for firm noodles (kata) to ensure they retain their bite in the piping hot soup. The shop is easily accessed via Osgoode subway station or the 501 Queen streetcar.

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No.8
Ikkousha Chicken ramen, official Wix photo from ikkousha.ca
Restaurant• Queen West

Ikkousha Chicken

“Best Queen chicken tonkotsu-style: 257 only, distinct from 249 pork.”

— Very Toronto Editors

**What is Ikkousha Chicken?** Situated at 257 Queen Street West just two doors down from its pork-centric sibling, Ikkousha Chicken is the dedicated poultry arm of the celebrated Hakata-born ramen empire. The narrow, brightly lit space channels a clean Fukuoka noodle bar aesthetic, outfitted with light blond wood, framed Japanese calligraphy, and a blend of compact dining tables and solo-friendly counter seating facing the kitchen. **Ikkousha Chicken Menu & What to Order** The kitchen sidesteps pork entirely to craft deep, collagen-rich poultry broths simmered for hours, led by the signature Tori Paitan topped with silky sous-vide chicken chashu, wood ear fungus, and spring onions. For unmatched depth, order the Tori Black Ramen—a velvety bowl layered with charred garlic oil and roasted black sesame—or turn up the heat with the customizable God Fire Spicy bowl. Round out the meal with a side of crispy Hakata-style chicken gyoza, chicken karaage with Japanese mayo, and a cold Sapporo or green tea; plant-based diners can opt for the dedicated spicy vegetarian ramen, while gluten-free noodle substitutions are also available. **Know Before You Go** Seating operates on a strict walk-in basis, and while lines move quickly, expect short queues during weekend lunch rushes and peak post-work dinner hours. The restaurant is a short two-minute walk from Osgoode subway station and steps from the 501 Queen streetcar, with minimal street parking available nearby. The kitchen serves daily from 11:30 a.m. to 10:00 p.m. Sunday through Thursday, extending service until 11:00 p.m. on Friday and Saturday.

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No.9
Midori Ramen bowl, official photo from midoriramen.com
Restaurant• Queen West

Midori Ramen

“Best hospitality-forward chicken paitan: Queen West, not Yorkdale court.”

— Very Toronto Editors

**What is Midori Ramen?** Anchoring Queen Street West between Spadina and Augusta, Midori Ramen is a lively, hospitality-driven noodle bar founded by chefs Masaru Ogasawara and Natsuhiko Sugimoto. The dining room greets patrons with an energetic irasshaimase welcome, featuring clean blonde wood finishes, modern pendant lighting, and a mix of dining tables and counter seating. While rich pork tonkotsu dominates much of Toronto, Midori sets itself apart by focusing on velvety, long-simmered tori paitan chicken broth. **Midori Ramen Menu & What to Order** The undisputed standard is the Signature Tori Paitan, presenting a silky, collagen-rich poultry broth topped with both pork and chicken chashu, jammy ajitsuke tamago, fried burdock root (gobo), and aosa sea lettuce. Guests looking for punchier flavor profiles should order the charred Black Garlic Ramen or customize the fiery chili paste levels in the Red Spicy bowl. Plant-based diners are properly cared for via a rich, cauliflower-based creamy vegetarian broth with tofu nuggets and kale noodle substitutions, with crispy chicken karaage and purple yam fries on the side. **Know Before You Go** Tables operate on a walk-in basis, meaning peak weekend dinner rushes can bring short doorway queues, though service moves efficiently. The shop is easily reached via the 501 Queen streetcar or a quick westbound walk from Osgoode subway station. Hours run straight through from 11:30 a.m. to late evening daily, making it a reliable mid-afternoon slurp spot.

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No.10
Ramen Raijin gyokai tonkotsu, official photo from ramenraijin.com
Restaurant• Church-Wellesley Village

Ramen Raijin

“Best hidden-lane seafood-pork: rear entrance beside Rabba.”

— Very Toronto Editors

**What is Ramen Raijin?** Tucked down a discrete laneway behind the Rabba on Wellesley Street West, Ramen Raijin is an atmospheric Japanese noodle bar that swaps the frantic pace of the Yonge corridor for a moody, stylish dining room. The interior pairs pale blond woodwork sculpted to evoke thunderclouds with dramatic lightning-inspired fixtures, offering booth seating, communal setups, and counter perches facing the open kitchen. Backed by experienced operators with roots in Toronto's authentic izakaya scene, the kitchen puts serious culinary craft into its high-pressure broth kettles and scratch-made tare. **Ramen Raijin Menu & What to Order** The headliner is the Gyokai Tonkotsu Shoyu, where pressure-cooked pork bone broth is fortified with fragrant seafood dashi to create a complex, deeply savoury bowl. Hearty appetites gravitate toward the mountain of garlic and pork on the Jiro-style Karaijiro, while the clean chicken-based Yuzu Shio and rich Vegan Spicy Miso provide stellar alternatives for lighter or plant-based diners. Round out the meal with a cold Sapporo and the torched shime saba, and be sure to order extra rice to craft a rich ramen risotto with your leftover soup. **Know Before You Go** Located less than a two-minute walk from Wellesley subway station, the shop fills quickly during peak dinner rushes, making their online reservation system a smart move for weekend visits. Street parking along Wellesley is sparse, so transit or nearby Green P garages are the easiest travel methods. For those who want restaurant broth on demand at home, the front counter sells the brand's popular flash-frozen ramen kits to take home.

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No.11
Sansotei Ramen bowl, official Wix photo from sansotei.com
Restaurant• Downtown Core

Sansotei Ramen

“Best Toronto-born Kyushu pin: Dundas original, tomato bowl for the photo.”

— Very Toronto Editors

**What is Sansotei Ramen?** Opened in 2012 on Dundas Street West just steps east of University Avenue, this compact room is the original flagship that ignited Toronto's widespread love affair with Kyushu- and Hokkaido-inspired ramen. The space is tight and straightforward, anchored by warm wood accents, narrow communal-style table arrangements, and counter seating designed for fast, focused dining. **Sansotei Ramen Menu & What to Order** The kitchen simmers its rich, opaque tonkotsu broth daily, letting diners tailor every order with a choice of thin or thick noodles. The Tonkotsu Black is the perennial crowd-pleaser thanks to a drizzle of roasted garlic oil over tender pork belly chashu and wood ear mushrooms, while the signature Tomato Ramen provides an umami-rich twist loaded with whole Hokkaido scallops and shiitake. Share a plate of crispy Zangi fried chicken or pork-and-ginger gyoza on the side, washed down with a chilled glass of imported Japanese white peach sake. **Know Before You Go** Sansotei is strictly walk-in only, meaning swift lineups routinely spill out onto the sidewalk during weekday lunch rushes and early evening dinners. Solo eaters typically breeze through the queue quickest to grab a counter seat, and St. Patrick subway station is less than a two-minute walk away.

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No.12
Kenzo Ramen bowl, official brand CDN photo from kenzo-ramen.com
Restaurant• The Annex

Kenzo Ramen

“Best spice ladder: Annex 372 Bloor, start low on Spicy Charsu.”

— Very Toronto Editors

**What is Kenzo Ramen?** An anchor of the Annex's academic strip at 372 Bloor Street West, Kenzo Ramen is one of Toronto's original ramen trailblazers, predating the city's modern noodle wave. The interior is compact and utilitarian, lined with wooden booths, Japanese lantern accents, and tight dining tables built for quick, steamy meals. The kitchen builds its reputation on house-made thin noodles aged overnight and a signature 24-hour simmered broth built from pork bone, chicken, and cured seafood. **Kenzo Ramen Menu & What to Order** The legendary Spicy Charsu Ramen is the Annex shop's claim to fame, offering escalating spice tiers spiced with capsaicin extract that will test serious chili fans. The King of Kings Ramen delivers a generous feast topped with roasted pork shoulder, marinated egg, and fresh seaweed, while the Black Tonkotsu Ramen provides deep, savory depth via roasted garlic oil. Vegetarians are well catered to with veggie-broth versions of the vegetable-loaded Netsu Ramen, best rounded out with pan-fried homemade pork gyoza and an iced Palgong bubble tea. **Know Before You Go** The Annex location runs strictly on walk-ins, with quick table turnover keeping waits reasonable even during prime University of Toronto study rushes. Located just steps west of Spadina subway station on Line 1 and Line 2, public transit is vastly easier than finding street parking along Bloor. The shop serves daily from 11:30 a.m. to 9:45 p.m. for dine-in slurping and takeout.

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No.13
Kinton Ramen bowl, official photo from kintonramen.com
Restaurant• Koreatown

Kinton Ramen

“Best OG Toronto chain pin: Koreatown 668 Bloor after Baldwin left the site map.”

— Very Toronto Editors

**What is Kinton Ramen?** Anchor of the Kinka Family hospitality group, Kinton Ramen helped spark Toronto's modern noodle boom and remains a reliable staple at 668 Bloor Street West in Koreatown. The room is wrapped in warm blonde wood and exposed brick, offering compact booth seating and high-top counter stools facing the open, high-energy kitchen. **Kinton Ramen Menu & What to Order** Customizable bowls start with house-kneaded noodles paired with intensely simmered pork, chicken, beef, or vegetable broths. The Pork Spicy Garlic with thick noodles and melt-in-your-mouth pork belly is the quintessential comfort bowl, while the Chicken Spicy Jalapeño delivers sharp, fragrant heat. Plant-based diners have dedicated options like the Veggie Shoyu, which pairs naturally with side orders of crispy gyoza, takoyaki, and a cold draft Sapporo. **Know Before You Go** Tables run strictly on walk-ins and digital queueing during prime lunch and dinner rushes, though table turnover is swift. Located right between Christie and Bathurst subway stations, transit access is seamless, whereas street parking along Bloor can be tight. The kitchen operates continuously from 11:30 a.m. to 10:30 p.m. seven days a week.

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No.14
Ramen RYU iekai bowl, official photo from ryusnoodlebar.com
Restaurant• CityPlace / The Well

Ramen RYU

“Best Well/Front iekai: food-court counter, different from Machida College.”

— Very Toronto Editors

**What is Ramen RYU?** Tucked inside Wellington Market on the lower ground level of The Well (486 Front Street West), Ramen RYU is a dedicated counter-service outpost from Ryuichiro Takahashi, the veteran chef behind Ryu's Noodle Bar. The focused concept revolves around Yokohama-style Iekei ramen—a heavier, deeply savoury hybrid style combining thick pork-and-chicken broth with soy seasoning. Guests order directly at the illuminated stall before grabbing open seating in the bustling communal food hall. **Ramen RYU Menu & What to Order** The broth here distinguishes itself by blending collagen-heavy pork and chicken bones, simmered daily for serious body and emulsion. First-timers should target the Original I-E-KEI Ramen, paired with medium-thick straight noodles, tender pork chashu, blanched spinach, and sheets of nori meant to be dipped into the broth. The Black Garlic I-E-KEI delivers an intensely roasted, aromatic punch of charred garlic oil, while the Red Spicy version brings clean, simmering heat. For non-pork diners, the clear Chicken Shoyu is a reliable alternative, complemented by quick sides like Japanese curry or crispy karaage. **Know Before You Go** Service is fast-casual and built for speed, making it walk-in only with plentiful communal seating scattered across the market hall. Expect heavy lunch rushes between noon and 1:30 p.m. when nearby office towers and condominium dwellers descend on the lower floor. The shop is easily reached via the 510 Spadina streetcar (Front Street stop) or through The Well’s multi-level underground parking complex.

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No.15
Santouka Scarborough location photo from santouka-canada.com
Restaurant• Scarborough

Hokkaido Ramen Santouka (Scarborough)

“Best east-end Santouka: Midland plaza parking, same Shio as Dundas.”

— Very Toronto Editors

**What is Hokkaido Ramen Santouka (Scarborough)?** Occupying Unit 23 in the bustling plaza strip at 3280 Midland Avenue near Finch, Hokkaido Ramen Santouka brings the legendary Asahikawa noodle institution to the east end. Founded in Hokkaido by Hitoshi Hatanaka in 1988, the brand delivers its signature slow-simmered pork broth inside a bright, minimalist dining room complete with blond-wood booths and quick-turn counter seating. **Hokkaido Ramen Santouka (Scarborough) Menu & What to Order** The gold standard here remains the Shio Ramen, anchored by a mild, silky white tonkotsu broth punctuated by a single tart red umeboshi plum. For the ultimate indulgence, order the Tokusen Toroniku Ramen to get delicate springy noodles paired with a separate plate of melt-in-your-mouth simmered pork cheek. Round out the meal with Hokkaido-style Zangi fried chicken or pan-crisped Niku Gyoza, and note that plant-based eaters can order the creamy vegetarian white-miso broth with kale noodles. **Know Before You Go** Santouka Scarborough operates on a strict walk-in policy with no reservations, but tables turn over fast even when weekend dinner queues form. Ample surface lot parking in the plaza makes this location much easier to navigate with a vehicle than the crowded downtown Dundas flagship. The kitchen runs uninterrupted from 11:30 a.m. to 11:00 p.m. seven days a week.

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