Ramen RYU

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.