KINTON RAMEN opened its first location in May 2012, debuting as Toronto’s first authentic Japanese ramen bar. With a dedicated focus on ramen, executive chef Aki Urata is uncompromising in his pursuit to serve the best quality noodles and broth. Our experienced ramen chefs prepare each and every topping, using only the freshest and highest quality ingredients. At KINTON RAMEN we invite you to experience our variety of exceptional ramen bowls, right down to the last drop.
What separates Kinton Ramen from the rest? Our sophisticated, rich, and satisfying soup base that we make from scratch to create an exquisite harmony of flavors featuring pork bone stock, chicken stock, fish broth, vegetable broth and filtered water.
Kinton Ramen’s signature soup base is made by simmering a large amount of pork and chicken bones for more than 20 hours with the highest quality bonito fish and fresh vegetables. This process creates exceptionally rich “Umami” flavor that you will enjoy in every bowl of ramen at Kinton Ramen.
We are particular about our noodles. Hand-made using high-quality flour and kneading the dough with a special air-tight mixing technique, we’ve succeeded in creating the best texture and flavor in our noodles that will be the perfect complement to our signature soup base, no matter the flavor combination.
Our Kinton pork is a unique Kinton Ramen experience. We only use the best quality, locally-sourced Canadian pork, and simmer the meat in our signature soup. Then, we marinate it in a special soy-sauce mixture. Before serving, we brown the meat to help intensify that delicious caramelized flavor.
Seasoned with mineral rock salt and cooked by sous vide to the precise desired texture and temperature, our chicken breast is packed with flavourful juices and is tender enough to cut with a butter knife. KINTON RAMEN’s chicken breasts will melt-in-your-mouth with every single bite.
Our vegetarian broth is made with a bounty of vegetables and aromatics - onion, carrots, ginger, garlic, and Napa cabbage - and seasoned with Japanese sake, Mirin sweet vinegar and mineral rock salt. The entire mixture is boiled, then simmered down to reduce the volume and leave us with the most concentrated of fresh flavor to use as the base for our vegetarian ramen offerings.