From the mind behind Toronto’s well-known ramen space, Ryus Noodle Bar, comes a new restaurant, Ramen Buta-Nibo.
Located in Greektown, Ramen Buta-Nibo is one of the first restaurants in Toronto to feature Jiro-style ramen. Originating in Meguro, Tokyo, this type of dish is known for its larger than normal portion sizes, which usually include copious amounts of toppings and thicker noodles.
Owner and chef of Ryus Noodle Bar, Ryuichiro Takahashi, saw an opportunity to bring the dish to the city, and only a few weeks into its soft opening the restaurant has already seen much success.
“Fortunately, so many local people come to my existing restaurant, and I think people are now interested in my new brand and concept,” says Takahashi. “I think many Japanese people have been waiting for the Jiro-style ramen in Toronto,” he says.
Takahashi is focusing on two main concepts for the dishes at Ramen Buta-Nibo. The first is a traditional style pork broth which is rich and heavy using oils and fats to create the unique flavour. The other, which Takahashi explains is quite opposite in style, is the Niboshi, which are dried sardines that, when used in the ramen, create a lighter, more crisp and clear broth.
With thick-cut pork, garlic paste and bean sprouts piled high on top of a heaping serving of thick-cut and chewy noodles, this mountainous dish is sure to not only be filling but eye-catching as well.
Customers are able to customize their bowls with other ingredients such as spice and treated eggs. They also offer vegetarian dishes as well. Accompanying ramen, their restaurant offers other menu items such as Takoyaki and Karaage.
Set to officially open later this month, Ramen Buta-Nibo is currently serving patrons during the soft launch at their location at 547 Danforth Avenue.
