Ryoji Ramen & Izakaya
Ouvert à 11:00
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Détails
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Localisation
Venez savourer un agréable repas chez Ryoji Ramen & Izakaya. Venez profiter d'un ambiance décontractée. Ryoji Ramen & Izakaya est ouvert en soirée du lundi au samedi et en journée pendant les fins de semaine. Vous pouvez vous y rendre aisément par vélo et transport en commun. Ils sont idéalement placés dans un lieu coloré connu pour sa vie nocturne. Vous pouvez payer par American Express, MasterCard et Visa. plus... Plus de texte

Type de cuisine

  • Japonaise,

Atmosphère

  • Décontractée,

Langues parlées

  • Anglais,
Localisation
690 College St, Toronto ON M6G 1C1
Information utile

Heures d'ouverture *Horaire des Fêtes

Lundi
Mardi
Mercredi
Jeudi
Vendredi
Samedi
Vérifier avec le marchand

Prix:

  • 11 $ à 25 $,

Modes de paiement:

Menu et prix

Chef's Specials MENU - Ryoji Ramen & Izakaya

Working with Kaiseki trained Chef Tetsuya Shimizu, with over 15 years experience in Tokyo, the Blue Water Cafe in Vancouver, and Sous Chef at Yours Truly in Toronto, the menu brings a modern flare to Japanese cuisine while staying true to their Okinawa roots.

Cucumber Wasabi

light Japanese cucumber pickled in fresh wasabi served with fresh grated wasabi on the side for an extra kick

6,00 $

Ji-ma-mi

classic Okinawan peanut tofu, brought from Ashibiuma in the Ryoji family in Okinawa, made in house everyday from their signature recipe and served with Ryoji’s original sauce.

8,00 $

“Nimono” Mosaic Salad

individually simmered daikon, carrot, and lotus root, each in its own unique dashi broth to compliment each vegetable and enhance the dashi flavour, served with okura (okra) puree and pickled beets.

12,00 $

Sashimi Salad Garden

Seasonal sashimi on squid ink soil with soy onion and yuzu vinaigrette with toasted sesame powder and mesclun greens.

14,00 $

Red Tuna Sashimi with Salted Fresh Wasabi Pesto

red tuna marinated in garlic oil rolled in a thin sheet of fresh daikon dressed with raspberry balsamic soy vinaigrette and sliced red onion with salted fresh wasabi pesto.

13,00 $

Cured Salmon Sashimi

lightly cured salmon sashimi cubes with torched salmon skin served with yuzu kosho jelly, yuzu kosho is a salt-cured condiment made with yuzu citrus peel and chilies, intensely fragrant and spicy, with a side of house-made “tosazu”, house pickled vegetables in a light rice wine & dashi brine.

13,00 $

Saba “Bou” Sushi

cured mackerel brushed with house soy reduction on “yukari” salted red shiso sushi rice, served with pickled beets, soy & squid ink aioli.

11,00 $

Kobe Beef Tartar

seasoned, hand-chopped Kobe beef tartar with puff rice, perfectly marbled with fresh scallion puree, egg yolk gel and garlic confit aioli.

18,00 $

“Ikayaki” Grilled Calamari

grilled, sake marinated calamari with salted “ikagoro” squid liver and beurre blanc sauce, and light scallion puree.

12,00 $

Grilled Sous Vide Octopus with Chili Essence

precisely cooked octopus in vacuum sealed water bath, finished on the grill and served with octopus dashi reduction gel, dry aosa seaweed, and dry chili essence.

16,00 $

“Nanaban” Fried Chicken

traditional southern Japanese style kara-age, dipped in sweet & sour soy, fried crispy, tender and juicy, served with a house tartar sauce.

12,00 $

Tempura Ebi Mayo

classically prepared tiger shrimp tempura with house-made chili mayo and squid ink mayo sprinkled with “aonori”, a more fragrant and aromatic Japanese blue seaweed.

12,00 $

Zucchini Fritters

fresh zucchini fritters dusted with garlic and parmesan served with aosa sour cream.

8,00 $

Goya Champru

a traditional Okinawa dish with a contemporary flare, sautéed Japanese bitter melon with salted pork belly and “atsuage” deep fried tofu, pan fried with egg and covered with dashi ankake foam, a sticky yet light dashi foam.

11,00 $

Rafute

a modern version of a classic sweet soy, braised pork belly, prepared sous vide at a precise temperature served with marinated ramen style soft boiled egg, lotus puree, house pickled vegetables and “karashi” air, a Japanese mustard whipped until light and airy with fresh cream.

14,00 $

Kobe Beef Steak with “Tonkotsu” Jus

grilled kobe beef served with smoked carrot butter, compressed spinach, and “Tonkotsu” reduction jus made from Ryoji’s signature “Tonkotsu” ramen broth.

32,00 $

Okinawan Taco Rice in Stone Bowl

this traditional Okinawa dish from the Tex-Mex influence of the American army base in Okinawa is a local favourite. With a contemporary twist, seasoned ground beef, salted tomatillo, onsen egg cooked precisely at a lower temperature for a rich, soft texture, and queso cheese, are served on bed of rice in a hot stone bowl.

12,00 $

Okinawa So-Ki Soba

a traditional thick Okinawa soba noodle in a light bonito and pork flavoured broth served with scallions, pickled ginger, pork ribs and a side of “koregusu” vodka infused with chilies.

12,00 $

Mini Ramen MENU - Ryoji Ramen & Izakaya

Each of Ryoji’s ramen broths are prepared daily, in-house for over 18 hours with their unique recipe and signature noodles.
All noodles are prepared fresh in house with a choice of kata men (firm), futsu men (regular), or yawa men (soft).

Tonkotsu (Original)

served with chashu, bean sprouts, scallions, kikurage mushrooms and soft boiled egg.

7,00 $

Spicy Miso

served with spicy miso, ground pork, chasu, bean sprouts, scallions, and kikurage mushrooms.

8,00 $

Garlic Oil

served with garlic oil, bean sprouts, kikurage, scallions, chashu, and yaki-nori

8,00 $

Shio (Original)

served with chashu, leek, konbu, fish cake, yaki-nori, and soft boiled egg.

7,00 $

Shoyu

shio broth with Ryoji’s own soy sauce, topped with spinach, chashu, caggabe, menma, leek, yaki-nori, and soft boiled egg.

7,00 $

Vegetable

konbu and shitake mushroom broth with the thicker shio noodle served with thinly sliced celery, beets, carrots, and leeks, pea shoots and bell peppers, finished with garlic chips, black pepper and basil pesto.

8,00 $

Extras

Chashu (braised pork belly slices)
Kara Miso (spicy miso with ground pork)
Kurokogashi (garlic oil)
Menma (bamboo shoots)
Naruto (sliced fish cake)
Ni Tamago (marinated soft boiled egg)
Gohan (a bowl of rice)
Yaki-Nori (roasted seaweed)
Kae Dama (refill noodle)

Desserts MENU - Ryoji Ramen & Izakaya

Fondant du Chocolate

A rich, dense, chocolate cake made with Ji-Ma-Mi pulps with melted chocolate inside, served with raspberry sauce, whipped cream and walnut pieces.

Ice cream with waffle cone cup

Vanilla, Green Tea, Mango, Strawberry Mint (made from soy milk).

SataAndagi

2 freshly prepared Okinawa doughnuts drizzled with chocolate sauce.
* May take time as we prepare it fresh to order

Walnut Crème Brûlée

Rich custard base topped with a contrasting layer of hard caramel.

Voir le menu complet Masquer le menu

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