ramen.">

First Look: Shogun Ramen, a Japanese noodle spot for the Richmond Hill crowd


Published:

When Jimmy Im and his wife Sophia opened a restaurant in Richmond Hill earlier this year, the intention was to serve sushi. It didn’t take long for the couple to realize that the neighbourhood was lacking something else — a dish that Torontonians have been consuming in ever-increasing quantities as of late. You may have heard of it: ramen.

“Ramen is having a boom in the city,” he says, “and Richmond Hill didn’t have a Japanese noodle house.”

The Ims operated their spot as Tokyo Sushi for about five months before they decided to switch things up and start perfecting ramen recipes. The result is Shogun Ramen, which has been open for about two weeks.

Jimmy has around 35 years of experience working with Japanese food, including a stint as the executive chef for Ichiban Sushi House Canada. At Shogun Ramen, he works the kitchen solo and crafts nearly everything in-house. He makes two types of noodles: thin and thick, both made with wheat flour. He ages the noodles for three days before serving them. For his tonkotsu broth, he boils pork bones for 48-hours. Sophia, meanwhile, manages the front-of-house.


Tonkotsu ramen with pork shoulder, egg, bamboo shoots, mushrooms, pickled ginger and green onion

The menu currently features six kinds of ramen: tonkotsu, shio, shoyu, miso and two kinds of seafood ramen ($10-11). The soups do not stray far from tradition, with ingredients such as pork shoulder, nori, bamboo shoots, sweet corn, pickled ginger, fish cake and of course, soy sauce-marinated eggs.

The offerings could change in the future, but for now, Jimmy’s focus is on perfecting the current menu.

“People want me to start making gyoza,” he says, “but I want to concentrate on ramen.”

Shogun Ramen, 10097 Yonge St., Unit 7, 905-237-7499

Join the conversation and have your say by commenting below

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

Restaurant Update: Kohl, Patchmon and Booyah open; new snack menu at Nota Bene

Restaurant Update: Kohl, Patchmon and Booyah open; new snack menu at Nota Bene

Smoque ā€™nā€™ Bones is opening a cocktail bar called Kohl; Patchmon is selling Thai desserts in Bloor West Village; Booyah has opened on Vaughn; and the fourth Cibo Wine Bar is going into the old Centro space.
Posted 8 hours ago
Cibo Wine Bar taking over former home of Centro and Vita Sociale

Cibo Wine Bar taking over former home of Centro and Vita Sociale

The space that was Vita Sociale (and Centro before that) will be converted into the fourth location of Cibo Wine Bar by June 2015.
Posted 10 hours ago
Eigensinn wild leek and maple syrup festival returns with stellar culinary cast of chefs and producers

Eigensinn wild leek and maple syrup festival returns with stellar culinary cast of chefs and producers

Stadtlander's annual event is part a celebration of spring and part a chance to bring some of his chef friends from various corners of Ontario from Niagara to Stratford.
Posted 2 days ago
First Draught: Silversmith’s Hill 145 is a golden ale with historical roots

First Draught: Silversmith’s Hill 145 is a golden ale with historical roots

Hill 145 Golden Ale is the most recent addition to the lineup at Niagara's Silversmith Brewing
Posted 2 days ago

Edit ModuleShow Tags Edit ModuleEdit Module