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

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 Recap: Jamie Kennedy closing Gilead, Norling opens and more

Restaurant Recap: Jamie Kennedy closing Gilead, Norling opens and more

Posted 16 hours ago
Tony Aspler’s Weekly Wine Pick: Pascual Toso Malbec, 2013 from Argentina

Tony Aspler’s Weekly Wine Pick: Pascual Toso Malbec, 2013 from Argentina

Tony Aspler helps decipher the difference between New World and Old World wine and picks a good-value red from Argentina.
Posted 18 hours ago
The Atlantic’s Nathan Isberg on his unconventional, pay-what-you-can approach to being a restaurateur

The Atlantic’s Nathan Isberg on his unconventional, pay-what-you-can approach to being a restaurateur

The Atlantic’s Nathan Isberg on his unconventional, pay-what-you-can approach to being a restaurateur
Posted 3 days ago
Rodney’s Oyster House opens biggest restaurant yet, in Calgary of all places

Rodney’s Oyster House opens biggest restaurant yet, in Calgary of all places

Late last month, Rodney’s, one of Toronto’s best known oyster houses, opened a 320-seat location in Calgary. They already have outposts in Vancouver and PEI, but this one in the Beltline District is their first in Alberta and their largest restaurant to date.
Posted 4 days ago
Edit ModuleShow Tags Edit ModuleEdit Module