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

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

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...

An L.A. import in Parkdale and Doug McNish are turning vegan food into the hottest grub in town

An L.A. import in Parkdale and Doug McNish are turning vegan food into the hottest grub in town

Last year’s Toronto Vegan Food and Drink fest first intro’d locals to the resto, and since day one, the narrow space has been packed. Outside, hordes of cool kids in vegan (and real) leather jackets lounge, waiting for the two-hour queue to dissipate.
Posted 17 hours ago
First Look: Dirty Bird lands in the Annex

First Look: Dirty Bird lands in the Annex

Kensington Market staple The Dirty Bird has opened a new outpost. The new location at Bloor and Bathurst can seat 29, which is nearly double the size of their previous spot.
Posted 1 day ago
What to Eat this Minute: Taiwanese toast is a lesson in decadence

What to Eat this Minute: Taiwanese toast is a lesson in decadence

Thick-cut bread doused in ice cream and strawberry sauce at Petit Potato.
Posted 2 days ago
Restaurant Update: Brandon Olsen’s new chocolate shop opens, and chef Ben Heaton heads up La Société

Restaurant Update: Brandon Olsen’s new chocolate shop opens, and chef Ben Heaton heads up La Société

It’s cottage season, but there’s lots of new stuff to explore in the city if you’re stuck here.
Posted 4 days ago
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleEdit Module