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Ryus Noodle Bar

Posted by Jason Finestone / Profiled on July 22, 2013 / review policy

Ryus Noodle BarRyus Noodle Bar — a cute little ramen shop that evokes a funkier-side of simple food — is the latest addition to Baldwin Village. Headed up by Ryuchiro "Roy" Takahashi, the expat chef from Chiba, Japan has made his way to Toronto by way of Vancouver. Within the span of five months, Roy has moved to Toronto, purchased, renovated, and begun to serve his signature noodle soups at the the space formerly occupied by Jodhpore Club Indian Restaurant.

Ryus Noodle BarThanks to the inspiring eyes of Kaori Stanly — who also designed Ryoji Ramen and Izakaya — the shop at 33 Baldwin Street has been transformed into a serene space for one to slurp up some sweet, sweet ramen.

Roy is a self-proclaimed ramen addict with a palate that's allowed him to create what I now believe to be one of the best ramen broths in Toronto. His stock of pork bones, chicken bones, and an assortment of Japanese vegetables runs relatively clear prior to any flavour additions. Surprisingly light, it has a depth of flavour that's unmistakably umami, without the pervasive richness or heaviness that some other ramen broths carry.

Ryus NoodleHis AAA Roast Beef ($13.95) is undoubtedly going to become the house specialty (in my opinion, at least). Prepared sous-vide, the Angus striploin is finished on the grill, thinly sliced and served cold with a side of white truffle oil - need I say more. The delicate strips of beef accompany Roy's shoyu ramen topped with arugula, white fungus, bamboo shoots and carefully slivered red chili pepper.

Ryus Noodle BarAll of the ramen here are accompanied by one of his signature sauces. Choose from the fragrant XO sauce, sweet black sauce made with garlic and shallots, fresh ginger and dashi paste, or house made chili oil. It's worth waiting until at least half way through your bowl of char shu (pork belly) and sous-vide chicken breast topped shio ramen ($9.50) before adding the one you've picked. The other vegetable toppings are the same as the shoyu, however an addition of lemon zest creates a brightness to this ramen that's truly unparalleled.

Noodle RyusIf you're craving a majorly gut-warming experience, get the spicy miso tanmen ($9.95) and ask for it suicidally spicy. The nuclear-red broth is thickened with house made chili paste and miso paste, seasoned with tongue tingling ground Sichuan peppercorns, and is laden with silken bits of mabo tofu. If you don't feel the burn then, it will kick your ass the next morning... but don't let that discourage you - it's delicious!

RyusAs their full menu launch is set for July 19th, Ryus Noodle Bar will be featuring a variety of vegetarian options like a shoyu and miso potage, and a mabo tofu dish for those who aren't into meat.

Ryus Noodle BarFor the rest of us, gyoza, sides of char shu that have been tenderized in a pressure cooker, brushed in a soy sauce glaze and then blow torched before it reaches your table, as well as congee and sous-vide roast beef will find their way onto the menu.

However you like it, Ryus will be doing something a little different from many of the city's ramen shops. And with locals and loyalists already flocking to Baldwin Village for their ramen fix at Kinton, Ryus might just juggle things up around the area.

Noodle Ryus Bar

Discussion

11 Comments

Smith / July 22, 2013 at 02:53 pm
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What's tanmen?
TJ / July 22, 2013 at 03:16 pm
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Ramen wars. LOL. A Bowl of Ramen with meat should not be anymore than $10; a veggie bowl should be no more than $8. This place has it right. It's noodles for goodness sakes and in Japan, Ramen is cheap street food or the equivalent of our hot dogs.
goldenkiwi replying to a comment from Smith / July 22, 2013 at 03:47 pm
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I think it's a Chinese-derived Japanese term for broth-noodles, 'tan' meaning soup/broth and 'men' meaning noodles.
hellebelle / July 22, 2013 at 08:14 pm
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great to learn they have veg options. i'll definitely check it out!
will replying to a comment from TJ / July 22, 2013 at 10:25 pm
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Finally, someone that agrees with all my fundamentals about buying a bowl of noodles.
bobo / July 23, 2013 at 09:37 am
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Pints of Sapporo are only $5 here!
Sasha replying to a comment from TJ / July 23, 2013 at 10:39 pm
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It's not really about the ingridents, but the amount of time to make the soup. The broth takes 20 hours or more to make. You're paying for something a regular person won't be cooking at home.
TJ replying to a comment from Sasha / July 24, 2013 at 03:19 pm
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I agree. The broth is supposed to take 20 hours to make (give or take a few hours). At the same time, most will tell you it is a pretty maintenance free 20 hours (you throw in all the ingredients, stir very occasionally). Either way, they make the same broth on the streets of Japan and when they sell it for a few bucks Canadian a bowl, I still subscribe to my theory.
abc replying to a comment from TJ / July 25, 2013 at 03:52 pm
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flight to japan is like $1500. suddenly your ramen is now very expensive. if you can make same quality ramen and sell for half the price you'd be very successful. but i bet you can't
aisha / August 11, 2013 at 12:17 am
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some of the best gyoza i've ever had. seared on the outside with a slight crispiness, a slight chew to the wrapper and full of flavorful juiciness on the inside!!!
Stanley / November 10, 2013 at 10:36 pm
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ramen wars should led to lower prices not higher prices, I want more service, beautiful waitresses, more broth and noodles and for heaven's sake why are all these restaurants sticking to each other? Did you know GTA has a population of 6 million and we do NOT all live near downtown?

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