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  • Akimitsu

    Toronto's first tempura donburi restaurant, also known as Shitamachi Tendon Akimitsu, sits above the new downtown location of Michelin-starred Konjiki Ramen. The global chain specializes in tempura-battered shrimp and seafood over rice.

  • Chef David Chang’s New York City restaurant is setting the ramen bar high at Momofuku Noodle Bar. Located in the Shangri-La Hotel, this communal-style noodle bar is serving up modern ramen with a pan-Asian twist. With a background in French, Japanese and Korean cooking, David Chang is now one of the world’s leading top chefs.

  • Tondou Ramen

    On the corner of Clinton and College sits Tondou Ramen. This house of Japanese noodle soup is making a name for itself in Little Italy for its majorly good shoyu ramen, amongst other savoury treats. Tondou Ramen is serving up big portions of rich broth and chewy noodles all made fresh in its tiny little