Ramen newbie and intermediate shared a steamy lunch on a nostril freezing day of shopping and exhibiting in Toronto. Traditional Tokyo Shoyu and all its ingredients was pungent and salty. Buttered miso ramen was creamy goodness. Noodles in both dishes had a bit less bite than we'd like. Eggs in each were cooked perfectly--held together even when opened, but the yolk still sunny and soft. Seats many, has indoor waiting, and cheerful staff.