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| - 1: Poor 2: OK 3: Good 4: Very Good 5: Excellent
Food: 3
Service: 3
Ambiance: 3
Overall: 3
Extra information:
* Open for lunch and dinner
* Dessert avail
* Lunch special
So it is that time again, it's getting cold in Toronto and I found myself craving bowl of hot ramen. Starting with Kinton back in the day, I can't even keep track of how many more ramen places have opened up afterwards. A lot of them opened over summer time where I don't crave ramen at all, so they all kind of went under my radar. But since Touhenboku just recently opened up, I decided to drop by and give it a try.
I dropped by on a weekday around 6:30PM to find the restaurant packed, there was even line up inside the restaurant. I was given a number and the wait was going to be around 15 minutes.
We were offered cup of hot tea while we waited for our seats, I didn't drink it but I thought it was a nice gesture.
After a short wait, we were seated by the bar right beside where all the ramen action was happening.
Interesting thing about Touhenboku is that they use chicken broth instead of traditional pork broth. But don't worry, you still get those fatty goodness of Chashu on top.
You can choose from White (Original), Red (Spicy), Black (Garlicky) and Light Ramen- as well as choice of lean pork, rich pork or chicken chashu.
The noodles are made from their own blend of flour and you can choose either thick or thin noodles.
Ordered: Original Touhenboku Ramen (White) with thin noodles and fatty pork for $10.50. This is a straight forward ramen in a rich creamy chicken broth flavored with sea salt or soya sauce (I went with salt based soup). First of all, I found the soup to be really oily. You would think that since it is chicken broth, it would be more clear and less fatty- but it was a lot oilier than the usual pork broth I was used to. There was no way I was drinking the soup so I was disappoined with that. Also, I was told their thick noodles are quite doughy so that's why I went with the thin noodles. However, I found the thin noodles to be very doughy as well. And as time passed by, ramen noodles were soaking up the chicken broth so fast that it became thicker, doughier and overall really slimy. Near the end I had to shove all the ramen in my mouth because I felt like if I let it sit anymore in my bowl, it would've turned into slimy udon.
Ordered: Spicy Touhenboku Ramen (Red) with thin noodles and lean pork for $10.50. This is original touhenboku ramen with a kick, incorporated with their special chili oil.
Ordered: Karaage Don for $4.50, we ordered this as a side and it was what it is. Nothing spectacular and nothing to write about. Both rice and karaage was cold and it was overall very dry.
Summary: There are 2 keys to an awesome bowl of Ramen, and that is good ramen noodles and deep, rich broth. Perhaps it is a personal preference but I like ramen noodles that are bouncier with more of a texture and a broth that's not too oily that I can sip on. My favorite ramen spot is still Sansotei, I miss their Tonkotsu Ramen!
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