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  • The hype train for konjiki is alive and well. To avoid a lineup I went at around 4:30. It was a super cold day so a bowl of piping hot ramen is the perfect elixir. I was really looking forward to try the ramen since Michelin recommended restaurants don't exactly grow on trees in toronto. I consider myself more of a traditionalist when it comes to ramen preferences so rating an overhyped new ramen restaurant that sells on its fusion elements is an interesting challenge. However I did enjoy ryu which is somewhat similar to konjikis style. Conversely I throughly enjoyed the old school nature of isshins traditional approach. My ultimate verdict is that the shoyu clam broth ramen is a solid bowl of ramen. Not the best ive but I did enjoy it. If not for the Michelin recommendation I'd probably give it half a star more. Noodle was al dente. The dominant taste of the soup was pork bone even though it was not overpowering nor over salty. However the soup while solid is also a letdown. As the menu claims to use clam broth, I had a hard time tasting the hints of saltiness, sweetness and ocean that clams generally possess. If the clam broth is the selling point but you can't taste it, isn't that a bit of a waste of ingredients? Also for a restaurant or the chef to be considered Michelin rated shouldn't there be a meticulous concern for minor details? One instance of such oversight is the bamboo shoots used, there are some pieces where it is a bit on the hard side. The chashu is not the round fatty variety that I would of preferred but was decent. The chashu was a nice cut of meat where you can taste the pork taste. While the texture is not hard but its also not close to the melt in your mouth variety. Knowing that they used sous vide to cook the meat, it is not an unreasonable expectation. Little things... but that's what should separate the real Michelin star rated restaurants from the pretenders.
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