| rev:text
| - Came here coz my friend saw a fb advert of this restaurant featuring 1 star michillen chef from Japan. Our first attempt was a fail, as The lineup was so long we couldn't see the seating area and ppl were waiting outside in the street in minus 15 weather (windchill probably -26). We couldn't wait any longer so gave up.
Last week we decided to go during lunch hour. We were lucky and got there before the door opened. While waiting, we noticed ppl started to line up behind us. Don't know if they were repeat customers or there to try. It was a weekday so you can tell we Torontonians are dedicated foodies lol.
Since we were the first, we got seates very quickly. I found that the service was quick, perhaps too quick. The wait staff seem to really want to hurry us along the process of ordering and getting the whole thing over with. I suppose this is so they can reduce the line up (ppl continue to pile in).
The decor is simplistic, with large soup pot labeled with the kojiki logo lining on the shelf. There were tables as well as noodle bar style seatings.
Their signature ramen is clam based, which is very different from the typical ramen you'd get. While i like the broth, i think my preconception of what ramen should be like may have prevented me from appreciating it as much. For me, i probably would have like the clam broth on its own.
The noodle were thin noodles. They were nicely textuered as all properly done ramen should. They do not have the choice of thick or thin noodles though, and the bowl only came with the cha su pork and few pieces of bamboo, no egg. For 14 dollars, its slightly steep compared to other ramen places.
As we were leaving, we noticed that one corner of the shop is actually occupied by a cake/sweets shop, they are 2 separate businesses and even though they share the space, You can't order the dessert for after meal. The desseet corner is pretty empty comparrd to the ramen shop. I wonder why they'd rent the space like this.
Anyways, i spoke to some friends afterward, and found out that the michilen chef is only here for a month to see the shop open, and afterwards he will leave everything to the owner to run It. It seems like this is a kind of part-owner/franchise setup.
While the food is pretty decent, i feel theres more hype. I would probably go back one more time to try their pork based ramen but will not be lining up.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)