I ordered the Shio Plum Ramen from Ryus Noodle Bar, and it was a fantastic take on Japanese ramen. The clear dashi broth, made with a salt base, is light and savory, while the ume (plum) adds a tangy twist I loved. It’s topped with chopped pork, bamboo shoots, arugula, sesame, and a touch of chili pepper, all paired with thin, whole wheat noodles that have a chewy, satisfying bite. I added a seasoned egg and pork cha-shu, which took it to the next level.
Ryu’s authenticity is undeniable—they were founded in Tokyo in 2007 by Japanese chef Ryuichi Nakano, who brought his craft to Toronto in 2015. Their preparation reflects true Japanese tradition: they simmer their broths for hours using high-quality ingredients like Ontario chicken and pork, combined with kombu and bonito for that classic dashi depth. The noodles are made in-house with whole wheat, giving them a rich, mineral-packed flavor and texture that’s true to Japanese ramen culture.
Their authenticity is even recognized in Japan—they were invited to open a stall at the Shin-Yokohama Ramen Museum in 2017, a huge honor. Compared to traditional shio ramen, the plum adds a unique tartness, and the arugula brings a modern touch.
At other Toronto spots like Ramen Isshin or Sansotei, shio ramen sticks to classics like seaweed and green onions, while Ryus feels more innovative. Kinton Ramen’s shio is solid but doesn’t have the plum’s brightness, and their noodles are thicker. I loved the balance of tangy, savory, and spicy in this bowl—it’s a fresh, authentic ramen experience, and I’d highly recommend trying it!
