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GuideUpdated July 15, 2026

8 Best Ramen Restaurants in Toronto

8 Toronto ramen spots serving proper bowls — tonkotsu, shoyu, miso, and beyond.

The best ramen restaurants in Toronto are Machida Shoten (College St), ramen RAIJIN, Ikkousha Ramen Toronto, and more. Start with Machida Shoten (College St) if you want the strongest overall first pick.

By Yuki Tanaka•8 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
Machida Shoten (College St)ramen RAIJINIkkousha Ramen Toronto
8 Best Ramen Restaurants in Toronto
Google

Top picks at a glance

#1Machida Shoten (College St)Japanese • Toronto • $#2ramen RAIJINJapanese • Toronto • $$#3Ikkousha Ramen TorontoJapanese • Toronto • $$

Who this guide is for

The best ramen in Toronto spans rich tonkotsu, clean shoyu broths, and creative seasonal specials. These picks are sorted by Google rating and review depth. Picks span Toronto, Leslieville and Little Italy.

Quick picks

Machida Shoten (College St)
Japanese • Toronto
Machida Shoten on College Street carries a straightforward but significant distinction: it is Canada's first Yokohama Iekei ramen shop, which alone explains why it has accumulated more than a thous…
ramen RAIJIN
Japanese • Toronto
Ramen RAIJIN on Wellesley Street West is one of those rooms where the concept and the cooking are reportedly pulling in the same direction.
Ikkousha Ramen Toronto
Japanese • Toronto
Ikkousha isn't pitching itself as Toronto's most ambitious Japanese restaurant — it's positioning itself as Fukuoka's most faithful ambassador, and that narrowness of purpose is precisely what make…
Browse all Toronto restaurantsBack to Toronto hub
Editorial details
Author: Yuki Tanaka
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. Machida Shoten (College St)View →
  2. 2. ramen RAIJINView →
  3. 3. Ikkousha Ramen TorontoView →
  4. 4. Ryus Noodle BarView →
  5. 5. Tondou RamenView →
  6. 6. Ramen IsshinView →
  7. 7. Musoshin RamenView →
  8. 8. Hokkaido Ramen SantoukaView →

How the restaurants compare

Editorial restaurant image stand-in for Machida Shoten (College St)
Google
Machida Shoten (College St)
Toronto • Japanese
9.9/10
TastyPals Score
Price
$
Best for
ramen
Mood
Casual
Editorial restaurant image stand-in for ramen RAIJIN
Google
ramen RAIJIN
Toronto • Japanese
9.9/10
TastyPals Score
Price
$$
Best for
ramen
Mood
Easygoing
Editorial restaurant image stand-in for Ikkousha Ramen Toronto
Google
Ikkousha Ramen Toronto
Toronto • Japanese
9.9/10
TastyPals Score
Price
$$
Best for
ramen
Mood
Easygoing
Editorial restaurant image stand-in for Ryus Noodle Bar
Google
Ryus Noodle Bar
Leslieville • Ramen
9.9/10
TastyPals Score
Price
$$
Best for
date night
Mood
Leslieville

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

8 ranked picks

Machida Shoten (College St) — Machida Shoten on College Street carries a straightforward but significant distinction: it is Canada's first Yokohama Iekei ramen shop, which alone explains why it has accumulated more than a thousand reviews at a near-perfect rating in what appears to be a relatively short run. Iekei is a style that most Toronto ramen eaters have not encountered — a Yokohama-origin hybrid that fuses tonkotsu's pork-bone base with a shoyu tare and a layer of chicken oil, producing a broth that is reported to read closer to a sauce than a soup. That specificity of style, rather than novelty for its own sake, is what the restaurant's reputation is built on. The menu centers on the Iekei tonkotsu-shoyu ramen, and the kitchen's approach follows the customization protocol of the original Japanese format: diners specify noodle firmness, broth richness, and oil level at the point of ordering. The medium-thick straight noodles are made in-house and are reportedly formulated to hold up under a broth of this weight. The flame-kissed chashu is a consistent point of mention across reviews — the char at the edges appears to be a deliberate textural and flavour contrast to the richness of the bowl. The rice finish is presented not as a side but as the intended conclusion: mixed into the remaining broth at the bottom of the bowl, which is the traditional Iekei way to close the meal. Diners who skip it are, by most accounts, leaving the intended experience incomplete. This is a counter suited to solo visits or pairs rather than larger groups. The bowl is rich, salty, and heavy by design — a style to commit to rather than sample cautiously. The practical approach: order the standard Iekei bowl, calibrate richness and oil to your preference, and hold the rice for the end. View restaurant →
ramen RAIJIN — Ramen RAIJIN on Wellesley Street West is one of those rooms where the concept and the cooking are reportedly pulling in the same direction. The design — white wood formations meant to evoke storm clouds, lighting that gestures toward lightning, an open kitchen positioned so bowls travel almost no distance from pot to table — invokes Raijin, the Japanese god of thunder, without apparent self-consciousness. That kind of thematic coherence is rarer in Toronto's ramen landscape than it ought to be, and accounts of the space suggest a kitchen that wants you to understand the philosophy before you pick up your chopsticks. The menu is built around two distinct broth disciplines, and that structure is the real argument RAIJIN is making. The Hakata Tonkotsu Ramen is known for a high-heat, pressure-driven cook that reportedly breaks collagen into genuine opacity — richness earned through technique rather than volume alone. The Tori Gyokai Shoyu Ramen takes the opposite approach: a slow, low-temperature chicken simmer that diners consistently describe as unusually clear, both in appearance and in flavour, with soy seasoning and poultry base kept in proportion rather than competition. Then there is the Raijiro, the house take on Jiro-kei ramen — thick noodles reportedly arriving under a significant pile of bean sprouts, cabbage, and pork in a heavy pork broth. It is maximalist by design and makes no pretense otherwise. Three bowls, three distinct registers; this is not a single-style operation. For a first visit, the Tori Gyokai Shoyu is the bowl most often cited as the kitchen's showcase of restraint — which is, by most accounts, the harder thing to demonstrate. The Raijiro is the call when appetite is the priority. Counter seats nearest the open kitchen are worth requesting when the line allows. The restaurant also runs a frozen ramen program that grew from a COVID-era pivot, which speaks to how seriously the operation treats reproducibility in its broths. At price level two, that level of craft commands attention. View restaurant →
Ikkousha Ramen Toronto — Ikkousha isn't pitching itself as Toronto's most ambitious Japanese restaurant — it's positioning itself as Fukuoka's most faithful ambassador, and that narrowness of purpose is precisely what makes it worth taking seriously. Founded in Hakata in 2004, the chain built its reputation around a single obsession: tonkotsu broth executed the way the prefecture that invented it would recognize. The Queen Street West location sharpens that focus further by operating as the world's first Ikkousha dedicated exclusively to chicken ramen, making it a fundamentally different address from the Yonge Street outpost, which runs the full tonkotsu program. The interior, by all accounts, is designed for throughput rather than atmosphere — wooden furniture, marketing materials on the walls, a room that signals the kitchen's priorities are in the bowls, not the décor. That's an honest posture, not a shortcoming. The menu centers on three bowls worth understanding before you arrive. The Signature Tonkotsu is the reference point — reportedly built on pork bones simmered for 24-plus hours, with Fukuoka-made soy sauce used to balance rather than mask the fat, and original thin-gauge noodles that diners consistently describe as staying intact through the meal. The Tori Paitan Ramen is the bowl that distinguishes this location: a chicken-based broth that regulars and reviewers alike describe as silky and unexpectedly deep, the kind of result that reframes chicken ramen as a serious effort rather than a fallback. The Spicy Miso Tonkotsu layers red miso and an in-house spice blend into the pork base, arriving with bamboo shoots and bean sprouts that are known to add textural contrast against the richer broth. Practical reality: the Queen West room is small, and weekend waits are reportedly long enough to factor into your plans. A weekday visit is the smarter approach. If the chicken program is what draws you, this is the only Toronto address running it — the Tori Paitan is what makes this location distinct from any other bowl in the city, and skipping it in favor of the familiar tonkotsu means leaving the most singular thing on the menu untouched. View restaurant →

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Ryus Noodle Bar — Start with the credential, because it reframes everything else: Ryus Noodle Bar is the only Canadian ramen shop selected to represent the country inside the Yokohama Ramen Museum — a food hall that has extended that distinction to exactly two restaurants outside Japan. That is not a local honour or a PR talking point; it is a judgment made by people whose entire enterprise is evaluating ramen seriously. What makes the Broadview Avenue location worth paying attention to is the apparent gap between that pedigree and how the restaurant carries itself — mid-range pricing, no theatrical branding, operating like a straightforward neighbourhood bowl shop in Leslieville. When a room has genuine international recognition and still doesn't perform it for you, that tends to say something about where the kitchen's priorities actually sit. The menu centers on three ramen that diners and food writers consistently return to. The Rich Shio Ramen is the bowl that reportedly drew Yokohama's attention in the first place — a long-cooked broth built from chicken, Angus beef, seafood, and vegetables, finished with lemon zest and served with thin noodles. It is known for restraint: a salt base that sharpens without overwhelming, and a richness that reads as considered rather than heavy. The Tan Tan Men is built around house-made sesame-miso paste, spicy ground chicken, wild pepper, and house-made chili oil — a combination that regulars describe as layered heat rather than a blunt punch. The Spicy Miso Ramen incorporates mabo-tofu directly into the broth, a technique that sets it apart from most Toronto ramen kitchens attempting the style. Practically: the open kitchen is visible from the dining room, which gives the space a transparency that aligns with the kitchen's apparent approach. Weeknight visits are generally reported as the more relaxed experience. If you're going once, the Rich Shio Ramen is the logical starting point — it's the dish the recognition is specifically tied to. View restaurant →

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