Ajisen Ramen

ADDRESS 5229 Yonge Street YEARS IN BUSINESS 10 years
OWNER Johnny Luk

The world famous Ajisen Ramen started out as a small ramen house in Kumamoto, Japan in 1968, and today there are over 800 stores across the globe.

In 1996, Ajisen Ramen opened its first overseas shop in Hong Kong where Johnny Luk (Ramen Expert) lived at the time. “Because I am, personally, very much in love with ramen, in 2005 I brought Ajisen Ramen to Toronto,” Johnny recounts. Introducing the Japan- ese ramen culture to the Canadian community, was made eas- ier in part to the large Asian community living in Toronto who already knew the brand.

Johnny now owns 3 locations in the GTA: North York, Chinatown and Markham. Ajisen Ramen features more than 40 kinds of ramen on their menu. The ramen is made in-house every day. “We serve a unique broth known as “The King of White Broth,” which is a pork based soup consisting of quality ingredients,” Johnny says. In addition they serve other soup bases like Tomato, Curry, Kimchi, Miso and Shoyu. Some of their popular dishes in- clude Tender Pork Ribs Ramen, and Steak Teppanyaki Ramen. And for those that like spicy dishes, the Tom Yum Steak Teppanyaki Ramen and Aso Volcano Ramen are worth a try!

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Ramen Made with Heart

Based in Kyushu, Japan, Ajisen Ramen is famous for its white broth, made from the slow-cooking of tender pork ribs. With its emphasis on simple, hygienic, convenient, tasty and healthy noodles, Ajisen Ramen refines the dining experience.

World Famous White Soup

The soup base of Japanese ramen is separated into two factions, the north and the south. The soup of northern faction is mainly salty soup base, mainly consist of seafood, chicken and vegetable to boil until the colour of soup turned into shallow yellow. On the other hand, the soup of southern faction which is from Kyushu uses the pork bone soup base, mainly boil pork bone with other ingredi- ents for hours until the colour became to milky white—it also called “White Soup”. This soup of southern faction is with fully collagens nutritive value, the taste turned out to be very excellent. Ajisen Ramen’s soup base is proud be named “the King of White Soup”.