RYUS Noodle Bar, our mission is to serve the essence of current Japanese ramen culture, while also catering to our local customers.
We serve triple-soup ramen, a special blend of two types of animal stock and vegetable stock, for a taste you can’t find anywhere else in Toronto.
Our menu also features Japanese favorite tsukemen (literally, dipping noodles) where the noodles are served cold and separate from the soup.
Our tsukemen soup is extra thick and made using plenty of niboshi (dry infant sardines) and thick bonito and mackerel flakes to satisfy even the most homesick Japanese customer. Come try it out!
We are not extracting the broth from all of the ingredients together but extracting each tastes individually.
Our main concept of the broth is rich and sweetish at its full potential. We take full pride in making our soup.
The concept of our pork bone
we use is to add much pressure
till the bone is fragile, and simmer it
till we inherit the creamy taste.
Our chicken is infused with many
different seasoned vegetable
which is boiled at high temperature
till the soup becomes translucent.
To create this, we mainly use
shiitake and kombu, to add a
savory flavor overall. Even
though the soup is rich, your
stomach won’t feel heavy at all.
We also have fully vegetable broth which is extracted from the ingredients
such as shiitake mushroom, ginger, garlic and kombu. Check out our menu for more information.
Our Shio ramen is adding our signature soup and selecting the best suitable seafood to
make its best. The focus is to extract much flavor from dried scallop, dried shrimp, dried clam,
dried cuttlefish, and dried bonito also merging rock salt, sea salt and letting it sleep which
in total takes 50 hours. Even just by adding hot water would make you wanna say its really flavorful.
ON TOP: Pork Slice, Chicken Slice, Bamboo Shoot, Arugula, White Fungus, Lemon Zest
Broth Contains: Pork, Chicken, Various Vegetables, Salt, Seafood
The miso we use is white miso based.
The soup is rich however the white miso’s defined taste
will leave a nostalgic feeling when eaten. Have it with plenty of vegetable we provide.
ON TOP: Pork Slice, Chicken Slice, Bean Sprout, Carrot, Chive, Nappa and Green Cabbage, Sesame
Broth Contains: Pork, Chicken, Various Vegetables, Soybean Paste
The plentifulness of dried bonito mixed with our translucent shoyu ramen.
Dried bonito, triple soup broth, light tasted shoyu are all added to
the seasoned vegetables and simmered to make the shoyu broth. The rich taste attracts many
Japanese people which is also the standard choice of all.
ON TOP: Pork Slice, Chicken Slice, Bamboo Shoot, Arugula, Non, White Fungus, Chilli Pepper
Broth Contains: Pork, Chicken, Various Vegetables, Soy Sauce, Dried Bonito
Clear light broth Shio with chopped Japanese plum. Kombu, Shiitake and seafood
is used to make the light broth with the combination of our wavy thin noodles.
To top it off, sweet honey plum is added to complete the phenomenon.
ON TOP: Chopped Pork Cha-shu, Arugula, Sesame, BambooShoot, Thinly Sliced Red Pepper
Broth Contains: Various Vegetables,
SPICY MISO $11.25Our specialized mabo tofu and vegetables, with house spicy oil will definitely give you
the spice you were looking for. It will make you full, sweat and satisfied.
ON TOP: Tofu, Wild Pepper, Carrot, Chilli Peppper, Nappa and Green Cabbage, Chive, Ground Chiken, Bean Sprout
Spicy available: Mild - Hot +$1.0 / Super Hot +$1.5
HOT & SOUR WAKAME $10.75ON TOP: Wakame, Bamboo Shoot, Corn, Chive, Poached Egg, Sesame, Chilli Pepper, White Fungus
Broth Contains Various Vegetables, Soy Sauce, Dried Bonito, Rice Vinegar, Pork Oil
Available in SHIO & SHOYU Soup.
Choice of your soup with no.1 topping pork cha-shu & half boiled egg.
BROTH: Shio/ Shoyu / Miso +$1.00 / Spicy +$1.00
What is meant by 58°C?The magical number 58 is the temperature the roast beef is cooked at
The 58 degree is really important to finish the delicious medium rare AAA angus beef strip loin.
It is also seasoned with rock salt and rose mary.
The savory taste with our premium truffle oil is the best combination with our roast beef.
BROTH: Shio/ Shoyu / Miso +$1.00 / Spicy +$1.00
Our Tsuke-men “DIP N’ Noodle” are served separately with hot dipping soup and toppings on the side. Pick up the noodle and DIP it into the broth for awhile. Noodles are thick and wavy that pick up
the flavor of the broth. Comes with Chopped pork cha-shu and chicken
Available in regular or large. Extra soup +$4.95
Extra Noodle (450g) +$1.75
DIP the noodle into slowly cooked angus beef curry soup. Angus beef will melt in your mouth.
Available in Regular or Large size.
Extra soup + $4.95
Extra Noodle (450g) + $1.75
Clear light broth were made from only vegetables such as Kombu,
Shiitake mushroom, ginger and garlic.
ON TOP: Carrot, Nappa Cabbage, Green Cabbage, Bean Sprout, Sesame, Deep Fried Tofu, Arugura, White Fungus
Spicy available: Mild - Hot +$1.0 / Super Hot +$1.5
Creamy vegetable miso potage.
ON TOP: Carrot, Nappa Cabbage, Green Cabbage, Bean Sprout, Sesame, Shiitake Mushroom, Arugula, White Fungus
BROTH: cauliflower, potato, onion, kombu, sesame oil, shiitake mushroom, garlic, ginger, saikyo miso, kouji miso
Spicy available: Mild - Hot +$1.0 / Super Hot +$1.5
EXTRA NOODLE |
ROAST BEEF |
BOILED VEG |
NORI |
PORK |
CHOPPED |
CHICKEN |
CHOPPED |
CORN |
SEASONED |
POACHED |
WHITE |
WAKAME |
SEA LETTUCE |
DEEP FRIED |
BAMBOO |
SHIITAKE>BR>MUSHROOM |
BEAN |
GARLIC & |
SWEET & SPICY |
TRUFFLE OIL |
HOUSE SPECIAL |
SEASONED |
DRIED BONITO |
SHRIMP POWDER |
|
|
|
|
RYUS MEAT |
GYOZA |
SOUS-VIDE AAA |
2 KINDS |
EDAMAME |
MABO TOFU |
SEAWEED SALAD |
A: GRILLED PORK BERRY |
B: MABO TOFU |
C: 'MISO' |
D: BEEF CURRY |
E: CHA-SHU |
WHITE WINE |
RED WINE |
SAKE |
DRAFT BEER |
CREAM SODA |
HOT GREEN TEA |
|
OI OCHA |
GOLDEN OOLONG TEA |
GOGO NO KOCHA MILK TEA |
100% JUICE
|
RAMUNE
|
|
RIEKO'S |
33 Baldwin Street.
Toronto ON M5T 1L1
Phone: 647-344-9306
Email: info.ryus@gmail.com
Monday - Saturday: 11:00 a.m. - 10:30 p.m.
Sunday: 11:00 a.m. - 10:00 p.m.
See the youtube video how to get to RYUS Noodle Bar.
Available