The last year was a a busy and exciting one for the Toronto food scene, in which we saw electric openings that ranged from highbrow to low, including modest local joints and grand, attention-grabbing eateries.
To highlight the standout newcomers, we asked esteemed chef Ryusuke Nakagawa, recently awarded a Michelin star for Aburi Hana — a posh Japanese restaurant in Yorkville that offers an intimate, kyō-kaiseki experience — to tell us what he thought was the best new addition to the city’s dining scene. Read on to find out which exciting spot he selected.
Chef Nakagawa’s pick: Ramen Buta-Nibo
“The Jiro Ramen has a rich pork-bone broth and a good variety of vegetables to balance the heavy proteins,” chef Nakagawa recently told us.
Ramen Buta-Nibo
Ramen Buta-Nibo brings Toronto what is touted as the city’s first jiro-style ramen restaurant. Named after the Japanese Ramen Jiro chain, this variation on the iconic noodle soup is known for its large portion size and extra-indulgent ingredients, which include thick noodles, rich broth and fatty pork cuts. Located on the Danforth, Ramen Buta-Nibo is run by the same team behind nearby Ryus Noodle Bar, which focuses on chicken ramen. At Ramen Buta-Nibo, the signature jiro-style ramen gets an added boost of flavour from garlic paste. In true jiro ramen style, it’s piled sky-high with cabbage, bean sprouts and bamboo shoots. There are also spicy and vegetarian riffs on this standard bowl, along with options layered with different toppings like boiled eggs or black garlic oil. Contrasting with the full-bodied pork broth used for the jiro-style ramen, the restaurant’s secondary specialty is niboshi ramen, which features thin noodles and a lighter, clear broth made with dried anchovy and kelp. 547 Danforth Ave.
To find out which new restaurant Michelin chef Eric Chong selected, click here, if you’re curious about what new spot Tobey Nemeth and Michael Cabello of Edulis chose, click here, And you’ll find chef Anthony Rose of Fat Pasha’s favourite new restaurant here.
