I don’t need a whole lot to convince me to try a new ramen joint. Ramen Misoya is a Japanese ramen chain that’s been featured in the Michelin guide, with locations all over the world.
Michelin-featured ramen? That’s pretty much all I need to hear. I’m sold.
(Though the last Michelin-adjacent ramen joint that opened in Toronto, Konjiki Ramen, was pretty disappointing.)
I ordered the gold kome special, which is a pork- and miso-based soup that comes with chasu, half an egg, ground pork, and a couple of potato wedges.
It’s a solid bowl of ramen. The broth has a decent amount of complexity; it’s got a porky richness and a nice miso flavour, and it’s livened up by a mild gingery and garlicky bite. The level of salt is a bit too intense, but it’s otherwise above average.
The noodles were also quite satisfying, with a perfect thickness and a nice firm texture.
The add-ins, sadly, were hit-and-miss. The egg was tasty, with a great gooey yolk. But the chasu was so tough I could barely even bite through it, and had a vaguely gamy flavour.
The potato wedges were just weird; even if these had been perfect I’m not sure they would have worked. And they were undercooked and crunchy, so they definitely didn’t work.