Finding quality ramen in Toronto can be challenging, as many places rely on MSG and subpar ingredients. So I was pleasantly surprised when a friend recommended Kaminari Ramen Bar at 1330 Queen Street West, in the Parkdale area of Toronto. It’s a Tokyo-style, no-frills ramen bar with minimalist decor done in whites and natural woods. Seating is simple, with benches and round stools without backs, plus a patio with picnic-style tables- perhaps not ideal or comfortable for the older crowd, but the food makes it worthwhile.
I’ve heard that the music can get quite loud later in the evening, but we dined early and enjoyed the background mix of soul, funk, and jazz. The restaurant is owned by Kan Tran and Daiju Matsura, and the name Kaminari translates to “God of Sound” in Japanese, which might explain the abundance of speakers inside the restaurant.
The concise menu is a plus for me, easier to navigate, and often means the dishes are perfected. They offer ten appetizers, from deep-fried soy-marinated edamame to wasabi-marinated octopus. We tried the Hokkaido scallop carpaccio, dressed in wasabi, ikura, and a crispy yam crumble, which was first-rate, better tasting, and a lot less money than the scallops offered at Nobu. The beef carpaccio was thinly sliced sirloin dressed in fresh herbs, peanuts, shallots, and a signature tamarind vinaigrette, paired with a homemade sesame rice cracker. I might suggest the addition of a knife to cut the beef more easily into smaller and more digestible portions. I’m eager to return to try the Japanese sando sandwich on milk bread and the deep-fried, crispy chicken drumettes.
There is no MSG used, and all the ingredients are natural. But the real star here is the ramen, and we sampled the Tokyo Soy, a clear chicken broth with thin egg noodles, pork, chicken, wonton, green onion, and bamboo shoots. We added a ramen egg from their list of “add-ons”. For a more umami-rich experience the Tokyo shio, with its pronounced saltier base and inclusion of clams, is another option. Our favorite was the Palton Soy, a creamy-looking chicken base, but despite its rich velvety texture, there is no cream involved- just a broth and bones boiled for 48 hours.
If a hot soup doesn’t interest you in hot weather, they also offer cold ramen soup bowls, along with hot and cold vegan options. If natural and low-intervention wines and basic sakes aren’t your thing, I suggest sticking to an interesting selection of cocktails.
For dessert, there are two options, a matcha ice cream and a chestnut terrine. Our server Keegan, was friendly and knowledgeable, offering great suggestions and telling us they could accommodate dietary restrictions. The menu is eclectic, with mostly Japanese-inspired appetizers and sharing plates, along with very good quality ramen.
Kaminari is open every day except Monday and serves lunch on Fridays and Saturdays. It is also a great spot for late-night cravings, with the kitchen staying open until 11:30 p.m. on weekdays and 1:30 a.m. on weekends.
Happy dining,
Shanea
09/05/2024
