Latest Reviews
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Ramen is like pizza: it can range so much in quality that when you come across a place that does it decently, it's noteworthy. I've been to Ryoji twic…
Madhav Khurana
Ryoji
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Went back to Ryoji yesterday and the mixed sashimi dinner was much smaller than previous (much smaller than the previous picture I posted), but unfort…
Michelle Schober
Ryoji
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Had their tasting menu last winter, was quite a treat; their zucchini fritters as well as their tuna sashimi was scrumptious! they also have ramens/no…
Hana
Ryoji
About
Ryoji is open for Casual Dining and Izakaya. Ryoji serves Japanese and Asian dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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9 Reviews on “Ryoji”
Had their tasting menu last winter, was quite a treat; their zucchini fritters as well as their tuna sashimi was scrumptious! they also have ramens/noodles in broth which I would like to go back & try.
Had a good time at a tasting event here. Tried 4 different izakaya’s dishes Deep fried house-made Okinawa tofu (atsuage), Grilled Tontoro (Pork Jowl), Takoyaki (Deep Fried Octopus Ball) and Fried Ebi (tiger shrimp) Mayo. Definitely enjoyed the tofu, pork jowl and fried ebi as they were quite flavorful. The takoyaki was interesting as it was made of potatoes but didn’t really taste any octopus in it. Also tried 4 different kinds of ramen as well. I tried the Tonkatsu (rich pork broth with egg white ramen), Shio (sweet soy broth with whole egg ramen), Shoyu (light chicken and pork bone broth with whole egg ramen) and Okinawa Soba (light bonito and pork bone broth with traditional Okinawa style soba). All the flavours were good but the Soba noodles were my favourite as it was full of flavors. My only criticism is if the pork was a bit more fattier as that’s how I like my meat in the ramen. Also had the Sata Andgai for the finishing touch and simply loved it! Overall, great experience. Loved the decor and the staff were friendly as well.
Went for dinner and was completely blown away. The moment you enter you can feel the energy of the restaurant. The space is divided up into three sections, a large area with communal tables, perfect for groups, a 70’s inspired section with its own disco ball and DJ and the bar area where we sat. The first thing that stood out when looking over the menu is the variety and reasonable prices. The most expensive item was $18, but don’t let that fool you, the food was absolutely fantastic. Think tapas style Japanese bites, all so delicious and beautifully presented. The restaurant also has daily specials so I would encourage you to follow them on Instagram. I’m dying to go back, a real gem!
I would say this restaurant focuses more on being authentic okinawan rather than pandering to the aesthetics of the vast majority; great ramen nevertheless, but you have to be aware of the difference between Tokyo-style and Okinawa-styled ramen; Ramen here in Ryoji are Hakata() styled; which comes in a extremely rich flavoured tonkutsu pork bone broth and straight, thin but harder than average ramen noodles; and for the same reason, be informed that the ramen here are usually more saltier than other places in town. Try the add ons like kurokogashi() –black garlic oil or their signature soki pork ribs; they go so well with the rich broth!
The atmosphere is phenomenal the use of wood to separate areas without making the space tighter not to mention some great rare groove and soul playing. Unfortunately, the food did not live up to the hype. I had ordered was shoyu ramen – a soy based broth and it excessively salty. The biggest let down was the soft boiled egg which I love and always order double. The egg yolk was near solid to a hardboiled egg to which the egg was either frozen or over boiled.
I was given a complimentary voucher to eat at Ryoji so price was not an issue. To be perfectly fair though, the lunch menu was a bargain with deliciously prepared sous vide pork belly for only $6. The fact that the meal was free did not affect my taste buds. The food was overall very tasty and very well-prepared. We had the Rafute (pork belly), and the signature Nanban deep-fried chicken. The pork belly was melt in your mouth and infused with flavour while the chicken was crisp with a thin batter and very moist and tender inside. We had the Okinawan soba in a flavourful bonito and pork broth. But the most exciting dish was the Okinawan Goya Champru – a bitter melon stir fry topped with bonito fish flakes that swayed in the steam. Quite a showpiece! A complex mix of taste and textures. This dish was specially ordered as it was on the online menu but not on the lunch menu. The chef agreed to prepare it because the restaurant was not busy today, it being the last long weekend of the summer.The Okinawan donut dessert was the perfect ending to the meal. For more details, please visit my blog at foodsparks.blogspot.ca…Service was attentive and flexible even though I suspect the quiet day has a lot to do with it. But I did give the chef extra points for flexibility in preparing something that’s on the lunch menu. Ambiance – lots of glitze, mirrored walls and ceiling. Not what I would normally expect but then I’m not twenty something. foodsparks.blogspot.com
Our favorite Ramen restaurant! Their ramen is the perfection! The half boiled egg, soup and noodle…mmm… Their appetizers are all very good too. We always order a couple of appetizers to share and a small bowl of ramen each. The decor is very nice. The only complain is that the service is sometimes very slow. Once we waited for 45 minutes for our appetizer.