"Ramen seems pretty straightforward, but has a number of moving parts—all of which Oji Seichi nails. Toronto's multitude of foodies have largely followed Chef Mitch Bates from Momofuku, to Grey Gardens, and finally to here, an intimate space located in the city's East Chinatown (not to be confused with the main Chinatown), where Bates offers up his own take on the beloved soupy, noodley dish. Ramen seems pretty straightforward, but has a number of moving parts—all of which Oji Seichi nails. The broth is rich without being oily, the produce is fresh and local, the meats (and portobellos, for the vegetarian option) are perfectly tender and not tough or rubbery, and the noodles—the noodles!—are made from top-notch Canadian wheat, and pulled in-house on a special machine flown-in from Japan. While ramen does—and should—take center stage, there's also an excellent menu of "sandys'' on offer. And if you've saved room for dessert, ask if there's Coco Kasu Pie available." - Todd Plummer
