from Sep 18
The garnishes that top our ramen bowls are made in house by a team of very hardworking craftsmen and ‑women. At Crafty Ramen, our chashu pork – which is our most traditional ramen topping – is made in a very untraditional way. First, we take pork shoulders supplied by Trotters, roll and tie them, then marinate them for 48 hours in our special brine. After that, we use a modern cooking method called sous vide to cook them for 12 hours at a specific temperature. Finally, right before serving, we torch them to add a delicious caramelized flavour. Our chicken breasts are also brined and cooked sous vide to maximize flavour. Other toppings, like our menma and negi, are ramen classics, but our house-cured, smoked egg yolks are a little more innovative. Then there are toppings where we’ve taken things just a step further: our Northern Warmer features butter, a common ingredient in miso ramen, but we’ve spiced it up with the addition of some fermented chilli miso.
We're a local ramen restaurant located in the heart of downtown Guelph where we make our own noodles using Canadian wheat, and with a ramen noodle machine that we brought over from Japan.
Thanks for taking an interest in us. We really hope you like what you see and come down to check us out.
We're keeping with the tradition of regional innovation that is a big part of ramen in Japan and seeking to make a truly Ontarian bowl using local pork, chicken and vegetables.
the owners and operators, have an almost feverish love for all things culinary but have a particular crush on ramen.
Miki had a good head start on Jared having grown up in Japan. She even worked at a ramen shop while still in school. However, Jared made up for lost time while working in Japan for four years as a chef, eating ramen every chance he got. After traveling the world together, they eventually returned to Japan to attend the Yamato Ramen school. Miki and Jared then toured the country sampling as many ramen bowls as they could before coming to Guelph to set up a shop of their own.