who are we?
At Crafty Ramen, we pride ourselves on making almost everything in house – crafting our broths, preparing our toppings and oils, and even making our own noodles from scratch. We use no artificial seasonings, flavourings or MSG in our bowls. Our menu is inspired by Japanese ramen, and contains a reworking of classic bowls combined with our own unique twists. No matter the offering, we put an innovative Crafty twist on everything we do. Our region influences many of these innovations, as we pride ourselves on using only the best local ingredients wherever possible. We work constantly to refine all of our products, in the ultimate goal of constant improvement.
Crafty Ramen Market
Introducing the Crafty Ramen Market - some of your favourite Crafty products available for you to take home and put to work in your own kitchen
Available at both locations starting today, find house-made broths, noodles, kimchi and our trademark (and addictive) pickled mushrooms; products from some local favourites, and more! Stay tuned as the Crafty Market continues to grow!
NEW VEGAN SNACK ALERT! These are our new friends, Tofu Nuggets with Spicy Miso dipping sauce.
In keeping with our philosophy of Kaizen (constant improvement), we have taken some time to update the recipe and process on our previous version of this snack. We think you'll love the results!
DIY Ramen Kits
Available for pick up from either of our shops or delivery with UberEats & DoorDash. Choose from 5 different flavours, have some noodle fun and show us your creations!
""It's not hard but it is fun. Crafty Ramen has put you in the kitchen and they've made putting a delicious bowl of soup on your table an easy, fun and delicious event.""
– Matthew Forbes , on DIY Ramen Kits
"“Quality, fresh ingredients, simple to follow instructions and awesome service with a smile at pickup time. It’s like I’m my own Crafty Ramen Chef!""
– Christine Steiniger , on DIY ramen kits
"“The DIY kits are easy to assemble, and the taste keeps me going back for more.”"
– Holly Hawke, Chef, The Plant Society Kitchen