At Crafty Ramen we are always trying to improve the flavour of our product by refining our techniques and using higher-quality, more local ingredients, when available – all to provide a better product, and ultimately a better experience for you.


We make our noodles in house daily using only Canadian wheat. All our broths are made with pure water that has been filtered through our reverse osmosis water purification system, which not only makes a cleaner, more full-flavoured stock, but also gets the most nutrients out of the ingredients. The meat-based broths are made with locally sourced meat and bones supplied to us by Trotters Butcher Shop. We use whole chickens in our chicken stock, and a combination of smoked pork hocks and duck bones in our rich stock. Our vegetarian broth is made from a combination of cherry tomatoes, kombu seaweed and shiitake mushrooms.



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. 

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.

Thanks for taking an interest in us. We really hope you like what you see and come down to check us out. 


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.


Crafty Ramen's 360 Virtual Tour!


Call +1 519 824 8330 or email for business related inquiries.