Back to Regular Opening Hours from Sep 19
Monthly Special Ramen "The Gryphon"(spicy miso ramen)
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.
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.
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.
Hey food lovers! Thanks for taking an interest in us. We really hope you like what you see and come down to check us out.
We're located downtown Guelph where we make our own noodles using Canadian wheat, 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.
Miki and Jared, 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.
Live Kombucha(Tap) - 6
Coke - 1.50
Diet Coke - 1.50
Ginger Ale - 1.50
Hitch Hiker Lemonade- 3.50 Hitch Hiker Icetea - 3.50
Sapporo - 6
Craft beer - 6 Pommies Farm Cider - 6.25
Charred Shishito Pepper - 4
with Yuzu and sesame
Gyoza - 5
Pork dumpling Miki's family recipe
Karaage - 7
Japanese fried chicken, crispy kimchi mayo
Meat Lovers - 16 or Mini Meat(just Chashu) - 14 Pork jowl kakuni, pork chashu & pulled shoulder, chicken breast, green onion, pickled shiitake and burnt sesame oil in rich pork&duck broth
Surf&Turf Vegetarian - 13
Shiitake, seaweed&tomato broth, baby bok choy, enoki, semi-dried tomatoes, soy braised black beans and kabocha
Northern Warmer - 13
Pork chashu, chilli miso butter, roasted corn/cabbage/carrot, green onion, menma, chicken broth
Chicken Tantan Men (medium spicy) - 13
Spicy ground chicken, baby bok choy, sesame tare, chilli oil, ito togarashi, chicken broth
Better Off Together - 14
Combination of our rich pork&duck+vegetarian broths, chashu, roasted soy tare, baby bok choy, yuzu oil, shiso and pickled eggplant.
Tokyo Salary Man - 12
Slow cooked chicken breast or pork chashu, leeks, menma, sesame, roasted soy chicken broth.
Spicy Negi Chicken (medium spicy) - 13
Slow cooked chicken breast, semi-dried tomatoes, shiitake, green onion, chilli oil, chicken broth
Vegan Tofu Mapo (very spicy) - 13
Sichuan pepper braised tofu, baby bok choy, sesame tare, vegetable broth
Miso Rich and Corny (Pork) - 14
Pork chashu, roasted corn, bean sprouts, leaks, menma, rich miso pork&duck broth Miso Rich and Corny (Vegetarian or Vegan) - 14
Sesame crusted marinated tofu, charred corn, bean sprouts, leeks, menma, miso veggie broth.
Kids Ramen - 3
Plain noodle in a choice of chicken or veggie broth.
Add a marinated soft boiled egg to any ramen - 1