Sansotei Ramen has quickly become one of the hottest ramen joints in the city. Boasting a much more sophisticated atmosphere than one would expect – a narrow room, walled with mirrors on one side, lovely textural walls on the other, a long boat rope spanning the length along the ceiling – alongside some of the city’s best noodles, Sansotei has already amassed itself a cult-like following.
It opened a few weeks ago, but already the lineups are long in peak hours. It’s no wonder: the silky ramen broth that enrobes the lithe noodles ranges from pork-tinged to soya heavy and levels inbetween. But it’s the care in each quick serviced dish that impresses most.
They tri-cook their pork for the dishes. (Boiled til cooked to safety levels, then slowly cooked in their signature sauce, and finally caramelized lightly a la moment for each bowl of warm goodness.) Staples like fried chicken, gyoza, and seaweed salad also impress. And the fact that your meal arrives barely 10 minutes after ordering makes it one of the best stops for a quick meal… if your wait to get in isn’t too intense, that is.
It’s likely that Sansotei will expand. They’re helping contribute to a new ramen culture in the city… which is, of course, quickly overtaking Italian as the new hot cuisine. (Who are we kidding, Italian will always be hot in Toronto.) But the point remains: Sansotei is a-okay!
Photo courtesy Sansotei Ramen