Tokyo’s Michelin-Starred Konjiki Ramen and Kagurazaka Saryo Sweets Arrive in Toronto #Food Editorial Desk | Toronto Gourmet Walk Series

Located in North York, Toronto, Saryo Café + Konjiki Ramen is a unique restaurant where two well-known brands from Tokyo—a Japanese café and a ramen shop—have come together for their first locations outside Japan.

Within the same space, guests can move naturally from sweets to a full meal and finally to a bowl of ramen, enjoying food in a relaxed and seamless flow.

The experience begins with Saryo, a Japanese café that originated in Kagurazaka, Tokyo. The menu features matcha-based drinks, rich soft-serve ice cream, and traditional sweets such as warabi mochi and anmitsu. These desserts offer a charming visual appeal and a gentle sweetness that feels comforting and relaxing.

The café atmosphere makes it easy to stop by casually, opening the door softly to the rest of the dining experience.

In the same space, the rhythm of the meal then shifts clearly to Konjiki Ramen. The menu ranges from internationally recognized signature bowls to more creative original ramen. Guests can also choose from set meals and rice bowls called Saryo Gozen, as well as ramen combination sets. The choices are extensive.

You might begin with sweets, then move to a meal and ramen—or do the reverse. With two famous brands side by side, this restaurant offers North York a flexible dining experience where guests can enjoy food freely without being tied to a single purpose.

A New Standard: “Ramen + Chirashi Bowl” and “Ramen + Soft Serve”

In recent years, ramen restaurants have expanded their set menus, and here the combinations feel almost like café-style meals that let you enjoy the rhythm of different dishes.

The “ramen + chirashi bowl” set creates a natural shift in the mouth. The gentle acidity of vinegared sushi rice and the different textures offer a smooth contrast to ramen. Rather than a traditional set meal, it feels closer to a refined café plate.

Another popular pairing is “ramen + soft-serve ice cream.”

Matcha or Hokkaido milk soft serve does not interrupt the lingering flavors of ramen.

Instead, it gently receives them. The rich yet light finish wraps around the memory of salt and umami, making it a satisfying dessert to end the meal.

A Creative Menu Beyond Ramen and Udon Sets

The appeal of this restaurant goes beyond its signature ramen.

The appetizer menu includes Japanese classics such as karaage, along with original dishes that show creativity and playfulness, including spicy shrimp mayo with a wasabi flavor and tofu nuggets. Rice dishes are also plentiful, with options such as gyudon and chashu pork bowls, as well as distinctive items like mapo tofu rice bowls.

One of the most popular choices during lunchtime is the “SARYO Gozen,” which allows guests to add house-made udon. Several types of rice bowls come with a drink and dessert, and guests can include freshly made udon if they wish. The result is a satisfying meal for those who want something substantial. The price is also reasonable, making it a popular lunch special.

The Origin of the World-Famous Clam Ramen

The greatest reason Konjiki Hototogisu (SOBA HOUSE Konjiki Hototogisu) gained worldwide recognition lies in the broth created by Chef Atsushi Yamamoto, built around the flavor of hamaguri clams.

The restaurant earned one Michelin star in the Michelin Guide Tokyo for five consecutive years beginning in 2019. The recognition went beyond a temporary trend or popularity—it was supported by strong technique and a clear culinary philosophy.

The defining feature is the structure of the soup. Rather than relying on a single ingredient, clam broth forms the starting point. From there, multiple broths are layered three or four times over, creating a deep flavor where the aroma and richness of the sea unfold.

The moment it reaches the palate, the soup reveals a clear and refined umami, followed by a quiet lingering finish. Reviews have often described the bowl as layers of umami built around clams, creating remarkable depth.

The reason long lines still form in Tokyo today is contained in this single bowl.

Distinctive and Creative Ramen

One of the charms of the Toronto location is its diverse and highly original menu.

Ramen built around clam broth, such as Signature Clam Intense Shoyu and Signature Clam Mild Shio, feature clear yet complex soups where the umami of chicken, pork, and seafood come together in harmony. Aromatic ingredients such as porcini mushrooms and truffle oil are layered into the broth, allowing Western elements to blend quietly with Japanese dashi to create a flavor that is truly unique.

Another highlight is the luxurious bowls such as Wagyu Ramen and Lobster Ramen.

In the Wagyu ramen, the rich fat and umami of premium Wagyu gently melt into the soup, creating a balanced flavor without heaviness. The Lobster ramen highlights the natural sweetness and aroma of shellfish while maintaining the harmony of the broth.

For vegetarian diners, there is also Avocado Ramen, offering a creamy and satisfying texture with a light finish.

Within the framework of ramen, the restaurant shows a flexibility that welcomes many different tastes and food cultures. This openness may be one of the reasons it has gained strong support in multicultural Toronto.

Yuzu Shrimp Shio Ramen — A Bowl Defined by Aroma

One bowl I personally return to is the Yuzu Shrimp Shio Ramen.

The base is a clear salt broth layered densely with seafood umami. From there, the fragrance of yuzu rises gently, followed by subtle notes of shrimp and shellfish.

The first sip brings the soft sweetness of shrimp and the refreshing brightness of yuzu. Neither stands out too strongly; instead, both remain balanced within the design of the soup. As you continue drinking, the layers of aroma and umami gradually shift, keeping the experience engaging until the final sip.

It begins with fragrance and ends with a lingering finish. The Yuzu Shrimp Shio Ramen is perhaps the clearest way to experience the skill behind this restaurant’s broth design.