Sansotei Ramen

A number of years ago, I started noticing ramen shops popping up everywhere. And I mean everywhere! It started with Kenzo, then a string of Japanese imports, and then a lot of other shops with unique and interesting offerings. Now I’ve always loved a warm bowl of noodles and broth. It was comfort food as a kid and I have fond memories of my grandfather boiling a pot of noodles, and then cutting them up into smaller strands with scissors so us grandkids wouldn’t choke on it (I miss you grandpa). It’s still the ultimate comfort food for me today. One of my favorite places, partially due to goodness and partially due to convenience, is Sansotei Ramen.

Ramen to me is graded on three factors: quality of the noodles, tastiness of the broth, and compliment/goodness of the extras. All the bowls at Sansotei excel at atleast 2 or more of these. The Tonkatsu Ramen.


Rich pork broth with a strong garlic oil flavor. It’s rich without being oily or fatty. It’s smooth and a little thicker than its shoyu or tan tan counterparts. The noodles, amazing! Fresh, perfectly cooked with the right amount of chew. The pork belly is nicely seasoned, which compliments the broth, the veg adds nice textures but minimal flavor with a broth this strong, and the egg… we should honestly just add eggs in almost everything. Here, it works perfectly with its yolky flavor and soft texture (nicely contrasting the pork belly). Below is the Shoyu Ramen.


Simple soy based ramen. Clean but with a hint of fat from the meat. The veg again adds nice texture but the broth and taste of the noodles are really the highlight, which should be the case since they are the stars of the show. Noodles, they get this right every time. Spicy tan tan ramen.


The menu says it’s spicy but it’s really not that spicy. It’s nice though. In terms of simplicity and complexity, it’s somewhere between the tonkatsu and shoyu. Complex with the spice but still simple and clean. I’m partial to spice so this is my favorite of the bunch. The pork belly is also “beefed” up (so to speak) by ground pork as well. Again, the noodles are perfect. For sides, here is the Gyoza.


Meaty and juicy. Nothing to write home about but a nice side dish. If you want great dumplings there are tons of place in the city that specialize in dumplings. This is a place for amazing ramen! One stand out side dish is the Zangi (Deep fried chicken).


This may be some of the best Japanese fried chicken I’ve had in the city. Small, bite-sized morsels that are nicely spiced, perfectly battered, served fresh out of the fryer, and incredibly juicy. If you order a side dish with your ramen, this is the one.

There are a lot of good ramen places in the city and this is one of my favorites. Vancouver always claims they have the best ramen in the country, which I’ll admit is pretty amazing, but this place gives even the best places a run for their money. I was recently in Tokyo on business and ate at some highly rated ramen shops and I’ll go out on a limb and say, Sansotei in Toronto gives them a run for their money too.

~ by jlowjlow on May 14, 2017.

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