This is Montreal’s ramen scene, mapped

At the 28-seater Ohayo Café right next door to Kitano Shokudo, you'll find yoshoku food—Japanese dishes based on Western food, like Japanese-style French toast—in addition to a coffee program features a range of specialty coffees ground on Mahlkönig and Mythos grinders, with a La Marzocca for espresso-based drinks and classic pour-over gear for filter coffee.

Run by Hiroshi Kitano and his longstanding employee and close friend Samath Mom, they're preparing everything from homemade pickles to karaage, ramen, mazemen and artfully arranged bowls of chirashi.

“It’s very specific to cafés in Japan,” Hiroshi says. “Omu rice, hayashi rice, beef stew: they’re Western, but we’ve been making it for a long time.” Ohayo’s menu also features keema curry with ground beef and pork, an egg sando, and ebi (shrimp) and chicken burgers.

Ramen Isshin’s Plateau outpost may have a fast-casual setup—QR code menus, counter service, 30 tight seats—but the bowls tell a different story. Executive chef Koji Zenimaru, originally from Osaka, brings decades of experience and a deep affinity for miso, starting his ramen in the wok for layered depth. Open since May 2022, this is the Montreal link in a small Canadian chain with roots in Toronto and Ottawa. The Mont-Royal Avenue address sticks close to the Isshin playbook: bold broths, chewy noodles, and consistency that’s no accident. Miso and tonkotsu are the signatures, but there’s a solid range of vegetarian and vegan options too. While the space leans more lunch-stop than linger-long, the attention to quality—from the broth to the service—is dialled in. For a reliable, flavour-heavy bowl that doesn’t mess around, Isshin earns its place in the city’s ramen rotation.

For a ramen experience that’s done right, Yokato Yokabai is Montreal’s go-to. Opened in 2015 by Kevin Fung—also the founder of the popular izakaya Imadake—this small, 20-seat ramen house in the Plateau brings authentic Hakata-style tonkotsu to the city. Set in a cozy, wood-panelled space with a rustic feel, Yokato Yokabai focuses solely on quality and flavour.

The secret? A broth simmered from organic pork bones over 12 hours with no MSG, yielding deep, satisfying taste. Freshly made in-house noodles, along with customizable toppings—from green onions to marinated eggs—bring each bowl to life. Try the classic pork or chicken broth, or opt for the vegetarian version. Small plates like gobo salad and karaage make for perfect add-ons. Though small and often bustling, Yokato Yokabai is well worth the wait for this level of ramen craftsmanship.

Ramen Nakamichi is what happens when a neighbourhood ramen shop levels up without losing its soul. After closing Schlouppe Bistrot Nakamichi downtown, chef Jumpei Iwakiri and partner Yuri Ishikawa took over Thazard’s old Mile End digs and built something bigger, brighter, and more bar-friendly. The ramen still hits the same comforting notes—cloudy tonkotsu broth, chewy noodles, and a swirl of naruto for that perfect finish—but the menu’s broadened. Think oden stew, onigiri, fried eggplant, and karaage that holds its crunch. There are vegan and vegetarian options, too, without compromise. What’s new is the bar: a tight curation of sake, Japanese whisky, and Quebec spirits, all poured in a space designed by Hugues Coupal to feel both modern and lived-in. Sit at the counter to watch the kitchen work or take over a table with friends. It’s casual at lunch, vibey at night, and unmistakably Nakamichi.

Neotokyo is where cyberpunk-inspired ramen culture is found, full stop. With a bold aesthetic straight out of Blade Runner or Akira, this noodle bar, helmed by restaurateur Yann Levy, blends gritty sci-fi vibes with exceptional food. Neon lights, graffiti, and industrial textures set the mood in a dining space that feels like a futuristic alleyway diner.

The menu, crafted in collaboration with renowned ramen master Shigetoshi Nakamura, keeps things focused but creative. Diners can choose from classics like rich tonkotsu ramen, a truffle miso vegetarian option, or inventive mazemen like the Taiwanese-inspired Mazesoba or the carbonara option. Sides such as spicy karaage and gyoza round out the offerings, with an Asahi-yuzu beer cocktail for the perfect pairing.

Neotokyo isn’t just about the food—it’s an immersive experience designed to linger in. Whether you’re after an unconventional ramen night or simply curious to step into a cyberpunk vision, this spot promises an experience like no other.

Tsukuyomi elevates the ramen experience with its smooth, flavour-packed bowls crafted from the freshest ingredients. Their concise menu highlights the best of Japanese tradition, featuring savoury Tonkotsu broth or a rich vegan alternative, all paired with fresh, handmade noodles. Each bowl is topped with unique, original condiments, making every bite a testament to their dedication to quality.

Perfect for newcomers and ramen enthusiasts alike, Tsukuyomi offers carefully curated options alongside delicious side dishes to round out your meal. With a streamlined service that delivers ramen in under a minute, it’s an ideal choice for a quick yet satisfying lunch or dinner. Tsukuyomi captures the essence of traditional Japanese ramen with a modern, time-conscious twist.

Bar Otto, a chic addition to Notre-Dame Street West, offers a blend of conviviality and elegance in Japanese dining. A project by Hanhak Kim, this venture builds on the success of Otto Yakitori and Bistro Otto (now known as Kitano Shokudo). The menu features grilled skewers, ramen, mazemen, and exceptional sashimi. Bar Otto’s curated drink menu highlights natural and biodynamic wines alongside a fine selection of sakes. Designed by Israël Noël, the decor merges traditional Japanese elements with modern aesthetics, creating a serene and inviting atmosphere perfect for any occasion.

​​The city’s first fully vegan ramen shop, Umami is where Japanese bistronomy meets cruelty-free creativity. Everything here is made in-house, from organic-wheat noodles to broths, kombucha, and even pickled tsukemono. The menu reimagines izakaya staples like okonomiyaki, gyozas, and agedashi tofu in vegan form, alongside tempeh tonkatsu and desserts. True to its izakaya spirit, there’s also a thoughtful list of sake, natural wines, and cocktails. Umami is the perfect cozy spot for slurping noodles, sipping saké, and discovering how good vegan Japanese can be.

Kazo Ramen’s original LaSalle location opened quietly but didn’t stay under the radar for long. Run by co-owners Ryan Huang and Marco Zhou, the shop built its reputation on broths that don’t cut corners—slow-cooked tonkotsu, clear chicken and beef stocks, and a standout spicy sesame tan tan loaded with cha shu and ground pork. It’s a tight, unfussy spot where the noodles are made in-house and matched to each broth style—thin for the rich stuff, thick for lighter soups. While the ramen is the clear draw, the karaage with citrus mayo has its own cult following. There’s nothing flashy about the space, but that’s the point. In a neighbourhood not exactly known for its ramen game, Kazo carved out a loyal following by sticking to the fundamentals: quality, consistency, and flavour that speaks for itself.

Kitano Shokudo is the kind of place chefs will send you about when asked where they eat on their nights off. Run by Hiroshi Kitano, a self-taught chef with a deep respect for balance and technique, this Plateau bistro is a love letter to Japanese cuisine—elevated, yet unfussy. Kitano, who cut his teeth with the Otto Group (hence the former name Otto Bistro) before setting out on his own, brings an obsessive attention to detail to every dish, whether it’s jewel-like chirashi, crispy karaage, or rich mazemen noodles topped with duck confit.

The menu leans into seasonality, with specials that veer into unexpected yet deeply comforting territory—think wild boar mapo tofu or a luscious uni carbonara. Fish is a constant star, often sourced straight from Japan, while housemade tsukemono and a sharp, compact sake list round out the experience. The goal here isn’t expansion—it’s intimacy. With fewer seats and a loyal clientele, Kitano Shokudo is about proximity: to the chef, to the craft, and to a kind of soulful cooking that keeps regulars coming back.

A progenitor in the Montreal scene for taking Japanese cooking and treating it to French techniques and presentations, Hiroshi Kitano’s bistro in the Plateau is a must—especially the omakase.

While many serve it today, Otto Yakitori stands out as Montreal's progenitor for authentic charcoal-grilled yakitori. Founded in 2016 and named "Otto" to pays homage to its founders' roles as fathers, the izakaya offers a focused menu with skewers of various chicken cuts. Adorned with wild wall art and warm lighting, the menu also features Japanese specialties like sashimi, uni chawanmushi, mazemen, and ramen. Best of all, the sake, beer, wine, and cocktails don’t stop flowing here until the very last minute they’re open.

When Imadake opened in 2009, it didn’t just introduce izakaya culture to Montreal—it threw it into overdrive. What started as a bold bet on sake bombs and grilled skewers has aged into one of the city’s most enduring Japanese joints, without losing its edge. The menu’s a mix of classic drinking snacks (karaage, takoyaki, gyoza), bold plates like grilled pork belly or beef tongue, and a ramen section that actually delivers—housemade noodles, deep broths, and enough topping options to turn it into a choose-your-own-comfort-bowl. Regulars know to scan the sake list or go all in on cocktails like the Rasu Love (amaretto, vodka, hojicha, and Earl Grey). Still loud, still lively, and still yelling irasshaimase at the door, Imadake’s not chasing trends. It helped set the tone for a whole scene—and it’s still the spot where group dinners turn into full-blown parties.

Kazu is an institution. This always-packed Japanese eatery in Shaughnessy Village has been serving some of the city’s most sought-after Japanese comfort food since 2010. Chef Kazuo Akutsu, trained in hotel kitchens and shaped by family recipes, runs this no-frills, all-flavour bistro with the kind of efficiency that keeps the kitchen humming and the line out the door.

Inside, it’s a whirlwind—servers navigating tables, customers scanning the wallpapered yellow notes listing specials, and the kitchen crew churning out smoky grilled meats, delicate sashimi bowls, and ramen so rich it could double as currency. The homemade shrimp burger, BBQ beef ribs, and Chirashi-zushi (a rice bowl topped with tuna and salmon sashimi) are menu staples, but anything on the day’s specials is worth the gamble—especially if it involves salmon belly or lamb belly.

Eating at Kazu isn’t a leisurely affair. You’ll likely wait 30 minutes to eat in 20, but that’s part of the ritual. No reservations, no lingering, no fuss—just bold, soulful Japanese cooking that’s always worth the squeeze.

Toronto-born and Japan-trained, Sansotei Ramen brought its Kyushu-style tonkotsu broth to Montreal in full force. The Sainte-Catherine location stays packed for a reason: consistently solid bowls with standout chashu and a broth that strikes a fine balance—rich enough for purists, calibrated enough for the local palate. Their Tonkotsu Black, laced with burnt garlic oil, has become a go-to order, winning public choice awards at Ramen Ramen Festival more than once. Noodle thickness is yours to choose (thin is traditional here), and sides like gyoza or gyūdon make it a full meal without the food coma. Owner Michael Zhang cut his teeth at Japan’s Yamato Noodle School, and the result is a franchise that still feels dialled-in. It’s not aiming to replicate every corner of a Tokyo ramen-ya, but it does deliver on flavour, structure, and that elusive feeling of comfort in a bowl. Consistency is part of the brand—and it shows.

A basement on Bishop Street might not be the first place you’d expect to find one of the city’s most distinctive bowls of ramen, but that’s where Misoya operates. The Montreal outpost of a global brand with roots in Japan’s miso brewing tradition, Ramen Misoya zeroes in on what most shops overlook: the broth. Specifically, miso broth—fermented, deep, and different depending on the region it hails from. You pick the protein (braised pork, tofu and shiitake, shrimp, or chicken), but it’s the layered, savoury base and well-calibrated textures that anchor each bowl. Their pork is marinated for 24 hours, adding heft and complexity to an already rich broth. It’s one of the few places in town dedicated to miso ramen, and it shows in both the technique and flavour. Open daily except Tuesdays, Misoya doesn’t rely on buzz—it just delivers the goods, one silky, umami-heavy bowl at a time.

On Wellington Street, Iku Ramen keeps things compact—both in footprint and menu length—but doesn’t hold back where it counts. This is ramen done with precision, whether you’re after the creamy richness of their tonkotsu, the umami punch of black garlic, or the house favourite “Uchiha,” which doubles down on miso, spice, and chashu. Sides like karaage and gyoza come out hot and fast, ideal for quick lunches or low-key dinners. Matcha tiramisu and rotating mochi flavours close the loop for those looking to linger. The room is a cozy maze of steam, wood, and miniature cat figurines, and the service stays sharp without being pushy. It’s the kind of place that doesn’t need gimmicks—just a broth that hits, every time.