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.
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