Polydish city guide

Best Curry Ramen in Toronto

“Rich broth, full of flavour, and clearly made with care — a true gem worth seeking out.”

What the real thing tastes like

Muroran, Hokkaido claims this hybrid: Japanese curry roux — sweet, thick, spiced like a memory of India via the British navy — married into ramen broth until it coats the noodles like a sauce that decided to be a soup. Fat noodles hold the drag. It is heavier than miso, homier than tonkotsu, and criminally under-exported.

758 voices, one story

Reviewers consistently praise the broth as the soul of this dish — rich, flavourful, and clearly made with care — though a vocal minority warn it tips into saltiness and heaviness if the kitchen isn't precise. The noodles draw repeated mention for their texture: springy, al dente, with enough drag to hold the curry coating rather than let it slip away. This is comfort food that demands respect; one diner called it 'exactly what you crave on a chilly day,' while another noted you can ask for something lighter if the richness feels overwhelming.