Taste of Japan arrives in Windsor with new ramen destination

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With cooler seasons approaching, few things are as comforting as a steaming bowl of ramen.
Windsor foodies have a new destination to enjoy Japan’s iconic noodle dish with the arrival of Kinton Ramen, adding to the city’s already vibrant Asian culinary scene.
The well-loved Japanese ramen house, originally launched in 2012 in Toronto, now has around 40 to 50 locations across Canada and the United States.
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The eatery quietly opened its doors in Windsor at 1475 Huron Church Road, near Giant Tiger, a few weeks ago, but there’s a grand opening this weekend.
“We are happy to bring great food to Windsor,” said Jimmy Tan, a Windsor native who manages the city’s newest ramen spot with his wife, Naomi Ly.
“Ramen is a very popular comfort food for many people, especially during the colder seasons.”
The menu offers 16 varieties of ramen, each with varying noodle options, toppings, and broths.
The original pork ramen, for instance, includes springy egg noodles, topped with braised pork, a soft-boiled egg, bamboo shoots, nori (dried edible seaweed common in Japanese cuisine), wood ear mushrooms, and scallions.
“All flavours are very unique,” said Tan.
“Trying one ramen does not mean that the others will taste the same. For example, the originals are great for anyone that’s looking for a nice and light flavour, whereas if you’re looking for something a bit more rich or heavy in flavour, shoyu is a great option.”

The culinary experience, however, begins well before a bowl of ramen is placed in front of each diner.
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Guests are greeted as they enter the restaurant with an “irasshaimase” — Japanese for “welcome.” Similarly, guests are thanked with an “arigatou gozaimasu” when they finish their meal.
And it’s not only the menu and warm greeting that pays homage to Japanese culture.
The restaurant, with seating for 56, also features 12 bar seats overlooking the kitchen — a common feature in Japanese restaurant design.
“In Japan, it’s very common to have open kitchen concepts where you can see where the chefs are working and how they’re making the food,” said Tan. “We wanted to make sure we kept that authentic in this style.”

Those who opt for bar seating get a front-row view as the perfect bowl of ramen comes together.
But that process, said Tan, begins long before service with the broth.
The preparation of each slow-simmered broth starts early each morning, allowing enough time for the flavours to deepen. Kinton Ramen offers four broth bases: pork, beef, chicken and veggie.

Each season also has a new ramen feature. The current offering is a golden sesame ramen, made with a rich pork broth, creamy sesame paste, seasoned ground pork, and finished with chili oil and shredded chili pepper for added heat.
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Tan still remembers his first experience at Kinton Ramen — the spicy garlic beef is the bowl that inspired him to open the popular noodle house in Windsor.
Kinton Ramen celebrates its grand opening on Saturday, Nov. 9, from 11:30 a.m. to 11 p.m. All ramen dish prices are 50 per cent off all day.

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