"Chef Cédric Charron makes as much as he can from scratch at his vegan ramen shop in Rosemont: ramen noodles, tofu from Quebecois soybeans, and a broth of kombu, shiitake, and roasted onions. It all adds up to flavorful ramen distinct from others I’ve had, meat-based or not. Get the tantanmen and don’t skip the sides, like tofu agedashi featuring that house-made tofu. Before cooking in kitchens in Montreal and Japan’s Akita prefecture, Charron worked as a cinema technician, which explains why the restaurant takes on a dimly lit, cozy-cool vibe at night." - ByMehdi Brunet-Benkritly, as told to Mia Leimkuhler
