Ada L.
Yelp
Kajiken is a Japanese ramen shop specializing in abura soba (soupless ramen). The chain, which originated from Nagoya, Japan, has international locations around the world including the location from San Mateo, California which received Michelin recognition in 2025. This location in Toronto marks Kajiken's first location in the city. Ever since Kajiken opened, it has drawn huge lines during the weekends and on weekday nights.
In terms of the menu at Kajiken, they have 11 kinds of their signature aburasoba ranging from their original, syukiyaki, roast beef, chicken curry, vegan, and even a soft shell crab aburasoba. The menu does also have soup ramen, donburi (rice bowls), as well as a variety of appetizers including the classic pork gyoza, karaage, and takoyaki.
I pass by Kajiken nearly every day going home from work and I've noticed that at non-peak times (in the weekday afternoons), there is no line.
I decided to try Kajiken on a Friday afternoon around 2:30pm where there was no line. I was able to get a table right away. Although I was dining solo, when I entered the restaurant at that time I was surprised to see it still so packed with customers. There is seating for about 50-60 customers where I only observed 3 empty tables when I sat down.
Upon sitting down, staff tell you that you order by QR code. Each table also has a pull out compartment where you can get extra napkins, chopsticks, and spoons. On the table there are also instructions on how to eat your noodles. You mix your soupless ramen for 20 seconds while the noodles are still hot to incorporate all the ingredients together. You can also add additional condiments like chili oil, pepper, garlic flakes, sesame, vinegar, and hot sauce to change up the flavour of the noodles. Lastly, it is best to enjoy your aburasoba while hot.
My food came about 10-15 min after I had ordered. I ordered the following items:
- Niku miso aburasoba (rich miso-flavoured minced pork with fresh green onion, bamboo shoots, egg (you can choose to have an onsen egg, ajitama egg (soft boiled), or a raw egg yolk), nori, and bean sprouts) - $16.99
- Pork gyoza (which came in 5 pieces - ingredients included pork,. vegetable and ponzu sauce) - $7.99
Food wise, both dishes came out warm (not piping hot). The noodles in the aburasoba are thicker than other ramen noodles in order for the ingredients to coat each strand of noodle. My niku miso aburasoba tasted great and flavourful, however, it was a heavy noodle dish. I appreciated the condiments on the side where I added some extra hot sauce, chili oil, and vinegar. All the ingredients of the aburasoba worked well together and it was a good portion. The noodles itself were cooked perfectly - a nice chew but not too soft. The pork gyoza was good as well - they were executed well and each had lots of pork stuffing. I was pretty full after my meal.
Service wise, the staff are friendly. They greet you when you enter and then when you leave they also greet you goodbye as well.
Overall, a great place for aburasoba! Is it worth the hype though? Yes and no - it certainly is delicious soupless ramen, however, I would not wait in line to dine at Kajiken. If I do crave for aburasoba again I would go during the non-peak times again in order to grab a table right away.