Yokato Yokabai Ramen

"The ramen served at this modest shop is among the most popular in the city, on account of the carefully simmered broths and meticulously crafted noodles. The establishment doesn't take reservations, so there is often a wait, but your patience will be amply rewarded. Diners indicate their choice of items on a paper menu, opting for the broth of their choice—creamy and intensely flavorful tonkotsu (pork bone) being a favorite—as well as toppings such as pork chashu, pickled egg, or bamboo shoots." - Michelin Inspector

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"Yokato Yokabai thrives at the art of rich, creamy tonkotsu ramen (a specialty of Japan’s Hakata region) using organic ingredients. Aside from the signature pork bone-based broth, diners can take their pick of torikotsu (chicken), gomami (soy), and vegan options, each customizable in salt levels and toppings. Run by Kevin Fung, also known for Westmount’s long-standing Imadake izakaya, the ramen house shares a bustling space with Izakaya Ichigo Ichie. There are no reservations, so expect waits, especially during peak hours." - Valerie Silva

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"A savoury bowl of noodles swimming in milky tonkotsu or clear shoyu from this ramen resto: What more could a hungover body need for a cure? Also take solace in the fact that all the ingredients are organic." - JP Karwacki

The Best Ramen Restaurants in Montreal | Eater Montreal

"Specializing in the milky, pork-based tonkotsu ramen from Japan’s Hakata region and cooking with all-organic ingredients, Yokato Yokabai is routinely hailed as Montreal’s best in the category. The ramen house, which forms one-half of the Plateau space shared with izakaya Ichigo Ichie, is helmed by Kevin Fung, the owner of indispensable table-banging Westmount spot Imadake, where one can also grab a great bowl of ramen — on top of other izakaya fare." - Valerie Silva

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"Sharing a space with sibling izakaya Ichigo Ichie, this Drolet Street ramen bar is a knockout. Kevin Fung, who also owns Imadake in Westmount, opened Yokato Yokabai in 2015 — and it seems to have been packed ever since. With all-organic ingredients, noodles made daily, and flavour-packed tonkotsu (pork), torikotsu (chicken), gomami (sesame), and vegan mushroom broths, how could it not be?" - Joel Balsam