“Yamamoto prepares his ramen using traditional methods (like a 20-hour slow simmered pork bone soup for the tonkotsu base and a traditional soya sauce he brings in from his noodle house in Japan for the shoyu) but infuses each bowl with contemporary and unique flavours”— Renée Suen, Toronto Life, December 21, 2017/ Photo Credit: Restaurant Konjiki Ramen
“Yamamoto prepares his ramen using traditional methods (like a 20-hour slow simmered pork bone soup for the tonkotsu base and a traditional soya sauce he brings in from his noodle house in Japan for the shoyu) but infuses each bowl with contemporary and unique flavours”— Renée Suen, Toronto Life, December 21, 2017/ Photo Credit: Restaurant Konjiki Ramen
