Touhenboku Ramen’s founder, Zuimei Okuyama, trained at a well-known ramen school (yes, that’s a thing!) in Chiba, Japan, before opening the first Touhenboku restaurant in Tokyo. The brand now has a few locations in Toronto, including its flagship restaurant at Queen and University. Touhenboku sets itself apart with its chicken-based broth, called mizutaki, which contrasts with the pork-based broths served at most other ramen joints in the city. This style of broth is thick and creamy, yet it actually contains less fat than the standard pork broth. Touhenboku also makes its noodles in-house using an innovative noodle-making machine, plus its porcelain serving bowls, which are imported from Japan, are specifically designed to keep the ramen as hot as possible for diners.