The Ramen Butcher (Chinatown)

The restaurant is also known for its tsukemen (dipping ramen) and an especially well-rated chashu. Some customers note the broth can be too salty in certain versions, particularly the tsukemen.

The house

What people say

Comments inspired by 2,798 reviews

• Best chashu in town, and one of the top ramens in Vancouver.

• I ordered the black garlic ramen — super creamy and rich but not overwhelming, and the black garlic gave it a great umami.

• The chashu was 1000/100: so tender, the fat melted in your mouth.

• The broth is rich without being too salty, and the black garlic ramen is especially delicious.

• S-tier tonkotsu — and the crab tsukemen from their summer menu is tasty, with extra crabby flavor in the dipping sauce.

• The noodles are homemade, and you can definitely taste the difference.

• Portions are generous, especially with the complimentary extra half portion of noodles on tonkotsu orders.

• The Chashu Tsukemen won me over — the yuzu pepper paste adds the right brightness to balance the rich dipping broth.

• I'd recommend the thick ramen noodles: great chewy texture that holds up well in the broth.

• Best pork-bone broth in town — the bone flavor is so rich, balanced by onion and ginger, and the black garlic oil adds a smoky note.

Hours & location

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