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Boku Yonge & Wellesley

Located in Toronto's downtown core, just a few minutes walking from the Wellesley subway station, our yonge & wellesley offers a cozy & personal dining experience

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Executive Chef Taka

Chef Taka has over 20 years of experience in the restaurant scene. His expertise has served some of the busiest restaurants in East Asia and North America. He specializes Pan-Asian cuisines.

 

We're grateful to be working with Taka at BOKU.

OUR FLAGSHIP RAMEN

MISO

White onion, bean sprouts, white oil, soybean paste, nitamago egg, thin noodles

choice of: pork, chicken or veggies

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OUR FLAGSHIP RICE BOWL

UNAGI DON

charcoal broiled eel, shredded egg & chopped avocado on white rice

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FULL OF FLAVOURS & SPICES

JAPANESE CURRY

Japanese curry and pickled radish, white rice, breaded and deep-fried chicken or pork or vegetables

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UMAMI, AND A DISTINCT TEXTURE

BEEF UDON

Braised beef short rib for eight hours , broccoli, cherry tomato, naga negi, sesame, shaved egg yolk

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SIGNATURE

APPETIZERS

from left to right

takoyaki 8

octopus fritters topped with tonkatsu sauce, bonito flakes + aonori 

gyoza 8

deep-fried dumplings served with ponzu sauce on the side

karaage 13

Japanese style fried chicken

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A LA CANADIAN...

JAPANESE POUTINE

Japanese inspired poutine with pulled duck, cheese curds, green onions, sour cream and yakitori sauce

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A LA KOREAN...

SPICY K-FRIED CHICKEN SANDWICH

fried chicken with Korean style spicy sauce,

 Japanese slaw, pickles and buttermilk mayo

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CHEF'S UNIQUE INVENTION...

BRUSSEL SPROUTS

duck fat seard brussel sprouts, apple, shaved house -cured egg yolk and house made yuzu dressing

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NACHO, BUT IT'S NOT NACHO...

SALMON TARTARE

salmon tartare, shallots, side of taro chips

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BOKU YONGE EXCLUSIVES

AN ALTERNATIVE FLAVOUR

Smoked Duck Ramen

roasted duck broth, smoked duck breast, cloud ear mushroom, green onion, nitamago egg, thin noodles

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A HINT OF LOBSTER

CREAMY UDON

crawfish udon with creamy lobster sauce and fish roe, served with korokke and aonori powder

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CHEF DAN'S SPECIALS

from left to right

beef bao 8

Japanese style stir-fry rib eye, caramelized onion, cucumber, green onion

pork belly bao 8

braised pork belly, green nions, cucumber, shallots, crushed peanuts with house made XO sauce

crispy eggplant bao  13

crispy eggplant, pickled potato, house made sweet miso tomato sauce

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FOR THE SEAFOOD LOVER

SEAFOOD PLATTER

deep-fried calamari, coconut shrimp, scallop, oyster. Served with honey mustard and sweet chilli sauce

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