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
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.
AN ALTERNATIVE FLAVOUR
Smoked Duck Ramen
roasted duck broth, smoked duck breast, cloud ear mushroom, green onion, nitamago egg, thin noodles
BOKU YONGE EXCLUSIVES
Pork broth, red chili oil, pork chashu, sea salt, cloud ear mushroom, green onion, thick noodles. (no egg)
Chicken broth, pork chashu, sea salt, black smoky garlic oil, cloud ear mushroom, green onion, thick noodles. (no egg)
OUR FLAGSHIP RAMEN
White onion, bean sprouts, white oil, soybean paste, cloud ear mushroom, green onion, thin noodles. (no egg)
choice of: pork, chicken or veggies
Mushroom broth, shiitake, enoki, king oyster, kikurage mushroom, truffle oil, thick noodles
FULL OF FLAVOURS & SPICES
Japanese curry and pickled radish, white rice, breaded and deep-fried chicken or pork or vegetables
from left to right
octopus fritters topped with tonkatsu sauce, bonito flakes + aonori
deep-fried dumplings served with ponzu sauce on the side
Japanese style fried chicken
A LA CANADIAN...
Japanese inspired poutine with pulled duck, cheese curds, green onions, sour cream and yakitori sauce
UMAMI, AND A DISTINCT TEXTURE
Braised beef short rib for eight hours , broccoli, cherry tomato, naga negi, sesame, shaved egg yolk
A LA KOREAN...
charcoal broiled eel, shredded egg & chopped avocado on white rice
CHEF'S UNIQUE INVENTION...
duck fat seard brussel sprouts, apple, shaved house -cured egg yolk and house made yuzu dressing
NACHO, BUT IT'S NOT NACHO...
salmon tartare, shallots, side of taro chips
A HINT OF LOBSTER
crawfish udon with creamy lobster sauce and fish roe, served with korokke and aonori powder
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
FOR THE SEAFOOD LOVER
deep-fried calamari, coconut shrimp, scallop, oyster. Served with honey mustard and sweet chilli sauce