Pan-ASIAN
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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BOKU YONGE EXCLUSIVES
CUSTOMER FAVORITES
SPICY RAMEN
Pork broth, red chili oil, pork chashu, sea salt, cloud ear mushroom, green onion, thick noodles. (no egg)
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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
Executive Chef T j
Chef Tj has over 10 years of experience in the restaurant scene. TJ's culinary journey is adorned with a rich tapestry of flavors and textures, stemming from years of exploring and mastering the art of Asian cuisine. His creative approach to cooking seamlessly blends traditional techniques with modern twists, resulting in dishes that are both familiar and excitingly innovative.
CUSTOMER FAVORITES
BLACK GARLIC
Chicken broth, pork chashu, sea salt, black smoky garlic oil, cloud ear mushroom, green onion, thick noodles. (no egg)
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OUR FLAGSHIP RAMEN
MISO
White onion, bean sprouts, white oil, soybean paste, cloud ear mushroom, green onion, thin noodles. (no egg)
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choice of: pork, chicken or veggies
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VEGETARIAN LOVER
MUSHROOM RAMNE
Mushroom broth, shiitake, enoki, king oyster, kikurage mushroom, truffle oil, thick noodles
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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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SIGNATURE
APPETIZERS
from left to right
takoyaki 8
octopus fritters topped with tonkatsu sauce, bonito flakes + aonori
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gyoza 8
deep-fried dumplings served with ponzu sauce on the side
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karaage 13
Japanese style fried chicken
A LA CANADIAN...
JAPANESE POUTINE
Japanese inspired poutine with pulled duck, cheese curds, green onions, sour cream and yakitori sauce
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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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A LA KOREAN...
charcoal broiled eel, shredded egg & chopped avocado on white rice
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UNAGI DON
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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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
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pork belly bao 8
braised pork belly, green nions, cucumber, shallots, crushed peanuts with house made XO sauce
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crispy eggplant bao 13
crispy eggplant, pickled potato, house made sweet miso tomato sauce
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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