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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

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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.

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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)

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 

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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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

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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

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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