Boku Distillery District
Located in Toronto's historic distillery district. Right by the giant peace sign!
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, thin noodles
choice of: pork, chicken or vegetarian
17
OUR FLAGSHIP RAMEN
SPICY
Pork broth, pork chashu, sea salt, thick noodles
17
OUR FLAGSHIP RICE BOWL
UNAGI DON
Charcoal-broiled eel, avocado, shredded egg yolk on white rice
18
FULL OF FLAVOURS & SPICES
JAPANESE CURRY
Japanese curry and pickled radish on white rice, with breaded and deep-fried chicken or shrimp or tofu
20
UMAMI, AND A DISTINCT TEXTURE
BEEF UDON
6 hours braised beef short rib udon with broccoli, red pepper, green onion, mushroom
25
SIGNATURE
APPETIZERS
from left to right
takoyaki 9
octopus fritters topped with tonkatsu sauce, bonito flakes + aonori
gyoza 8
deep-fried dumplings served with ponzu sauce on the side
karaage 15
Japanese style fried chicken
A LA CANADIAN...
JAPANESE POUTINE
Japanese inspired poutine with pulled duck, cheese curds, green onions, sour cream and yakitori sauce
18
NACHO, BUT IT'S NOT NACHO...
SALMON TARTARE
Salmon tartare, shallots, side of taro chips
16
A TRIBUTE TO THE HAWAIIAN STAPLE...
POKE BOWL
raw tuna, salmon, scallop, edamame salad, seaweed salad, and cucumber on sushi rice
25
SUSHI ROLLS
sushi rice, nori, spicy mayonnaise, and tempura bits (8pieces)
from left to right
California Roll 14
Avocado Tuna 14
Spicy Salmon 14
VEGAN, BUT ALSO YUMMY...
DAZZLIN' STIR FRY (vegan)
Fried tofu, carrot noodle, seasonal vegetables, arugula
18
