My favorite Toronto ramen…
The garlic ramen with thin noodles and extra pork chasu from Midori Ramen.
Lettage, a curious lettuce/cabbage hybrid.
Akemi making enough cole slaw to feed a small army.
I prefer my cheeses super runny.
Whenever we go out to eat, Akemi comes prepared with her handy take-home container.
The Philly Cheesesteak, Ryan’s Way (sautéed steak, provolone, cheese whiz, griddled green pepper and onions, crispy onions, green onion, hot peppers) from When the Pig Came Home.
Akemi’s chocolate mousse.
Akemi’s chocolate ganache squares.
Musu Osaka buns!