Chorney-Booth: Tokyo Station shares the joy of ramen

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When things like budgeting, feeding the kids, or apprehension about an unfamiliar meal come into play, aiming for the most well-known (and probably the most expensive) version of a dish is not. always a practical solution. That’s the philosophy behind a collection of Japanese restaurants that have sprung up in the city, all overseen by Terry Ke, whose name may sound familiar given it graces his flagship restaurant Ke Charcoal Grill and Sushi. Ke has made it his mission over the past year and a half to make Japanese-style food more accessible to people across town.

In addition to Ke Charcoal Grill, Ke took over Tokyo Market restaurant in Crescent Heights last year, opened Ikusa Izakaya in Bridgeland in July 2020, and then this spring opened a new concept called Tokyo Market just off the 14th Street SW. its own style and focus, the concept behind each of them is Japanese food that doesn’t come with the price tag that drives some customers away from upscale Japanese restaurants in Calgary.

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Tokyo Station in Calgary.  Azin Ghaffari / Postmedia
Tokyo Station in Calgary. Azin Ghaffari / Postmedia Photo by Azin Ghaffari /Azin Ghaffari / Postmedia

Tokyo New Station is a small, two-story building with an interior designed to resemble a Japanese station and an assorted quick and tasty menu. The upper level and half of the ground floor are dedicated to dining, while the second half and basement are filled with a take-out counter, a shelf full of Japanese sweets, and others. sundries, an ice cream station with flavors like miso and wasabi (yes it actually tastes like wasabi) and grab some takeout including sushi and bubble tea.

The main meal here is the ramen, which isn’t necessarily as rich and thorough as what you’ll find in a place like Shiki Menya, but at $ 9.50 a bowl, the price is right and take out is delivered. in special packaging. to separate the noodles and toppings from the broth to avoid that dreaded soaking. There’s also a side menu with bites like gyoza, takoyaki (dried, breaded octopus), and a sweet bun stuffed with pork chashu, all of which sell for $ 5.49 each.

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Left to Right: Bold Ramen, Takoyaki, Bubble Milk Tea, and Chicken Wings at Tokyo Station.  Azin Ghaffari / Postmedia
Left to Right: Bold Ramen, Takoyaki, Bubble Milk Tea, and Chicken Wings at Tokyo Station. Azin Ghaffari / Postmedia Photo by Azin Ghaffari /Azin Ghaffari / Postmedia

“Calgary has an appetite for ramen, but a lot of what’s already on the market is pretty pricey,” says Ke. “We thought we could make a more affordable style of ramen so that everyone could enjoy this Japanese cuisine. I always try to find different Japanese concepts that everyone is welcome to try.

Tokyo Station is located at 1505 15th Ave. SW and offers on-site dinner and pickup or delivery via Skip the Dishes. The restaurant can be reached at 403-719-2288 or via tokyostreetmarket.com/tokyo-station.

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Here’s some exciting news: The District, a new development that will include a food court and several restaurants and event spaces at the base of a trio of office buildings that occupy the 200th block between 11th and 12th Avenue SW is still standing. under construction, but the developers have confirmed many tenants who will hopefully start opening in late summer and early fall. The dining room itself will feature quick-service kiosks from notable local chefs like Duncan Ly (Foreign Concept), Darren MacLean (Nupo, Shokunin) and Adam Ryan (The Coup), but there will also be a number of good ones. sit-down restaurants, including a concept yet to be announced in PJ L’Heureux’s main “market shed” at Craft Beer Market, a new micro-brewery and other delicious things.

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Many locals were saddened when Workshop Kitchen + Culture announced it would be leaving the Grand Theater earlier this year, but it has now been revealed that Chef Kenny Kaechele will be launching a new restaurant in the district called Kama. The new venue will be a 120-seat restaurant (with a large patio) with a lively show kitchen and a full menu of ‘modern rustic Mediterranean’ cuisine, drawing inspiration from both Europe and the Middle East. It is definitely something to look forward to in the fall.

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And in the ‘when one door closes another opens’ department, earlier this month Von Der Fels (1005A 1st St. SW) announced he would close at the end of July so his team could move. to manage food programming at The Ranchmen’s Club. After a long year and a half, VDF’s Will Trow says he and Chef Douglas King look forward to a less hectic and more stable environment in which to serve their food and wine, and one can only guess, a cuisine that is more large than a broom closet. The club were very excited to inject VDF’s much praised vision and creativity into their organization. Trow says there may be opportunities for non-club members to enjoy the food after they arrive in September, but, for now, VDF fans can get their fix at the original restaurant during the course. next month, provided there are reservations. to be found.

Elizabeth Chorney-Booth can be reached at [email protected] Follow her on Twitter at @elizabooth or Instagram at @elizabooth

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