JINYA Ramen Bar has launched two new seasonal dishes available until August 31, offering diners a mix of cooling and spicy flavours designed for summer. Created by Executive Corporate Chef Kazuya Takebe, the limited-time Chef’s Specials reflect the restaurant’s approach to ramen innovation with balanced textures and layered taste.
The Chilled Tan Tan Men delivers a refreshing alternative to traditional hot ramen. Served in a chilled chicken soy broth, the sesame-infused base carries a light richness that pairs well with the thick noodles. Toppings like pork soboro and baby bok choy add savoury depth, while shredded leek and a drizzle of chili oil bring both sharpness and heat. It’s a satisfying dish that manages to be bold without overwhelming, making it a smart choice on a warm day.
The Buffalo Cauliflower arrives crisp, well-coated in JINYA’s tangy buffalo sauce. The heat builds but is balanced by the cool, creamy ranch served alongside. This dish works well as a starter or snack between bowls, adding a bit of indulgence without being heavy.
The Kiwi Sparkler and the Watermelon Delight are perfectly refreshing mocktails.
Other menu items I tried during my visit include the classic Tan Tan Men, the flame-seared Aburi Oshi-Sushi Salmon, and dessert options like Matcha Green Tea Tiramisu, which delivers a soft finish of bitterness and sweetness.
Both summer specials are available for dine-in only at participating JINYA Ramen Bar locations across Canada and the U.S.