We went to Jinya on a Friday evening around 7pm. I had heard that you had to line up and wait, so was happy to see that we were able to get a table as soon as we walked in. However, it was constantly busy, and there was always at least one group that would wait at the door for 5-10 minutes.

Before Jinya, the location had a different ramen-ya – Ezogiku. They were the early, perhaps even the first ramen-ya here in Vancouver. They used to be really small, and ghetto, but it was really popular as it was the only place you could dine out for ramen. I still remember the cramped 5-6 seating tiny restaurant over back 20 years ago.

Like many popular ramen-ya, there were tables, counters and big tables where strangers sat next to each other as you ate. I really don’t like this style. A ramen-ya is not a place to take your date haha – unless you both agree that you like this eating style. I prefer to get my own private table, and not have to squeeze in between unknown strangers and listen to their conversation.

Small selection on menu

I also can not stand the Japanese servers shouting “Ichimei-sama desu” (one person has arrived) and each of the customers orders across the restaurant. The restaurant is already loud enough with customers jam packed into the restaurant. Yes, I am Japanese (sort of lol), but I don’t like it, and usually don’t end up going back (like Guu for example), even though their food may be good. I am just not the hussle bustle, let’s cram into a small area in very loud place to dine. But that’s just me.

I ordered the Shio Ramen $9.75 which was quite oily. It seemed that it lacked a bit of ‘koku’, and the men (noodle) was again very thin like Marutama Ramen‘s). Sheepie also didn’t think anything too much of his cold soup-less Tan Tan Men $9.75. With people waiting, they bring you the bill right away, and feels like they expect you to go right away. No pressure right?

Shio Ramen $9.75

Tan Tan Men $9.75

Will we return? Likely not, unless I’m dragged over by a friend that really wants to go there. One friend said he liked it, but he thinks their ramen is loaded with MSG. He said he didn’t feel too well afterwards. I also talked with another ramen-lover friend, and he said he really liked Jinya. So did this Japanese guy…so I guess it’s just us who’s not really into it… I dunno, I’m into the traditional, simple, not-super oily soup ramen. Perhaps I’m too old fashioned

Jinya – Second Round
This time, I went in with my dad for lunch on a weekday. It was still crowded, but not full house. It seemed a bit more roomier and breathable than last time. This time, we sat on a high stool at a big oval table. As we sat down the group at the table got up and left so we had the entire table to ourselves.

A friend had mentioned that the Black Tonkotsu Jinya ramen was pretty good, so I decided I’d give that a try this time. $11.25 (noodles in pork broth with pork chashu, kikurage, bamboo shoots, green onion, seasoned egg, dried seaweed, black garlic oil, garlic chips).

Black Tonkotsu Jinya $11.25

Miso Ramen

This time, I had my dad (a Japanese born+raised) as guidance on how real Japanese ramen is suppose to be. Although previously, I have been complaining about really thin and al dente ramen, after my dad tried it out, he said that ramen was suppose to be thin for shio/shoyu. He ordered the Miso Ramen which had much thicker noodles. I felt both men (noodles) were al dente, but he said it was cooked properly through. This has changed my thinking on ramen. I had always remembered ramen in Japan to be like the ones at Menya. But perhaps I have been wrong. Of course there are tons of different kinds of men and soup base, each location with their unique flavours and texture but perhaps I had gotten use to one type of ramen.

With that in mind, I tried out Jinya’s ramen with a new perspective. Although I wasn’t still too big of a fan of the type of men they used and the soup was a bit too oily, I didn’t think it was as bad as last time. However, the price was a bit outrageous. Even my dad thought it was way too pricey for ramen.

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