KOJI ZENIMARU
PROFILE
Executive Chef Koji Zenimaru began his culinary career in Japan at the age of 16 with the Osho Food Service Corp. By 2004, he moved to Vancouver, first working with Guu Izakaya and quickly becoming integral to the opening of new restaurants such as Kingyo Izakaya and Suika Snack Bar.
In 2012, Koji relocated to Toronto to open another Kingyo Izakaya, then partnering to open the first Ramen Isshin soon afterwards in 2013. Since then, he has worked with the Ramen Isshin team
to develop their Markham outpost – Kiu – and has most recently been working with a team in Omori, Japan, opening his newest concept: Tokyo Shellfish.
Chef Koji is absolutely passionate about Japanese cuisine. He describes his style as bold, unique and one that can be easily recognized in each of his original Ramen Isshin flavours. He proudly views the Ramen Isshin menu as a robust combination of his various international travels and experiences.
KITCHEN HOURS
Mon – Wed |
11:30AM – 9:45PM |
Thurs – Fri |
11:30AM – 9:45PM |
Saturday |
11:30AM – 9:45PM |
Sunday |
11:30AM – 9:45PM |