Japanese · Downtown (Robson Street), Vancouver
Maruhachi Ra-men (Robson)
Tori-paitan chicken-broth ramen on Robson (formerly Marutama) — the pioneer of chicken-paitan ramen in Vancouver since 2013.
Maruhachi Ra-men on Robson (formerly branded as Marutama, rebranded to Maruhachi in late 2023) is Vancouver's pioneer of tori-paitan ramen — a milky, creamy chicken-bone broth style from Kyushu, Japan that's a close cousin to tonkotsu but made from chicken rather than pork. The restaurant opened in 2013, grew to six Metro Vancouver locations, and remains one of the most-awarded ramen operations in the city — Gold in the "Best Ramen" category at the 2019 Vancouver Magazine Restaurant Awards, the last year the category ran.
The tori-paitan broth is made daily in-house, no MSG, no imitation flavouring — 100% chicken bones cooked through a detailed morning process before service. Noodles are house-made, thinned and wavy to match the broth viscosity, prepared fresh daily with no preservatives. A hint of aosa (sea lettuce from Japan) lifts the broth with mineral umami. The Tamago Ramen — tori-paitan broth with a soft-boiled egg — is the signature order and the restaurant's most-ordered dish.
The Robson Street location is the downtown flagship, serving a mix of office workers, tourists, and international students staying in the West End. Hours align with typical Vancouver specialty-ramen shops — lunch through late evening, 7 days a week. Walk-in only; lines build at Friday-Saturday dinner to 20–30 minutes. Cash and credit accepted; no reservations.
For newcomers: if you've only had tonkotsu ramen in Vancouver, tori-paitan is worth the detour. It's a distinct broth style — lighter on the palate than tonkotsu, with a different kind of richness. Maruhachi does it more faithfully than anyone else in the city.
What to order
Menu highlights
★Tamago ramen
The signature dish — creamy tori-paitan chicken broth with a soft-boiled egg. The single order that most defines the restaurant.
Classic tori-paitan
The chicken-paitan base in its plainer form — no egg, just broth, noodles, chashu-style chicken, and aosa.
Spicy tori-paitan
Chili-oil-accented variant of the chicken broth. Moderate heat; ask to reduce if spice-sensitive.
Homemade noodles
Thin, wavy, and made fresh daily with no preservatives. The noodle style is matched specifically to the chicken-broth viscosity.
Visiting
Practical info
Hours
- Monday
- 11:30 am – 9:30 pm
- Tuesday
- 11:30 am – 9:30 pm
- Wednesday
- 11:30 am – 9:30 pm
- Thursday
- 11:30 am – 9:30 pm
- Friday
- 11:30 am – 10:00 pm
- Saturday
- 11:30 am – 10:00 pm
- Sunday
- 11:30 am – 9:30 pm
Also worth knowing
Related japanese restaurants
Vancouver · Mid-range · $20–40
Ramen Danbo (Robson) →
Fukuoka-style tonkotsu ramen on Robson — slow-simmered pork-bone broth, customizable noodle firmness, and the downtown flagship of a 3-location Vancouver operation.
Vancouver · Mid-range · $20–40
Ramen Danbo (Kitsilano) →
The original Vancouver Ramen Danbo location in Kitsilano — same Fukuoka tonkotsu as Robson, plus the neighbourhood-ramen-shop feel.
Vancouver · Upscale · $40–70
Miku →
The flagship aburi (flame-seared) sushi restaurant on the Coal Harbour waterfront — Michelin Recommended, OpenTable Top 100, destination-level Japanese.
About this review
Written by the VanCityGuide editorial team — no sponsorship, no pay-to-play. Last reviewed . Facts and pricing last verified . Something wrong? Email us.
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