In a January 2020 review, Vancouver Sun writer Aleesha Harris described a sign on Akedo Showten's door. It warned that the restaurant might close early if the broth ran out. That happened a lot, it turned out.

"Since we make everything from scratch, there is a limitation within the quantity of the broth we can make every day," one of the co-owners told her.

A sister shop in Wakayama

The owners' company was set up in April 2018, according to its website, and the restaurant opened that July in a corner of a Langley City strip mall on Fraser Highway. At the time it had a "sister" restaurant in Wakayama, Japan, the Sun noted.

The company sums up its vision in four words: "Be everyone's second home." Back in 2020 a co-owner put it another way. "Customers can enjoy the local atmosphere, with a bit of authentic Japanese taste."

Eight hours of broth, every day

The broth is chicken-based and MSG-free, stewed for hours until it turns creamy. "It requires around eight hours of consistent work to produce our broth every day," a co-owner told the Sun. You then pick a flavour. Black is soy-based with a dark garlic sauce, while White leans on salt and Red on miso.

In 2020 the noodles weren't made in-house yet, though the owners said it was something they would "like to" do. They got there. Fraser Valley Eats reported this October that the noodles are now made fresh each morning from a blend of Canadian flours, and the gyoza are folded by hand.

"Juicy, crunchy, and dangerous"

Most regulars order the Meat Lovers. One reviewer had two bowls plus gyoza and karaage, and called the broth "rich, deep, savoury" with "actual complexity." The karaage? "Juicy, crunchy, and dangerous."

Specials draw a crowd. One diner drove in from Vancouver for a limited oyster ramen and still found a line at 4 p.m. on a weekday. Not every visit is perfect, mind you. A three-star reviewer loved the soup base and chashu but called that day's gyoza "just sad."

Small room, open kitchen

The room is compact and bright. One reviewer said it had a "nice clean esthetic" and "felt bigger than it was." The kitchen's open, so you can watch your bowl come together.

Get on the list before you leave

Akedo's open every day from 11:30 a.m. to 8:30 p.m. and closes on holidays, its website says. Last orders go in at 8:15 p.m. So think early dinner, not late-night slurp.

The website has an online waitlist, so add your name before you head over.

Sources: Vancouver Sun (Aleesha Harris, Jan. 15, 2020), akedoshowten.com (About Us and Shops pages, Oct. 2026), Fraser Valley Eats (Best Ramen in Langley, Oct. 23, 2026), Google reviews (via live post).