Restaurant News

Topping food with edible 24-karat gold, this newly open Meridian restaurant aims to shine

Ready for a taste of luxury? Or at least a hint of it?

A new Japanese restaurant promising a meal “as good as gold” is open in Meridian.

Kinya Ramen recently debuted at 3149 W. Quintale Drive, just off Ten Mile Road near the intersection of McMillan Road. It’s in the same area as Wienerschnitzel and Broken Yolk Cafe.

Kinya serves an array of ramen and sushi. But its signature dishes contain an ingredient that’s an opulence-tinged take on its name. Super-thin pieces of edible, 24-karat gold are placed atop the Kinya Ramen ($16.95) and Kinya Roll ($17.95).

“Kinya means ‘gold,’” its website explains, “and our food and experience is as good as gold.”

Edible gold is used on top of a bowl of Kinya Ramen.
Edible gold is used on top of a bowl of Kinya Ramen. Kinya Ramen/Facebook

Edible gold won’t hurt you. (Although if you’ve ever done multiple shots of the Swiss cinnamon liqueur Goldschlager, you might disagree.) Ultimately, it passes through your digestive system.

New to Idaho, the Kinya Ramen chain operates about a dozen other restaurants in the United States, all in the East, according to the website.

In addition to ramen and sushi, Kinya’s entrees range from sweet and sour chicken ($13.95) and honey almond shrimp ($15.95) to Mandarin pork ($13.95) and General Tsao chicken ($13.95). There also are various sushi tacos (mostly $6.95 each, or three for $15.95) and yakitori (two skewers, $6.95-$7.95).

Kinya Ramen is open from 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 9 p.m. Sunday.

The arrival of Kinya coincides with the demise of another Japanese restaurant in Meridian. Ramen Sho, 520 S. Main St., called it quits March 19.

Michael Deeds mdeeds@idahostatesman.com

This story was originally published March 27, 2025 at 12:53 PM.

Michael Deeds
Idaho Statesman
Michael Deeds is a long-serving entertainment reporter and opinion columnist at the Idaho Statesman, where he chronicles the Boise good life: restaurants, concerts, culture, cool stuff. He started as a summer intern after graduating from the University of Nebraska with a news-editorial journalism degree. Deeds’ prior Statesman roles have included sportswriter, music critic and features editor. His other writing has ranged from freelancing album reviews for The Washington Post to bragging about Boise in that inflight magazine you left on the plane. 
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