Ramen (Toshs Ramen)
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Tosh’s Ramen menu

The following information was recently updated on July 23, 2019

Tosh’s Ramen is a Japanese restaurant in Salt Lake City. The restaurant is owned and operated by the namesake Toshio (Tosh) Sekikawa who you might remember from Naked Fish and Mikado. At Tosh’s you’ll find the talented chef offering a menu focused on meticulously crafted ramen.

Tosh’s Ramen menu

The following Tosh’s Ramen menu is dated June 2019:

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Tosh's Ramen menu - ramen, toppings
Tosh’s Ramen menu – ramen, toppings
Tosh's Ramen menu - curry rice, sides, dessert, beverages
Tosh’s Ramen menu – curry rice, sides, dessert, beverages

The above Yoko Ramen menu was provided by Yelper Dan H.

What are the hours for Tosh’s Ramen

Monday11.30 a.m. – 3.00 p.m. | 5.00 – 9.00 p.m.
Tuesday11.30 a.m. – 3.00 p.m. | 5.00 – 9.00 p.m.
Wednesday11.30 a.m. – 3.00 p.m. | 5.00 – 9.00 p.m.
Thursday11.30 a.m. – 3.00 p.m. | 5.00 – 9.00 p.m.
Friday11.30 a.m. – 3.00 p.m. | 5.00 – 10.00 p.m.
Saturday11.30 a.m. – 3.00 p.m. | 5.00 – 10.00 p.m.
Sundayclosed

What else should I know about Tosh’s Ramen

Cuisine: Japanese
Don’t miss: Ramen
Reservations: No
Parking: Shared lot
Alcohol: Beer
Service and atmosphere:

Where is Tosh’s Ramen located?

1465 South State Street, Salt Lake City, UT 84115, USA
(801) 466-7000
toshsramen.com

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.