• Grilled seafood with spices
  • Cocktail closeup
  • Restaurant interior

Tori Ramen

About us

Tori Ramen was the first ramen concept to hit Saint Paul in the fall of 2016 to much buzz and success, however, in autumn of 2019 tori temporarily closed only to resurface in a bigger location off west 7th. We have since expanded on our offerings, though we are currently running a limited at-home menu for pick up or delivery in light of the news affecting all businesses. Use the link above to begin your order.

We are a noodle specialist offering pork-free ramen, vegetarian and vegan options, and are able to accommodate most, if not all dietary needs.

Tori’s philosophy to ramen is simple, zero waste. We make everything from scratch, meaning nothing is pre-made. The roasted chicken chashu we prepare, cooks & drips to the bottom of the pan during the cooking process, and creates what is known as ‘tare’.

The tare is then used to create the flavor component to each specific flavor of ramen. The bones from the duck we fabricate are used in the stock for the next day. All the organic/non-GMO vegetables we use are put into the ramen, while the scraps get full use in our vegetable stock for our many vegan offerings. All waste is controlled with our onsite composting, recycling, and minimal trash system. This harmonious experience is what we believe every restaurant should be achieved, not just for the sake of cooking but for our planet in general. We also believe in local products for 90% of what you see on our menu.

Since the COVID-19 pandemic, the staff has been reduced to just Robyn and Jason both because of the financial burden and to ensure we are operating in the safety and healthiest capacity. In Tori currently being a two-person crew, Robyn has entered into the kitchen realm and jokingly calls herself “the best sous Jason has ever had!”

Chef Jason

From growing up eating in his Korean mother's kitchen to trouble maker in all capacities, Jason eventually found his way to the Marine Corps as a “Cook Specialist”. After narrowly fulfilling his duties in a military setting, Jason found his way of cooking, serving, then cooking again in many restaurants throughout the twin cities. In the chaotic loop of restaurant life, jumping ship was commonplace, but it wasn’t until taking some entrepreneurial classes on business management and start-ups, that Jason could finally narrow down what cooking and the restaurant world would mean to him through all the years of grinding through it.