December 10, 2024 – Some things demand a closer look.
Such was the case with the newest ramen shop in town, Kafe Toribashi, given two must-see elements at work.
1) A “do-it-yourself” format.
2) A unique location in the former Water + Leaves, almost at the end of Fisherman’s Wharf, where soups tend to star clams and potatoes, not noodles and tofu.
Kafe Toribashi—a spinoff of the flagship Toribashi ramen house, which debuted on the top side of Alvarado Street in 2018 and does traditional ramen and rice bowls—soft-opened two weeks back.
Very softly, says owner Kevin Choi, who bought the OG in 2022.
“We don’t even have a sign!” he says.
The experience starts with large touch screens and a flurry of instant ramen options like chicken, kimchi, beef-pork, veggie and seafood for $6.50.
Then there’s the chance to add items including a boiled egg, SPAM, gyoza and green onion for $.50-$2 each. And a few sides, like a tiny seaweed salad or Hello Kitty packaged “pies.”
Other featured elements are coffee, which was still under construction on my visit, and Marianne’s Ice Cream of Santa Cruz fame—available in eight flavors like coffee almond fudge, macapuno and 1020 (caramel with chocolate swirl).
After you tap in your order at a flat-screen kiosk, staffers pluck the packaged brick of noodles and ramekins of chosen add-ons and hand over a tray with instructions on using the hot water stations.
Those three cute little EX Cook devices provide a base for your bowl and push-button action for steaming water to shoot into the ramen and seasoning you arrange on your own and then stir every few minutes.
Cynics will say, “Congratulations. You just paid to make your own instant ramen.”
And they would be right.
That said, the ramens that Kafe stocks aren’t mainstream: Choi taps vendors from both Japan and Korea to outfit an interesting selection.
In fact, the rising popularity of similar DIY places in Korea helped inspire this project.
And I’m not ashamed to admit I enjoyed tossing the tofu and noodles in my bubbling veggie bowl.
Meanwhile, given that permissions for this narrow venue prevent an involved buildout and only allow for, say, hot plates or panini presses, instant ramen seems like a clever use.
“Knowing the city doesn’t allow me to have a kitchen, I was thinking, ‘What will be good here?’” Choi says. “Coffee, ice cream, and ramen!”
He describes ambitions to add simple handrolls and traditional fish-shaped Japanese cakes called taiyaki, then elaborates on a love of ramen.
“The flavor and texture of the noodle…I just love noodles and I think many people love it like I do,” he says. “The machines make cooking so fast that the noodle is different—tasty, more tender, and so quick, easy, saving time—and there are so many choices of flavors.”
Having this space back in circulation, complete with its own back deck over the quiet end of Monterey Harbor, is a good thing.
The fact that it does so much with it sweetens the proposition.
More at Kafe Toribashi’s Toast page.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
