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There are only a few things more satisfying than stumbling across a hole-in-the-wall ramen shop, ordering a steaming bowl and realising you’ve just found your new favourite spot.
For many Adelaide ramen lovers, Toriok has been that place.
What started as a low-key pop-up on Eliza Street quickly developed a cult following, with queues, regulars and plenty of word-of-mouth praise helping convince the team to turn the temporary setup into a permanent restaurant
Now, the 16-seat venue is officially here to stay, and it’s getting a few serious upgrades along the way.
Owner-chef Hugh Ok and head chef Terukazu Mukai have spent years working in Japanese kitchens, with their shared obsession with ramen eventually leading them to create Toriok.
The pair had been dreaming of opening their own ramen restaurant, and the result is a deliberately small menu centred around chicken rather than the pork-heavy broths that dominate much of the ramen world.
Toriok’s signature chicken broth is simmered for a whopping 22 hours, creating a rich and creamy bowl that manages to feel clean and balanced.
“When you come in and try the ramen, or even the first sip of broth, you can taste that there’s so much effort and love that goes into it,” said the Toriok team.
But the broth isn’t the only thing getting the full Toriok treatment.
As part of the permanent move, the team has invested in a specialist Japanese noodle machine and is now making its own noodles in-house. The machine was imported from Japan, with the noodle-making process taking place where diners can watch.
The team has also partnered with a Barossa Valley-based flour producer to develop a recipe specifically for Toriok’s ramen.
According to the Toriok team, the locally sourced flour has been chosen for its flavour and fermentation qualities, adding another layer to what is already an incredibly considered bowl of ramen.
“We had multiple meetings with the owner, and he came up with this special recipe for ramen. That recipe using the special flour is actually going to taste a lot better and have a lot more flavour.”
That attention to detail is also why Toriok has no plans to dramatically expand its menu.
There are currently five ramen options, alongside seasonal specials, with the team choosing to focus on doing a small number of dishes exceptionally well.
For first-timers, the recommendation is the signature Tori Paitan, the restaurant’s most popular bowl, featuring that 22-hour chicken broth and Toriok’s concentrated tare.
There’s also a spicy version topped with house-made chilli oil and wagyu mince, a lighter Chicken Shoyu made with clear 18-hour chicken broth, brothless Mazesoba and a vegetarian Creamy Miso Soy ramen with Japanese miso, truffle tare and Japanese-style fried tofu.
The seasonal offering is also worth keeping an eye on, with the team currently serving a duck matcha ramen.
And while the food is serious business, the venue itself is intentionally casual. There are just 16 seats, including one large communal table that has become part of the Toriok experience.
“It’s something different,” said the team. “We have one big communal table, which people find really interesting.”
The tiny space also means the team has had to be strategic about how many bowls it serves. Rather than stretching the kitchen to its limits, Toriok will continue serving just 100 bowls at lunch and another 100 at dinner.
But most importantly, for the team, it’s all about maintaining consistency. “Our biggest mission now from now on is keeping the consistency outstanding and making sure that we deliver that quality of ramen every day.”
And judging by the response to the original pop-up, Adelaide isn’t complaining. The team says the response from the local community has been overwhelmingly positive, with plenty of diners excited to see the ramen shop become a permanent part of the CBD.
It’s a fitting next chapter for Hugh and Terukazu, who have spent years working towards their goal. Now, their tiny Eliza Street restaurant is here to stay.
Toriok
Where: 14 Eliza St, Adelaide SA 5000
When: Open daily, 11am to 2:30pm and 5pm to 9pm
For more information, click here.
