The wait for Junction Commons’ much-anticipated ramen shop is almost over, with Tosh’s Ramen scheduled to open sometime before the end of the month. There are still some final inspections, so they don’t have a day yet, said husband-and-wife owners Maxwell and Annie Peck. But aside from a c ouple of pictures left to hang, the space is finally ready. Tosh’s Ramen will bring its signature tonkotsu-style ramen to the Wasatch Back, along with a few other Japanese specialties, but it won’t be the first time some of these recipes are served to Park City-area patrons, said Maxwell. He and Annie purchased Tosh’s Ramen from its namesake, Toshio Sekikawa, who had worked as a sushi chef in Park City and helped open Hapa Grill decades ago. During that time, he began making ramen to serve as a special, which became known as “Tosh’s Ramen.” With enough demand for the flavorful Japanese dish, he left and opened his own restaurant in Salt Lake City, off State Street. Tosh’s Ramen opened in 2014 as one of the state’s first ramen shops, and a second location later opened in Holladay. Annie began working at the Holladay location as Sekikawa was deciding to sell the restaurant, having already sold the State Street spot to his No. 2. When Annie and Maxwell showed interest in buying the last location, Sekikawa took them on as apprentices and taught them everything he knew.   “He’s a total father figure for both of us,” said Maxwell. “Tosh is like 80 years old at this point, and he just wanted to retire and hand it off to the next person.” After the transfer in 2022, Annie and Maxwell agreed to keep both the name and the recipes, honoring Sekikawa’s success and legacy. But they expanded hours, opening for lunch and on Sundays, which helped the business grow even more, said Maxwell. The goal was always to expand, and the couple had been eyeing Park City essentially since taking over. Annie had worked at now-closed Thai So Good — where she wore all the hats: manager, cook, food runner, server and dishwasher — and fell in love with the town. The two also saw plenty of Tosh’s Ramen customers who made the drive from Park City to Holladay return, she said. That, plus the regular phone calls asking for a Park City spot, showed the couple the demand. Maxwell and Annie Peck say they’ve wanted to open a Park City location since first taking over the Holladay Tosh’s Ramen. Credit: David Jackson/Park Record Maxwell said that, since then, he’s had real estate alerts for any possible location, but each time an option came up, it wasn’t the right fit.   “Finally, seeing this Junction Commons area open up and seeing that they’re allowing food to go into the lower outlets, as we used to call it, I think it’s the most amazing place to go,” said Maxwell. Bringing on Tosh’s Ramen was part of the efforts to make Junction Commons a more well-rounded shopping space, said Alix Suter, the mall’s marketing manager. Singerman Real Estate, which purchased the former Outlets Park City in 2018, wanted to add food options as part of that change, she said. “We want to bring in more local brands,” Suter said. “So the array of options that we have at Junction Commons, it’s not just national brands.” Tosh’s Ramen will add an Asian food option to the still-growing slate of restaurants at Junction Commons, which include Shake Shack, Chipotle and Jersey Mike’s, plus shaved ice and acai bowl food trucks in the summertime and The Border Foodtruck for Mexican year-round. The goal is to bring in more people and become a place “where locals want to spend time,” she said. The outlet mall was recently approved for redevelopment by the Summit County Council, with plans to turn the area into a mixed-use neighborhood with commercial, residential and recreational areas. Maxwell said when he heard about the plans for 370 residential units, 220 of which are earmarked as affordable housing, he was “ecstatic.” “That’s literally like having your customers next door,” he said. Especially because he wants to be in Park City for the next 20 years. “Forever,” Annie added. Credit: David Jackson/Park Record Credit: David Jackson/Park Record Noodle cookers, right, machines that recirculate boiling water, and gyoza grills are niche kitchen features needed for a ramen shop like Tosh’s Ramen. Part of the challenge of opening the Park City location was converting the former J. Crew store into a functioning restaurant. It’s why they were willing to make the sometimes painful investments in the restaurant, which required a complete overhaul of the former J. Crew store into a functioning ramen kitchen and dining room. More than just a fryer and a stove, they had to install two noodle cookers, which recirculate constantly boiling water, plus a cast-iron gyoza grill imported from Japan. Unlike opening in Salt Lake City — which they experienced with the opening of their second location inside Woodbine Food Hall — Park City has been very strict, Maxwell said. That’s part of the reason for the delayed opening. “We had to pay (for) a water impact study just going into the space, which was $60,000, just for them to say, ‘OK, this is how much water you’re going to use? OK, thanks,’” Maxwell said.  His landlord helped pay some of that cost, but “that was a hard pill to swallow.” It’s especially hard because the two 33 years old are building the business on their own. “We got into restaurants when we were 26, 27 years old, and we didn’t have any help. It’s literally just us. Annie was a server at a restaurant. I was just getting out of the military,” said Maxwell. “So it’s been a hard journey of saving up our money and working hard and getting to where we are.” Husband-and-wife Maxwell and Annie Peck are the owners of Tosh’s Ramen, which will open a location at Junction Commons. Credit: David Jackson/Park Record So support from customers goes a long way, said Annie, who often befriends regulars and loves chatting from the kitchen. “When customers keep coming back, it makes me feel like they truly see and appreciate the care we put into what we do,” she said. “Some people start out simply as customers, but after seeing them again and again, we begin to remember their names, their favorite dishes, and we get to know each other more.” When it comes to delegating roles, the kitchen is Annie’s space. While neither is Japanese — Maxwell was born and raised in Utah, and Annie is originally from Thailand — the two learned everything from Sekikawa. Maxwell did spend a month trying ramen all across Japan and even staged at the Tokyo restaurant Ramen Feel, but they didn’t want to mess with Tosh’s Ramen’s existing formula. The tonkotsu ramen, known for its cloudy, pork-based broth, is the obvious favorite and what most people try first, Maxwell said. But Annie said she’s especially proud of the curry ramen and karai ramen, which is a spicier variety.  Being from Thailand, Annie said she’s introduced a tiny bit of fusion to the menu, as a special ramen served only in June, July and August that incorporates Thai spice and flavors. For the interiors, the owners say they wanted to keep things simple but modern, with lower lighting and small touches of Japanese art and culture. It’s meant to be a space for everyone, from family meals to date nights. Credit: David Jackson/Park Record Annie said high-quality ingredients, especially meats, are what make Tosh’s Ramen so good, and 90% of what they use is sourced directly from Japan.  “I care a lot about the details, from the ingredients and the flavor to the moment the food reaches the customer,” Annie said. “I believe every dish we serve should be something we’re proud to put on the table.” Bento boxes as a lunch special are planned for the Park City location, said Annie, but otherwise the menu will be the same as its Holladay location. Tosh’s Ramen will be open late by Kimball Junction standards: open from 10 or 10:30 a.m. until 10 p.m., as long as there’s demand.  Trust, reliability, quality: That’s what the couple plans to bring to town, and said they hope to create long-lasting relationships. “Every time I see a customer return with their family or friends, or when someone tells me how much they love our restaurant, it reminds me that all the hard work and everything we’ve put into this has truly meant something,” Annie said. Maxwell said naturally they’ll welcome the tourist crowds, but it’s the locals who they’re really here for. “I really want to make food that the locals of Park City will enjoy because return … customers is what keeps restaurants alive,” he said. For more information and the full menu, visit toshsramen.com. The best way to hear the confirmed opening day is to follow the restaurant on Instagram @toshsramen.holladay and @toshsramen.pc. 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