"If there’s a Sacramento restaurant that serves as a reminder of the beauty and importance of taking one’s time, it’s Shoki’s Ramen, Gyoza & Koji. Chef Yasushi Ueyama makes each item on the menu by hand, including the popular tantanmen, which takes seven hours to prepare, and the delicately breaded chicken breast fritters. This is Ueyama’s third, and final, iteration of Shoki’s, a fact that’s imbued Ueyama with an even greater determination to keep every detail under his control; in doing so, he subtly holds guests to account to enjoy their meals just as intentionally. As you stare into a cavernous bowl of steaming ramen, make sure to drink the soup after the noodles and other toppings are gone. The slice of sourdough bread smeared with garlic spread may look peculiar, but trust Ueyama on that; the fermentation beautifully complements the umami richness of the broth." - Tamerra Griffin
