Shoki Ramen House

"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

"Shoki Ramen let its fans know unforeseeable maintenance issues forced the restaurant closed again 'until further notice.'" - Lauren Saria

"Shoki’s Ramen, Gyoza & Koji has reopened after a fire in 2019. The restaurant, owned by Yasushi and Kathy Ueyama, is known for its high-quality, locally sourced, and organic ingredients. Yasushi's cooking style integrates local American tastes with traditional Japanese techniques, and everything on the menu is made from scratch. The restaurant has a dedicated fan base, and reservations are highly sought after. The new menu includes a twist on classic ramen, featuring unique ingredients such as sourdough with homemade garlic paste." - Tamerra Griffin

"About a month ago, Shoki’s Ramen reopened, and if you had any worries about the long-running Sacramento shop being as good as ever, let me assure you: there’s nothing to fear. In keeping with tradition, it’s a bit tricky to get a seat (the restaurant’s small spaces have always made squeezing in somewhat difficult) but if you keep a close eye on Instagram you may be able to snag a same-day reservation as I did on a recent weekday. That's how I found myself staring down a bowl of Shoki’s shio ramen, a deep pool of nutty broth laden with not one but three different kinds of meat including a thick, marbled slab of succulent Rancho Llano Seco pork. Full disclosure: I’ve been eating at Shoki’s since I was a teenager so this particular dish comes with a heady side of nostalgia. But in any case, this remains my favorite bowl of ramen, period. It’s quite specific to this place, and I adore the delicate but powerfully salty flavor — a nice departure from all those decadent bowls of tonkotsu — and the dance of the Celtic sea salt, pepper, garlic, and sesame across every bite. The springy noodles bounce like tennis balls, and these days, if you order your bowl with “The Works,” you get a slurpy onsen egg that gets a quick bath in housemade dashi to dump into your soup. The care and attention to detail given to every bowl at this family-run restaurant simply cannot be overstated so all I’ll say in closing is: Shoki, I’m so glad to have you back. Shoki’s Ramen, Gyoza, and Koji, 2530 21st Street, Sacramento" - Lauren Saria

"Reopening in early December at 2530 21st Street in Sacramento. Shoki’s Ramen, Gyoza & Koji will be run by Yasushi and Kathy Ueyama. The new restaurant will embrace a return to Yasushi’s roots with handmade gyoza; the 300-year-old Japanese fermented superfood koji; the traditional fermented beverage amazake; and ramen using local, seasonal ingredients." - Vanessa Labi