Shoki Ramen House
Ramen restaurant · Newton Booth ·
Locals line up for traditional ramen bowls with outdoor seating
Locals line up for traditional ramen bowls with outdoor seating
"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
"After being forced to temporarily close in August due to “unforeseeable and unresolved maintenance issues” shortly after reopening in May, Shoki Ramen’s owners shared on Instagram that they are re-reopening this week even though construction issues are not fully resolved; the family said they decided to open because they have bills to pay, asked customers to be patient, and warned service may be slow since it’s really going to be a husband-wife team." - Dianne de Guzman
"Despite a lengthy three-year effort to reopen, Shoki Ramen is dark again after unforeseeable maintenance issues forced another closure “until further notice,” according to an Instagram post." - Paolo Bicchieri
"After a much-hyped reopening in May following a three-year closure that resulted in sold-out reservations, Shoki Ramen has already closed again because the owners told fans on Instagram the restaurant is dark due to “unforeseeable and unresolved maintenance issues,” and they plan to sell take-home ramen kits in the meantime." - Paolo Bicchieri
"The reopened Shoki’s still serves my favorite bowl of ramen: a shio broth that’s delicately but powerfully salty with a nutty backbone, springy noodles that bounce, and three kinds of meat including a thick, marbled slab of Rancho Llano Seco pork; ordering “The Works” adds an onsen egg bathed in housemade dashi and the family-run care to every bowl is unmistakable." - Lauren Saria
