A very sad incident occurred on July 19th at our 21st Street location.
A fire broke out right after midnight. Thankfully, no one was injured and the Sacramento Fire Department was able to put out the fire. It is still unknown when we will be able to open 21st Street. We will keep you updated.
Our R Street location is open 7 days a week.
Online ordering is available as well for your convenience.
We truly appreciate the love and support that the Community has shown us.
We truly love you SacRAMENto!
Shoki’s ramen is not the unhealthy ramen that we all know of. Our ramen is a healthy alternative and made from scratch. Our broth (soup), tare (base sauce), and toppings are made fresh at Shoki and is prepared with using Yasushi’s own original recipe. Our noodles are made from a reputable company that makes it to our specifications. As you know, traditional ramen is flavored using MSG and preservatives and is usually processed, infused with sodium and high in calories! Don’t worry about that at Shoki! Owner/Chef, Yasushi Ueyama is very passionate about making his ramen pure, all-natural, and healthy. He uses absolutely no MSG, preservatives, or unnatural ingredients to enhance the flavor of the broth so that you can enjoy our soup to the last drop. Enjoy!
Our tare is made by Owner/Chef, Yasushi Ueyama. Yasushi's original tare recipe is the key to the flavor of his ramen. Without tare, there is no taste to ramen. Yasushi always says that the balance between the tare and the broth is what is important in creating the perfect bowl of ramen. Neither the tare nor the broth should not over power each other, but compliment each other. Our tare is made in small batches using the finest ingredients, to ensure that your ramen is fresh.
In our ever changing world, things continue to improve and advance and new products come to life.
When Yasushi first opened his 24th Street location, he had only two types of noodles. The thick (#14) and the thin (#24). Once he expanded and opened his second location on R Street, Yasushi became obsessed with wanting to make his noodle with the most finest ingredients. He changed his flour he was using to the Australian Prime Hard and eliminated eggs from his noodles and any chemicals. Yasushi also came up with the concept of Whole Wheat noodles, something that did not exist back in 2011.
After years of experimenting and fine tuning his ramen, we currently offer one type of noodle called the Shoki Noodles. Yasushi has created a new noodle that is not too thin and not too thick, and adding 3 percent of whole wheat. By doing so, he was able to put 3 ramen noodles into 1! The flour we continue to use is from Australia, using a high quality prime hard flour that is rich in protein.
By adding 3% of whole wheat, you should be able to enjoy the natural smell of the flour in the noodle.
Why did Yasushi make the change to his noodles? By making the changes that he did, any ramen lover, eating his ramen should feel less bloated afterwards.
Besides our Shoki Noodle, we still offer a new Konnyaku Noodle which is 100% plant based (similar to our yam noodles we offered in the past but better) and our new Gluten Free Noodle.
Yasushi vows to continue to fine tune his ramen and continue to provide a healthy, tasty, slow foods kind of ramen, made from scratch!
Passion and creativity are synonyms for the vision that Yasushi Ueyama has embraced for more than thirty years. The following is his story and how his ramen came to be.
Prior to arriving in the U.S., Yasushi was a successful Chef/Owner of several restaurants, a bar and fast food store in Kobe, Japan. Yasushi's initial exposure to cooking was quite by chance. He had graduated from college in Japan as a nutritionist. He was working in Kyoto, Japan in a medical laboratory, conducting tests; when his friend, a very successful restaurant owner in Kyoto, asked him to help out in the kitchen. He found that he really enjoyed it and in a short while he quit his job at the laboratory to apprentice at one of Kyoto's most famous restaurants. He went on to receive his "Kikizakeshi Certificate" as a sake sommelier. So at the age of 28, he became chef and owner of his various restaurant businesses in Kobe, Japan.
Yasushi arrived with his wife Kathy and children in 2001. They opened several restaurants in Folsom, California. Yasushi's culinary experience was in the fine dining "kaiseki" type and he realized that it was not the type of food his customers could relate to. It was also the height of the sushi boom and he had no interest in sushi. After much consideration, he sold his businesses and took a short hiatus to rethink his ideas about food and what his passion was.
The focus for Yasushi has always been a desire that all his culinary creations were to be healthy. Due to his educational background as a nutritionist and his own passion for cuisine that could be affordable and healthy, for all ages, young and old alike... he ventured upon the idea of creating a "non-traditional ramen", he wanted to cook and create....not open a package of dry noodles and a package of dry ingredients to add to plain water. To him, this was not cooking....not from scratch. His creation came to fruition at the first store at 24th Street and later, a second location at R Street.
True to his passion, to this day, none of his broths contain preservatives or MSG. He relies on his knowledge as a chef and nutritionist to bring out the natural flavors present in all his fresh and organic ingredients. He often says, "Cooking is like science", so after many "experiments" he finally created the ramen that we have come to love and crave.
It's healthy.... for infants and on to the elderly. You can enjoy the soup, not only the noodles, to the very last drop.
This is how Yasushi's ramen came to be....a creation that truly is, "A BOWL OF DREAMS"
Yasushi, his wife and partner Kathy and son and daughter reside in Sacramento, California
Fall 2013 - "Shinka" Another Level of Perfection
Yasushi's vision continues to evolve, taking the humble ramen to another dimension. He has achieved a level of perfection in the art of his cooking.
True to his roots as a nutritionist and "kaiseki" chef, he continues to emphasize his core value of health conscious foods that will gratify the most sensitive palate. He also wants to share his vision of an earth friendly environment and have the Shoki "community at large" join him in his efforts to become guardians of the Earth. To this end, Shoki will begin an extensive campaign by using organic and eco-friendly products whenever possible.
"We must respect "Mother Earth" and all her gifts", he says. "Without our sunshine and the good earth, we cannot sustain our life." Shoki wants to encourage it's community, to appreciate the values of conservation and preservation of all our resources. To end waste, especially food waste.
The Evolution of Ramen by Yasushi Ueyama is a presentation of all his culinary know how…a presentation to all of his loyal patrons and for the novice as well. A presentation of what appears as a simple broth, but is in reality a complex, dynamic of ingredients, the heart of his ramen. The heart of the ramen, the broth…the soup…he will continue to make two varieties, the Blended (Wafu broth-a Japanese traditional soup) and the Vegetable broth. Both without preservatives or MSG. Only the finest ingredients are considered and even the temperature is calculated when serving; the correct temperature will maintain all the nutrient values in the soup.
At Shoki, we continually strive to provide our customers with the best quality of food. We would like to commit to making positive changes for the betterment of our environment. We ask you to join us as well.