Ramen Obsession: Shoyu

In-PersonHaight, San Francisco


BYOW,Available for purchase
Medium (10-15 Guests)
Full disclosure, I've never enjoyed Shoyu ramen - it ranks low on my list of ramen preferences, but we've been recently experimenting with trying to build a bowl that we could enjoy. Generally, it tends to be very one note with the soy as the dominant and singular flavor that you either love or are indifferent about. Our version uses a triple soup (chicken, smoked fish, clams), a special 2 yr aged soy from Japan, truffle, smoked fish oil, and yuzu zest to cut through the savoriness.

Menu detail

Deviled Ramen Egg
Chicken crackling, nori, shichimi, kewpie, salmon roe, umami powder, daikon pickle
Something Seasonal
Will figure this dish out after a trip to the farmers market!
Small Plate
Our mashed-up take on 2 classic Japanese street foods. A melt-in-your-mouth savory pancake filled with baby octopus, pickled ginger, scallions. Topped with a sweet & savory sauce, kewpie mayo, nori powder, and shaved bonito flakes.
Homemade pickles of the day
Shoyu Ramen
Triple soup: -Golden chicken soup (used in our Shio ramen) -Dashi made with umami rich shiitakes and konbu from Hokkaido -Blend of 4 different types of bushi (smoked dried Japanese fish from Japan) -Dried Scallops or fresh clams (TBD still in testing) Shoyu tare made with Japanese soy sauce aged 2 years in cedar casks Oil: finished with a smoked fish oil and a splash of truffle oil Toppings: 3 day marinated ramen egg (soft boiled), chashu of the day, and menma bamboo shoots
Dessert TBD

Ramen Obsession: Shoyu

In-PersonHaight, San Francisco
(Exact Address will be shared upon purchase.)