Love good ramen? We do too. Luckily, Iza Ramen is opening their second location in SoMa. Happy slurping.
Established in 2013. Blowfish to Die For’s Executive Chef, Ritsu Tsuchida, unveiled the now-legendary ramen recipe at the Iza Ramen and broke the widely held belief by Bay Area’s ramen connoisseurs that one must venture outside the city to enjoy authentic ramen.
Iza ramen is comprised of painstakingly slow-cooked, impossibly tender BBQ pork belly, fatty triple-stock broth, perfectly chewy noodles, soft boiled egg, and a variety of other tasty topping options. Chef Ritsu Tsuchida is also offering Tsukemen for those who prefer dipping their noodles to letting them soak. The Iza Ramen pop-up shop operated for two and a half years at the Blowfish Sushi in San Francisco.
Over the past six months, Tsuchida installed new kitchen equipment, new drains, a new server station, and a room for garbage, since his lease does not include access to the patio in the back. “There was a big wall that was closing off the dining room,” says Tsuchida to Hoodline, "and we tore it down.” The result, says server and social media manager Tomoko Sugiyama, is intended to be “light, warm, and welcoming."
Iza have also come together with Holy Craft Brewer to create a custom brew for the eatery, Harajuku Yuzu Ale, and with SF Beer Week around the corner, they'll be debuting it early to those who want to try.
// Iza's hours will be daily from 5-9:45 p.m., 1155 Folsom Street, SoMa, izaramen.com
Anthony is the founder of Bob Cut Mag and the director of business development. Anthony writes on LGBT, people, and gender issues but catch him also writing about other shenanigans he finds himself in. Want to partner with Bob Cut? Email him at email@example.com