From Our Editors
Ramen is known the world over as a comfort food, but there's even more reason to feel warm after sipping from a bowl at Sobo Ramen. Each dish here also tells a story about community, because Sobo supports local farmers in sourcing nearly all of its ingredients. The chefs get their bones from Llano Seco in Chico; pork arrives from Coleman Natural; and chicken comes from Petaluma Poultry in Petaluma. As for those essential ramen noodles, the chefs have them custom made in the Bay Area.
Turning all of those items into a bowl of housemade ramen is no quick task, though. For 24 hours, the chefs boil pork bones, fat, and collagen to create their signature tonkotsu broth. A creamier texture emerges with each passing minute and the team adds in garlic, onion, and other ingredients depending on the particular recipe. But all that hard work pays off the second a customer places an order, takes a sip, and asks for someone to hold their hand in solidarity.
To please a variety of palates, Sobo's team also cooks vegan and gluten-free ramen and prepares bento boxes with traditional Japanese bites like salmon teriyaki. Perhaps the best way to sample the chefs' work is to stop by during a tasting dinner, when the restaurant pairs food with the bar's selection of local and imported sakes and beers.