Shoki Ramen House (two locations) is not your usual corner ramen place. At both their locations (24th Street and R Street) the emphasis is on locally grown and organic produce, including organic eggs, tofu and soymilk as well as grass-fed Angus beef. Their shiso leaves are from Del Rio Farm, and their Natto fermented beans are from Petaluma. Seasonal items are featured, including Tomato Ramen and a special edamame soupless ramen. But that’s not all. Everything that can be made from scratch is made from scratch. They make two types of broth daily (the Japanese Wadashi and All Vegetable). Also made from scratch is the ramen sauce, the menma (bamboo shoots) shiitake, the dressing, chili oil, chili paste and sauces for the chashu pork. No MSG anytime, on any dish, or any other preservative for that matter. Chef owner Yasuskhi apprenticed to a kaiseki chef in Kyoto, Japan. After mastering the basics of Japanese cooking, he went on to create a new style of ramen that doesn’t exist in Japan, but is here in Sacramento. All of Shoki’s to-go packaging is make from earth they recycle cans and use LED lights.