Concept

Established in 2016 in Downtown San Diego’s East Village, Beshock Ramen & Sake Bar has grown from a new concept to an award-winning culinary destination. Our mission is to provide a dining experience that suits the busy lives of San Diegans, offering meals that are both satisfying and light. Our dedication to quality and authenticity has earned Beshock the recognition of being voted Best Ramen in San Diego by the readers of San Diego Magazine in 2024. This achievement is a testament to the extensive research conducted in Japan and across the United States by our co-founders Kumi Ito, Ayaka Ito, and Masaki Yamauchi. Executive Chef Yoshiaki Tsuji meticulously selects the finest pork and chicken bones, simmering them with a mix of local vegetables and traditional Japanese seasonings for a minimum of ten hours to create the distinct, deep, umami-rich flavor of our signature Tonkotsu broth.

The name Beshock is derived from the Japanese term "bi-shoku" (美食), which translates to "gourmet food" or "delicacies." The kanji "美" (bi) means "beauty," and "食" (shoku) means "food" or "eating." "Bi-shoku" refers to the pursuit of delicious and beautiful food, a concept that is at the heart of everything we do. We invite you to experience the beauty and wholesomeness of our ramen and dishes.

Co-founder Ayaka Ito, originally from Nagoya, Japan, brings her passion for sake to Beshock. As a certified Sake Master since 2014, Ayaka uses her expertise to curate excellent food-sake pairings and flights, offering customers an immersive journey into the world of sake. Our sakes are carefully hand-selected, with a focus on complementing the flavors of each dish, ensuring a harmonious dining experience.