The beloved Japanese outpost arrives to the Bay with vegan ramen, yuzu guacamole and other alluring eats.

In a ramen world dominated by tonkotsu broths, Afuri Ramen + Dumpling takes the road less traveled. It’s best known in Japan for its yuzu shio ramen, built from a chicken broth that is slow cooked — never boiled — over many hours.

The Tokyo-born chain is opening its first California location at a shopping center along Stevens Creek Blvd. in Cupertino.

Afuri started as a single ramen shop at the base of Mount Afuri in Japan. Founder Hiroto Nakamura took inspiration from the pristine water that flowed down the mountain (it was considered a sacred place where people prayed for a good harvest) and served a light, clear broth, rather than the rich and cloudy tonkotsu style.

From top left, clockwise: Afuri’s signature yuzu shio ramen; a customer dines at the Portland, Oregon restaurant; a rice bowl with karaage; Afuri’s noodles are made fresh with flour sourced from Japan. (Photos via Afuri Ramen)

Afuri eventually expanded throughout Japan with more than a dozen locations and arrived in the United States in 2016 with a location in Portland, Oregon, which they chose for its water quality, CEO Taichi Ishizuki said. About a year later the company opened Afuri Ramen + Dumpling in Portland, a counter service concept with both ramen and dumplings. There are now Afuri outposts in Hong Kong, Singapore and Portugal.

Ishizuki said they see ramen as a vessel for sharing Japanese culture internationally.

“We hope to bring something new, something different,” to the local ramen scene, he said.

Since expanding to the U.S. in 2016, Afuri has evolved its menu to be more inclusive of American tastes and dietary needs, including by offering vegan dishes and tonkotsu ramen (which the Japan restaurants don’t serve). (Photos via Afuri Ramen)

At Afuri Cupertino, this means a blend of both traditional and modern dishes. Customers can order the signature yuzu shio ramen, which comes with thin noodles, charcoal-grilled chashu pork, bamboo shoots and an egg, but there’s also a vegan ramen made from hazelnuts, vegan gyoza filled with miso and cashew and other ramen styles such as tsukemen and tantanmen. The vegan ramen is served with thicker noodles so that the rich, creamy broth clings to them.

Afuri’s chicken broth is slow cooked, never boiled, with “natural umami” (no MSG) from niboshi (dried sardines), bonito flakes, dry konbu seaweed and vegetables. (Photo by Elena Kadvany)

In response to American customer requests, Afuri eventually added a tonkotsu to the menu. (Neither the tonkotsu or the vegan ramen are served in the restaurants in Japan.)

Like in Portland, the Cupertino restaurant will run regular ramen specials, such as a broth-less mazemen or hiyashi, a cold seafood-topped version.

Because the Cupertino kitchen isn’t large enough to accommodate a noodle-making operation, the noodles are made by a local supplier using flour sourced from Japan and Afuri’s own recipe. Afuri plans to open a second location in Mountain View next year, according to Grant MacDonald, Director of Culinary Operations. With more space, MacDonald explained, they’ll be able to make the noodles in house.

Afuri also serves appetizers such as chicken karaage, pork buns, spicy tuna tacos with yuzu guacamole and fried shishito peppers. There’s pork and vegan gyoza, both steamed and fried versions; and gyoza soups made with the restaurant’s chicken broth.

Ordering kiosks: not quite as charming as Japan’s ramen vending machines, but this is Silicon Valley, after all. (Photo by Elena Kadvany)

At the 54-seat Afuri Cupertino, customers will place their ramen orders from large touch-screen tablets, the restaurant’s “modern” take on the ubiquitous ramen vending machines in Japan, said MacDonald. Diners can still pay with cash, however. The kiosks allow customers to customize their ramen orders, adding or removing toppings, but all add-ons are served on the side to preserve the kitchen’s presentation.

An Afuri mocktail is on the ramen houses eclectic beverage list. (Photo via Afuri Ramen)

Afuri Cupertino will open for dinner only first (5–9 p.m. on weekdays and until 10 p.m. on weekends), then add lunch hours in the next few weeks. The restaurant will be open seven days a week. Once the space’s liquor license is approved they plan to serve low-proof cocktails. The restaurant presses juices for drinks daily, including for a yuzu limeade and ginger ale.

Afuri is just the latest in the ramen wave to hit the Bay Area, following Ramen Nagi in Palo Alto and Santa Clara, as well as Taishoken in San Mateo. Acclaimed Japanese chain Ippudo and LA’s Silverlake Ramen are also set to open on the Peninsula this and next year.

Afuri Ramen opens tonight, Tuesday, Nov. 5. and is located at a shopping center at 20803 Stevens Creek Blvd., #110.

Stay up to date with other coverage from The Six Fifty by subscribing to our weekly newsletter, featuring event listings, reviews and articles showcasing the best that the Peninsula has to offer. Sign up here!

More local eats from The Six Fifty:

Elena Kadvany

A writer with a passion for investigative reporting, telling untold stories and public-service journalism, I have built my career covering education and restaurants in the Bay Area. My blog and biweekly newsletter, Peninsula Foodist, is the go-to source for restaurant news in Silicon Valley. My work has been published in The Guardian, Eater, Bon Appetit’s Healthyish, SF Weekly and The Six Fifty.

You May Also Like

Inside Redwood City’s hidden pasta factory

Farm fresh and ready for pickup: Prepare for the Peninsula’s CSA season

20 trivia nights around the San Francisco Peninsula

Brisket nachos and boozy brunch: 6 pop-up spots enriching the Peninsula’s dining scene