Since then, we’ve moved Goro Ramen to Gun building for more space to accommodate social distancing. Gun only survived seven months before the pandemic hit the US and Covid shut it down permanently.
There’s more to it than just sushi and hibachi. My goal is to introduce and educate all that is great in Japanese cuisine. This is where I earned a James Beard Foundation semifinalist nomination for Best Chef Southwest. It was a concept that brought a different style of Japanese cuisine that didn’t exist in Oklahoma. We completed 15 sold-out dinners (32 seats) in one year before finding a brick-and-mortar spot for what is now Goro Ramen which opened in July 2016.įast forward three years to July 2019 and we opened Gun Izakaya in the Paseo Arts District. We hosted pop-up dinners in OKC to further test the idea of ramen in a seated, full-service atmosphere. We gained national attention as “22 Hottest Food Trucks Across the US” and “14 Hottest Ramen Shops Across the US.” Towards the end of my food truck journey, I then reconnected with a long-time friend and now business partner who owned and operated a rad pizza shop at the time. After my stint in Chicago, I moved back to Oklahoma City to open a ramen food truck with a former partner to test the idea of a ramen restaurant. My goal was to learn more Japanese cuisine and eat more food outside of what Oklahoma had to offer and bring it back home to be a part of the constantly growing and evolving city and food landscape. I staged (unpaid working audition) at Japanese restaurants Slurping Turtle, Sumi Robata, and Oii Star before finally accepting a position at Arami. I took the leap and quit a stable, salaried career to move to Chicago. I spent two and a half years there before realizing I missed cooking and that I was really passionate about it.
I had a short stint there before moving back to Oklahoma City, where I took a position at a local advertising agency in the creative department doing graphics, web design, and social media. I’ll try to make this long story short.Īfter I graduated, I moved to Portland, Oregon, to help my aunt with her Japanese restaurant while job searching a position in advertising. in Journalism & Mass Communication for Advertising. I finally graduated from the University of Oklahoma in 2010 with a B.A. I stayed in the kitchen because that’s all I knew and it came naturally to me. However, I did stay in the industry, working throughout high school and college in what was OKC’s best Japanese kitchen at the time. Experiencing all that as my childhood made me not want to get into the food business in my future. I did this every single day after school and all day Saturday-Sunday. I did everything from scrubbing potatoes to bus tables and literally running to the grocery store a few suites down in the shopping strip we were in.
#GORO RAMEN OKC HOW TO#
I remember learning how to cook steaks, over easy eggs and roux for gravy as a kid. I was practically born into and raised in the restaurant. He finally slowed down and opened a little mom and pop diner. My father is now retired from the kitchen life but was an executive chef in various hotels and restaurants in and around Oklahoma City my entire life. Jeff, we appreciate you taking the time to share your story with us today. Today we’d like to introduce you to Jeff Chanchaleune.
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