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Trendy hangout serving unconventional noodle dishes, shareable plates & craft cocktails until late.
Hours
| Friday | 11 AM–12 AM |
| Saturday | 11 AM–12 AM |
| Sunday | 11 AM–12 AM |
| Monday | 11 AM–12 AM |
| Tuesday | 11 AM–12 AM |
| Wednesday | 11 AM–12 AM |
| Thursday | 11 AM–12 AM |
Address and Contact Information
Address: 214 W Roosevelt St, Phoenix, AZ 85003
Phone: (602) 795-1005
Website: http://www.sosoba.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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PHOENIX.AZ. VIEW MENU/ORDER TAKEOUT! ORDER.DELIVERY. SoSoBa Logo White on … Founded in Flagstaff Arizona in 2014, SoSoBa is an ‘unabashedly in …
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Sosoba Phoenix – Facebook
… (212 Reviews). . $. . Closed now. . 214 W Roosevelt Street, Phoenix, AZ, United States, 85003. Links. . nonstopnoodleshop.com. Contact info. . (602) 795- …
Reviews
Clay
Edible bland pre-made stuff diced and placed on warm broth. The noodles were decent. Servering size seems smaller than the norm.
The smallest chicken katsu cutlet I ever seen and eaten! I could taste the unfreshness, like it was made hours ago, lacksidasically heated up, and served. The sauce on it was too sweet further making the dish unauthentic.
Kids ramen bowl was pricey. I walked out spending $44 on one adult and one kids ramen. Service was inattentive, slow, and we were the only active table. Over all they were cordial.
… moreThe smallest chicken katsu cutlet I ever seen and eaten! I could taste the unfreshness, like it was made hours ago, lacksidasically heated up, and served. The sauce on it was too sweet further making the dish unauthentic.
Kids ramen bowl was pricey. I walked out spending $44 on one adult and one kids ramen. Service was inattentive, slow, and we were the only active table. Over all they were cordial.
Sydney Kester
We happened upon this restaurant and made an impulse decision to try it. We were surprised to find fantastic fusion food!
We got bbq pork buns which the bun was toasted which was awesome, the ramen was fire loaded with protein & we got the pork Kim chi toastada. All the food had great flavor and came out quickly despite the full restaurant. 10/10
… moreWe got bbq pork buns which the bun was toasted which was awesome, the ramen was fire loaded with protein & we got the pork Kim chi toastada. All the food had great flavor and came out quickly despite the full restaurant. 10/10
Gabriele De Mattia
Fun and lively spot with great energy. The food was flavorful and satisfying, perfect for a casual meal, and the atmosphere had really good vibes. The service stood out as well: the staff went above and beyond, friendly, attentive, and always making sure everything was on point.
Overall, a great place to eat, relax, and enjoy the experience. Definitely worth a visit
… moreOverall, a great place to eat, relax, and enjoy the experience. Definitely worth a visit
April Lopez
All of the food was very good and hot when served. The waitress had zero personality and didn’t add to the experience at all. Was also a little surprised they didn’t offer bar drinks. Food is amazing here but service or management or something needs help or I can sadly see this place closing. The staff used to be fun and vibrant.
… moreRandy Rendon
Havent been here in a few years. I finally had the chance to stop by and the food itself was decent, but the service was slow even though the place wasn’t busy at all. When our ramen finally came out it was cold, which really killed the experience. Definitely expected better given how few people were there.
… moreJ Milner
As someone who takes dining seriously, arrives well-mannered and generous, and has experienced genuine culinary standards internationally, I was genuinely shocked by the level of misrepresentation and disorganization at this establishment. I ordered the “confit wings” exactly as advertised on the menu, expecting at the very least an honest attempt at technique. Instead, I was met with confusion, contradiction, and a staff who appeared not only unprepared, but deeply unhappy to be there.
The curly-haired bartender seemed unfamiliar with her own menu, questioning whether the dish even existed and asking to see it. This set the tone: uncertainty, lack of training, and an air of stress that hung over the bar like fog. I tried to extend grace, but the issues only compounded.
A short server with black hair then inserted herself into the conversation with a tone so abrasive and dismissive that it bordered on hostile. Hospitality should never feel adversarial, yet she made it clear that interaction was an inconvenience. Why work in a customer-facing role if you do not enjoy—or even tolerate—dealing with people?
The performance peaked when another server insisted the wings were genuine “confit” because she had “worked under a French chef.” This claim unraveled immediately when the bartender contradicted her, admitting the wings are simply fried in regular oil. Several staff repeated the same.
It is difficult to overstate how unacceptable it is for a restaurant to knowingly advertise a preparation it does not serve.
As someone familiar with actual confit, I can say with confidence: this was not it.
Then came the most troubling part: the kitchen. It looked visibly unclean, and the cooks seemed as miserable and defeated as the front-of-house staff. Their expressions said everything—low morale, little pride, and an atmosphere that would make any discerning diner uneasy. I genuinely felt sorry for them; no one should have to work in an environment that draining. I ultimately ended up discarding the food as a result.
In that moment, I regretted eating there entirely. With an unlimited food budget, I could have chosen anywhere else—but it was late, and this was the only option. Unfortunately, convenience cost me the worst experience I’ve ever had at this location. Luckily the beer was good but couldn’t make up for the lackluster experience.
I will not be returning, and I can no longer recommend this establishment in good faith.
What it needs is a complete reset—honest menu descriptions, proper training, a sanitary kitchen, and staff who are supported enough to take pride in their work rather than suffer through their shifts.
… moreThe curly-haired bartender seemed unfamiliar with her own menu, questioning whether the dish even existed and asking to see it. This set the tone: uncertainty, lack of training, and an air of stress that hung over the bar like fog. I tried to extend grace, but the issues only compounded.
A short server with black hair then inserted herself into the conversation with a tone so abrasive and dismissive that it bordered on hostile. Hospitality should never feel adversarial, yet she made it clear that interaction was an inconvenience. Why work in a customer-facing role if you do not enjoy—or even tolerate—dealing with people?
The performance peaked when another server insisted the wings were genuine “confit” because she had “worked under a French chef.” This claim unraveled immediately when the bartender contradicted her, admitting the wings are simply fried in regular oil. Several staff repeated the same.
It is difficult to overstate how unacceptable it is for a restaurant to knowingly advertise a preparation it does not serve.
As someone familiar with actual confit, I can say with confidence: this was not it.
Then came the most troubling part: the kitchen. It looked visibly unclean, and the cooks seemed as miserable and defeated as the front-of-house staff. Their expressions said everything—low morale, little pride, and an atmosphere that would make any discerning diner uneasy. I genuinely felt sorry for them; no one should have to work in an environment that draining. I ultimately ended up discarding the food as a result.
In that moment, I regretted eating there entirely. With an unlimited food budget, I could have chosen anywhere else—but it was late, and this was the only option. Unfortunately, convenience cost me the worst experience I’ve ever had at this location. Luckily the beer was good but couldn’t make up for the lackluster experience.
I will not be returning, and I can no longer recommend this establishment in good faith.
What it needs is a complete reset—honest menu descriptions, proper training, a sanitary kitchen, and staff who are supported enough to take pride in their work rather than suffer through their shifts.
Marine1997 _
I had the mic drop bowl. Looked really good but was disappointed in the texture of the broth ( too watery, lacks flavor ) wasn’t on point. I’d say what I had was a failed fusion. Also the macaroni fireball was cold and too dry in the middle.
… moreArgenis Soto
I really enjoy this ramen spot and have been here multiple times — the food is consistently excellent, flavorful, and comforting. It’s one of my go-to places when I’m craving ramen.
On my most recent visit, unfortunately, there was a hair in my food. I let the staff know and they were apologetic and replaced the dish right away, which I appreciated. I was also told that I wouldn’t be charged for the meal. However, when it came time to pay, I was still charged full price.
I didn’t say anything at the time because my intention was never to avoid paying, and I understand mistakes happen. I still paid and left a tip. That said, I do feel that if something is promised, it should be honored.
Overall, I still like this place and will likely return because the food is great. I just hope situations like this are handled more consistently in the future.
… moreOn my most recent visit, unfortunately, there was a hair in my food. I let the staff know and they were apologetic and replaced the dish right away, which I appreciated. I was also told that I wouldn’t be charged for the meal. However, when it came time to pay, I was still charged full price.
I didn’t say anything at the time because my intention was never to avoid paying, and I understand mistakes happen. I still paid and left a tip. That said, I do feel that if something is promised, it should be honored.
Overall, I still like this place and will likely return because the food is great. I just hope situations like this are handled more consistently in the future.
Jakkc728
The ramen is not bad. The chewiness of the noodle is perfect for me. However what did bother me is the length of the noodle is shorter than what I am used to but it is still good. The broth is perfectly seasoned. I got tantanmen. Overall it is great! Perfectly spiced and seasoned.
… moreRhi Huang
The sweet chile calamari was good and the ambience of the restaurant is nice with a pleasant patio area. Unfortunately this is not somewhere we would go again. The ramen broths for both the Mic Drop and the Katsu were lacking flavor. The lime in the carnitas and the addition of kimchi for the Mic Drop felt out of place, and the Katsu was overall unappetizing.
… more