Shio Ramen & Credo – 1455 Scottsdale Rd. Scottsdale, Arizona 85257 Hours of Operation: 11:00 to 2:00 and 4:30 to 9:00 pm (Mon-Thu) 11:00 to 2:00 and 4:30 to10:00 pm (Fri/Sat) Closed Sunday (480) 264-3344 Visited: November 2025, 5:45 p.m.
Walked in right after they opened the doors and only three or four tables were taken. Thirty minutes later the entire room was slammed, every seat inside filled. Inside they have 24 tables (mostly four-tops and a couple of deuces/six-tops), plus a handful of tables on the patio for the brave souls who don’t mind Arizona heat. Of note, Shio just celebrated its eight-month anniversary since opening in March 2025. Vibe is clean, modern, and quietly playful—big framed photos on the wall of cats going full attack-mode on noodle bowls, slurping like their lives depend on it. Volume climbs fast once it fills up, but never reaches Tokyo late-night levels; you can still hear your own thoughts. We ordered the Pan-fried gyoza (app), Shio Ramen and the Tonkotsu Ramen (recommended by staff)
Shio Ramen (Salt Ramen) Bowl arrives looking almost delicate, minimalist even with a pale golden clear broth, and a thin meniscus of chicken oil shimmering on top. First whiff is pure chicken, the kind that tells you there’s actual meat in the pot, not just bones. They’re not shy with white pepper either; it prickles the nose in the best way. Noodles are thin, straight, and ridiculously springy—perfect rebound, no mush. Toppings are textbook balanced: a couple slices of clean chicken breast, full-flavor mushrooms, a sheet of nori, and scallions cut thin. The egg is fully set but still creamy in the center, not jammy, not dry, just honest. This is the kind of shio that makes you forget you’re in the desert.
Tonkotsu Ramen Completely different beast. Broth is cloudy, rich, borderline buttery with a soft sesame undertone riding in the back. Depth is legit…. long-simmered pork bones, no shortcuts, you can taste the hours, super balanced. They use belly chashu here (not shoulder), torched on the edges for a whisper of smoke that plays perfectly against the fat. Noodles are the same thin, straight cut as the shio but served maybe a touch softer… intentionally, I think, to let me drink up that heavy broth. Temperature was spot-on hot without scalding your tongue off. Egg? Dead-on ajitama, orange yolk just barely set, soy and mirin marinade dialed in. Highlight of the bowl is absolutely the broth; everything else is in service to it.
The gyoza appetizer were solid—crisp bottom, juicy filling, nothing life-changing but disappeared fast. Verdict: In a city that’s finally getting serious ramen options, Shio Ramen & Credo is playing at the top level. The shio is clean enough to session all night, the tonkotsu is indulgent enough to ruin you for lesser bowls. And although the noodles aren’t made fresh in house, they are tastefully prepared for each bowl. Highly recommended. Get there early or prepare to wait—the cats on the wall aren’t the only ones slurping here.
