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Celebrated ramen restaurant opens downtown

ARIZONAN NEWS STAFF

Asignature California-based ramen restaurant chain has opened its first Arizona location in downtown Chandler.

JINYA Ramen Bar, a contemporary Japanese franchise restaurant concept, opened recently in New Square, where DC Steakhouse and The Stillery are neighboring tenants. JINYA in Chandler, owned by Realtor Daradee Olson, is the 41st location of a concept started in 2010 by Tomo Takahashi, the son of a restaurateur in Japan. His father had owned an Isakaya-style restaurant named Jinya, where he focused on delicious food at reasonable prices that’s accessible to all. JINYA Chandler owner Daradee Olson, third from left, is flanked by her team. It includes, from left: Lori Eitel, Paul Norris, Daradee Olson, Jordan Ruiz, Stephanie Daniels and Cody

Tolbert. (Debby Wolvos/Special to SanTan Sun News)

Wanting to revive his father’s dream, Takahashi opened his first JINYA in Tokyo in 2000, naming the restaurant for a Samurai soldier who was close to the community. When he came to the U.S. Takahashi decided that traditional taste and flavor of ramen wasn’t possible – unless he made it himself. So, he opened his first restaurant in Los Angeles. Takahashi has been called one of the nation’s most influential restaurateurs. Olson was inspired to bring a JINYA to Chandler after stumbling upon the concept while vacationing in Utah. She lived in Taiwan for six years, which allowed her the opportunity to visit 42 countries

seeRAMEN page 33

Maedell Dixon Connie Cockrell Harold Dixon

Betty Webb AZ Creates! Wrapping up successful first season

ARIZONAN NEWS STAFF

AChandler artist is among the four guests scheduled in May for the final episodes of AZ Creates!, the YouTube web series television show highlighting artists and authors, produced and hosted by Chandler resident Laurie Fagen.

“We are so proud to have produced 16 episodes since the first season in September 2020,” said Fagen. “We have enjoyed talking with so many different artists, authors and creatives, and hope we have connected them with art patrons. “We will continue to promote fine art and fine artists on our social media pages at Art Online AZ.” In Episode 15, which launched last week, multi-media artist Asi Panoutsopoulou of Chandler shows her one-of-akind polymer clay jewelry and discusses the transition from a hobby to a business. Born and raised in Greece, she discovered the medium while on a trip there, and says “polymer clay became a passion and a way of expressing myself.” The show also features mystery author Betty Webb of Scottsdale, who has published 17 books in two different series. Webb, a former journalist, talks about how stories she covered in her newspaper career became themes for her novels. Webb is also a popular writing instructor, a former syndicated book reviewer, and a member of National Federation of Press Women, The Authors Guild, Mystery Writers of America, and Sisters in Crime. seeAZ CREATES page 33

throughout Southeast Asia. “She grew very passionate about Asian culture and cuisine, and after returning to Arizona, she longed for an authentic bowl of ramen,” a spokeswoman said.

According to Olson, “After eating at JINYA for the first time, I knew this was the style of ramen I had been searching for in the United States. When I returned home, I immediately began the process of bringing a JINYA Ramen Bar to the Valley.”

Olson is so passionate about the concept she has plans to open four more locations in the Valley over the next four years. JINYA is known for meticulously prepared ramen broths that are slow simmered for 20 hours only in impurity-free Fuji water. The noodles are homemade. The concept has consistently drawn raves from the Los Angeles Times for its ramen, featured in 12 signature creations that include JINYA Tonkotsu black, spicy chicken ramen, and spicy creamy vegan ramen. The restaurant boasts six signature broths made from whole pork bones, chicken and vegetables “with just the right amounts of bonito, dashi, miso, kombu and other classic Japanese ingredients.” The result is a rich, thick full-flavored broth. The handmade noodles undergo a special aging process before they are cooked and served, a spokeswoman said. JINYA serves 12 signature chicken, pork, shrimp or vegetable-based ramen creations, which can be completely customizable from a selection of more than 25 add-ons such as chicken chasu, kikurage, spicy bean sprouts, green onion Customers dine in an elegantly designed 3,000-square-foot space in New Square in downtown Chandler. (Debby Wolvos)

and thin noodles. The Sprouting Up Ramen features pork and chicken broth, pork chashu, kikurage, spicy bean sprouts, green onion, half seasoned egg, crispy Brussels sprouts, black pepper, ginger, and thick noodles. Shrimp wonton ramen is “a simple but tasty creation of pork and shrimp broth, shrimp and chicken wontons, green onion and kikurage with thick noodles,” the spokeswoman said. The menu also features a variety of starters, including salads and small plates. Salmon poke mini tacos are served in a crispy wonton shell, topped with cilantro. The JINYA Bun is a sweet and savory small bite of slow braised pork chashu, cucumber and baby mixed greens, nestled inside a steamed bun with JINYA’s original bun sauce and mayonnaise. A crispy chicken appetizer features juicy, garlic-pepper fried chicken thighs, served with baby mixed greens and JINYA’s house ponzu sauce. A Japanese street snack, Takoyaki is battered octopus balls, served atop egg tartar and drizzled with mayonnaise, okonomiyaki sauce, green onion and smoked bonito flakes. For those who want to skip the ramen, JINYA offers several rice bowls, as well as rotating chef’s selections. The California Poke Bowl is loaded with salmon, spicy tuna, shrimp, seaweed salad, masago, avocado and cilantro. Tokyo Curry Rice showcases a Tokyo-style curry with ground chicken. The current quarterly chef’s specials, available through the end of May include Tonkotsu Curry Tsukemen (dipping noodles) and ground pork Lettuce Wraps. JINYA Ramen Bar offers a wide selection of vegetarian and vegan-friendly dishes. For example, the Brussels

AZ CREATES from page 32

In Episode 16, which premieres May 27, the Creative Connection artists are actors Harold and Maedell Dixon of Tucson. Husband and wife, both have performed off Broadway, where Harold also directed. They’ve worked in theatre, television and films, and both are longtime Actors Equity members.

Also on that program is author Connie Cockrell of Payson, who has written 20 books, is in five anthologies and published online. Following a 20-year Air Force career, she writes in many genres, and will be discussing her cozy mystery series.

In the program’s regular arts events segments, called “Something to Look Forward To,” co-host and graphic designer Cathy Beard of Clemente Ranch will highlight in-person and virtual art happenings from around the state. The featured nonprofits for Episode 15 are the Arizona and Tucson Polymer Clay Guilds. On Episode 16, the Arizona Professional Women nonprofit will be highlighted. The programs all close with a “Creative Quote of the Day.” AZ Creates! has been half-hour video web series to highlight artists, writers, dancers, musicians, film, theatre and TV creatives, and other artistic people in Arizona. Fagen, an artist and crime fiction novel writer, designed the program to connect art patrons with artists, and to work on a positive project during the COVID-19 pandemic. Fagen is resuming her work on “Bleeder,” book three in her mystery series. Her son Devon Hancock, an audio and video Sprouts Tempura are crispy Brussels sprouts, sprinkled with white truffle oil. A Spicy Creamy Vegan Ramen is a base of vegetable broth with tofu, onion, green onion, kikurage, crispy onion, garlic chips, garlic oil, chili oil, sesame seeds, and thick noodles. The Vegan Rice Bowl features plantbased “meat”, crispy chickpeas, kale, pickled red cabbage, crispy garlic, roasted pine nuts, and vegan curry ranch dressing. In the Vegan Bun, a plantbased steamed bun is stuffed with a pea protein patty, guacamole, cucumber and vegan mayonnaise. JINYA also showcases a full bar menu of local craft and Japanese beer, wine, and sake. Aside from Japanese sake, JINYA Chandler carries the only awarded sake made outside of Japanese, Arizona Sake, which is produced in Holbrook. For guests who really want to explore the world of fermented rice wine, Olson, as well as General Manager, Stephanie Daniels are certified sake sommeliers. JINYA’s cocktail menu includes drinks like Lycheetini with Jinro Soju, lychee syrup, and fresh lychee or the Suntory Toki High Ball, served from a special machine that results in a drink that is ice cold, super fizzy and smooth. A machine dispenses the whiskey and soda at ultracold temperatures to keep the ice from diluting the drink, and a high-powered carbonation tap pumps out five times the carbonation of regular soda water. The nearly 3,000-square-foot restaurant seats 60 guests indoors, which includes ramen bar seating with direct views of the kitchen action, as well as a long community table for gatherings. The outdoor patio space seats 42.

Information: 480-758-5198 or jinyaramenbar.com/locations/chandler.

content creator, is editor of the program and composed original music for it as well. All episodes are available on the AZ Creates! YouTube channel on demand, along with other video content. Sponsors for the show are Sibley’s West, an Arizona and Chandler Gift Shop and Times Media.

Subscribe to the AZ Creates channel on Youtube.com at youtube/c/AZCreatesShow, visit the Art Online AZ Facebook and Instagram pages or email AZCreates.ArtOnlineAZ@gmail.com for details.

Mills Modern Social takes over old pool hall

BY ANNIKA TOMLIN GetOut Staff Writer

Four years ago, Jason Chance and his pro pool player friend, Scott Frost, opened a pool hall off Mill Avenue and Broadway Road and dubbed it Freezers.

Just before the pandemic, Chance thought it was time for a change. So, he founded Mills Modern Social. “We were like, ‘Something isn’t working,’” said Chance, who lives in Des Moines. “It’s a nice place but just not nice enough to really draw people in and to really make money. So, we changed the whole concept.” They renamed it Mills Modern Social and brought Justin Jereb on board. He formerly ran Sandbar and then CB Live, both of which are in Desert Ridge Marketplace. He rolls his 20 years of experience into his general manager position at Mills Modern Social. “Before Mills Modern Social, it was Freezers and primarily a pool hall with 32 pool tables,” Jereb said. “We wanted to reinvent it and make it more of a cool place. The only thing that is from the original venue is the (pool) tables.”

When COVID-19 hit the Valley last year, Chance and his co-owner/brother, Greg, remodeled and rebranded it. “(At Freezers), when you walk in, there would be a pool table 8 feet from the entrance,” Chance said. “I’m not trying to intimidate people. “People were like, ‘Do I really want to be here? If I’m not playing pool, I feel like I am bothering the people playing pool.’ Now you can walk in and go to the bar, you can sit (at a range of locations) …The pool tables before owned the whole place, now they don’t and that’s on purpose.” Construction on the 60,000-squarefeet space began in August to turn the strictly pool hall into a multigame venue with a new menu, an arcade and darts, and an updated outdoor layout. “It wasn’t like a crazy demo, but it was a lot,” Jereb said. “The people who were here before will walk in and (give a look) like it is a whole different world.”

Jereb calls the revamped menu “more of an elevated gastropub with burgers, sandwiches, flatbreads,” in lieu of pool hall snack food. Jereb is adding more entrees, including salmon, ahi and chicken. Unlike its predecessor, Mills Modern Social even has a full wine list. “Right now, the menu that they had before is completely erased,” Jereb said. “We didn’t keep anything from the original. “The grilled pesto chicken sandwich ($12) — it’s phenomenal. The executive chef (Rey-jen Stanya) and I wanted to do a Cuban ($12) because we know that a lot of places don’t have Cubans.” Those two dishes are the fastest-selling entrees. The wings even have a new spin. “Our wings are kind of different, too,

Mills Modern Social has replaced a shabby pool hall with a contemporary elegance in

Tempe. (Special to GetOut)

seeMILLS page 35

Mogollon brings ‘universal language’ to the stage

BY CHRISTINA FUOCO-KARASINSKI

GetOut Editor

Duane Moore said he feels he hasn’t worked a day in his life.

Moore loves everything about the music business — and has since he co-founded Mogollon in 1979. “I love it so much,” Moore said. “I enjoy the people and the music. I love music. I really haven’t done anything else. There’s work involved just like anything else.”

Named after Moore’s residence at the Mogollon Rim, the band is a high-energy four piece that plays rock and, specifically, old country. “I don’t like the stuff that’s out,” Moore said. “We play from Waylon to Willie to Hank Williams to Johnny Cash to Lynyrd Skynyrd to Pink Floyd. We play all the good classic rock. “I play fiddle on stage, too. That works out well for a lot of cool Alabama songs.” Music is “huge” for Moore, who is joined in the band by guitarist Guy Koplitz of Chandler; bassist/producer Bryan Kuban of Scottsdale; and drummer Jon Kinsey of Mesa. If Moore feels depressed, everything lifts when he picks up his guitar, strums a few chords and writes a song. “It comes full circle,” he said. “It’s the universal language.” That language is shared at gigs like those in Anthem on May 14, Murphy Park in Glendale on May 21, and We-KoPa Casino on June 18 and July 16. “Sharing is an amazing thing,” Moore said. “I don’t use an iPad for the lyrics. If I need to look at the lyrics when I’m on stage, I don’t want to sing it. I don’t believe I’m getting the points across. seeMOGOLLON page 35