Shoji, a new restaurant by Ingi "Shota" Son in San Francisco's Financial District, quickly gained popularity, especially for its signature matcha einspänner. Within six months of opening, it attracts 200 to 300 daily customers. Many patrons travel from notable locations like New York City and Miami to experience the café. Owing to its popularity, seating is limited, encouraging many to take drinks to-go, with options to enjoy in an atrium-style back patio. Staff implements efficient systems to minimize wait times, striving to enhance customer experience consistently.
Ingi "Shota" Son's new restaurant, Shoji, quickly gained popularity in San Francisco with long lines for its matcha einspänner, drawing customers from across the country.
Chef Intu-on Kornnawong mentioned that customers come from cities like New York and Miami, specifically visiting before events like the Outside Lands festival to try Shoji's offerings.
Seating fills rapidly at Shoji, prompting many patrons to take their drinks to go, while others enjoy them on the back patio, sharing social media moments.
Son aims to keep customer wait times efficient, with a goal of under 30 minutes for the line and 10 minutes after ordering, refining their service daily.
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