More Concepts Coming Soon Following the Debut of BoSa Kobe Hot Pot

The owners say they plan to expand more restaurants in the future
More Concepts Coming Soon Following the Debut of BoSa Kobe Hot Pot
Photo: Official

Fresh off of opening a brand new concept, the company behind BoSa Donuts is preparing to open more restaurants in the Valley.

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BoSa Donuts owner Jackson Chao recently partnered with his cousin, Sovanna Srey, to open BoSa Kobe Hot Pot in Tempe near the Arizona State University earlier this month, but this is just the beginning for the duo, according to Phoenix New Times. Srey tells the publication that they “plan to expand more restaurants” following the recent opening but have yet to disclose where or what they plan to open. The new BoSa Kobe Hot Pot is located at 414 W. University Drive, suite #101, near Seventh Street.

This isn’t the first time Srey has opened a restaurant, having opened Kobe Fondue and Ramen in Anthem in January 2020 after working at fast-food Chinese restaurants in California for two decades. When the cousins partnered up for the new concept, they combined their business names. While there aren’t any BoSa Donuts at the new concept, there are still a handful of desserts on top of delicious hot pot options, plus small bites and a selection of sake, beer, wine, and nonalcoholic beverages. Next month, the restaurant plans to add a preset ramen menu. Depending on how this new restaurant goes, the duo will likely open more locations throughout Phoenix.

“At the core of BoSa Kobe Hot Pot is our signature dish: the Hot Pot,” according to the company’s website. “This traditional dish is more than just a meal; it’s a culinary adventure. Imagine a simmering pot of rich, flavorful broth right at your dining table, surrounded by various raw ingredients, including succulent meats, fresh vegetables, and more. The hot pot experience is interactive and communal, inviting diners to cook their selection of ingredients in the broth, creating a meal that is both personalized and shared. Our homemade broths are a labor of love, taking almost a full day to prepare, ensuring each sip is infused with deep, complex flavors.”

More Concepts Coming Soon Following the Debut of BoSa Kobe Hot Pot
Photo: Official
Joey Reams

Joey Reams

Born in San Diego, Joey moved to San Francisco to study Music Journalism at San Francisco State University. There, he worked for several publications, including The Culture Trip and RIFF Magazine, and served as the News Editor at Golden Gate Xpress. Joey previously worked as the News Assignment Editor for Pasadena Now. When he’s not working, you can find him exploring new cities, finding delicious food, and having fun at concerts.
Joey Reams

Joey Reams

Born in San Diego, Joey moved to San Francisco to study Music Journalism at San Francisco State University. There, he worked for several publications, including The Culture Trip and RIFF Magazine, and served as the News Editor at Golden Gate Xpress. Joey previously worked as the News Assignment Editor for Pasadena Now. When he’s not working, you can find him exploring new cities, finding delicious food, and having fun at concerts.

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