After selling his FroYo shops some years back to concentrate on his restaurant, Nami Ramen, Jason Jan often envisioned returning to the frozen dessert industry. That vision has now come to life at dohmo (9538 Olive), a creative and playful alternative to conventional ice cream parlors.
Dohmo distinguishes itself through its emphasis on customization: Customers can utilize an exclusive blending machine to create their very own ice cream flavors with a variety of mix-in options. Additionally, the shop features freshly prepared taiyaki waffles and an array of “series” of teas.
The grand opening of the shop is set for later this week. Here’s what you need to know before visiting.
The Concept
Dohmo—a name derived from the Japanese “domo,” meaning “very”—centers around a unique ice cream blender that, as Jan describes, enables guests to craft their ideal flavors from a selection of ingredients, while witnessing the creation of their desserts in real-time. With a simple push of a button, the machine initiates a self-cleaning cycle, effectively rinsing and sanitizing the mixing cone for the subsequent order.
“For example, if you come in wanting fresh strawberries and chocolate chips, we can accommodate that,” says Jan. “Then the next customer may request coffee and pistachio. We can manage all of that promptly. The idea is to create a personalized experience where customers can choose their own combinations.”
Guests can place orders directly at the counter or through an order kiosk. Online ordering is also available, although “it can get a bit complicated since it’s made-to-order ice cream,” Jan notes. “But generally, the entire process takes about two minutes from start to finish.”
The Menu
According to Jan, the possibilities for flavors are limitless. Customers begin by selecting a base—vanilla, chocolate, or a non-dairy coconut option—followed by choosing two or more mix-ins. The mix-ins range from fresh fruits like berries, bananas, mango, and pineapple to treats like chocolate chips, cheesecake bites, cookies, cookie dough, candies, and cereals. There are also Asian-inspired options like matcha, ube, and yuzu. “With around 30 mix-ins to choose from initially,” Jan emphasizes, “the combinations are virtually endless.”
In addition to the customizable choices, there’s a wide-ranging menu of specialty creations influenced by Jan’s family traditions. Highlights include The GOAT (vanilla ice cream with cheesecake bites, lemon cookie bits, and graham cracker crumbs), The Vibe (white chocolate raspberry truffle ice cream with white chocolate chips), and Matcha Matcha (green tea matcha ice cream with mocha bites). Unique offerings also encompass ingredients not typically found at local ice cream shops, such as speculoos (spiced gingerbread shortbread cookies), CrumbOlé Otto Caramel (caramel biscotti), and Krocco Milk Arabeschi (chocolate cereal crunch).
Customers can savor their ice cream in one of three styles: in a large bowl decorated with two Pocky sticks (chocolate- and fruit cream-dipped biscuit sticks); in a smaller bowl topped with a taiyaki fish (Japanese-style waffle) set tail first; or blended into a milkshake served with an extra-wide straw.
The taiyaki waffles, crafted to order from traditional mochi flour, are also offered as standalone snacks or with various sweet and savory fillings like Nutella, custard, lemon cookie bits, chocolate cereal crunch, red bean, mozzarella, or even bacon and cheese.
Dohmo also boasts an extensive beverage menu curated by Yen Luu, Jan’s wife and business partner, who has a deep appreciation for Asian teas. The selection features 25 beverages categorized into five series: milk tea, salted tea, fruit tea, spritzers, and panna cotta-based drinks.
Customers can further personalize their drinks with boba (tapioca pearls) or jellies, the latter being a lighter option compared to boba. “Boba tea is gaining popularity everywhere,” Luu explains, “but we aimed for a distinctive approach” to what she describes as a “liquid dessert” experience.
The Atmosphere
Dohmo occupies a vibrant corner spot within a new strip mall in Olivette, offering seating for 30 people inside and a patio accommodating half that amount. SPACE Architects + Designers managed both the branding and store design, creating a bright and inviting aesthetic that highlights the machines and the customization feature of the concept.
“We maintained a light and neutral interior to prominently display the back wall filled with colorful toppings,” shares SPACE co-owner and designer Shelley Niemeier. “We strategically placed the ice cream mixers on the back counter and the taiyaki makers on the front counter, allowing guests to enjoy watching the preparation of the cute fish-shaped waffles.”
Jan envisions dohmo as an engaging experience, and he aimed for the design to embody that idea. “The machines are fully visible to customers so they can observe the entire creation process,” Jan states. “We intended for dohmo to entertain visitors from beginning to end.”
The Backstory
After successfully operating several FroYo stores in the local area, Jan launched Nami Ramen in January 2016 in downtown Clayton. He later relocated the restaurant to its current premise, formerly occupied by Bobo Noodle House, situated near Skinker Boulevard and Forest Park Parkway. Jan reflects that the pandemic made him reassess his future in the industry as dining restrictions, staffing shortages, rising costs, and changing consumer habits posed significant challenges for Nami Ramen, similar to many other establishments. Now, he feels prepared to embark on a new endeavor that excites him and reflects his family’s values—and that he hopes will resonate with St. Louis ice cream lovers.
“Ice cream spreads joy and happiness,” confirms Jan. “That’s what has always drawn me to this industry, and it’s why I’m eager to return—seeing families and friends gather over food creates a delightful experience.”
He acknowledges that every business venture presents obstacles and lessons learned, but “there’s a part of me that thrives on showcasing new concepts to St. Louis,” Jan reflects, drawing upon the entrepreneurial spirit he nurtured while studying at the University of Missouri–St. Louis. “St. Louis is an exceptional place for families, and from a business standpoint, it’s incredibly supportive. The community here champions small business owners and recognizes us as essential to the local economy.”
