Ramen is a popular soup noodle dish and one of the fast-food varieties you can find anywhere and everywhere in Japan. The noodles are generally made from wheat flour, and can vary in size, shape, and taste depending on where you go. The best noodles are nothing like the bland grocery store variety, but have a distinct flavor and aroma that stands up well to the broth, which is in itself very robust and comes in a complexity not normally seen in such economical foods. There are pinches of chili, green onions, sesame, seaweed, pastes (such as miso), oils that often include animal fat/bone, and other such flavorings that contribute greatly to the final product and the feeling of satisfaction you get after having a bowl. There are many flavors of broth that you will find at most ramen houses, the most popular being shio (salt), shoyu, and miso, but there are many others, such as tonkotsu (pork), tan-tan (spicy Szechuan), or goma (sesame).
The most popular side dish at a ramen house is gyoza, a meat-wrapped dumpling that is fried crispy on one side, then left in the pan with a little water to steam for a time. Other popular side dishes are chicken karaage, chahan (fried rice), and slow-roasted pork.
Besides ramen, other Japanese noodle dishes you may find are udon (a much thicker white-colored noodle in a clear broth), soba (a brown buckwheat noodle), and yakisoba (fried noodles with meat and veggie accompaniments).
Waikiki has many small ramen shops that cater mainly to Japanese tourists needing some down-home comfort food. Four of the best, in my opinion, are listed as the first four selections in this section. Parking situations for all of them are, well, whatever lot or lucky slip you may find on the streets of Waikiki. Since they cater mostly to tourists, they rely mostly on foot traffic.
Recent Closing's: Taishoken, Go Shi Go, Raraya.
Da Big Boy'z: So many noteworthy spots! Waikiki locations are all great; as are those outside the area like Yotteko-Ya (only selective menu items) and Goma Ichi; Tenkaippin has Kotteri, the thickest, meanest, most intimidating bowl of ramen around! Matsugen and Inaba are both great for soba; try Jimbo for udon.
Nakamura Ramen. 2141 Kalakaua Ave. in Waikiki. 922 7960. Lunch and dinner daily. Prices: $. Map. Good, old-fashioned, full-flavored ramen, just like the every-day shops that line the streets of Japan.
Menchanko-Tei. 2255 Kuhio Ave. at the Waikiki Trade Center. 924-8366. Lunch and dinner daily. Prices: $. Map. This clean, contemporary ramen shop has a great Hakata ramen, which is a thick, white tonkotsu (pork-based) broth. This particular variety, at least here, comes with a different type of noodle that is a bit whiter and thinner than normal ramen, while the other types of ramen like the shoyu and miso ramen come with the more standard noodle that appears slightly yellowish in color. There are several combination sets which include a mini-ramen bowl and your choice of items like salmon or ahi sashimi over sushi rice or a highly flavored, shoyu-based pork that gets its juices soaking into a good-quality bowl of fluffy white rice.
Kiwami Ramen. 2250 Kalakaua Ave. at the Waikiki Shopping Plaza. 924-6744. Lunch and dinner daily. Prices: $. Map. Though it sits in the Food Court level at the Waikiki Shopping Plaza, it sits alone as its own restaurant. You can order tsukemen-style here, which simply means that the broth is served separately from the noodles and other ingredients. I知 not sure about the genius of this set-up, but it actually does make it different from your normal bowl of ramen. The noodles remain a bit more chewy-crispy than if left soaking in the broth, and are not as hot when eaten, because the noodles are served at room temperature.
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Gyoza like these from Gyoza no Ohsho are the most popular side-kick to a bowl of ramen. |
Gyoza no Ohsho. A Closer Look. 131 Kaiulani Ave. at the King's Village Complex in Waikiki. 922-2161. Lunch and dinner daily. Prices: $. Map. Part of a chain of inexpensive ramen houses in Tokyo and also in other locations throughout Asia, this little nook tucked away in the King's Village Complex, right behind the Hyatt, has a small but great gyoza, my favorite being the cheese variety. But the ramen holds its own, as well, with a very interesting crab omelet and crab omelet ramen, using real snow crab, that sets it apart from most other spots. Otherwise, the goma (sesame) ramen is very good, coming with a strong sesame flavor (not sesame oil flavor!), as is the miso ramen.
| Yummy Paitan ramen with some of the best chah-shu pork ever! |
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Yotteko-Ya. A Closer Look. 1960 Kapiolani Blvd. at the McCully S.C. in McCully/Moiliili. 946-2900. Lunch and dinner daily, except closed on Sunday. Parking in center lot. Prices: $. Map. As we move just outside Waikiki, we find a bowl of ramen made Kyoto-style, with a broth made from pork, chicken, vegetables, and spices that is cooked for at least 10 hours! Called Paitan ramen, they claim it releases collagen from the animals and helps to reduce aging of skin and joints, but I, personally, go strictly for the taste factor! It is a thick, rich, almost milky-colored soup that makes for a hearty, filling meal. I don't much recommend any other type of ramen, as the other selections are flavorless and bland. For side dishes, the simple chicken karaage is delicious and the chahan (fried rice) is excellent, coming with the perfect level of added seasonings that allow you to still enjoy the natural sweetness and fragrant aromas of the high-quality grains. Make absolutely sure you try the chah-su pork, which is fall-part soft and some of the best I've had anywhere.
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Sung hong men at Goma Ichi is a tangy, Chinese-style ramen.
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Goma Ichi. 631 Keeaumoku St. near the Ala Moana S.C. 951-6666. Lunch and dinner daily except closed on Sunday. Parking on street. Prices: $. Map. Marble counter tops and leather seats give this little restaurant a clean, classy feel. Goma translates to sesame in Japanese, so the broth here is, unsurprisingly, of a rich, nutty, sesame flavor. The sung hong men (ordered with mixed vegetables) is also a fabulous choice, and has a slightly tangy-sour, Chinese-style broth.
| Scott Suzui of the popular tv show Ultimate Japan is also owner here at Tenkaippin, where you can watch runs of the show up on the flat-screen. |
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Tenkaippin. A Closer Look. 617 Kapahulu Ave. in Kapahulu. 732-1211. Lunch and dinner daily. Prices: $. Map. This little shop is famous for a thick, almost gravy-like Kotteri broth ramen made primarily from chicken bone that is, like Yotteko-Ya, boiled for 10 hours to release the collagen from the chicken. As part of a larger chain from Japan, both the soup and other condiments are brought in from Japan. It is by far the thickest, richest bowl of ramen I have ever tasted. That being said, it has a tendency to be a love-it or leave-it kind of deal, with some becoming absolutely addicted while others being find it a bit too bold to handle. If you don稚 like to live life on the edge, there are flavors like shoyu and miso, which are lighter yet full of the complexity of ingredients and body that makes a quality bowl of ramen different from most other types of soup noodle.
Ezogiku. Various locations: 2146 Kalakaua Ave., 2420 Koa Ave., and 2546 Lemon Rd. in Waikiki; 801 Kaheka st. at the Don Quijote Store and 1010 University Ave. in McCully/Moiliili; and 850 Kamehameha Hwy and the Waimalu S.C. in Pearl City. Prices: $. Map. Ezogiku is a Japan-based chain that serves a decent ramen and large, plump gyoza at prices that will make you want to visit more often. It is a typical Japanese noodle house ・cheap, filling meals that are flavorful yet not overpowering, all done with a good degree of quality in mind. The miso for the miso ramen is mixed with many different herbs and flavorings, and is a house specialty that is flown in from Japan.
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A surprisingly large array of great side dishes are found at Sumo Ramen, like Korean-style wings, mochiko chicken, soft-shelled crab, and these cream croquettes. |
Sumo Ramen. A Closer Look. Various locations: 2919 Kapiolani blvd. in Kapahulu; 1620 N. School st. in Kalihi; 563 Farrington hwy. in Kapolei; 46-047 Kamehameha hwy. in Kaneohe; and 1000 Kamehameha hwy. in Pearl City. Lunch and dinner daily. Prices: $. The Ramen is ok, but the real draws here are the side dishes, cheap prices, and large portions! The spicy chicken wings, especially, are a fabulous choice. The large, tender pieces come with a bold garlic/Korean-style flavor and a crispy-fried skin that works perfectly with your carb-loaded ramen. The fried rice is also a winner, with just the right amount of flavorings and bits of char-siu, onion, peas, and other veggies. There are many combination sets on the cheap, where you can order mixes of the above-mentioned, as well an impressively large variety of dishes, such as curry, unagi, crispy noodles, croquettes, tako-yaki balls, and even fried soft-shelled crab. Most of the items can also be catered for parties or get-togethers.
Tai Sei Ramen. 800 S. Beretania St. in Makiki. 536-2522. Lunch and dinner daily. Parking in small lot fronting store or behind building, accessed by taking successive rights after store from Beretania st. (one way) to Alapai st., Kinau st., and into lot. Prices: $. Map. Very popular place with locals for quite a while now. The gyoza is very good, and they offer a whole lotta different types of ramen and other noodle dishes like hot sauce yakisoba, hiyashi chukka (cold noodles), and crispy Gomoku noodles, which are served with a gravy-ladened mix of meats and vegetables poured all over.
Taiyo Ramen. 451 Piikoi St. next to the Ala Moana S.C. 589-2123. Lunch and dinner daily, late night till 3am except on Sunday. Parking outside store. Prices: $. Map. For late night meals, this place makes a good stop. The ramen is actually one of the weak points here, with items like Kim Chee fried rice, gyoza, and different curries, especially the chicken katsu curry, standing out instead.
Goma Tei. 1200 Ala Moana Blvd. at the Ward Center in Kakaako. 591-9188. Lunch and dinner daily. Parking in center lot. Prices: $. Map. Great location and a clean, new, contemporary surrounding. They specialize in a Chinese-influenced, sesame-based broth called tan-tan, and comes with a thin variety of ramen noodles that can be topped with chicken, tonkatsu, or mixed vegetables. The tatsuta-age, which is basically a chicken karaage with a sweet shoyu-based marinade, is an excellent side dish with an extra-crispy, extra-tasty skin and tender, decent-sized morsels of chicken.
Naniwa-Ya. Located in the Food Court at the Ala Moana S.C. 955-0066. Lunch daily, dinner nightly except for Sunday. Parking in center lot. Prices: $. Map. Surprisingly good for cheap ramen in a shopping center food court, especially when adding liberal doses of the free serve-yourself garlic chips, green onions, and nori into your broth.
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Jimbo specializes in udon, which has noodles that are thicker and whiter than ramen, and come swimming in a katsuo-boshi (bonito) broth. |
Jimbo. A Closer Look. 1936 S. King St. in McCully/Moilili. 947-2211. Lunch and dinner daily. Parking outside store. Prices: $$. Map. The place to be in the islands for udon noodles that are made fresh daily. Udon is a different type of noodle than ramen, much thicker and whitish in color, while the broth is usually more for dashi purists who prefer it light and clear, unlike the heavier broth that ramen swims in. There are many different varieties of udon here, some with yama-imo (a sticky wild potato), wakame (seaweed), roasted mochi (pounded glutinous rice), and other traditional tastes. There are also several tamer options like shrimp tempura, yakitori sticks, and donburi.
Hot and cold noodles at the premier soba shop on the island, Matsugen.
Matsugen. 255 Beachwalk in Waikiki. 926-0255. Lunch and dinner daily. Parking .Prices: $$. Map. Right at the entrance of the store, you may be lucky enough to catch a glimpse of master soba maker Shingo Chibana carefully working his craft to ensure ultimate freshness and quality, and yeah, I知 sure he secretly relishes showing off a little, too! The brownish-gray buckwheat noodles (soba) are firm, chewy, and soft all at the same time, and slides down your throat in a smooth, delicate manner that you must experience to appreciate. Perhaps the best way to order the soba is cold, with the noodles laid out on a tray and then dipped in various types of broth and dips. The kamojiru soba, which comes with tender slices of duck breast swimming in a bowl of flavorful broth, is my favorite way to go. The udon soup-noodles are also excellent, coming thinner than usual and with a super-silky, chewy texture. There are also pricey but high-quality sashimi choices, along with many other fine choices like poke, shrimp tempura, and hot-rock salmon or premium beef.
| A fabulous Nameko mushroom soba from Inaba |
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Inaba. A Closer Look. 1610 S. King St. in McCully/Moiliili. 953-2070. Lunch and dinner daily except closed on Sunday. Parking outside store. Prices: $$. Map. The latest addition to a chain of restaurants in California, Inaba, like Matsugen, specializes in soba noodles but is cheaper and more casual of a spot. The Japanese usually prefer noodles perfectly al dente or perhaps even just under that and Inaba is no exception, with a noodle that is perfectly firm yet still amazingly soft and chewy. The flour is imported from Nagano, Japan, which is an area famous for soba, and the noodles made fresh daily. If you池e not in the mood for the specialty of the house, I would say that they could even make it as a tempura house, as the shrimp tempura is excellent (though a bit small), with a crispy, delicate batter that escapes the oily trap many fall into. There are also a few other choices like grilled salmon, ahi sashimi bowls, battera (marinated saba), and a few sushi types.
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