Ramen on a Rainy Night at Kāhala’s New Broth Bar

Photo: Esmé Betsch

Ramen has been comfort food in my life for as long as I can remember, whether it was noodles in my mom’s homemade broth or a quick pick-me-up cup ramen. So when when the sprinkles of our last Kona low began, I ventured out to the new Broth Bar in Kāhala in search of a soothing bowl.

Despite the rain on a weeknight, a line spilled out the door. The Broth Bar opened on Valentine’s Day. Both the new restaurant and both locations of Onoya Ramen are owned by siblings—though Broth Bar delivers “a different philosophy, a different bowl, and a different experience,” the restaurant tells me in an email. Inside, the dining space feels cozy, with a view of the open kitchen from every seat in the house. 

Photo: Esmé Betsch

I’m curious to see for myself. Inside, Broth Bar feels cozy, with a view of the bustling open kitchen from every table. The menu has options for hot and cold appetizers, rice bowls and even curry. Japanese staples include gyoza and takoyaki, with a few original dishes like spicy tofu carpaccio. 

SEE ALSO: Find Menchanko-Tei Favorites and Goma Ichi’s Ramen at Tonkatsu Sangi

Ramen choices range from $17 to $19 a bowl and up to $21 for a deluxe portion. Two signature bowls offer a regular and a spicy tonkotsu or pork bone broth with ajitama egg, char siu, kikurage, green onions and nori. Bowls of tan tan, shoyu, miso and won ton ramen feature chicken broth, and there are three vegan options made with soy milk broth. All feature house-made noodles.

Photo: Esmé Betsch

My stomach is rumbling when our food arrives. First up is the spicy tuna with crispy wonton ($9). Light and fresh, the minced raw ‘ahi has a delicate sweetness and a tartare-like texture that’s almost creamy. The wonton chips have an ASMR-worthy crunch, and while the jalapeño slices are a bit large, the spice balances the flavors well. 

Photo: Esmé Betsch

The staff is friendly and accommodating—when our orders overwhelm our small two-top, they quickly move us to a larger table. So when our server insists I try the takoyaki ($8.5), I obey. It does not disappoint. Piping hot, the six takoyaki remind me of the kind you might get from a street food stall in Japan. It’s a lighter take with a decent amount of tako and no skimping on decadent sauce and bonito flakes.

Photo: Esmé Betsch

I’ve had a lot of chicken karaage in my life, and the karaage rice bowl ($6) reminds me of my mother’s take on it. The meat is fried to crispy perfection with a juicy, tender inside. The spicy mayo sauce adds a layer of richness to an already flavorful bite. The four pieces are generous, and I would come back to have this for lunch, maybe with an appetizer on the side.

Photo: Esmé Betsch

The signature gyoza ($8) is best eaten right as it’s served. When hot, there’s a classic crispy bottom that accentuates the succulent filling. It’s a classic that doesn’t necessarily stand out, but it’s a reliable bite. 

Photo: Esmé Betsch

I’m still working through our appetizers when The Spicy ramen ($19) arrives. The aromas waft through the air, and I have to remind myself not to drool in public. Broth Bar’s 24-hour simmered tonkotsu is the star of the show, delivering incredible depth of flavor. I’m partial to spicy foods, so I enjoy the tingling it leaves at the back of my throat. The bouncy noodles soak up the rich broth, and the ajitama egg, soft char siu and crunchy kikurage put up a fight for my attention. The Spicy is the highlight of my evening.

Photo: Esmé Betsch

Creamy and delicious in its own right, the tan tan ramen ($19) is strong in sesame-nutty flavor, though bok choy and strands of togarashi pepper offset the intensity. The ajitama egg melts in your mouth, leaving a vague sake-like aftertaste that’s nice. I keep going in for more even after I’m full.

Broth Bar anticipates getting its liquor license this summer. The restaurant plans to offer wine, traditional and modern sake, signature cocktails and local draft beers. 

Personally, I would love it if dishes like the karaage came with a lemon wedge to cut some of the richness, and more vegetables on the ramen would be nice. But that’s me. By the end of the evening, I am stuffed, satisfied and happy to have leftovers. There are many ramen houses to choose from in Honolulu, but The Broth Bar will see me again soon. 

Daily 11 a.m. to 10 p.m., 4618 Kīlauea Ave., Unit 6, Kāhala, (808) 200-4656, @thebrothbar.hi

Esmé Betsch is the spring 2026 editorial intern for HONOLULU Magazine.