Photo: Esmé Betsch
Ramen has been a comfort food in my life for as long as I can remember, whether it was noodles my mom’s homemade broth or a quick cup of ramen. So when the showers started on our last Kona low, I ventured to Kāhala’s new Broth Bar 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. The new restaurant and two Onoya Ramen locations are owned by brothers, though Broth Bar offers “a different philosophy, a different bowl and a different experience,” the restaurant tells me in an email.
Photo: Esmé Betsch
I’m curious to see for myself. Inside, the Broth Bar is inviting, with a view of the bustling open kitchen from every table. The menu has options for hot and cold appetizers, rice bowls and even curries. Japanese staples include gyoza and takoyaki, with some original dishes like spicy tofu carpaccio.
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Ramen options range from $17 to $19 per bowl and up to $21 for a deluxe serving. Two signature bowls offer a regular tonkotsu and a spicy or pork bone broth with ajitama egg, char siu, kikurage, green onion and nori. The tan tan, shoyu, miso and ramen won ton bowls come with chicken broth, and there are three vegan options made with soy milk broth. All include homemade noodles.
Photo: Esmé Betsch
My stomach rumbles when the food arrives. First up is the Spicy Tuna with Crispy Wonton ($9). Light and fresh, chopped raw ‘ahi has a delicate sweetness and tartar-like texture that’s almost creamy. The wonton fries have an ASMR-worthy crunch, and while the jalapeño slices are a bit large, the spice balances out the flavors well.
Photo: Esmé Betsch
The staff are friendly and accommodating; when our orders overwhelm our small table, we are quickly moved to a larger table. So when our server insists on trying the takoyaki ($8.50), I comply. It doesn’t disappoint. Hot, the six takoyaki reminds me of the kind you might find at a street food stall in Japan. It’s a lighter take with a decent amount of tako and no skimping on decadent salsa 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 mom’s take. The meat is fried to crispy perfection with a juicy and tender interior. The spicy mayo sauce adds a layer of richness to an already tasty bite. The four pieces are generous, and I would have this again for lunch, perhaps with an appetizer on the side.
Photo: Esmé Betsch
The signature gyoza ($8) is best eaten as served. When hot, there’s a classic crunchy 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. Aromas waft through the air and I have to remind myself not to drool in public. Broth Bar’s 24-hour slow-cooked tonkotsu is the star of the show, offering incredible depth of flavor. I’m partial to spicy food, so I enjoy the tingle it leaves in the back of my throat. The puffy noodles soak up the rich broth and ajitama egg, Soft char siu and crispy kikurage vied for my attention. Spicy is the highlight of my evening.
Photo: Esmé Betsch
Creamy and delicious on its own, the tan ramen ($19) is strong in sesame nut flavor, though bok choy and togarashi pepper threads offset the intensity. The ajitama egg melts in your mouth, leaving a vague aftertaste of sake which is nice. I keep going in for more even after I’m full.
Broth Bar expects to get its liquor license this summer. The restaurant plans to offer wine, traditional and modern sake, signature cocktails and local beers on tap.
Personally, I’d love for dishes like the karaage to come with a wedge of lemon to cut some of the richness, and more vegetables in the ramen would be nice. But that’s me. At the end of the night 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
Esme Betsch is HONOLULU Magazine’s Spring 2026 Editorial Fellow. A senior at UH Mānoa majoring in English, Esmé’s passion for food, especially Japanese cuisine, blossomed in her mother’s kitchen. He is on a journey to try flavors from all over the world.
