Oahu-wide, from 15 guests
We bring the
ramen bar
Two burners, a noodle basket, a cook and a server. Bowls built to order in front of your guests, the same way they are built at the pass.
- From
- $22 a head
- Minimum
- 15 guests
- Notice
- 5 to 14 days
- Plant-based
- Always included
Three formats, one kitchen
Pick a package
Per-head prices are sample figures and exclude tax, gratuity and travel outside town. A plant-based option is in every package because someone always needs one.
Ramen bar, two broths
$34per guest
A two-burner bar with tonkotsu and kombu shiitake, built to order in front of your guests.
From 25 guests90 minutes of serviceIncluded
- Two broths, one of them plant-based
- Hosomen and chijiremen noodles, cooked to order
- Six toppings including chashu and ajitama
- One cook and one server
- Compostable bowls, chopsticks and spoons
We need from you
- A 20 amp power drop within 25 feet
- A 6 ft table per burner
- Ten days notice
Ramen bar, four broths and tsumami
$52per guest
Four broths, a passed tsumami round on arrival, and a sweets tray to close.
From 40 guests2 hours of serviceIncluded
- Four broths including spicy miso
- All three noodle cuts
- Passed gyoza and karaage on arrival
- Nine toppings and our chili oil at three levels
- Two cooks and two servers
- Black sesame soft serve or yuzu sorbet to finish
We need from you
- Two 20 amp drops
- Three 6 ft tables
- Fourteen days notice
- Kitchen access or a sheltered prep corner
Drop-off donburi
$22per guest
Rice bowls delivered hot in insulated carriers. The simplest way to feed an office.
From 15 guestsDelivered, no staffIncluded
- Three donburi, one always plant-based
- House tsukemono and charred greens
- Serving spoons, bowls and compostable ware
- Printed allergen card for every dish
We need from you
- A delivery window of 30 minutes
- Five days notice
- Somewhere to stack carriers
How a catered service actually runs
On the day
A ramen bar is a live cooking station, not a chafing dish. That changes what we need from a venue and what your guests experience.
- 01Ninety minutes beforeWe arrive, set two burners, bring broth up to 194F and get the noodle water rolling.
- 02Bowls to orderGuests choose broth and chili level at the bar. Each bowl is built in front of them in under two minutes.
- 03Allergens handled at the barThe cook has the same matrix that hangs in our kitchens, printed and laminated.
- 04Gone within an hourEverything is broken down, the floor is checked and the compostables leave with us.
Reasonably, if it is packed properly. We send broth in a sealed 16 oz container, noodles dry in a vented box and toppings separate, with instructions. Assemble within 20 minutes or the noodles will keep cooking.
We bring a two-burner ramen bar, a cook and a server, and build bowls to order on site. Minimum 25 guests, from $34 a head, and we need 10 days notice plus a power drop within 25 feet.
No. They carry no expiry and no monthly fee, they work at all three shops and online, and the balance is checkable at the counter or by email.