Pickup from any shop, delivery from Kakaako and Waikiki

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Name: Umami Street Ramen
Address: 1042 Auahi Street, Bay 3, Honolulu, HI, 96814, US
Telephone: (808) 555-0184

Ramen travels if it is packed properly. Broth goes in a sealed 16 oz container, noodles dry in a vented box, toppings separate. Assemble within twenty minutes or they keep cooking.

Pickup: About 15 minutes
Delivery: Kakaako and Waikiki
Minimum: No minimum for pickup
Packing: Broth, noodles and toppings apart

Step 1 of 4

Pickup or delivery?

PickupReady in about fifteen minutes. No minimum, no fee.Delivery$6 within three miles of Kakaako or Waikiki. $25 minimum.

Which kitchen?

KakaakoAuahi StreetWaikikiKuhio AvenueKaimukiWaialae Avenue

What are we cooking?

Use the plus and minus buttons. The total updates as you go and includes nothing else: no service fee, no packaging charge.

Ramen ラーメン

TonkotsuEighteen hours of Big Island pork femur and trotter boiled hard until the collagen emulsifies. Shoyu tare, thin hosomen noodles, chashu belly, ajitama, kikurage, scallion, nori.
$19
ShoyuClear chicken and kombu broth pulled at a bare tremble for six hours, seasoned with a two-year barrel shoyu tare. Medium chijiremen, chicken chashu, menma, naruto, scallion.
$18
Shio kaisoSalt tare cut with Kauai sea salt and three seaweeds. Chicken and dried scallop broth, thin noodles, poached shrimp, yuzu zest, watercress from Sumida Farm.
$19
Spicy misoThree-miso tare with red aka miso leading, loosened into tonkotsu. Thick futomen noodles, ground pork sofrito, corn, bean sprouts, chili threads, butter if you want it.
$20
TantanmenSesame paste and soy milk broth over chili oil, thin noodles, minced pork with preserved mustard greens, bok choy, cashew crumble, black vinegar drizzle.
$21
Kombu shiitakeNo animal stock anywhere. Cold-steeped kombu and Hamakua shiitake dashi, white miso tare, medium noodles, charred cabbage, confit garlic, sansho oil, crisp tofu.
$18
TsukemenDipping style. Cold thick noodles rinsed and served dry beside a concentrated pork and fish broth, chashu ends, menma, half ajitama, sudachi. Ask for soup-wari at the end.
$22

Tsumami つまみ

Pork gyozaSix pieces. Big Island pork shoulder, Nalo cabbage, garlic chive, folded by hand at 7 am. Pan-steamed with a lace skirt, black vinegar and chili oil.
$11
Shoyu karaageThigh marinated overnight in shoyu, ginger and sake, dredged in potato starch, fried twice. Served with yuzu kosho mayonnaise and a lemon wedge.
$13
AjitamaOne soy-cured egg, cooked six and a half minutes, chilled hard, then marinated 12 hours in tare and mirin. Jammy centre, never chalky.
$4
Chashu plateFour slices of the belly we braise for the tonkotsu, torched, brushed with tare, finished with karashi mustard and shaved onion.
$14
Cucumber sunomonoSmashed Japanese cucumber, rice vinegar, kombu salt, toasted sesame, shiso. Dressed to order so it never weeps.
$8
Charred garlic edamameBlistered in a dry wok, tossed with confit garlic, Kauai sea salt and a squeeze of lime.
$9
Kauai shrimp tempuraThree head-on prawns from a Kekaha pond, ice-cold batter, fried at 355F, served with tentsuyu and grated daikon.
$16

Donburi 丼

Chashu donTorched belly over koshihikari rice, tare reduction, ajitama half, pickled ginger, scallion, nori strips.
$15
Karaage donDouble-fried thigh, yuzu kosho mayonnaise, shredded cabbage, sesame, house tsukemono.
$15
Shoyu ahi donAhi cut to order, shoyu and sesame dressing, sweet onion, limu, macadamia crumble, rice at body temperature.
$19
Mapo tofu donSilken tofu from a Kalihi maker, doubanjiang, Sichuan pepper, ground pork, garlic chive. Numbing rather than burning.
$14
Market vegetable donWhatever the Hamakua and Nalo boxes brought that morning, charred and glazed with white miso, over rice with crisp tofu and sansho oil.
$14

Plant-based 精進

Kombu shiitake ramenThe full vegan bowl: cold-steeped kombu and toasted Hamakua shiitake dashi, white miso tare, charred cabbage, confit garlic, sansho oil, crisp tofu.
$18
Spicy sesame ramenTantanmen built without pork: ground walnut and shiitake in place of the mince, soy milk, house sesame paste, chili oil, bok choy.
$19
Market vegetable donThe morning's island produce, charred and glazed with white miso, over rice with crisp tofu.
$14
Agedashi tofuKalihi silken tofu, potato starch, fried and dropped into a kombu shiitake broth with grated daikon and scallion.
$10
Charred Nalo greensWhatever green is best that week, blistered hard, dressed in white miso, rice vinegar and sansho.
$9

Sweets 甘味

Black sesame soft serveGround black sesame folded into a low-overrun base, finished with kinako and Maldon salt.
$8
Matcha affogatoCeremonial-grade matcha whisked to order and poured over vanilla ice cream at the table.
$10
Yuzu sorbetYuzu juice and peel, cane sugar, a pinch of salt. No dairy, no egg, scooped hard.
$7
Daifuku trioThree mochi pounded on the morning shift: red bean, lilikoi curd, and toasted coconut.
$9

When do you want it?

As soon as it is readyAbout fifteen minutes for pickup, thirty-five for delivery.Later todayPick a slot and the kitchen will time it to the minute.

Time slot

Chili level for any spicy bowls

Who is collecting?

Full name

Please enter your name.

Phone

We need a number in case the kitchen has a question.

Please enter a valid email address.

Allergens or anything to leave out

Read the allergen matrix before ordering if you are avoiding something. We cannot promise any dish is free of a given allergen.

Order in

This is a demo order, so nothing was charged and no kitchen has been told. On a live site you would get a text when the bag is on the counter.

Broth is sealed separately and stays hot for about forty minutes.
Noodles travel dry in a vented box. Tip them into the broth, do not pre-soak.
Toppings go on last so the nori is still crisp.

Back to the menu (808) 555-0184

Rather sit down?

Kakaako and Waikiki take reservations up to thirty days ahead. Kaimuki never does, and we would rather tell you now than at the door.

Reserve a table (808) 555-0184

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