Page 10 - MidWeek East - June 16, 2021

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JUNE 16, 2021
Hawai‘i Kai Eatery’s Owners Appreciate Their Customers
BY DON ROBBINS
The establishment’s rec- ipe for success through the
years has included presenting a wide-ranging menu to fit the taste buds of young and old alike, while offering great value.
locations for both takeout and dine-in services,” shares pres- ident Dorothy Lee.
your second kitchen.” Menu items include the popular gyoza, chicken katsu curry, mochiko chicken and more. Lee explains that the restaurant management con- tinues evolving and growing by bringing in fresh, new items for guests. It recent- ly introduced several dish- es, such as tonkotsu ramen, black garlic ramen and fried
been to ride through the pan- demic with deep appreciation for its longtime patrons, Lee explains. The business opened its flagship store at Queen Ka‘ahumanu Center on Maui, back in 2008. O‘ahu loca- tions (besides Hawai‘i Kai) followed, including Pearl City Gateway, Moanalua Shop- ping Center, Laniākea Plaza at Waipi‘o, Kapolei Commons and ‘Ewa Beach Town Center.
Featuring locations at Ha- wai‘i Kai Towne Center, across O‘ahu and even on Maui, Ramen-Ya restaurant dedicates itself to keeping customers well fed.
“Ramen-Ya brings a unique offering to Hawai‘i. Despite the challenge of the pandem- ic, we have already com- pletely re-opened our seven
“We are thankful for the last 10 years to have been voted as ‘Hawai‘i’s Best Ramen’ by our loyal cus- tomers,” Lee shares, while noting that the restaurant’s motto is “Let Ramen-Ya be
(From left) Jessica Wu; Dorothy Lee, president; Wilson Wu, owner; and Brian Lu are eager to serve Ramen-Ya’s customers some of Hawai‘i’s “Best Ramen.”
For more information, visit ramenyahawaii.com.
oysters.
The company’s mission has
Ramen-Ya recently introduced its tonkotsu ramen to the menu. Other additions include black garlic ramen and fried oysters. LAWRENCE TABUDLO PHOTOS
She notes that Ramen-Ya attributes some of the success of its restaurants to a clear un- derstanding of local culture
Meanwhile, other partners in the venture include the brother-and-sister team of Wilson and Rebecca Wu. Wil- son is a specially trained chef who’s the “star of the show,” while Rebecca has extensive knowledge of “multi-unit op-
“It is also our commitment to give back to our commu- nity and make every effort to be involved in supporting such efforts as our school library summer reading pro- grams, golf charity or school band fundraising efforts,” Lee adds.
and tastes, combined with the management’s collective depth of operational experi- ence and marketing skills.
erations,” Lee notes.
“Our management team
“It’s rewarding and every- body needs to eat. It’s a basic need of the community,” she emphasizes.
brings many years of local operational experience,” she declares.
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