AGU Ramen anniversary mural from Matthew Tapia

The story begins when a ramen shop opened with fanfare at its first location at the Saint Louis Alumni Association. A recipe for instant success, more AGU locations sprang up on Oahu over the next couple of years — at Ward Centre, and Kapolei Marketplace. Soon, there will be locations in Waikiki and Pearlridge Center. To help facilitate this rapid growth, the AGU Magic Kitchen opened as a central place where all of the stocks are cooked for all of the restaurants. It also serves as a sort of culinary workshop where AGU’s driving force and visionary, Chef Hisashi conjures up new menu ideas. From Hawaii, Chef Hisashi expanded to Texas with the vision of spreading the ramen culture worldwide. Agu now has locations in Houston and Dallas, Texas.

The first AGU Ramen in Hawaii
Chef Hisashi 'Teddy' Uehara

Hisashi, Executive Chef and Owner, named his premier ramen bistros, “AGU” which means "fellowship" or "best friends" in Miyako, his native Okinawa dialect. Every day, more than 2,880 pounds of pork bones are slowly boiled at an extremely high heat for over 24 hours in order to create AGU’s signature, creamy yet hearty, tonkotsu broth. The resulting enticing rich flavor speaks of the love that goes into every bowl. Tonkotsu Ramen is considered by many to be the “king of ramen”.

All of the soups and dishes served at AGU are made with only the freshest, exceptional ingredients. The rich, clear chicken broth is made using organic, cage-free Jidori chicken that has been raised on a vegetarian diet. Our noodles are made fresh daily from a special house recipe. However good ingredients are not enough to create AGU's specialty soups and dishes. Our chefs are dedicated to preparing each item with perfection, patience and a little extra Aloha! Our ramen cannot be rushed!