Learn more about prominent Hawai‘i leaders and businesses in Honolulu Magazine's special black and white photo essay.
At AGU, they don’t just love ramen, they live it! Executive chef and owner Hisashi Uehara has perfected his techniques through years of hard, disciplined work, and still spends hours experimenting and creating innovative recipes to keep his menu fresh and intriguing. His mission is to make AGU “Honolulu’s best ramen bistro!” AGU boils pork bones for more than 18 hours to create its signature creamy-yet-hearty tonkotsu broth. Only the freshest, exceptional ingredients are used, and AGU’s noodles are made fresh daily. Everything at AGU is created with patience and a little aloha—this is ramen you can’t rush. www.honolulumagazine.com