Honolulu, HIRamen

Onoya Ramen’s Kapahulu restaurant focuses on tonkotsu with contemporary variations. The broth is made from scratch and the bowls use Sun Noodle ramen. The black garlic tonkotsu comes with garlic oil, fried garlic chips, pork belly chashu, seasoned egg, wood ear mushrooms and bean sprouts. Order that bowl if you want the garlicky pork broth built around garlic and pork.

Goma Tei’s Ala Moana Center counter makes tan tan ramen with a sesame-rich broth and thick slices of char siu. The bowl pairs firm noodles with pork-and-chicken broth, toasted sesame and a little chili. Order the tan tan ramen for its combination of broth, noodles and char siu.

Wagaya in Mōʻiliʻili serves ramen with an izakaya side to the menu. Its garlic ramen builds on rich tonkotsu broth with black garlic; the black garlic gives the broth extra depth. The original Wagaya bowl also comes with an egg, vegetables and wood ear mushrooms. Order the garlic ramen if that deeper broth is what you came for.

Golden Pork makes tonkotsu ramen on South King Street. Its black garlic bowl brings rich pork broth, thin chewy noodles and fatty chashu. The classic tonkotsu is savory without being greasy, and the kitchen also makes a spicy red miso variation. Order the black garlic ramen for a rich pork broth with a garlic edge.

Broth Bar makes its noodles in house for bowls served behind Kāhala Mall. The spicy tonkotsu uses a pork broth simmered for 24 hours, with soft char siu, an ajitama egg and crunchy kikurage. Its tan tan ramen takes a creamier, sesame rich direction, and the kitchen also serves chicken broth and soy milk based bowls. Order the spicy tonkotsu for the deep broth and springy noodles that made the reviewer want to return.