Located in the heart of Honolulu, JINYA Ramen Bar is serving up crave-worthy bowls of ramen that are turning heads- even without the meat. The sleek, modern space blends warm wood accents with industrial details, creating a contemporary Japanese dining atmosphere that’s both stylish and welcoming to guests of all dietary preferences.

JINYA has embraced the plant-based movement with intention and innovation. “The key is balance-specifically, umami,” says VP of marketing Robert Barbieri. “Without animal products, we rely on ingredients like kombu, shiitake, and aromatic vegetables to create a broth that’s just as satisfying.”

While many diners are reducing their meat intake for health or sustainability reasons, JINYA’s plant-based vision goes even deeper. “With a foundation in our core philosophy of kaizen, or continuous improvement, we want everyone to feel welcome at JINYA, whether they’re fully plant-based, flexitarian, or just curious,” says Barbieri. “It’s about offering inclusive, flavorful dishes that meet our high standards and match guests’ lifestyles.”

Their spicy creamy vegan ramen ($18.80) has emerged as a runaway favorite. It’s bold, silky, and has just the right amount of heat, with a creamy texture that surprises even the most skeptical diners. My husband and I also loved the vegan red fire opal ($17.80) topped with tofu, sauteed bamboo shoots, shiitake, cilantro, chili thread, chili oil and lime in a yuzu-flavored hot and sour soup. For a milder palate, the flying vegan harvest ramen with Impossible meat, tofu, bean sprouts broccolini, green onion, corn, red onion, crispy garlic, and chili seasoning in a vegan miso broth is superb. All ramen bowls are served with thick noodles and can be substituted with thin noodles, kale noodles (+$1.20) or rice noodles (+$2.50). An array of vegan small plates are also available on the menu.

So, who’s behind these soulful bowls? Their plant-based dishes are the result of a close collaboration between Chef Kazuya Takebe, who leads culinary innovation, and the founder Tomonori ‘Tomo’ Takahashi. Barbieri shares. “Chef Kazuya brings deep knowledge of Japanese cuisine and umami balance, while Tomo drives the vision and creativity behind the brand. Together, they’ve crafted plant-based ramen that’s rich, layered, and unmistakably JINYA.”

The JINYA kitchen honors tradition while embracing change. What many don’t know is that Tomo grew up in his father’s traditional Japanese restaurant- not a ramen shop. He later trained in a kaiseki kitchen in Tokyo, where he developed a deep understanding of flavor layering and umami balance. That classical foundation, paired with Chef Takebe’s inventive approach, gives JINYA’s vegan ramen its signature depth.

Customer response has been overwhelmingly positive. “People are surprised by how rich and comforting our vegan bowls are,” says Barbieri. “There’s a growing demand for high-quality, plant-forward options. Our goal is to deliver the same depth, warmth, and comfort as our traditional bowls, just in a different way.”

Jinya’s lunch special $24 from 11:30am-4pm: choice of ramen plus 3 tapas and one drink (extra $3 for vegan option).

With roots in Japanese tradition and a fearless spirit of innovation, JINYA is ramen with soul- where every bowl tells a story, and every guest is welcome.