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Parting Shot , Small Business – October 30, 2017

Saimin Starts Here 6 Days Each Week

Ross Shigeoka starts his day at 6:30 a.m. by mixing and rolling dough for the noodles he serves at Shige’s Saimin Stand in Wahiawa. He cuts the dough using this 1950s-vintage Japanese machine to produce 60 to 80 pounds of noodles every day, enough for about 400 servings. Noodles are in his blood: His grandparents operated a saimin stand in Haleiwa, and he and his wife, Joann, opened their restaurant in 1990.

TIMEThursday, 9:04 a.m.
LOCATION: Shige’s Saimin Stand
PHOTOGRAPHER: Aaron K. Yoshino

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