Flavor. Family. Aloha.
Come hungry — leave happy.
From the ‘Aina, For the ‘Ohana
In 2015, Chef Joey took a leap of faith to turn his dream of becoming a restaurant owner into reality. Since then, he has grown his Joey’s Kitchen brand to two successful locations, including Joey’s Kitchen Kahului at Balai Pata in Central Maui — a vibrant culinary destination blending Filipino and Spanish influences, conveniently located just minutes from the airport. The restaurant also offers catering options, bringing Chef Joey’s bold flavors to your special events and gatherings.
Chef Joey Macadangdang spent 20 year studying the culinary art under Chef Roy Yamaguchi, who is attributed to first putting Hawaiian Fusion cuisine on the map.
Bringing the Spirit of Japanese Noodle Making Back to Hawaii
For Joey Macadangdang from Hawaii, attending the Yamato Noodle School was more than just learning recipes and techniques: it was an experience he will carry with him long after returning home.
Joey joined both the Ramen School and the Udon School, spending an entire week immersed in the world of Japanese noodle making. During his stay in Kagawa, he learned the fundamental principles behind authentic Udon production, gaining hands-on experience that went beyond theory. From understanding the basics of noodle making to practicing the techniques himself, every day offered new discoveries and practical skills.
What left the strongest impression on him was not only the technical knowledge he acquired, but also the experience itself. He described his time at Yamato as “very memorable,” emphasizing that what he learned here is something he can proudly bring back to Hawaii and share with his community. The school gave him confidence that the authentic techniques and philosophy he experienced in Japan can be transformed into something meaningful in his own business and future endeavors.
“The experience I have here is a very memorable one that I could take with me to Hawaii and showcase what I’ve learned here. I would recommend everyone to come here to Yamato Noodle.” — Joey Macadangdang, Hawaii
At Yamato, our goal is not simply to teach people how to make noodles. We strive to share the craftsmanship, philosophy, and joy behind Japanese noodle culture so that students from around the world can bring those values back home and create their own success stories. Joey’s journey from Hawaii to Kagawa is a reminder that the skills learned at Yamato can travel across oceans, connecting people through a shared passion for great noodles.
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