All Our Favorite Tonkatsu in Honolulu

Crunchy breaded crusts that give way to tender, juicy pork? Yes, please!

3 hours ago

Frolic Hawai‘i Team,

Ginza Bairin Tonkatsu and Yoshoku Bistro

Tonkatsu is a dish that I consider non-negotiable: When in Japan, I must have it. In Hawai‘i, I head directly to Ginza Bairin to feast on the specialty Kurobuta Pork Loin Katsu. Limited to only 20 servings per day, this is pork served at a very high level. Between visits to Japan, I try to dine here at least once a year to surround myself in an atmosphere that evokes Tokyo at its tastiest. —Gregg Hoshida, Frolic Hawai‘i

225 Beach Walk, Waikīkī, ginzabairinhawaii.com, @ginzabairinhawaii

Nana Ai Katsu

Tonkatsu is the kind of dish that I usually save for a special occasion, but I’ll find any excuse to get my fix at Nana Ai Katsu. Rather than the usual battered and fried cutlet, the kasane tonkatsu is made with 150 grams of sliced and layered Kurobuta pork. The juices of the meat get trapped between the layers, making each bite melt-in-your-mouth delicious. Pairing the katsu with the tonkatsu sauce makes for a heavenly combo. —Esmé Betsch, HONOLULU editorial intern

3585 Wai‘alae Ave., Kaimukī, nanaaikatsu.com, @nana_ai_katsu

Photo: Melissa Chang

Tonkatsu @Honolulu

I love everything Tonkatsu @Honolulu serves: the tsukemono of the day, the rice, the complex and comforting curry sauce. But since we are focused on tonkatsu, let’s start with the fact that they make their own panko. Everything is fried expertly in an exclusive blend of soybean oil and pork lard—you get a crisp crunch with each bite, and no greasy feeling. The pork is firm but moist and stands up to the Nagoya-style sauce, which is stronger due to the miso mixed in (which I also prefer). —Melissa Chang, Frolic Hawai‘i

1232 Waimanu St., Suite 101, Ala Moana, @tonkatsu_atmark_honolulu

Photo: Olivia De Sena

Tonkatsu Kuro

I keep finding myself back at this restaurant. The Kurobuta tonkatsu has a beautiful crisp panko crust surrounding juicy, perfectly cooked pork. I love grinding the sesame seeds to mix with the house sauce, and the Couples Set is my go-to order with my boyfriend for a satisfying meal that never disappoints. —Olivia De Sena, HONOLULU events

1000 Auahi St., Suite 134, Kaka‘ako, @tonkatsu.kuro.hi

Photo: Andrea Lee

Tonkatsu Sangi

I’ve been a fan since Menchanko-Tei days, and though Sangi is a takeout-only counter, it still delivers on ultra-crispy katsu. You can taste the attention to detail in the hand-torn panko, nicely chewy pork and housemade sauce. A mini tonkatsu plate ($14.95) comes with one cutlet, but it’s worth it to get the regular tonkatsu plate ($17.95) for two cutlets. Both options come with rice, cabbage and miso soup—a lot of oishii food! —Andrea Lee, HONOLULU digital editor

Tonkatsu Sangi in Pioneer Plaza downtown makes their own panko, which says a lot, and it shows in the care they take for their katsu. It’s crisp and not greasy, with moist pork inside. If you work downtown and are in the mood for tonkatsu, this is a great option. The only drawback is that it’s takeout only, so you need to eat it right away at the tables outside, or run directly back to your desk. Tip: Get the curry sauce too. —Melissa Chang, Frolic Hawai‘i

We may not be Tokyo, but Honolulu’s tonkatsu choices are growing, with several gems among them. And maybe if I didn’t have to wait months for a reservation, with only one cutlet on my plate in a full-service dine-in setting, somewhere else might be my pick. But there are times I go to work Downtown dreaming of Tonkatsu Sangi’s thick, soft, juicy cutlets (two on a takeout plate!), and as soon as our morning meeting wraps up, when someone asks the inevitable “What are we doing for lunch?” I say Sangi, and I always get takers. —Mari Taketa, Frolic Hawai‘i editor

Whenever I took my visiting parents to a Japanese restaurant, my dad ordered the tonkatsu. Once, in an empty restaurant in a Vegas hotel off the Strip, his cutlet arrived cold. He was perfectly content to have it nuked and re-plated instead of ordering something else. A cold tonkatsu is better than no tonkatsu, I guess. And honestly, I’d be happy with a grab-and-go tonkatsu bento from any Japanese market. In my opinion, there is no such thing as a bad tonkatsu. But if you’re craving a proper cutlet—thick, juicy and served with crisp panko, shredded cabbage, rice and miso soup—and can’t dine in, Tonkatsu Sangi has the best takeout version around. It’s not a Berkshire (Kurobuta) cut, but the tenderloin is light and crisp on the outside and tender on the inside. The sauce has the perfect tang. The finely shredded cabbage soaks up the sweet dressing. The rice, perfectly pearlescent, holds up well with the hearty cuts, and the earthy, umami-rich miso soup rounds it all out perfectly. —James Nakamura, HONOLULU creative director

900 Fort Street Mall, Downtown, tonkatsusangi.com, @tonkatsu_sangi

Tonkatsu Tamafuji

If it weren’t for the impossible-to-get reservations, I would dine here whenever tonkatsu cravings hit. My order: the Jyukusei Pork Loin Katsu Teishoku Set ($28.50), which comes with tsukemono, rice, miso soup and two types of sauce. The reason for the crisp succulence comes down to the details—copper pots and high-quality oil for frying, cold-aging the pork for 18 days, panko made from La Tour bread and even Rice Factory rice. Oh, and maybe reservations won’t be so tough after April, when the restaurant expands to a larger space in the same Kapahulu building. —Diane Seo, HONOLULU editorial director

449 Kapahulu Ave., Kapahulu, tamafuji-us.com, @tamafuji.honolulu

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