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
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…