Tonkatsu Tamafuji
Permanently Closed
Crispy pork katsu, fried oysters, and finely shredded cabbage
Crispy pork katsu, fried oysters, and finely shredded cabbage
"OK, we’ll get this out of the way: Tonkatsu Tamafuji is almost impossible to get into, with reservations booked five months out. Who’d have thought fried pork would cause such a frenzy? If you happen to get in, you’ll understand the hype. Every detail is carefully considered—the housemade panko creates a light, crisp crust around each pork cutlet, and the cabbage is so finely shredded it’s downright ethereal. Pork tonkatsu is the draw, but the fried oysters are also excellent. And if you’re unwilling to plan your life around getting a reservation, know that the takeout tonkatsu is surprisingly good, as the fried pork keeps its crispness." - martha cheng
"Tonkatsu Tamafuji in Honolulu is almost impossible to get into, with reservations booked months in advance. Who’d have thought fried pork would cause such a frenzy? The best advice we have on how to sample the pork cutlets, fried oysters, and ethereally-thin shredded cabbage is to show up an hour early before they open and pray for a cancellation. They also do takeout, and the to-go tonkatsu is surprisingly good, as the fried pork keeps its crispness. Ginza Bairin, another great tonkatsu spot, is only a seven minute drive away and is much less of a fuss." - team infatuation
"You have to overcome a lot of skepticism to get locals to pay $30 for katsu when they can get it in a plate lunch for about $15. But given how difficult it is to score a reservation at Tonkatsu Tamafuji, it appears a lot of people have bashed through that psychological hurdle. Attention to detail shows in the quality of the pork itself, the house-made panko crumbs that fry up into an ethereally crisp crust, and the accompaniments: a bowl of sesame seeds to grind at the table and then spoon into a plummy tonkatsu sauce. Not even the rice, from Hokkaido, is overlooked. Know before you go: If you can’t get a reservation, you can try for a spot by getting in line before the restaurant opens, and if that doesn’t work, know that the tonkatsu holds up surprisingly well for takeout." - Martha Cheng
"OK, we’ll get this out of the way: Tonkatsu Tamafuji is almost impossible to get into, with reservations booked five months out. Who’d have thought fried pork would cause such a frenzy? If you happen to get in, you’ll understand the hype. Every detail is carefully considered—the housemade panko creates a light, crisp crust around each pork cutlet, and the cabbage is so finely shredded it’s downright ethereal. Pork tonkatsu is the draw, but the fried oysters are also excellent. And if you’re unwilling to plan your life around getting a reservation, know that the takeout tonkatsu is surprisingly good, as the fried pork keeps its crispness." - Martha Cheng
