Local Grass-Fed Beef Tongue Katsu

Despite an increase in demand for local, grass-fed beef, Hawaiʻi's limited resources and lack of sufficient infrastructure result in a majority of our Hawaiʻi-born calves being sent to the mainland, while Hawaiʻi consumers purchase a majority of the beef from the mainland.  

We strive to support our local ranchers and showcase just how delicious local grass-fed beef can be.  

Upon the introduction of beef in Hawaiʻi in 1793, it was the foreigners who taught the Hawaiians how to salt and preserve the beef, which would become the origin of pipi kaula (literally translates to "rope beef.")

For this dish, beef tongue is served katsu-style with a kalbi sauce and house kim chee.

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