Cross rib carpaccio with ginger scallion chimichurri and ponzu marinade
3
Cross rib carpaccio with ginger scallion chimichurri and ponzu marinade
4
Right: Manila clam miso soup with Ota tofu
5
Right: Manila clam miso soup with Ota tofu
6
Wok-fired beef liver with nira and bean sprouts
7
Wok-fired beef liver with nira and bean sprouts
8
Bacon-fried rice with house-made beef hot dog and egg crepe
9
Bacon-fried rice with house-made beef hot dog and egg crepe
10
Wagyu cheddar burger on a brioche bun
11
Pork pastrami sandwich with smoked ham and macaroni salad
12
Pork pastrami sandwich with smoked ham and macaroni salad
13
Wagyu cheddar burger on a brioche bun
14
Right: Pork loin tonkatsu with ponzu mayonnaise.
When Pono Farm owners Shin and Ted Nakato announced they were opening a meat-centric soul kitchen based on their Japanese-American upbringing, we imagined a temple to their locally raised livestock—like a yakiniku grill with thin slices of beef from every part of the animal. Instead, (so far) Pono Farm Soul Kitchen is serving an unwieldy trifecta of Western-influenced Japanese comfort food, steakhouse cuts, and sushi; overshadowing their top-quality livestock.
