The whole concept behind Danjah (pronounced dayn-jah) Dog started with one thing — its sauce.
“Our Danjah sauce has been part of our family story for years,” says business owner Turk Cazimero.
He explains that two of his kids grew up in Hawaiʻi’s surf and beach sports world.
“Kekoa was a professional surfer, and Keanu became a pro bodyboarder,” he says. “When they were young, we spent countless weekends at amateur contests. I always packed lunch, not just for my boys, but for all the kids running around the beach.”
At first, Cazimero would bring hot dogs with the usual toppings — ketchup, mustard, relish, mayo and onions — but he eventually got tiring of bringing all the fixings.
“I started making one big batch of sauce instead,” he says. “It was easier, and the kids absolutely loved it. Over time, I kept tweaking it, adding a little spice here and there, and that’s how Danjah sauce was born.
“Ever since then, everyone who’s tried it has told me, ‘You should bottle this,’” he adds. “I’ve had offers over the years, but I always kept it (the sauce) for family, friends, and the events we cooked for.”
Over the years, Cazimero kept adding different peppers and spices to his Danjah sauce, making it a little hotter and bolder.
“Pretty soon, everyone was calling it ‘dangerous,’” he says.
The real push to turn his gourmet hot dogs with Danjah sauce into a business came from Cazimero’s wife, Shauna.
“She believed in the sauce, the concept, and the joy it brought people,” he says. “She’s the one who encouraged me to finally start Danjah Dog. The food truck isn’t just a business; it’s a family story, a beach story, and a whole lot of aloha in every bite.”
Danjah Dog soft opened during Oct. 8 and 9, and the business celebrated its grand opening on Oct. 10. Cazimero describes the food truck’s menu as “simple, local, and full of flavor — the kind of food we grew up eating here in Hawaiʻi.”
“I’ve always made hot dogs for the kids at the beach, for family gatherings and for events — and people loved them,” he says. “The business name just came naturally — Danjah Dog is simple, fun and honors the sauce that started it all.”
Danjah Dog’s menu features Danjah dogs, breakfast sandos, hammah burgers and Dole soft serve. Da original all-beef dog ($9) is currently the top seller, according to Cazimero, who notes that all hot dogs are served on Artesano Bakery sausage rolls with shredded cheddar cheese and Danjah sauce.
“The length of the dog extends beyond the pillowy soft Artesano Bakery sausage rolls,” he says. “Da beer brat ($12) is another favorite; we braise it in onions and beer, and people love it.”
Da big hot Podagee sausage ($15) often sells out and has been “a surprise hit,” according to Cazimero. He says it’s called “da big hot Podagee” because the dish is spicy.
“It’s a 10-ounce, 10-inch hot podagee sausage on a 10-inch bun, and that one flies out the window,” he says. “What really sets us apart is the Danjah sauce is made of up to 33 ingredients, and it comes in three different heat levels you can choose from — Danjah, which is spicy but just right; Mo Danjah, and Majah Danjah.
The biz also offers Da Shaun dog ($9), an Impossible veg sausage option to substitute with any of the hot dog options.
Cazimero says the business’s hammah burgahs ($9-$18) are equally popular. All burgers are served on potato buns.
“We keep our burgers simple — locally sourced ground beef and just a couple ingredients,” he says. “There’s no salt, no pepper — just quality meat and a great recipe.”
The business’s bestseller is its original hammah ($9), a single patty burger with Danjah sauce and “O-M-triple G” sauce. Double ($12) and triple ($15) patty burgers are also available.
“You can also hammah-style it, which adds iceberg lettuce and/or tomato,” Cazimero says, noting that an Impossible veg burger patty is also available as a substitute for the meat options.
Almost every day, Danjah Dog features a burger special. Specials always sell out, according to Cazimero. Da Swiss hammah ($18) — two locally sourced all-beef patties topped with two slices of Swiss cheese, bacon, onions, mushrooms, garlic butter, homemade steak sauce and horseradish mayo — is featured on Tuesdays. Meanwhile, Fridays feature da kalua pig hammah ($18), which includes kalua pig pulled pork in housemade pineapple barbecue sauce and slaw.
Speaking of kalua pork — the biz also features Hawaiian bentos ($15), which include a scoop of rice, two mini lau laus, kalua pig and da chili peppa shoyu, according to Cazimero.
“We’re known for our award-winning lau lau, which took first place at Taste of Honolulu in 1995,” Cazimero says. “Those sell extremely well; you can’t go wrong with lau lau, kalua pig, rice and chili pepper shoyu. We have them available daily, warm and ready to eat. We also have them frozen for quick dinners; just microwave for four minutes.”
For dessert, the food truck offers Dole soft serve ($6), available in Dole pineapple, vanilla soft serve or a Dole pineapple/vanilla swirl. Customers can opt for a cup or cone with toppings (additional 50 cents) like li hing mui powder, rainbow sprinkles or chocolate sprinkles.
Danjah Dog is currently open from 8 a.m. to 2 p.m. Mondays to Saturdays. The biz features breakfast sandos from 8 to 10 a.m., with options like bacon and egg ($8) and Podagee sausage and egg ($8). All breakfast sandwiches are served on toasted brioche buns with cage-free eggs, American cheese, mayo and O-M-Triple-G sauce, according to Cazimero.
“Most days, we have people lining up before 8 a.m. and still walking up (to our truck) after 2 p.m., so by popular demand, we’re looking at possibly extending our hours,” he says. “Mondays to Saturdays from 8 a.m. to 2 p.m. are the busiest hours at Lowe’s.”
Cazimero says he’s grateful for all the support Danjah Dog has received, and putting out a quality product is essential to him.
“We take a lot of pride in our product; everything we make, we make fresh that day,” he says. “We love seeing people happy — seeing them walk away with full bellies and big smiles.
“I want to thank the Lord for opening this window and giving us this opportunity,” he adds. “All glory goes to God. I also want to thank my wife, Shauna, for encouraging me and believing in this vision. Without her, none of this would have come to life.”
CONTACT
Danjah Dog
411 Pacific St., Honolulu
Instagram: @danjahdog
Open 8 a.m. to 2 p.m. Mondays to Saturdays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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