Ponta Honke

This exquisite dish is considered as the first cutlet in Japan. The fat from pork loins is taken off and used as the lard. We take time and slowly deep-fry the meat by raising the temperature little by little to seal the savory taste of the red meat. Even the light dough has a good aroma.

Here is our specialty using tongue of domestic black beef. We take 4 hours to stew the tongue, and put in a refrigerator to shrink it. We do not boil the tongue with the demi-glace sauce, but heat it to be seasoned with the sauce.

Sillaginoid is normally cooked into tempura, however we deep-fry them. Pole and line caught sillaginoid in Tokyo Bay is thick, tender, and not watery. Many people visit us just for this dish. Enjoy it with a sauce or salt.   

This is an excellent dish that is said to be the origin of cutlets in Japan. The fat of pork loin is removed and used as lard. It is deep-fried slowly while raising the temperature to capture only the flavor of the lean meat. The light batter also has a fragrant finish.

We have chosen to deep fry the sillago, which is often associated with tempura. Edomae line-caught sillago is thick and plump, not watery, which is its true value. Many people visit the restaurant just for this. Enjoy with sauce or salt.

This is a specialty dish made with Japanese black beef tongue. The tongue is boiled for 4 hours, then left in the refrigerator to firm up. The key is to heat the tongue while mixing it with the meat, rather than simmering it in demi-glace sauce, so that the flavor of the tongue is not lost.