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.