Update-date: Dec 27 2024
The popularity of Japanese "tonkatsu" has now spread worldwide. This time, they will introduce renowned tonkatsu restaurants in Tokyo that have been featured in the Bib Gourmand. Whether one prefers the juicy fatty loin or the flavorful lean fillet, these famous restaurants are sure to satisfy everyone!
Okachimachi [Ponda Honke]
A long-established Western-style restaurant known as the origin of cutlets.
Founded in 1905, [ぽん多本家] is a restaurant known for its signature dish, 'Katsulet', which is said to be the original version of Milanese-style cutlet, deep-fried in a tempura style by the first generation. The carefully selected loin meat has the fat removed and is meticulously trimmed. The removed fat is used as lard, and the meat is slowly fried by gradually increasing the temperature from a low heat. As a result, a beautiful golden-brown crust with a light texture, the umami of the lean meat, and the aroma and richness of the lard come together to create an exquisite dish.
The first floor features counter seats for solo diners, while the second floor has tables arranged for groups. Additionally, the third floor is equipped with private rooms. The private rooms are available only for customers who make course reservations, making them highly recommended for those who wish to enjoy a luxurious dining experience.
Ponta Honke
Open: [Tuesday - Saturday] Lunch 11:00 am - 2:00 pm (L.O. 1:45 pm) / Dinner 4:30 pm - 8:00 pm (L.O. 7:45 pm) [Sunday, National Holidays] Lunch 11:00 am - 2:00 pm (L.O. 1:45 pm) / Dinner 4:00 pm - 8:00 pm (L.O. 7:45 pm)
Closed: Monday
Average price: [Dinner] 4,000 JPY / [Lunch] 4,000 JPY
Access: 2 minutes walk from the south exit of Okachimachi Station on JR Yamanote Line / Keihin Tohoku Line
Address: 3-23-3, Ueno, Taito-ku, Tokyo
More Details Reservation
Closed: Monday
Average price: [Dinner] 4,000 JPY / [Lunch] 4,000 JPY
Access: 2 minutes walk from the south exit of Okachimachi Station on JR Yamanote Line / Keihin Tohoku Line
Address: 3-23-3, Ueno, Taito-ku, Tokyo
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2. Minami-Asagaya [Seizo]
Exquisite tonkatsu, deep-fried for a long time at extremely low temperatures, resembling soft snow.
The meat, coated with fluffy and soft fresh breadcrumbs, is placed in extremely low-temperature oil. Without a moment's distraction, it is fried for about 15 minutes. Once it is finally taken out of the oil, it is then heated through with residual heat. The time taken to fry one piece is over 20 minutes. This is how the tonkatsu from [成蔵], which is now highly acclaimed as one of the best in Tokyo, is made.
The coating is crispy and fragrant, yet it melts away instantly in the mouth. What emerges is the rich flavor of the tender yet robust meat. This familiar dish, tonkatsu, has been elevated to an unknown realm. It is a crystallization of the artisan's spirit, meticulously focused not only on the pork and breadcrumbs but also on the oil and the pot. It is a renowned restaurant that is fully booked day after day.
Narikura
Open: Lunch 11:00 am - 2:00 pm *Reservation Required/ Dinner 5:30 pm -8:00 pm *Reservation Required
Closed: Irregular
Average price: [Dinner] 6,000 JPY / [Lunch] 6,000 JPY
Access: A 3-minute walk from Minami-Asagaya Station on Tokyo Mero Marunouchi Line
Address: 4-33-9, Naritahigashi, Suginami-ku, Tokyo
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Closed: Irregular
Average price: [Dinner] 6,000 JPY / [Lunch] 6,000 JPY
Access: A 3-minute walk from Minami-Asagaya Station on Tokyo Mero Marunouchi Line
Address: 4-33-9, Naritahigashi, Suginami-ku, Tokyo
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Kuramae Sugita
Classic tonkatsu that brings out deliciousness through meticulous work without being flashy.
A feast among the standards. In short, this is the ideal type of tonkatsu that [すぎ田] aims for. The pork is made from fresh domestic meat, with excess fat trimmed away, carefully scored, and prepared. The batter is thinly and tightly applied to avoid gaps between the meat and the coating. Dutch lard is used for the oil, bringing out the aroma and richness.
Furthermore, the oil is skillfully heated using both high and low-temperature pots. Even though the meat is cut thinly, its rich flavor and refined taste are a result of meticulous craftsmanship. The interior, with its pure white wooden counter, seems to reflect the owner's dedication to their work. It provides the perfect atmosphere to enjoy the flavors of a renowned downtown restaurant.
Sugita
Open: [Monday - Wednesday, Friday - Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - 2:00 pm (L.O. 1:45 pm) / Dinner 5:00 pm - 8:30 pm (L.O. 8:15 pm)
Closed: Thursday
Average price: [Dinner] 3,000 JPY / [Lunch] 3,000 JPY
Access: 2 minutes walk from Exit A5 of Kuramae Station on Toei Subway Oedo Line / Asakusa Line
Address: 3-8-3, Kotobuki, Taito-ku, Tokyo
More Details Reservation
Closed: Thursday
Average price: [Dinner] 3,000 JPY / [Lunch] 3,000 JPY
Access: 2 minutes walk from Exit A5 of Kuramae Station on Toei Subway Oedo Line / Asakusa Line
Address: 3-8-3, Kotobuki, Taito-ku, Tokyo
More Details Reservation
4. Kanda [Ponchi-ken]
Enjoy the exquisite balance of tonkatsu crafted by a Western cuisine chef.
A restaurant that specializes in tonkatsu and pork shabu, opened by a Western cuisine chef in 2012. It is a popular restaurant that always has a line, even in the Kanda-Akihabara area where many competing tonkatsu restaurants are located. The ingredients are carefully selected, including not only the meat but also the breadcrumbs and frying oil! They use delicious pork from Okinawa Prefecture. To enhance the flavor of the ingredients, they insist on hand-cutting the meat. They use an original blend of breadcrumbs and frying oil, and they are dedicated to frying the tonkatsu slowly at low temperatures to ensure it is delicious.
A whole tenderloin, deep-fried for 30 minutes in the 'Whole Tenderloin Fry', thick-cut 'Ham Katsu' that is 1 cm thick, 'Hand-Cut Pork Shabu' (reservation required by the day before) to savor the meat's umami, and 'Beef Katsu' served with wasabi soy sauce for a light taste are just some of the various menu options. Each dish is guaranteed to be delicious enough to make customers want to return.
This article was written by AI Translation.
Disclaimer: All information is accurate at time of publication.
