A restaurant specializing in tonkatsu cuisine crafted by a Japanese culinary artisan, [Tonkatsu Jun-chan], Tokyo, Gaienmae Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Reservation Guide-

Update-date: May 12 2025

Author: SAVOR JAPAN

Categories: Tonkatsu Tokyo Omotesando, Harajuku, Aoyama

A restaurant specializing in tonkatsu cuisine crafted by a Japanese culinary artisan, [Tonkatsu Jun-chan], Tokyo, Gaienmae

Located in THE AOYAMA GRAND HOTEL in Aoyama, Tokyo, the lunch-only tonkatsu specialty restaurant [Tonkatsu Jun-chan] offers two types of tonkatsu set meals that can be enjoyed in various ways. The restaurant is supervised by Jun Kuroki of the renowned Japanese cuisine restaurant Kappo [Kurogi]. Curious about the restaurant, they visited it immediately.

See full listings of Tonkatsu restaurants found in and around Tokyo and Omotesando, Harajuku, Aoyama.

A restaurant serving only lunch, offering a tonkatsu set meal with meticulous Japanese attention to detail throughout

Located on the 4th floor of THE AOYAMA GRAND HOTEL, newly established in the Aoyama area known for its famous tonkatsu restaurants, is the restaurant [Tonkatsu Jun-chan]. Operated by Jun Kuroki of the kappo restaurant [Kurogi], it offers a tonkatsu set meal available only at lunch.

A restaurant specializing in tonkatsu cuisine crafted by a Japanese culinary artisan, [Tonkatsu Jun-chan] Gaienmae

The restaurant was opened with the desire to have many people enjoy tonkatsu, a humble yet somewhat special dish, through Kurogi, a Japanese artisan. It offers two types of lunch sets to choose from: loin and fillet, made with "Bando Mochi Pork" from Gunma Prefecture. (*Since the supply of fillet meat is limited, when it is unavailable, high-quality special pork fillet is used depending on the situation.)

A restaurant specializing in tonkatsu cuisine, pursued by a Japanese culinary artisan, [Tonkatsu Jun-chan] Gaienmae

The "Bando Mochi Pork" used here is high-quality meat with marbling, featuring fat that is not too heavy and gives a light impression. To avoid excessive greasiness, it is slowly and evenly cooked at a low temperature and finished by residual heat without being fully deep-fried. After that, it is fried again at a high temperature—double-fried at low and high temperatures—to ensure good oil drainage, resulting in a crispy coating and juicy meat texture.

Bando Mochi Pork Loin Cutlet Set Meal

It contains a lot of lean meat and, while juicy, offers a moderate sweetness from the fat.

Special Brand Pork Fillet Cutlet Set Meal

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It has low fat content, a light flavor, and a tender texture. It is carefully cooked to prevent dryness.

Bando Mochi Pork Special Rib Loin Cutlet Set

The dish enjoyed that day was the "Bando Mochi Pork Special Rib Loin Cutlet Set." It was very juicy with a crispy coating. It could be enjoyed refreshingly with all-natural sun-dried salt from Ogawa Saltworks in Kochi Prefecture and lemon, but the highlight was the warm special Worcestershire sauce containing grated daikon radish. This sauce is very distinctive. It is a Worcestershire sauce with a strong Japanese dashi flavor—tangy and light, yet full of umami. However, it is not overpowering. Another key point is that the sauce is warmed before being served so as not to diminish the flavor of the freshly fried tonkatsu.

Tonkatsu Jun-chan Gaienmae is a restaurant specializing in tonkatsu cuisine crafted by a Japanese culinary artisan.

In addition, all sets come with fluffy white rice made from the rare rice variety "Ryuu no Hitomi," shiso cabbage containing perilla leaves, homemade grated Worcestershire sauce with a rich Japanese-style broth flavor, mild egg and curry with egg yolk, pork miso soup filled with chunky vegetables, and pickles. By pouring the curry over the pork cutlet, it can also be enjoyed as a cutlet curry.

It is also recommended to place the "egg and curry" on white rice and then pour the "homemade grated Worcestershire sauce" on top. Lunch hours are from 11:00 to 15:30 (last order at 14:00), and with the set meal, refills of "white rice" and "shiso cabbage" are free. At the new tonkatsu set meal restaurant [Tonkatsu Jun-chan], customers can enjoy various styles by combining ingredients to their liking. Please be sure to visit.

Jun Kuroki Profile

Born in 1978 in Miyazaki Prefecture, he moved to Tokyo at the age of 18 with the goal of becoming a chef. After training at several renowned restaurants, he became the owner and head chef of the Tokyo Yushima restaurant "Kurogi" in 2010. He earned Michelin stars in the Michelin Guide Tokyo in 2011 and 2012. In 2014, with the ambition to promote the culture of Japanese sweets, he opened "Kuriya Kashikurogi." In March 2017, the original "Kurogi" restaurant relocated from Yushima to Shiba Daimon. He became a member of the Japanese Cuisine Study Group, contributing to the development of Washoku culture.

This article was written by AI Translation.

Disclaimer: All information is accurate at time of publication.