I visited "Tonkatsu Fujii" located in Senbayashi, Asahi Ward, Osaka City.This is a reservation-only specialty tonkatsu restaurant that has been featured in Tabelog's Top 100 and the Michelin Guide, attracting tonkatsu lovers from all over the country.I ordered the dinner-time only omakase tonkatsu course, which is available by advance reservation.The course is divided into three levels based on the grade of the pork used (filet and loin).- JPY 4,000 course (tax included)- JPY 4,500 course (tax included)- JPY 5,000 course (tax included)*Upgrade to the highest grade for both filet and loin (the total meat amount is about 300g, making it quite filling).Starting with the filet,The tonkatsu is made by a chef with a French background.The batter used for the breadcrumbs has its own flavor, so I recommend trying it without any sauce first.What surprised me even more than the tonkatsu was the minced cutlet and chicken breast fry.They were unexpectedly delicious.The homemade juicy minced cutlet is known among regulars as a must-order, and it’s a thick cutlet that surpasses hamburgers.As soon as you cut into it, an otherworldly amount of meat juice bursts out like a soup. It is luxuriously blended with several types of high-quality pork and meticulously kneaded using French techniques for pâté and hamburgers, resulting in an unparalleled richness of flavor.The texture is astonishingly fluffy, in stark contrast to the dense minced cutlets you might expect. It melts in your mouth, with a perfect balance of the meat's sweetness and the richness of onions.The harmony of the coating and meat juice is remarkable. The renowned "Nakaya Panko" breadcrumbs effectively capture the overflowing meat juice. The crispy coating and juicy minced meat perfectly combine in your mouth.The chicken breast fry (sasami katsu) is one of Fujii's masterpieces that completely overturns the common perception of "sasami = dry and bland."It is moist and fluffy, with no dryness at all, resembling high-quality rare meat in its juiciness. This is thanks to the chef's exceptional low-temperature cooking technique.The finely ground special breadcrumbs used for the chicken breast fry create a light mouthfeel. After a crispy, ultra-thin crunch, the chicken breast softly melts in your mouth, providing an incredible texture.The seasoning enhances the ingredients. The typically bland chicken breast offers an unexpectedly rich chicken flavor. When you eat it with a little of the recommended "pink rock salt," the chicken's inherent delicate sweetness is brought out to the fullest.The goodness of Agu pork is best showcased in the loin cutlet.Agu pork is originally known for its fine texture and tenderness, but when combined with Fujii's fragrant coating, it creates a perfect gradient of textures: crispy, tender, and juicy.It was a truly satisfying tonkatsu dinner.It was a great meal.**Reservation Schedule**Reservations are released once a month at a specific time on the online reservation site "TableCheck."Release Date: Every month on the 10th at exactly "22:00"Applicable Period: Reservations for the following month (e.g., reservations for September are released on August 10th at 22:00).