On my way back to Sendai, I decided to stop for lunch at Tonkatsu Narikura. This restaurant has been featured in "Tokyo's Best Restaurants," a guide I often refer to, and even the renowned food critic Makki Makimoto has praised it. I had always wanted to visit, but during my time in Tokyo, there were just too many places I wanted to try, so I never made a reservation for tonkatsu.Now that I travel between Tokyo and Sendai, I thought it would be a good idea to make a reservation and give it a try, so I planned to visit at 12:30.I ordered the "Special Loin" set meal when making the reservation, along with a "Shaburi-an" katsu sandwich to take home. After a short wait for the fried dish to be ready, I was impressed by what was served. The tonkatsu was incredibly thick, and while the "Special Loin" had a slightly darker color, both the fatty parts and the perfectly pink meat were delicious. Often, with pork, the focus is on the fat, but this tonkatsu was exceptional because the meat itself was so tasty.I had tried eating it with salt and lemon before, but pairing it with rice was a refreshing experience. The price seemed a bit steep, but I was more than happy to pay for it.I intentionally avoided the "Shaburi-an" katsu, which is the restaurant's signature dish, to save it for my katsu sandwich, but I regretted that choice after trying it at home in Sendai—it was incredibly delicious. I thought once would be enough, but now I want to come back and try it again.