Located in Ishikawacho, this reservation-only restaurant is ranked number one for tonkatsu in Japan on Tabelog, with a score of 4.32. Thanks to its delicate cooking techniques inspired by French cuisine, the premium pork is astonishingly moist and tender. It’s a place that is said to "change your perception of tonkatsu."Reservations for the OMAKASE... More
Located in Ishikawacho, this reservation-only restaurant is ranked number one for tonkatsu in Japan on Tabelog, with a score of 4.32. Thanks to its delicate cooking techniques inspired by French cuisine, the premium pork is astonishingly moist and tender. It’s a place that is said to "change your perception of tonkatsu."Reservations for the OMAKASE on the first of each month have become a coveted ticket. However, seats for Sundays are released two days prior on Fridays, so I aimed for that and managed to secure a spot. When I got the reservation, I couldn’t help but let out a strange sound of excitement.The restaurant serves only 8 plates of tonkatsu—4 for lunch and 4 for dinner. On this day, there were only 4 customers in the restaurant. With just 3 counter seats and 2 tables for four, the space is quite small, creating a very tranquil atmosphere.The lighting is dim, giving it a vibe reminiscent of a classic music café. The background music adds to the feeling of time flowing slowly, which is quite pleasant.Inside, there’s a notice stating, "Please refrain from photographing or peeking into the kitchen." There’s also a wall between the counter and the kitchen, suggesting that the focus is on the food rather than showcasing the cooking process.When I inquired about taking photos, a woman who seemed to be the owner cheerfully replied, "You can take pictures of everything except the kitchen!" I really appreciated this warm hospitality.Here’s what I ordered:◆ Loin 160g TOKYO X @JPY 6,900 ◆ Set Meal @JPY 1,400 ◆ Black Oolong Tea (Iced) @JPY 600 The set meal comes with rice, miso soup, and pickled vegetables. On the table, there are ripe sauce, medium-thick sauce, and soy sauce.When the dish was served, I was instructed, "Please eat from right to left." They’ve calculated the changes in cooking over time. Hearing this raised my expectations significantly.What surprised me first was the batter. It appears to be lightly and slowly fried at a low temperature, resulting in a very thin and light coating. Instead of being crunchy, it has a "fluffy" texture that dissolves in your mouth.Now, onto the TOKYO X. This is quite impressive. Despite being thick, it’s incredibly tender the moment you bite into it. The cross-section is slightly pink, and the smoothness can only be described as silky.The fat content is quite rich, yet it doesn’t feel heavy at all. The sweetness of the fat spreads gently, leaving a surprisingly subtle aftertaste. It feels like a "temperature-controlled frying" technique borrowed from French roasting, giving the sensation of enjoying a high-end pork dish.However, I did have a slight concern about the rice. I had heard it was "well-separated and slightly firm," but on this day, it was a bit sticky. It clung to my teeth, and some grains still had a slight crunch.The miso soup was rich with the umami of mushrooms, and the aroma of shiitake and shimeji was delightful. Also, the shredded cabbage was genuinely sweet. A tonkatsu restaurant that serves delicious cabbage is always trustworthy.For dessert, I had a dekopon.The service was consistently attentive. Recently, they changed the disposable chopsticks used in the restaurant, and it was impressive how they asked, "How do you find the new ones?" When you hear "number one in the country," it can be intimidating, but this place truly leaves a memorable experience. Considering the difficulty of making a reservation, I believe it’s a tonkatsu that everyone should try at least once. Less
