Thank you for always visiting my reviews m(_ _)mIf you think this is good, I would be very happy if you could bookmark it by clicking the 【Save this restaurant】 button m(_ _)mOne of my goals this year is to visit Tabelog Award-winning restaurants!!!Thanks to a close friend, I was able to make a reservation at Tonkatsu Fujii.Tonkatsu Fujii is located at 1-11-5 Chiyozaki, Asahi Ward, Osaka City, just a 2-minute walk from Keihan "Chiyozaki" Station.Opened in 2022!A Michelin and Tabelog Bronze restaurant! It is a regular at the top 100 Tonkatsu restaurants with a Tabelog rating of 4.14 at the time of my visit, and it operates on a reservation-only basis.I met up with my friend and arrived at the restaurant at our reservation time of 7 PM.Closed on Tuesdays and Fridays.Business hours: 11:00 AM - 2:45 PM (Last Order 1:45 PM) 5:30 PM - 9:15 PM (Last Order 7:45 PM)Reservation only (TableCheck)Lunch:11:00, 11:30, 12:15, 12:45, 1:15, 1:45 (60-minute limit)Dinner:5:30, 6:00, 7:15, 7:45 (90-minute limit)Since it is reservation only, walk-ins are not allowed, but there is information about business hours, reservation methods, and the menu posted in front of the restaurant.Upon entering, I informed them of my reservation and received permission to take photos under the condition that no customers or staff would be in the shots, and I was seated at the counter.The entire restaurant is non-smoking, and the seven counter seats feature a handwritten sign saying, "Thank you for visiting today."The chef, a former French chef, and the proprietress run the restaurant together.The proprietress is in charge of the dining area and provides various insights.Menus and other items are stored in the drawers under each table.The upper drawer contains the menu, while the lower drawer has disposable chopsticks, hand towels, and toothpicks.The Japanese-style bags are a nice touch that adds to the experience.The handwritten menu with illustrations lists the carefully selected pork brands and various specialties of the restaurant.This time, I requested the "Dinner Time Limited Omakase Tonkatsu Course" when making my reservation on TableCheck.*Reservation onlyThe details of the Omakase Tonkatsu Course are shown in the photos.Dinner Time Limited Omakase Tonkatsu Course (JPY 3,850, tax included, before price increase)...Instead of just one cut, multiple brands of pork and various cuts, along with side dishes, are served in small portions in order.Today's Tenderloin CutletHomemade Juicy Minced CutletRice, Miso SoupChicken Tender CutletToday's Loin Cutlet*Rice and cabbage can be refilled once each.The proprietress mentioned that the total amount of pork for the course is about 300g!First, shredded cabbage, salt, mustard sauce, and tonkatsu sauce are served on a tray.The dressings for the cabbage are homemade carrot and sesame dressings.Let’s dig in~I generously drizzled the carrot dressing over the shredded cabbage.The carrot dressing has a refreshing acidity with finely grated carrots! It’s a dressing that reflects the chef's French background, making the shredded cabbage go down smoothly.The two types of today's tenderloin have arrived.The beautiful cross-section is a lovely pale pink!The proprietress explained that on the left is the Ebisu Mochi Pork, and on the right is the Pure White Bianca pork!First, I took a bite of the right one without any sauce, and I was told to choose from three types of sauces for the rest.Following the proprietress's advice, I started with the Pure White Bianca.This pork is raised on whey, a nutritious byproduct from the production of Yatsuda yogurt, a specialty of Niigata!The juiciness that rises to the surface when I lift it with chopsticks is remarkable!The coating made with fluffy fresh breadcrumbs sourced from the long-established Nakaya Panko in Tokyo is pre-seasoned and fried to a crisp, allowing the clean flavor of the Pure White Bianca to spread in my mouth.The Ebisu Mochi Pork is raised on a diet that includes bananas in the rich natural environment of Awaji Island!Its moist texture releases juicy meat juices with every bite, pure bliss!For my second bite, I added a bit of blended salt from three different regions around the world.The gentle sweetness of the tenderloin is enhanced by the salt.Next, the homemade juicy minced cutlet, rice, and red miso soup were served.I couldn’t resist refilling the shredded cabbage.The rice is carefully cooked to a slightly firm texture using premium rice selected by a five-star meister, resulting in perfectly separated grains.The miso soup is made daily with a base of dried sardines and uses the renowned Komechuu Miso from the founding year of Bunroku 3, resulting in a gentle flavor.And look at the cross-section of this minced cutlet!It overflows with meat juices, even more than the tenderloin.This minced cutlet is a blend of several brands of pork!Instead of serving the pork cuts individually, they are minced and fried slowly to ensure no juices are lost, making it a heavenly experience when served over rice.Next, the popular chicken tender cutlet was served.It uses carefully selected brand chicken.It is fried slowly at a low temperature, resulting in a moist and smooth texture!The flavor of the brand chicken is concentrated, spreading in my mouth as it melts away.Finally, the two types of today's loin cutlets were served.At this point, I refilled my rice.They ask how much rice you want, so I said, "Yes! Large size" (I forgot about my momentary diet).The two loin cuts are Pure White Bianca and Iwate Nakatsu Pork!Iwate Nakatsu Pork is the highest quality brand pork from Iwate Prefecture!The fat has a low melting point, and it melts immediately upon entering the mouth!The balance between the lean meat and fat is just right, and the phrase "delicious pork has delicious fat" comes to mind with this tasty loin.I couldn’t resist putting it on rice with sauce and mustard, creating a mini sauce cutlet rice bowl.The sauce is a special blend that has been carefully reduced with red wine to one-tenth of its original volume using French techniques, and the mustard sauce is a recipe passed down from the famous Kushikatsu Aabon!I am grateful to my close friend and their spouse for allowing me to experience this once-in-a-lifetime meal.I finished every bite deliciously!After the meal, I enjoyed herbal tea.This selection was made by a friend who is an international herbal medicine specialist to avoid any heaviness in the stomach!It was a warm and wonderful way to conclude the omakase course.It was a wonderful experience that made me feel the reason why so many people return despite the difficulty of making reservations.After settling the bill, I thanked the proprietors of Tonkatsu Fujii and left the restaurant.Thank you for the wonderful meal! I’ll be back!P.S.This visit to a bronze restaurant marks my double-digit visits m(__)mI am very grateful to my close friend for joining me m(__)m_/_/_/_/_/_/_/_/_/_/Thank you very much for reading until the end m(_ _)mI hope this can serve as a reference for everyone’s gourmet information, even if just a little."Fishing Katsuo and Eating Katsuo"Instagram ⇒ https://www.instagram.com/turisurukatsuo_ni_taberukatsuo/Fishing and Eating Blog ⇒ https://釣りするカツオに食べるカツオ.net/The blog has photos and other content in appropriate positions.