In just five years since its opening, this restaurant has won the Silver award at The Tabelog Award 2026, ranking first nationwide and representing modern tonkatsu. Rather than limiting the menu to increase productivity, they focus exclusively on pork to achieve the pinnacle of pork dishes. They offer a maximum of eight dishes per day—four for lunch and four for dinner—prioritizing meat quality over quantity. As a result, the brand of pork you requested when making a reservation may differ from what is served on the day.After successfully securing a reservation two months in advance, I visited on a Tuesday in July at 12:30 PM. The restaurant had only four guests, including myself: one at the counter and two at a table. I placed my order with my top three preferences at the time of reservation, and the final dish is determined based on availability. This time, my first choice, ▽【Roast】 LOIN -TOKYO X- 140g (JPY 7900) was served at 12:56 PM.On a black plate, the loin cutlet, coated in a nearly white batter, featured large, coarse breadcrumbs that stood tall, creating a beautiful appearance that hinted at its lightness. The cutlet was served without revealing its cross-section, maintaining the cuts aligned, prioritizing cooking over presentation. The loin was designed to have varying degrees of doneness from the fatty right end to the left, completing its cooking with residual heat on the plate.The batter was not as hard as it appeared; when I bit into it, it crumbled and then melted in my mouth. Despite the three-dimensional texture from the coarse breadcrumbs, there was hardly any heaviness left in my mouth from the oil. The loin, although thick, was surprisingly tender, and as I bit into the juicy red meat, the sweetness of the meat juices and fat slowly spread across my palate.I had previously tasted TOKYO X at a restaurant in Osaka called Manje. TOKYO X is a brand of pork developed in Tokyo based on three breeds: Beijing Black, Berkshire, and Duroc. It is characterized by fine muscle fibers, rich marbling, and high-quality fat, offering a refined aroma, subtle sweetness, and refreshing fat. The richness of the fat, which doesn’t linger too long, truly embodied the essence of TOKYO X.The miso soup was generously filled with various mushrooms, showcasing their texture and umami, which blended beautifully with the miso and dashi, resulting in a high-quality dish.To finish, I was served warm tea and an incredibly juicy Dekopon, which perfectly balanced the rich pork fat with its citrus juice and acidity, leaving a flawless aftertaste.○ Overall Evaluation The name "Yoda" reflects the restaurant's philosophy of capturing the juices within the meat and frying them. Since its opening, the owner, Mr. Hosaka, has not relied on conventional tonkatsu norms but has instead applied his French cooking techniques to pork, designing each dish with careful consideration of temperature, time, residual heat, and the order of consumption. It’s no surprise that this restaurant has become one of the most difficult to reserve in the country, delivering an exceptional level of satisfaction.With its light white batter, rosy red meat, the burst of juices upon biting, and the sweet fat of TOKYO X, this tonkatsu does not aim to appear extravagantly luxurious but instead focuses solely on the pork and its cooking. The surrounding elements—rice, cabbage, pickles, miso soup, and fruit—quietly support the dish, embodying the concept of "simple yet layered." This was undoubtedly the pinnacle of loin cutlets I have ever tasted, and while securing a reservation is challenging, every aspect of this dish expanded the limits of what tonkatsu can be.