Tonkatsu Noguchi, currently operating out of Nishi-Tenma Restre, is a unique spot where the atmosphere is that of Restre, but the essence is all Noguchi. I often find myself unsure of where to post about this place.Reservations for the regular course can be made through TableCheck, and while it's currently fully booked, there are cancellation slots available, so keep an eye out.On this day, there was a surprise event announced the day before, and I was lucky enough to secure a spot.This event featured the new breed of pork "Sanemon" that Noguchi prefers, specifically the first shipment of "Sanemon Grace." Sanemon Grace is a new breed, differing from the usual Sanemon, which is a mix of LWD (Landrace & Yorkshire × Duroc) and is known as the classic "San-Gentle Pork." The new Sanemon, however, is a cross between Duroc and Mangalica, making it a completely different breed despite sharing the same name.I personally love Sanemon, so experiencing the first Tonkatsu made from Sanemon Grace was quite a shock, as I had no idea where it would be shipped.The course menu was slightly different from usual, with the final rice dish being fried rice instead of the typical Katsudon or Katsu Curry. Kenyoshi Shimizu, a popular Tonkatsu chef currently fully booked in Ashiya, came to prepare the appetizers for this special occasion.Before the rice dish, we enjoyed a clear soup ramen featuring Sanemon chashu. I caught a glimpse of someone at the entrance before the course started, and it turned out to be a dish made with freshly made noodles from the super popular ramen shop, Mugi to Men-suke. This ramen was definitely a standout addition to the meal.By the way, the noodles from Mugi to Men-suke are incredibly high-quality and expensive...Now, onto the main event: the Tonkatsu.- Sanemon Grace Tenderloin- Sanemon Grace Rib Roast- Sanemon Grace Loin- Regular Sanemon Tenderloin- Zaiton LoinThis lineup allowed for a perfect comparison between the regular Sanemon and the new breed, and surprisingly, the Zaiton was actually the original breed that Sanemon was derived from. Noguchi mentioned, "I hope it was okay to include this," but it seems fine to reveal it now.In terms of taste, the Rib Roast had the most noticeable difference, as expected. Sanemon is known for its light and refined meat quality, embodying a "beautifully balanced pork." However, this Rib Roast had a delightful sweetness in the fat, strongly reflecting the characteristics of both Sanemon and Zaiton, resulting in an incredible balance of flavors.The Tenderloin and Loin also had a stronger flavor compared to Sanemon, while still retaining some of its qualities. The taste was distinctly different, truly showcasing the new breed, "Sanemon Grace." It felt like the refined elegance of Sanemon was the standard, with the new meat flavors layered on top.While the focus is often on the pork, Noguchi's ability to perfectly prepare this new breed is impressive. Their Tonkatsu truly brings out the umami and characteristics of the branded pork, allowing you to savor its original flavors simply and beautifully.I’ll save this for my next restaurant candidate.It was a great meal!