Located a 13-minute walk from Asagaya Station, this restaurant is situated on the first floor of a residential building in a quiet neighborhood beyond the shopping street. After a brief wait at a side table, I was quickly seated at the counter.The restaurant has six counter seats and six table seats, accommodating five customers at the time of my visit. The space is very clean and well-maintained. There are about six staff members, ensuring attentive service without any delays.I made a reservation through an online system for the special set meal featuring three types of pork, priced at JPY 9,800. Reservations open at noon on Sundays for the following week, so be quick as they fill up fast.**Loin Cutlet (70 grams)** The first dish served was two pieces of cutlet, presented with the cut side facing up, showcasing a unique serving style. The aroma was delightful, with a strong scent of pork. The cutlet is fried at an ultra-low temperature, and the white coating is made from low-sugar breadcrumbs, avoiding any strange sweetness while enhancing the pork's flavor. Even though I wasn't sitting right in front of the cooking area, I couldn't hear any sizzling oil. The coating clung tightly to the meat without peeling off, providing a satisfying crunch, and even the leftover breadcrumbs on the plate were delicious.The cutlet's cross-section revealed juicy meat, glistening with surface tension. As with any tonkatsu, enjoying it before the juices overflow is key to savoring its flavor. The balance of about 20% fat gives it a pleasant texture while remaining tender. No salt is needed; it can be enjoyed as is.**Shabu Pork Brisket and Tenderloin (70 grams)** This dish also had a juicy cross-section with a slightly sweet aroma. The texture was reminiscent of cheese that pulls apart, showcasing the quality of the meat. I've had shabu pork at other places, but this one is in a league of its own. The exquisite cooking technique likely contributes to its refined flavor, which was the most elegant of the meal. It was delicious on its own, but a sprinkle of salt at the end enhanced the taste, which was already rich and flavorful.**Pork Belly Cutlet (70 grams)** My personal favorite, this cutlet had the best fat. The chef skillfully removed the sinews right in front of me, resulting in an excellent texture. The meat was barely held together, crumbling and disappearing with each bite. The flavor of the pork fat was pronounced and assertive. For those who appreciate pork fat, this is a perfect dish; however, it might be too rich for others.I also tried the sauce and sesame oil, but while they added an interesting twist, they overshadowed the pork's flavor, which I found a bit regrettable. Enjoying it plain with salt allows for the best appreciation of its taste and aroma.The rice, cooked in a pot, was glossy and sparkling. It had no unpleasant odor and a wonderful aroma. Many tonkatsu restaurants ruin high-quality rice by using rice cookers, but here, the rice was fragrant, delicious, and slightly soft.The tonjiru (pork miso soup) was flavorful, with a hint of fish from the bonito flakes, featuring pork and daikon in a light broth.The meal included various appetizers, finishing with a refreshing mango sorbet.This high-end restaurant offers a stress-free dining experience without delays in service.The overall quality of this tonkatsu restaurant is truly impressive.