Located just a few minutes on foot from Chiyabashi Station on the Keihan Main Line, this hidden gem is a tonkatsu specialty restaurant that opened in 2022, tucked away in a back alley off Chiyabashi Shopping Street.It has earned the Bib Gourmand designation in the "Michelin Guide Kyoto-Osaka" for 2024-2026. Founded by a former French chef, this restaurant has become a representative tonkatsu establishment in Osaka, making reservations increasingly difficult!I arrived on a weekday just after 7:00 PM, having made a reservation in advance. The dining time is limited to 90 minutes, and it seems they rotate guests in halves rather than completely.The cozy interior, featuring only counter seating, is characterized by white wood and calming tones, creating a clean yet warm atmosphere. The proximity to the frying station allows guests to watch the tonkatsu turn golden brown in the copper pot, which is a major attraction. Soft jazz plays in the background, giving it the feel of a small bistro despite being in a downtown area.That evening, I enjoyed the "Dinner Time Limited Omakase Course."This course features a variety of pork brands and cuts, along with side dishes served in small portions one after another. A total of 300g of tonkatsu is provided.First, I was served three types of condiments and cabbage. From left to right: tonkatsu sauce, mustard sauce, and salt.The tonkatsu sauce, crafted by the French-trained chef, includes red wine and vinegar. The mustard sauce is a secret recipe passed down from "Kushi Katsu Apon!" The salt is a blend of three different types from three continents: pink rock salt, salt from Lake Uyuni, and fleur de sel.Each option looked delicious, leaving me wondering which one to try first!The cabbage is enjoyed with a homemade dressing that adjusts based on the condition of the vegetables that day and season. There are two types: a mild and stable "Sesame" and a tangy and rich "Carrot and Onion."Though they look almost identical, the tenderloin comes from two distinct brands: "Ebisu Mochi Pork" and "Pure White Bianca.""Ebisu Mochi Pork" is known for its uniquely sweet fat, as the pigs are raised on a diet that includes bananas. The moist and tender red meat is packed with flavor, and the sweetness expands with each bite. While salt enhances the umami, it can also be enjoyed plain without any sauce."Pure White Bianca" is a brand of pork raised on whey from yogurt. It has a slight bounce yet is easily chewable, with a milky sweetness that showcases the elegance of the tenderloin. True to its name, the white fat and clear flavor stand out, and alternating bites with the Ebisu Mochi Pork highlights each one's unique characteristics.I was amazed at how different the same cut of meat could be based on the brand!The rice, selected and polished by a five-star meister, is glossy and fluffy, making it delicious. The red miso soup, made from dried sardines and miso sourced from a long-established shop, offers a deep and gentle umami that fills the body with bliss.Refills are free for one serving.The menchi katsu, blended from various cuts of pork, oozes with flavorful juices when cut, making my mouth water! Despite being thoroughly cooked, it remains fluffy and tender, truly a "drinkable" menchi katsu.Using Daisendori chicken from Tottori Prefecture, the coating is thin and light, enhancing the chicken's aroma and flavor. The chicken breast, wrapped in a crispy coating, is moist and juicy, so tender that it feels like eating sashimi.The rib comes from "Iwanaka Pork" and "Pure White Bianca," each with distinct characteristics."Iwanaka Pork" has a fine red meat with just the right amount of fat, releasing umami with each bite. The coating is light and crispy, yet the meat's presence is strongly felt, making it a perfect example of classic tonkatsu that pairs wonderfully with rice."Pure White Bianca," as the name suggests, has a clear and elegant flavor, with a beautiful contrast between the rosy red meat and white fat. The milky sweetness of the fat spreads gently, followed by the rich flavor of the red meat, leaving a surprisingly light sensation in the mouth after swallowing. I regretted that there was only one piece!After enjoying the fried dishes, a herbal tea is served to ensure no heaviness lingers in the stomach, providing thoughtful hospitality until the end.Not only is the quality of the meat exceptional due to the careful selection of various pork brands, but the "frying oil" and "panko" are also meticulously chosen.The frying oil is a blend of "Dutch A1 Star Lard," known for its top-tier quality, and "R-I" frying oil from Fuji Oil, which ensures a crispy finish. The balance of aroma and lightness is excellent, making even thick cuts of rib feel light.The panko is sourced from Nakaya in Tokyo, used by 80% of the tonkatsu restaurants listed in the Michelin Guide. The finely textured and light coating crisps up beautifully without absorbing excess oil, perfectly sealing in the juiciness of the meat.From the selection of pork brands to the oil and panko, every element that composes the tonkatsu is meticulously considered, leaving a feeling of "no gaps" in this establishment.Additionally, the timing is calculated to serve the tonkatsu in its freshest state, allowing guests to enjoy the course while watching the chef's skillful preparation across the counter. It was truly a wonderful experience!