Tonkatsu Fujii (とんかつ ふじ井) Osaka

I visited the renowned "Tonkatsu Fujii," known for being hard to reserve.This time, I enjoyed the chicken tender cutlet, minced cutlet, the "Junpaku no Bianka" tenderloin from Niigata, and the "Hayashi SPF" loin cutlet.The standout for me was the chicken tender cutlet. It was astonishingly tender, with a gentle flavor that still packed a savory punch. This was the best dish of the day.The minced cutlet was rich and delicious, with flavors that deepened with each bite.The tenderloin from Junpaku no Bianka, raised on yogurt, was not only visually appealing but also sweet and incredibly tender.The loin cutlet from Hayashi SPF had a firm texture, and the umami spread throughout my mouth with each bite. The fatty edge was particularly sweet and surprising.I finished off with a soothing herbal tea, leaving me feeling warm and content.It's delightful that even with such high-quality pork, tonkatsu remains relatively affordable compared to other fine dining options.It's no wonder this place is hard to book; it truly offers a high level of satisfaction. Less

This was my first visit.I came here for lunch.It's a difficult restaurant to get a reservation at (you can book through TableCheck).Lunch is limited to 60 minutes.I ordered the chicken tender cutlet, minced cutlet, 180g loin set meal, and today's special fillet cutlet set meal (140g of pure white Bianca from Niigata).Personally, the chicken tender cutlet was the standout dish! ✨I was amazed by how juicy and tender it was the moment I took a bite. I wanted to order five more! (laughs)Due to the time limit at the table, I couldn't place an additional order, but it was so delicious that I highly recommend everyone try it!The staff were also very kind.Although it's hard to get a reservation, I will definitely try again! Less

◯ Rating Criteria (Subjective and Biased)5.0…Top of the top in its category4.5…A place I would visit just for this, even without a reason4.0…A must-visit if I'm in the area3.5…I would actively visit if I’m nearby and have no other options3.0…Room for improvement, generic, no extra points2.5…Many areas for improvement; I wouldn’t visit without changes*Subsequent deductions based on the number of improvements needed◯ Dishes TriedAmagi Black Pork Loin Set MealPure White Bianka Loin Set MealIzu Premium Half FiletChicken Tender Cutlet ★ DivineHomemade Juicy Minced Cutlet ★ DivineTokachi Royal Mangalitsa Minced CutletLemon SourHighball◯ ImpressionsI was left in a daze afterward. I still can’t believe that the chicken tender cutlet was actually chicken. Each type of meat had a distinct flavor, making for a joyful and happy experience throughout. This was my first time giving a perfect score of 5 stars. Less

I visited Tonkatsu Fujii for the second time after successfully making a reservation a month and a half ago. Upon entering, the interior and background music created a calming atmosphere.While I was deciding what to order, the staff kindly provided detailed explanations of the menu.I ordered the roast pork from Ume-yama pork, a half portion of tenderloin from Ebisu-mochi pork, and a minced cutlet. The staff checked if I was okay with the Ume-yama pork being quite fatty.First, the minced cutlet arrived. The coating was light, and the minced meat was fluffy, bursting with juice but not greasy, making it a refined and delicious dish.The roast pork had a sweet fat that wasn’t overwhelming, and it paired well with salt or sauce. In contrast, the meat part was relatively light. The left side was cut thick, providing a nice chew, while the right side was slightly thinner and more tender.The tenderloin was incredibly soft, almost melting in my mouth. I was a bit surprised that this tenderloin had a meatier flavor compared to the roast pork. Perhaps it’s due to the difference in the cuts.I felt like having some drinks, but I held back.I couldn’t resist adding the chicken tender cutlet nanban. The chicken was fluffy, and the nanban sauce was delicious.All the dishes had a light, crispy coating, making them easy to eat, but I realized afterward that I might have overindulged.The tonkatsu was, of course, delicious, but the sides were exceptional as well.Despite being a famous restaurant, there was no arrogance, and the service was excellent. Less

Course Dinner (JPY 5000)2 Lemon SoursAdditional Kushi KatsuI made a reservation for three and arrived right on time.First, they served cabbage followed by red miso soup. The red miso soup was decent, but the cabbage and its dressing were excellent. The cabbage was perfectly drained, so it was enjoyable on its own, but the sesame dressing was delicious. You could really taste the care that went into it.The carrot dressing would pair perfectly with the tonkatsu. It could even stand alone as a salad. Its refreshing flavor doesn’t overpower the tonkatsu at all.The first bite of the tenderloin was incredible. The umami, tenderness, and the coating all came together for a truly shocking flavor experience.The menchi katsu was also impressive, with juices locked in so that each bite burst with strong umami, making it perfect to wash down with rice.The chicken tender was so incredibly soft and flavorful that I couldn't believe it was actually chicken tender.The main dish, the loin katsu, especially the premium cut (I embarrassingly forgot the name), was exceptionally delicious—truly a remarkable taste.Not knowing when I could come back, I asked if I could place an additional order, and they kindly accommodated me with kushi katsu. It was the perfect way to finish off the meal with great volume and flavor.I’ll definitely make a reservation and come back! Less

Those who managed to secure a reservation must absolutely try the Chicken Tender Cutlet!!Tonkatsu Fujii is a popular spot where reservations through Table Check are highly competitive, and I finally managed to get a reservation this time✨I booked the dinner-time exclusive Tonkatsu Omakase course.The course started with a tenderloin cutlet from Hanazono Black Pork and Sangen Pork, followed by a juicy Menchi Katsu. Both were incredibly delicious, but the next dish, the Chicken Tender Cutlet, was shockingly good!It seems that not all courses include the Chicken Tender Cutlet, so I highly recommend ordering it as an extra.The course concluded with a loin cutlet from Umezan Pork and the pure white Bianka. I also ordered extra dishes of the Hayashi SPF tenderloin cutlet and Chicken Tender Cutlet Nanban.I loved the Chicken Tender Cutlet so much that I had to order the Chicken Tender Cutlet Nanban as well (laughs). The addition of tartar sauce and sweet vinegar gave it a delightful twist.The Hayashi SPF tenderloin cutlet and the skewered cutlet were also delicious...The success rate for reservations is quite low, but I definitely want to go back again☺︎ Less

Tonkatsu Fujii @ SenbayashiPure White Bianka Tenderloin Set MealChicken Tender NanbanAfter a three and a half month wait, I finally secured a reservation for lunch at Fujii! Today, I was in the mood for tenderloin, so I chose the Pure White Bianka and Chicken Tender Nanban from the daily specials! First, I tried the Chicken Tender Nanban. The moist texture of the chicken is truly unique and delicious, especially when paired with my favorite tartar sauce—it’s simply the best! Next, I enjoyed the Bianka tenderloin. "Bianka" means "white" in Italian, and this cut is of exceptional quality with incredible flavor. It’s best enjoyed without any sauce, though a little salt enhances it perfectly. The rice at Fujii is also delicious, so of course, I had a second helping, and I even refilled my cabbage! I left feeling completely satisfied. It was a great meal! I’ll have to fight for reservations again next time! Less

(Visit Rating ★4.15: Ranked 3rd in Japan for Tonkatsu / Ranked 3rd in Osaka)【Michelin Guide Osaka 2026 Bib Gourmand Winner】Located near the Lalaport Kadoma, the first outlet complex, this Tonkatsu restaurant is close to the Senbayashi shopping street in Osaka City.★Chiba Prefecture Hayashi SPF Pork Loin Cutlet Set Meal 180gThe standout feature is the tenderness of the meat, the sweetness of the fat, and the overall deliciousness. SPF pork refers to pigs that are free from specific diseases that can negatively affect their health. Hayashi SPF pork is raised on feed that minimizes antibiotic use, ensuring a hygienic environment, and is a brand pork from Chiba Prefecture that prioritizes both safety and flavor.Enjoy the rich flavor of the loin cutlet, even the fat is delightful. It's recommended even for those who are not fond of fat. The batter is also delicious.▼Today's Tenderloin Cutlet Set Meal - Niigata Prefecture Pure White Bianca 140gThis brand of pork was developed in collaboration with Sato Meat, Yasuda Yogurt, and Nagaoka Farm. The pigs are raised in the vast nature of Nagaoka City, fed with whey (the liquid remaining after milk has been curdled and strained) produced during the yogurt-making process. The meat features translucent white fat and a tender texture, with a fragrant and refined taste. "Bianca" means "white" in Italian, named for the color of the whey and the snowy region of Niigata Prefecture where it is raised. Whey is rich in water-soluble minerals, vitamins, amino acids, and polysaccharides, and is abundant in lactic acid bacteria.This tenderloin cutlet has no fat, just lean meat. It is also juicy and delicious.★Homemade Juicy Minced CutletThis restaurant is popular not only for its Tonkatsu but also for its side dishes. Typically, minced cutlets are made with a mix of pork and beef in the Kanto region, while in Kansai, they tend to use only beef. However, this restaurant offers a minced cutlet made with 100% pork loin, featuring a crispy batter and a creamy filling, making it feel like a "drinkable" minced cutlet. It’s a unique experience that will make you exclaim "Delicious!" after the first bite. This minced cutlet is so different from the usual that it feels like a completely different dish, so you must try it at least once.【In Summary】Reservations can be made through "TableCheck." Reservation slots for the following month open on the 10th of each month at 10 PM. (As there are only a few seats at the counter, they fill up quickly as soon as reservations open. Be sure to think ahead about what time and which course you want to reserve. You can also make a reservation for just a seat, which is what I did.)In conclusion, despite being at a national level for Tonkatsu, it offers great value for money, and both the Tonkatsu and side dishes are popular, so you should definitely try them.It’s a small and charming restaurant run by a couple, featuring only counter seating. The chef, who started as a patissier and has experience in French and Korean cuisine, opened this relatively new establishment in 2022.When I mentioned I came from Kyoto, the owner’s wife and I bonded over discussions about "Kawamura" and "Utsusemi-tei." Initially, this restaurant also offered tsukudani and curry like "Kawamura," but they had to stop due to space constraints. I will definitely return.*By the way, what’s the difference between "Menchi Katsu" and "Minchi Katsu"? (According to Google)They are essentially the same food, but the differences mainly lie in the region and the type of meat used.《Regional Terminology》Menchi Katsu: This term is primarily used in Kanto and Eastern Japan.Minchi Katsu: This term is mainly used in Kansai and Western Japan.《Differences in Ingredients (General Trends)》Menchi Katsu: Often made with a mix of pork and beef.Minchi Katsu: Due to the beef culture in Kansai, it is often made with 100% beef. Less

I visited for lunch alone.I had the Shihou Mochi Pork Spencer Roll and minced cutlet, along with a bottle of beer (medium size).It was exquisite.I was seated at the first counter table, which offered a great view of the kitchen, and I was amazed by its cleanliness.Additionally, the volume and selection of the background music were perfect.The timing of the service was impeccable, and the hospitality was top-notch.The tableware and the POP displays were also impressive.I could feel the chef's dedication (not just the master), which truly moved me.The restaurant is run solely by a couple, and I can imagine it must be challenging, but I sincerely want to support them. Less

I visited "Tonkatsu Fujii" located in Senbayashi, Asahi Ward, Osaka City.This is a reservation-only specialty tonkatsu restaurant that has been featured in Tabelog's Top 100 and the Michelin Guide, attracting tonkatsu lovers from all over the country.I ordered the dinner-time only omakase tonkatsu course, which is available by advance reservation.The course is divided into three levels based on the grade of the pork used (filet and loin).- JPY 4,000 course (tax included)- JPY 4,500 course (tax included)- JPY 5,000 course (tax included)*Upgrade to the highest grade for both filet and loin (the total meat amount is about 300g, making it quite filling).Starting with the filet,The tonkatsu is made by a chef with a French background.The batter used for the breadcrumbs has its own flavor, so I recommend trying it without any sauce first.What surprised me even more than the tonkatsu was the minced cutlet and chicken breast fry.They were unexpectedly delicious.The homemade juicy minced cutlet is known among regulars as a must-order, and it’s a thick cutlet that surpasses hamburgers.As soon as you cut into it, an otherworldly amount of meat juice bursts out like a soup. It is luxuriously blended with several types of high-quality pork and meticulously kneaded using French techniques for pâté and hamburgers, resulting in an unparalleled richness of flavor.The texture is astonishingly fluffy, in stark contrast to the dense minced cutlets you might expect. It melts in your mouth, with a perfect balance of the meat's sweetness and the richness of onions.The harmony of the coating and meat juice is remarkable. The renowned "Nakaya Panko" breadcrumbs effectively capture the overflowing meat juice. The crispy coating and juicy minced meat perfectly combine in your mouth.The chicken breast fry (sasami katsu) is one of Fujii's masterpieces that completely overturns the common perception of "sasami = dry and bland."It is moist and fluffy, with no dryness at all, resembling high-quality rare meat in its juiciness. This is thanks to the chef's exceptional low-temperature cooking technique.The finely ground special breadcrumbs used for the chicken breast fry create a light mouthfeel. After a crispy, ultra-thin crunch, the chicken breast softly melts in your mouth, providing an incredible texture.The seasoning enhances the ingredients. The typically bland chicken breast offers an unexpectedly rich chicken flavor. When you eat it with a little of the recommended "pink rock salt," the chicken's inherent delicate sweetness is brought out to the fullest.The goodness of Agu pork is best showcased in the loin cutlet.Agu pork is originally known for its fine texture and tenderness, but when combined with Fujii's fragrant coating, it creates a perfect gradient of textures: crispy, tender, and juicy.It was a truly satisfying tonkatsu dinner.It was a great meal.**Reservation Schedule**Reservations are released once a month at a specific time on the online reservation site "TableCheck."Release Date: Every month on the 10th at exactly "22:00"Applicable Period: Reservations for the following month (e.g., reservations for September are released on August 10th at 22:00). Less

Minced CutletFeatures and Commitment:Juicy like a soup dumpling: The standout characteristic is the burst of rich soup that flows out the moment you insert your chopsticks. Luxurious blend of premium pork: Using high-quality pork trimmings, this dish is meticulously crafted with French techniques, resulting in an incredibly rich sweetness and umami. Surprisingly tender: Unlike the dense texture of typical minced cutlets, this one melts in your mouth, so much so that it can be described as "drinkable" due to its lightness. Crispy coating: Made with breadcrumbs from Nakaya Bread Crumb Factory, it effectively captures the overflowing juices, creating a harmonious experience. Less

In my profile, I summarize the restaurants and dessert shops I've visited, including their flavors, personalities, and atmospheres, and I wholeheartedly recommend them. Feel free to use it as a reference.--------------------------------I made a reservation for lunch a month ago and visited the restaurant. After much deliberation, I ordered the pure white Bianka Loin Set Meal, along with additional chicken tender, Iwakan pork tenderloin, and a minced cutlet.I started with the chicken tender, and it was unbelievably delicious! This was by far the best chicken tender I've ever had—super fluffy and juicy. I had never tasted a chicken tender that oozed with meat juices like this one. I was blown away by how good it was.The tenderloin was also excellent, cooked to perfection. The meat was incredibly tender and flavorful, allowing me to truly savor the deliciousness of the pork.The minced cutlet was another highlight; while it wasn't packed tightly, it had a wonderfully fluffy texture and was delicious! I think it's a unique minced cutlet that you don't find elsewhere.The loin was incredibly tasty as well, very light yet still retaining the essence of pork. With just one slice, you could feel the juicy fat on one side and the firm meatiness on the other. The cooking was impeccable, and the coating was just right—not too thick or too thin. It was truly delicious!! Additionally, there were two types of sauces and salt to accompany the dishes, and they paired perfectly with the tonkatsu. I particularly enjoyed the mustard sauce, and I was delighted when the owner offered to refill it for me.Everything besides the fried items was also incredibly tasty. The rice was cooked perfectly, with each grain standing out and being delicious, and the cabbage was well-drained. There were two types of dressings, but the sesame one was exactly to my liking. The miso soup was flavorful and paired well with the rice, with the texture and sweetness of the onions standing out beautifully.After the meal, I enjoyed a herbal tea, which was very comforting. Wow, it was truly delicious. I had all this for less than JPY 6000, which is amazing. I will definitely come back! Less

I managed to secure a reservation amidst the competition and booked the omakase course in advance.We started with the tenderloin.Perfectly cooked to my liking—delicious.The minced meat was fluffy and tasty.Next was the chicken breast, which I forgot to photograph; it was light and felt weightless—so good.Finally, we had two types of loin:One from Niigata, which had a yogurt-like flavor, and the other from Okinawa, which tasted like pineapple.Both had sweet fat, and the Niigata cut had a firm texture.As noted in the restaurant, the batter is distinctive.It has a nice sweetness and a satisfying crunch.All the dressings and sauces were delicious.Next time, I’d like to add the tenderloin with either minced meat or chicken breast. Less

Tonkatsu Fujii @ Osaka, Chiyozaki--information -------------------------------------Address: 1-11-5 Chiyozaki, Asahi-ku, Osaka City, Osaka PrefectureNearest Station: 2 minutes walk from Chiyozaki Station, 8 minutes walk from Chiyozaki-Omiya StationBudget: JPY 4,650Business Hours:Monday, Wednesday, Thursday, Saturday, Sunday11:00 - 13:45, 17:30 - 19:45Closed: Tuesday, FridayRating: Tabelog 4.14, Selected as a Top 100 Restaurant, Bronze (at the time of posting)--menu --------------------------------------------・Chiba Prefecture SPF Loin Cutlet Set Meal・Ebisu Mochi Pork Half Tenderloin・Homemade Juicy Minced Cutlet-----------------------------------------------------I visited the popular tonkatsu restaurant "Tonkatsu Fujii" in Chiyozaki, Osaka.This restaurant offers unique tonkatsu created by a former French chef, and it has been recognized as a top restaurant by Tabelog's Top 100 and The Tabelog Award.You can enjoy a variety of specialty pork, including SPF from Chiba and Iwanaka pork, with different selections available daily.The interior features only 7 counter seats and operates on a reservation-only basis. Reservations can be made through Table Check, with slots opening on the 10th of each month at 10 PM for the following month. Lunch is limited to 60 minutes, while dinner is 90 minutes.This time, I ordered the "Chiba Prefecture SPF Loin Cutlet Set Meal" along with an additional "Ebisu Mochi Pork Half Tenderloin" and "Homemade Juicy Minced Cutlet."First, I tried the SPF loin. The beautifully fried coating was light and crispy, and the texture was surprisingly delicate. The meat was tender, with a rich sweetness from the high-quality fat. The fat was not greasy, leaving a light aftertaste.The Ebisu Mochi Pork tenderloin was moist and tender, with impressively fine fibers. The flavor of the lean meat expanded with each bite.The homemade juicy minced cutlet burst with meat juices the moment I took a bite, and it was incredibly soft and unlike any minced cutlet I had ever tasted before.The tonkatsu was enjoyed with a blend of three types of salt, a special mustard sauce passed down from Kushikatsu Abon, and a sharp tonkatsu sauce. Each of these enhanced the meat's flavor.In addition to the high-quality pork from various brands, the restaurant meticulously designs its unique blend of oil, breadcrumbs, dusting flour, and egg wash.Although served in a set meal style, the rice is carefully selected by a five-star rice meister, who chooses the best varieties and regions based on the season.The miso soup uses a mixed dashi primarily made from dried sardines and features miso from Komechuu, established in 1820.The dressing for the cabbage is a homemade carrot dressing that is adjusted based on the seasonal condition of the vegetables, emphasizing freshness.Every detail is carefully considered, with no compromises in any aspect. The warm and pleasant service adds to the comfortable atmosphere, making it a popular spot where you can enjoy your meal in peace.While making a reservation can be challenging, it is definitely worth the effort. I felt this is a representative gem of Osaka.It was delicious.It was a great meal! Less

I visited "Tonkatsu Fujii" near Senbayashi Station on the Keihan Main Line. The chicken and pork I usually eat were transformed into something extraordinary...!! I never expected the minced cutlet to be like a "drink" (laughs). And have you ever encountered a "sasa-mikatsu" that melts in your mouth? The juiciness of the meat is incredible, and the craftsmanship shines through in the breadcrumbs and frying technique! What’s more, the atmosphere is so cozy and welcoming that it doesn’t feel like a super famous restaurant at all! Not just the star of the show, the katsu, but even the white rice and miso soup were so delicious that I can hardly find the words... (^^;; My limited vocabulary can't do it justice (laughs). This is definitely a place I want to visit again! "Thank you for the meal!" A big thank you to my mysterious Vietnamese friend, Nguyen, for the invitation! (≧∀≦) Less

Located slightly off the bustling Senbayashi shopping street, this renowned tonkatsu restaurant is well-known and often fully booked. Fortunately, I managed to snag a cancellation spot.While the tonkatsu is excellent, I was truly amazed by the deliciousness of the chicken tender cutlet and minced cutlet! The tenderness and juiciness of the chicken tender completely overturned my expectations.As for the minced cutlet, it was hands down the best I’ve ever had! I used to think the minced cutlet from Yamagaki Chikusan in Nishinomiya was my favorite, but this one has taken the top spot. These two dishes are a must-try.For the tonkatsu, I chose the regular menu option of Hayashi SPF loin. It was incredibly juicy, with a remarkable sweetness from the fat. However, since the chicken tender and minced cutlet were served before the tonkatsu, I felt a bit too full and regretted not opting for the fillet instead.The rice was fluffy and very delicious as well!The owner had a very gentle demeanor, making the atmosphere quite comfortable. Less

◻︎ Visit Date: July 16, 2026 (Thursday) ◻︎ Reservation Time: 12:15 ◻︎ Reservation Method: Table Check ◻︎ Reservation Difficulty: ★★★ ◻︎ Arrival Time: 12:10 ◻︎ Dining Alone ◻︎ Payment: Credit Card ◻︎ Notes: Nearest Station: Chiyobashi Station Address: 1-11-5 Chiyobashi, Asahi Ward, Osaka City, Osaka Prefecture 【Today's Order】 • Chiyo Gento Pork Rib Roast Set Meal • Chicken Tender Cutlet • Homemade Juicy Minced Cutlet Total: JPY 6300 ○ Chiyo Gento Pork Rib Roast Set Meal ★★★ The ultra-rare "Chiyo Gento Pork" is so exceptional that it is considered a natural monument. It is exclusively produced by Okamoto Farm in Iida City, Nagano Prefecture. This brand of pork was revived from the brink of extinction by Mr. Okamoto over 25 years, using the Middle Yorkshire breed. Its characteristics include fine texture, flavorful fat, chewiness, aroma, and sweetness, all of which are outstanding. The set meal comes with rice, cabbage, miso soup, and a herbal tea made from peppermint and chamomile. You can refill the rice and cabbage once for free. Condiments include tonkatsu sauce, mustard sauce, and salt. On the table, there are sesame dressing and a carrot & onion dressing available. ○ Chicken Tender Cutlet ★★★★ Chicken tenders are often dry, but here they are remarkably juicy and retain moisture, offering an unparalleled freshness. While it has a mild flavor, it delivers a solid umami taste and a texture that makes it enjoyable to eat. This is the essence of fried food. ○ Homemade Juicy Minced Cutlet ★★★★ Also known as "Ball of Life," this is one of the popular menu items that most people add on. Juicy meat juice spills out from the cutlet, creating a wave of sweetness from the vegetables and a robust umami flavor from the meat that washes over your palate. The texture is completely different from the usual minced cutlet, making it an interesting experience when you pay attention to it. ◻︎ Chef's Background Kazuhiko Fujii started his career as a pastry chef in a hotel and later opened an izakaya after experiencing various cuisines, including French, Japanese, and Korean. After seven years, he was invited to work as a French chef for nine years, showcasing his unique career path. Inspired by the renowned "Tonkatsu Narukura" in Minami Asagaya, he opened "Tonkatsu Fujii" in 2022. ◻︎ Personal Impressions This restaurant offers 4 to 5 types of brand pork at all times, and there’s a chance to encounter rare pork that comes in on certain days. It is one of the top three tonkatsu restaurants in the country, so if you plan to go, now is a relatively good time to make a reservation! ◻︎ Recent Awards "Tonkatsu 100 Best Restaurants 2026" "THE TABELOG AWARD 2026 BRONZE" Less

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. Less

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! Less

I visited Tonkatsu Fujii, a popular tonkatsu restaurant in Osaka.I checked in at the table on the reservation date.It has been awarded the Tabelog Bronze Award.This place, run by a former French chef, offers a variety of premium brands to enjoy.Tonkatsu Fujii is known for its ability to change the batter's flavor depending on the cut of meat.This time, I chose the omakase course for dinner.Course details:- Pure white Bianka Tenderloin- Red miso soup- Menchi Katsu (minced meat cutlet)- Chicken Tender Katsu- Iwachu Pork LoinThe quality of the tonkatsu is, of course, exceptional.The Menchi Katsu and Chicken Tender Katsu were particularly impressive.It's wonderful to enjoy such a high-quality meal at this price.I would love to stop by again if I have the chance. Less

機会に恵まれず中々こられなかったふじ井さんに初来店！Table checkで予約開始時を待ち構えてなんとか希望日時をゲットして来店が叶いました。11時の予約だっので10分前に現着すると、まだお店はオープン前。ただ5分前には入店させて頂きました。多種にわたるメニューの数々、店員さんが丁寧に特徴を説明してくれる。初来訪は、ヘレと決めてるので、ブランドは最も雑味がないと店員さんにご説明頂いた長崎芳寿豚に。ちょうど揚げている様子がよく見られる席に案内頂けてよく見えたのだけど、パン粉はかなり荒目で、かなり高温で揚げている様子。揚げた後、しばらく寝かせてから、出してくれる。まずは、ヘレを一口何もつけないで食べてみる。嫌な臭みは全くなく、噛み締めるとジュワッとジューシーな旨味が溢れて抜群に美味い。人生初の芳寿豚だが、繊維はきめ細やか、心地よい弾力と上品な旨味を感じる。高温ながら、芯までレアに仕上げられているのがスゴイ。つけダレは、塩、とんかつソース、からしソースの3種。一応全部試しては見たけど、こんなにも上質なとんかつには、塩の一択かな。多分塩は一種類でなく、いくつかブレンドしている気がするが、角がなく主張控えめながら素材の味を引き出してくれる。ご飯は、粒大きめのしっかりタイプで自分好み。とんかつとの相性も◎。味噌汁は赤だし。複雑で豊かな香りが良い。総じて、関西イチだけあって、素晴らしい一品でした。にも関わらずこんな価格帯で出せるのが、何より特筆かな。ちょっと気になったのは、高温揚げだから仕方がないかもだが火入れのバラつきかな。また、他のお客さん方は、メンチカツの注文が目立っていたので、もしかしたら、名物なのかな？次回再訪の折には、自分で選らばずに、シェフの1番食べてほしい一品をオーダーしてみようと思う。近くに来ることがあったら絶対訪れたい、そんなお店、そんな一品でした！ Less

I visited Tonkatsu Fujii in Senbayashi for the first time.It was amusing to see the chef, who usually wears a baseball uniform, now in a white chef's coat frying tonkatsu. It might take some time to get used to this look!This time, I opted for the omakase course for dinner.First up was the tenderloin from Hanazono Kurobuta. Such a beautiful pink color! The rich flavor of the red meat was intense.Next, the familiar soft and juicy minced cutlet, a must-try filled with meat juices!Then, we had the not-so-ordinary chicken breast cutlet. The tartar sauce is delicious, but this time I enjoyed it plain. Every item on this menu is delicious as is!For the loin, we had the DMB Chuck Eye Roll from Kaneko Chikusan. This pork is a crossbreed of Duroc, Ume-yama, and Berkshire (Amagi Kurobuta). It looks like it has a good amount of fat, but it’s light! The red meat is firm and gives a satisfying "I’m eating meat" feeling, with a strong umami flavor. This pork is truly delicious!Once again, I’m grateful for this wonderful encounter with such a great pork! Oink oink!◆ Tonkatsu Omakase Course ◇ Lemon Sour Less

This was my second visit to the restaurant. Everything was delicious as always! The rice was perfectly cooked and sweet. The miso soup seemed to be red miso, which I usually don't prefer, but it was so good that I finished every drop. During my first visit, the chicken breast was shocking in a good way; it was my first time being so impressed by a dish. Since I go with my spouse, we ordered both the tenderloin and the loin to share. Both were incredibly delicious, making me close my eyes in delight. It’s true that when something is really tasty, you can’t help but close your eyes. I used to be loyal to a tonkatsu place in Meguro since my student days, but Tonkatsu Fujii has now become my favorite tonkatsu restaurant of all time. I’ll definitely try to make a reservation again! It was a great meal. Less

Tonkatsu Fujii in Osaka----------------------------------------Price: JPY 3,000 - 4,000Tabelog Rating: 4.12Address: 1-11-5 Chiyoshi, Asahi-ku, Osaka City, Osaka PrefectureTaste: ☆☆☆☆ 4.3Service: ☆☆☆☆ 4.2Cost Performance: ☆☆☆☆ 4.3(Out of 5 points)----------------------------------------A highly popular tonkatsu restaurant, "Tonkatsu Fujii," has received the Tabelog Award Bronze.You can enjoy the chef's carefully crafted tonkatsu, created by Chef Fujii, who has a background in French cuisine.The restaurant is within walking distance from Chiyoshi Omiya Station, featuring only 7 counter seats.Today, I had the following:- Ebisu Mochi Pork Fillet- Pure White Bianca Fillet- Iwachu Pork Loin- Hayashi SPF Loin- Homemade Juicy Menchi Katsu- Chicken Tender Katsu- Chicken Tender Katsu NanbanFirst of all, both the loin and fillet katsu are undeniably delicious. The cooking is perfect, and the flavor of the premium pork fat and lean meat is outstanding.The menchi katsu is incredibly juicy and delicious as well.The chicken tender katsu has been highly talked about for its amazing taste, and it truly lives up to the hype. It's so juicy despite being a lean cut with almost no fat. As expected from a French chef, the cooking technique is impressive.I would love to visit again if I have the chance!Don't forget to save this place if you think it's a good one! ☝️ Less

Tokachi Royal Mangalica PorkThis pork, certified by the Hungarian National Chamber of Commerce as a delicacy, has been successfully bred and raised in Tokachi, Hokkaido. It is nurtured through natural grazing while maintaining its pure lineage.The rich flavor of the red meat and its low melting point (26-28 degrees) create a delightful experience as the fat melts in your mouth.180g of loin for JPY 11,000, tax included.Tonkatsu made from Royal Mangalica pork can only be enjoyed at Tonkatsu Fujii nationwide. It's quite a rare pork, so if you get the chance to try it, consider yourself very lucky! Less

My previous visit left a strong impression, so I returned to Tonkatsu Fujii in Senbayashi. This time, I enjoyed the Ume-yama pork loin, Ebisu mochi pork tenderloin, menchi-katsu, and chicken breast katsu.Once again, my expectations were not only met but exceeded, reaffirming the high standards of this restaurant. The Ume-yama pork loin was cooked to perfection, with a wonderful balance of the sweetness of the fat and the umami of the lean meat. The coating was light and crispy, allowing the quality of the ingredients to shine through.The Ebisu mochi pork tenderloin was astonishingly tender, with a moist texture. It had a refined flavor unique to the tenderloin, making it enjoyable to compare with the loin.What particularly stood out this time was the menchi-katsu. With just one bite, the juices burst forth, filling my mouth with the concentrated flavor of the meat. The chicken breast katsu was also far from dry, boasting a fluffy and juicy finish.While some restaurants may lose their charm upon a second visit, this one reaffirms its deliciousness. You can feel the care put into ingredient selection, cooking, and frying techniques. It's a place I would want to visit regularly if it were closer. Less

Omakase Course JPY 4000After losing the reservation battle and feeling down, a friend who managed to secure a spot invited me, and I was able to dine during the last lunch seating. ✨I was immediately comforted by the warm smiles of the owner couple. On this day, they served an omakase course that allowed us to enjoy a comparison of different dishes.First, we had a comparison of the Ebisu Mochi Pork and Iwachu Pork tenderloin. I was thrilled because I prefer Iwachu Pork. It was incredibly delicious!Next was the popular minced cutlet, where we compared the top-tier Royal Mangalitsa pork with the regular minced pork. They used a high-quality minced pork, which elevated the regular version as well. Despite the differences, both were incredibly juicy and delicious!The must-try chicken tender cutlet was fluffy and moist, delivering consistent deliciousness. ♡Finally, we enjoyed a rare comparison of Matsusaka Pork and Nan-nu Pork loin. While the sweet fat of the Nan-nu Pork was tasty, I personally found the Matsusaka Pork, which I was trying for the first time, to be exceptionally delicious! Everything was just amazing! ✨Since my first visit three years ago, this restaurant has become increasingly distant, but I still want to keep coming back! ✨ Less

I finally managed to make a reservation and visited after two years. I was so happy that they remembered my face.I enjoyed the recommended course from Fujii:1. Tenderloin Cutlet - It brought back the shock I felt the first time I tried it. The way the meat is fried is simply outstanding. With every crispy bite, the sweetness of the meat spreads, stimulating my taste buds.2. Menchi Cutlet - The piping hot menchi cutlet was cut in half, and the rich juices burst out. It completely changed my perception of menchi cutlet.3. Chicken Tender Cutlet - This cutlet has a low fat content and a mild flavor, making it refreshing and incredibly juicy. It's a taste you can only find at Fujii.4. Loin Cutlet - I had a hybrid pork cutlet made from Duroc, Ume-yama, Amagi Black Pork, and Matsusaka pork. The juicy fat from the loin was very sweet and paired perfectly with rice.5. Tenderloin Kushi-katsu - I ordered an additional skewer of tenderloin fried in the fat of the loin. The lean tenderloin wrapped in the rich fat was deliciously sweet.6. Herbal Tea - It helped settle my full stomach.The two companions I was with were also thrilled. I will definitely come back again. Less

I was fortunate enough to win the reservation battle on Tablecheck and finally visited for the first time on Saturday at 11 AM. ☺️The restaurant is compact with only seven counter seats, and there were a couple of regulars present. However, the owner engaged us in conversation, creating a warm and relaxing atmosphere where we enjoyed our meal.They had a rare shipment of Tokachi Royal Mangalitsa pork, but since it was my first visit, I opted for the more familiar Hayashi SPF pork. It was moist, flavorful, and had no unpleasant odor. Depending on personal preference, the panko breadcrumbs also had a delightful texture, which I appreciated.I ordered two types of minced cutlets—regular and Mangalitsa—and shared them with my friend. They were so delicious that I was left speechless. The chicken tender cutlet is also popular, so I plan to try that on my next visit. Less

Today, I ordered the tenderloin course again.First, on the left is the Yoshiju Pork, and on the right is the Iwanaka Pork tenderloin.It's moist and red, truly delicious, and I particularly prefer the Iwanaka Pork.Next, we have the minced cutlet, which is juicy.The chicken tender cutlet is moist and a unique dish you can't find elsewhere.On the left is Hanazono Black Pork, and on the right is Ebisu Mochi Pork tenderloin.The Hanazono Black Pork, which I tried for the first time, is said to be born in the UK.You can really feel the muscular texture of the pork.I'm always happy to try various brand pork each time. Less

I absolutely love this place and have visited multiple times! ☺️♡This restaurant was selected for the Michelin Guide 2026✨ and is also listed as one of Tabelog's top 100 restaurants! It's incredibly popular, so be prepared for a reservation battle. ❤️ I was ready 20 minutes before my reservation time, waiting with my phone in hand!I secured a lunch spot at this gem, located just a minute's walk from Chibayashi Station. Although the access to Chibayashi is a bit inconvenient, it's definitely worth the trip! ✨The restaurant is small, with only 7 counter seats, creating a cozy atmosphere that is very clean. On a large blackboard in front of the counter, you'll find beautifully written explanations about the restaurant and how to enjoy tonkatsu.Lunch is limited to 60 minutes, and the turnover is quick, so I recommend deciding what you want to eat in advance. ☺️♡♡ Less

I was invited by a friend and visited for lunch for the first time. ♥It’s a reservation-only place that gets fully booked every month, so it’s quite popular! ✨It’s just a 1-minute walk from Senbayashi Station. ◎~ What we ordered ~- Lunch Set: Minced Cutlet- Snowy Pork Loin Set Meal- Chicken Breast Cutlet- Chicken Breast Cutlet Nanban- Mangalica Minced CutletI wanted to try a variety of dishes, so my friend and I shared everything. ☺️First, the Mangalica minced cutlet arrived. ✨It was juicy, sweet, and melted in my mouth—so good I could drink it! Absolutely delicious! ❤️Next up was the chicken breast cutlet. ♥Despite being chicken breast, it was incredibly tender and fluffy!!The crispy coating was also impressive. ☺️Then we had the chicken breast cutlet Nanban. ♪This was also super tender and fluffy. ✨The sweet sauce and tartar sauce were a winning combination! The set meal came with rice, miso soup, and cabbage, and we could get free refills on rice and cabbage the first time. ◎Of course, we refilled both! ❤️The lunch set’s fillet cutlet was not greasy at all, making it light and easy to eat! It paired well with salt, soy sauce, and sauce. ◎The other dish, the Snowy Pork loin, was sweet and juicy without being too fatty. ✨The Snowy Pork was incredibly delicious—I finished it in no time! ◎Finally, we ordered an extra minced cutlet. ☺️It was juicy and piping hot. ✨So delicious that I could eat as many as I wanted! ❤️Everything was so tasty, and the cost performance was excellent, making for a truly satisfying lunch! I managed to secure a reservation for next month, so I’m really looking forward to going again! ✨ Less

My first visit was on a weekday, just a minute before my reservation at 12:45 PM. The location is just a 1-2 minute walk from the west ticket gate of Keihan Railway's Senbayashi Station. You head west through the Senbayashi shopping street and take the first small alley to the south, walking about 50 meters until you find the restaurant on your left.Reservations are made once a month at 10 PM on the 10th of the previous month through TableCheck. Instead of booking for a specific date, you reserve based on available times and then adjust your schedule accordingly.Upon arrival, since I had a reservation, I was guided to an empty seat in the middle of the counter. It seems to be operated by a couple. There are only 7 counter seats, and there were 5 customers ahead of me, 4 of whom were already dining. The ratio of older gentlemen was quite high. I placed my belongings in a basket under the chair.The other customers appeared to be repeat visitors or regulars, chatting casually with the owner and his wife. From the menu displayed on the counter, I ordered the Hyogo Prefecture-produced Ebisu Mochi Pork Tenderloin set meal (140g) for JPY 3,050. The meal includes rice, miso soup, and cabbage, with free refills for rice and cabbage available once.After about 15 minutes, the tonkatsu arrived. The condiments included three types of salt, and the cabbage was crispy and delicious. The coating was crunchy, and the surface of the tenderloin was a light pink, with fat gently rising to the surface.One bite overwhelmed me with its tenderness and flavor. There were four pieces of tenderloin, and I finished them in no time. When my cabbage was running low, the wife promptly replaced it with a fresh bowl, which I appreciated as a thoughtful gesture.Finally, a warm herbal tea was served to conclude the meal. After finishing, I paid by card and left the restaurant. There were three customers who had made reservations after me, including one woman. Less

⭐ "Chiyo Phantom Pork Loin Set Meal 180g" - The Legendary Pork ⭐...The last plate... truly became a legend...I arrived 10 minutes before opening, as part of my regular visits.With the rainy season over, I thought waiting in the blazing sun would be a bit tough, but today, they kindly opened the noren (curtain) a little early due to the heat.The warm welcome from the master and his wife with their smiles, "Welcome!"I headed to my usual counter seat. At that moment, something caught my eye..."What!? What is this!?" (laughs)The Chiyo Phantom Pork, which was supposed to be out of production, was on the menu!When I asked the master, he told me that, at the very last moment, Okamoto Farm contacted Fujii, and miraculously, it was restocked.However, there was only one serving of loin left.Of course, I ordered it before even sitting down (laughs).And the moment I placed my order...The words "Chiyo Phantom Pork" disappeared from the menu.It was truly the last plate.It has indeed become a "legendary pork.""Chiyo Phantom Pork"(Okamoto Farm, Iida City, Nagano Prefecture)This is a rare brand of pork produced exclusively in Japan by Okamoto Farm in Iida City, Nagano Prefecture.It has been loved by many for over 25 years, as it was raised in pursuit of the ideal flavor, earning the title of "legendary pork."❇️ Features ❇️A very rare brand of pork, improved from the rare Middle Yorkshire breed.It has a finely textured and tender meat quality, with a rich flavor of red meat.✨ The fat melts in your mouth, spreading a refined sweetness without being greasy.There is little of the typical pork odor, allowing you to fully enjoy the natural deliciousness of the meat.The balance of the sweetness of the fat, aroma, and the rich flavor of the red meat is truly wonderful, making it a brand of pork that you want to savor with just salt.As usual, the master and I started discussing tonkatsu.He mentioned he had been to Tonkatsu Nanai-do in Tokyo and said, "It was great!"That triggered my **"I want to go there!"** syndrome (laughs).While we were having such a fun conversation, customers kept coming in, and soon the place was full.After about a 20-minute wait, finally, the last Chiyo Phantom Pork was brought to my table.Today, I took more photos than usual.Thinking this might be the last time, each photo felt like a precious memory.The ingredients were top-notch.The master's frying was also superb.I humbly say, itadakimasu (let's eat). m(_ _)mCrispy and light batter encased the #Menki-Raku# beautifully shimmering, slightly pink meat✨As I took a bite, the legendary deliciousness spread throughout my mouth.The sweet and refined fat melted away, followed by the rich flavor of the red meat gently overflowing.The pairing with rice goes without saying—it's the best. (^_^)vIt was so delicious and bittersweet that my eating speed naturally slowed down.Savoring each piece, I thought, "So good..."That happy moment continued~And finally, the last bite...It truly came to an end. (￣^￣)I am grateful to the Chiyo Phantom Pork for delivering such a delicious experience until the very end.It was a great meal.Receiving the warm smiles of the master and his wife as I left, I headed to my afternoon work. (^_^)vI will visit again next month.Thank you very much. m(_ _)mP.S. I hope to hear news that Chiyo Phantom Pork has made a comeback.I wonder if such information will come my way~o(^-^o)(o^-^)o Less

This is my favorite restaurant that I've visited many times.Here, you can enjoy tonkatsu made from the Royal Mangalitsa pig, which is often referred to as a "national treasure to eat."With just one bite, the sweetness and umami of the high-quality fat will bring a smile to your face.The coating is light and crispy, while the meat is surprisingly moist and tender. Even the fat is delicious without feeling heavy, allowing you to savor every last bite.I still remember the excitement I felt the first time I tried it, and it’s amazing that that feeling never fades, no matter how many times I eat it.I've visited various places in search of delicious tonkatsu, but this restaurant remains special to me.I can't imagine finding better tonkatsu than this.It truly is a cherished place that makes you feel that way.Thank you for another wonderful meal! Less

I visited on a Saturday afternoon in June, all alone.Last December, I made a reservation via DM on social media, and just last month I received a message saying, "We can accommodate you in June." After waiting for about six months, the day finally arrived. I had been looking forward to this day so much that I felt like Goku from Dragon Ball.■ My Order- Medium Bottle of Beer (Sapporo Aka boshi) JPY 800- Chicken Tender Cutlet JPY 500- Tokachi Royal Mangalica Minced Cutlet JPY 1,000- Tokachi Royal Mangalica Rib Roast Set Meal JPY 13,000 (reserved item)Total: JPY 15,700... Truly royal (laughs).As usual, I poured the cold beer into a chilled glass and waited for my food, calming my nerves. (I noticed that the owner's trademark baseball uniform-style outfit had changed to a white chef's coat with the restaurant's name on it.)■ Tokachi Royal Mangalica Rib RoastThe first dish served was the unexpected "Tokachi Royal Mangalica Rib Roast." Did they adopt the "strongest first batter theory"? Typically, the order would be "chicken tender → minced cutlet → main dish." However, this restaurant sometimes has such unconventional orders, based on the owner's meticulous calculations. When serving, the owner said, "This is rich in fat, so I’m serving it first." He added, "Today's (cut) is particularly good." My expectations skyrocketed. Along with the dish, a red plate marked "Tokachi Royal Mangalica" was presented. The appearance was stunning. The surface, lightly coated in fat, was glossy and divine rather than just beautiful. The main portion consisted of five slices, and including the trimmings, there were a total of six slices. Calculating calmly, each slice costs over JPY 2,000. Each slice is equivalent to a full set meal at a regular tonkatsu restaurant. Honestly, I was a bit shaken. I started with the fat, without any condiments. In my mouth... it melted. I can't quite describe it, but it just melted. Moreover, the fat was like high-quality buttercream. It was a flavor experience unlike anything I had encountered before. Next, I tried the lean meat. The beautiful gradient shifted from white to pink, then to red due to the cooking. The concentrated umami of the meat combined with the high-quality fat made me smile involuntarily. I have a habit of smiling when I eat something truly delicious, and that day, I couldn't stop grinning. From the second slice onward, I tried salt, sauce, and mustard sauce in order. All were excellent, but the best pairing was with salt. It was already perfect on its own, but when paired with rice, it was even more powerful. The combination with rice was outstanding. Before I knew it, I had finished all six slices in no time.■ Chicken Tender CutletThe second dish was the chicken tender cutlet. I eat this every time, but after the rich rib roast, it felt more like a "palate cleanser" or even a "dessert." The light and smooth texture of the chicken tender cutlet was delightful. This order was also a result of the owner's careful consideration (probably... but who knows).■ Tokachi Royal Mangalica Minced CutletThe third and final dish was the Tokachi Royal Mangalica minced cutlet. I took a photo as soon as it was served and then immediately paired it with rice. Even the regular homemade juicy minced cutlet has incredible juiciness, but this one was on another level. With one bite, the juices burst forth. Of course, it was delicious on its own. However, when eaten with rice soaked in the meat juices, the impact was on a different scale. The flavor was not just doubled but tripled. Since it was well-seasoned, there was no need for salt or sauce. In the end, I enjoyed it like a minced cutlet rice bowl and finished it all.After the meal, I had herbal tea. This moment was also lovely. I reflected on the meal while slowly savoring the aftertaste.Previously, I asked an AI, "What is the price of the most expensive tonkatsu served in Japan?" The answer was that the highest standard for a single tonkatsu set meal is around JPY 5,000. Considering that, the JPY 13,000 Tokachi Royal Mangalica Rib Roast Set Meal at this restaurant is, at least to my knowledge, in the highest price range in Japan. And the taste has the power to make even a simple-minded old man gasp in delight and smile.Tokachi Royal Mangalica pork. It's not something everyone can casually enjoy (myself included). However, if you have the opportunity, I believe it’s worth experiencing at least once. I had the tenderloin last December, and now I had the rib roast. Now, I can't resist trying the "loin" as well. After returning home, I promptly requested my next reservation via DM. (*It seems it will be after the New Year.)It was a great meal. Less

Today, I visited the highly praised "Tonkatsu Fujii." I was fortunate enough to secure a reservation for my desired date and time. It took just 2-3 minutes to walk from Senbayashi Station, where I was warmly welcomed by a friendly couple. They quickly explained the menu and how to place an order, and I ordered exactly what I wanted. Here’s what I enjoyed today:① Weekday Limited Lunch Set - JPY 2,200 → For the lunch set, you first choose between loin or tenderloin. This time, I opted for the loin because I can order the tenderloin as an extra. The loin seems to be from a breed called Hayashi SPF pork. It was served at the end of the course, and I found it to have a firmer texture than I expected. I chose the chicken tender cutlet as my additional item. The chicken tender cutlet was incredibly crispy and delicious, with a distinct flavor in the coating. It was my first encounter with a coating that made me exclaim, "This is amazing!"② (Extra) Tenderloin Cutlet 70g - JPY 1,250 → This time, I selected the Ebisu Mochi Pork half. I was informed that this pork is fed bananas. Of course, there was no banana flavor, but the tenderness was extraordinary. When I took a bite, the juices burst out, and the meat's flavor was fantastic—an experience I rarely have.③ (Extra) Minced Cutlet - JPY 500 → This was incredible! I’ve had delicious tonkatsu at various places, but I’ve never had a minced cutlet like this. The sweetness was remarkable, and although it looked fatty, it was surprisingly light and refreshing. It was truly delicious, and I ended up asking for a second serving of rice.The rice served with the set meal was also tasty, fragrant, and the dressings for the cabbage were sesame, and carrot & onion varieties. The sauces for the tonkatsu included a sauce, a mustard-based sauce, and salt. I first tried it plain. The loin pairs well with the sauce, while the chicken tender cutlet goes perfectly with the mustard-based sauce. The special salt complements everything nicely. However, for the minced cutlet, I recommend having it plain or with just a little salt to enhance its aroma without overpowering its flavor.I was a bit apprehensive about my reservation, hoping it would be good, but I experienced an incredible tonkatsu here. I want my children to try this, so I definitely plan to come back with them.Thank you for the wonderful meal today; I was quite impressed. It was truly delicious, and I look forward to visiting again! Less

I visited Tonkatsu Fujii, which I had been curious about. I made a reservation through Table Check. I arrived about 10 minutes early and was warmly welcomed. I ordered the fillet (pure white Bianca) and chicken tender cutlet. They offer a generous service where you can refill rice and cabbage once for free. Although I’m not usually a fan of the cabbage served with tonkatsu, I couldn’t resist going for seconds because the cabbage and dressing here were delicious. As I had read in reviews, the chicken tender was incredibly soft with just the right amount of saltiness—so good that I could eat several! The fillet had a firm texture, bursting with flavor, making it hard to put down my chopsticks. Honestly, the quality is so high for such a low price; I would still want to come even if the price doubled. It was a great meal! Less

【A Place That Redefines Tonkatsu】This might be the first time I've felt such an emotional impact from a tonkatsu specialty restaurant.First, I was served rice, miso soup, and shredded cabbage.The moment I saw the cross-section of the tonkatsu, I gasped. The vibrant rosy color of the meat was cooked to perfection, reminiscent of French cuisine.The batter was light and crispy, effectively sealing in the rich flavors of the meat.The chicken tender cutlet could easily take center stage on its own.This restaurant truly showcases the potential of tonkatsu, making it one of the best in Osaka. I look forward to trying the evening course next time. Less

◆Visit Rating 4.10 Ranked 3rd in Japan for Tonkatsu Ranked 1st in Osaka for Tonkatsu Michelin Bib Gourmand Teriyaki Silver ◆About the Restaurant This is a reservation-only specialty tonkatsu restaurant featuring branded pork, run by a former French chef. Originally associated with Rohto Pharmaceutical, the chef developed menus using Pine Pork, but has no prior experience training in a tonkatsu shop. A la carte items are discounted by JPY 300, and cabbage is included. Reservations open on the 10th of each month at 10 PM for the following month. ◆Impressions I visited after making a reservation through TableCheck. The atmosphere inside is cozy, with only 7 counter seats, and the service was warm and welcoming. Prices are generally reasonable, but they also offer some very high-quality pork. I started with the recommended chicken breast and minced cutlet, which regulars always order. The chicken breast was light yet surprisingly rare, bursting with flavor. The minced cutlet was juicy and enticing, with its delicious fat oozing out. This was incredibly tasty and, in terms of satisfaction, the highlight of the day. The rib roast was rich in fat and exceptionally delicious. The Chiba Hayashi SPF red meat was simply outstanding, with a unique flavor that was in a league of its own. It was among the best tonkatsu I’ve ever had. ◆Meal Cost (tax included) JPY 6700 for 2 people ◆Items Ordered (food only, tax included) ✔︎✔︎ Chicken Breast JPY 500 Here, I really enjoyed the delicious batter, which had a hint of sweetness—was it just the batter that made it so good? ✔︎✔︎✔︎ Minced Cutlet JPY 500 Creamy and incredibly delicious. ✔︎✔︎ Rib Roast A la Carte (without rice and red miso) JPY 2850 Rich in fat. ✔︎✔︎✔︎ Chiba Hayashi SPF Set Meal JPY 2850 Tender and bursting with the deliciousness of red meat. Unusually, I found the red meat more satisfying. ◆Notes ◆Disclaimer *Michelin and Gault & Millau ratings include past and current information. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics. For example, in Tokyo, slightly higher prices are understandable. Overall scores are determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would yield a score of 4.0. Taking pricing into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Will return/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend *Scores are carefully considered to one decimal place. *If I notice any discrepancies in my criteria, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the utmost importance on location and satisfaction relative to the amount spent. ◆I strive to maintain the reliability and objectivity of the information provided, and I generally include meal costs. Less

This popular restaurant is often fully booked, but I was lucky enough to get a reservation due to a cancellation.To dine here, you need to make a reservation through table check, so it’s best to either aim for the reservation release date or frequently check for cancellations.The specific brand of pork is only revealed on the day, which adds to the excitement.I usually order either the loin or the ribeye, but today, due to the high humidity and temperature draining my energy, I opted for a lighter meal: the tenderloin (140g) and juicy minced cutlet.The pork is Gunma Prefecture's Awa Yuki Pork.First, the minced cutlet arrived, and it was delightful.It was incredibly juicy, so much so that I wanted to say it was "drinkable," and it was delicious even without any sauce.Next came the tenderloin cutlet.The slightly pink cross-section glistened with juices, looking very appetizing.The peppercorns added a nice accent.Again, I felt it was best to enjoy the meat's flavor without any condiments.The rice accompanying the meal was also exceptionally tasty.Overall, I thoroughly enjoyed my time and left the restaurant satisfied.By the way, the chef's uniform has changed from a previous baseball uniform to one resembling a chef's attire. Less

This review is written for the following people:- Those who want to enjoy delicious tonkatsu in Asahi Ward, Osaka.- Those who want to pair their meal with beer or other drinks.- Those who wish to spend some quiet time alone.- Those who want to have a fun time with companions.---On a certain day in May 2026, I visited alone.It was a weekend in Osaka. For dinner, I visited the amazing tonkatsu restaurant, Tonkatsu Fujii, located in Asahi Ward.The calm atmosphere reminded me of a kaiseki restaurant, complemented by the hospitality of the owner couple.This time, I ordered the following:- Okinawan Pork (Pine Pork) Ribeye Cutlet Set Meal- Chicken Tender Cutlet- Black Oolong TeaBoth dishes were so exquisite that I couldn't stop eating. The ribeye cutlet was made from rare Agu pork from Ishigaki Island, boasting rich flavor, tenderness, sweet fat, and perfect cooking. It was an impeccable tonkatsu experience. The chicken tender cutlet was unbelievably tender and had a moist texture.Next time, I plan to try other types of pork.Thank you for the meal.---Bronze AW 20262026 Goal: Visit a total of 38 designated restaurants by the end of the year.This visit marks my 40th restaurant.Next planned visit to a designated restaurant:- Yakitori Taniguchi, Amagasaki City, Hyogo Prefecture / Yakitori---Tonkatsu 100 Best Restaurants 20262026 Goal: Visit a total of 19 designated restaurants by the end of the year.This visit marks my 19th restaurant.Next planned visit to a designated restaurant:- Ageshizuku, Yokohama City, Kanagawa Prefecture / Tonkatsu---Upcoming visits (June to July):- Yakitori Taniguchi, Amagasaki City, Hyogo Prefecture / Yakitori- numero Cinco, Nishinomiya City, Hyogo Prefecture / Spanish Cuisine- Trattoria Tope, Nagoya City, Aichi Prefecture / Italian Cuisine- Sumibi Kappo An, Yokohama City, Kanagawa Prefecture / Japanese Cuisine- Ageshizuku, Yokohama City, Kanagawa Prefecture / Tonkatsu- PRIMO, Yokohama City, Kanagawa Prefecture / Italian Cuisine- scica, Yokohama City, Kanagawa Prefecture / Western Cuisine- Hikariya Nishi, Matsumoto City, Nagano Prefecture / French Cuisine- Hikariya Higashi, Matsumoto City, Nagano Prefecture / Japanese Cuisine- Yamase, Matsumoto City, Nagano Prefecture / Eel- Unagi no Matsuka, Matsumoto City, Nagano Prefecture / Eel- Tonkatsu Keisui, Gifu City, Gifu Prefecture / Tonkatsu Less

【Visit Timing】Weekend at 17:30 【Reservation】Yes (Tablecheck) 【Wait Time】None 【Ordered Menu】Course: Tenderloin (Yoshiju Pork, Ebisu Mochi Pork), Minced Cutlet, Chicken Breast Cutlet, Loin (Hanazono Black Pork, Minami-nu Pork) 【Overall Impression】The popularity is evident as reservations were fully booked within a minute of opening. The course includes a generous 300g of cutlet, allowing for a satisfying experience. Each cutlet was astonishingly delicious, especially the minced cutlet and chicken breast cutlet, which were on a whole new level of flavor... (I would have wanted seconds if I hadn’t been so full.) If you’re visiting Osaka, this is definitely a must-visit restaurant. It was a great meal. Rating at the time of visit: 4.10 Less

The highlight of my Kansai trip. As of my visit, it has a Tabelog rating of 4.10, ranking 4th nationally and 2nd in Kansai.According to reviews, this restaurant is run by a chef from a French background. I opted for the JPY 4,850 course, which included two pieces of tenderloin, a menchi-katsu, two pieces of chicken katsu, and two pieces of two types of loin.The refined flavor of the tenderloin captivated me. It’s made from Hanazono Kurobuta.The standout was the "drinkable" menchi-katsu, which was beyond juicy. The chicken katsu was also incredibly tender, making these two dishes the best I’ve ever had.While the impact of the loin was somewhat subdued compared to the first half of the meal, the flavors of the pure white pig raised on yogurt and the southern pig raised on pineapple were unique and memorable.Reservations can be made through TableCheck starting on the 10th of each month. If you love tonkatsu, this is a place you should definitely visit! Less

The chef of Tonkatsu Fujii is Kazuhiro Fujii.(Instagram: @tonkatsu_fujii)*Reservations can be made through Table Check.This is a cozy tonkatsu restaurant with 7 counter seats, run by a chef who transitioned from French cuisine to tonkatsu.Lunch is limited to 60 minutes, while dinner is 90 minutes, allowing you to savor delicious tonkatsu at a leisurely pace.**Menu** **Pure White Bianka Tenderloin Set Meal****A few thoughts:** Bianka is a special pork raised on yogurt, and true to its name, it features a beautiful white color.Upon tasting, the tenderness and refined sweetness unique to yogurt-raised pork were evident, making it incredibly delicious. There was no dryness typical of tenderloin; instead, it had a moist texture that left a lasting impression.The batter was light and crispy, perfectly enhancing the natural flavors of the meat, allowing me to enjoy it without getting bored until the very end.The head chef and the owner were both kind and wonderful people. Less

Tonkatsu Fujii in Senbayashi, OsakaI ordered the Iwanaka Spencer Roll (200g, JPY 3,150) and Chicken Tender Cutlet (70g, JPY 500).Among the fierce competition for tonkatsu in Osaka, this is definitely one of my favorite places.On this day, they had limited menu items featuring Ume-yama Pork and Pure White Bianka. Both are excellent pork options, but I still love the Iwanaka Pork the most.The sweet fat and tender meat of Iwanaka are my favorites, so I chose the Spencer Roll to fully enjoy the rich flavor.This time, I also added the Chicken Tender Cutlet, which was incredibly moist and tender, showcasing their exceptional frying skills.Not only do they source great pork, but their frying technique is outstanding.Moreover, despite being ranked number one for tonkatsu on Tabelog in Osaka, the humble service from the chef and the owner is truly remarkable.It's a place I want to visit regularly. Less

I visited on a weekday in July at 1:45 PM. This was my third time coming here, having previously visited twice, and I had always gone on a cancellation slot. I was finally able to make a reservation myself, which made me really happy! Haha.What I ordered was:Amagi Kurobuta Loin Set Meal (180g) - JPY 5000Additional:Chicken Tender Cutlet (70g) - JPY 550Minced Cutlet (80g) - JPY 550Total: JPY 6100This was my first time trying Amagi Kurobuta. Even though it was loin, it was not greasy at all, juicy, and the meat was tender and incredibly delicious!!The Chicken Tender Cutlet and Minced Cutlet were as tasty as ever. If you come to Tonkatsu Fujii and have some room in your stomach, I definitely recommend adding these! I will do my best to make a reservation for my next visit as well!! It was a great meal. Less

This was my first visit to Tonkatsu Fujii, and it ranks among the best tonkatsu I've ever had. The warm atmosphere and hospitality from the owner and staff made for a truly enjoyable experience.Chicken Tender Cutlet: Juicy with a fluffy texture and incredibly tender. It was so sweet it felt almost like a dessert. It completely changed my impression of chicken tenders, which can often be dry.Homemade Juicy Minced Cutlet: Another fluffy and juicy cutlet. The flavor was so delicate and refined that I felt no need for sauce or even salt.Comparison of Fillet Cutlets: I was unsure if I could distinguish the flavors, but there were two clearly different types: one rich and meaty, and the other light, juicy, and slightly sweet.Amagi Black Pork Loin Set Meal: The fat was exquisitely rich and melted in my mouth without being greasy at all. The contrast with the rich red meat was fascinating, as it was deep in flavor. They fried the two parts separately to ensure they were served in the best condition.Reservations can be made through TableCheck. The next month's bookings open on the 10th of each month. Less

Visited on May 2, 2026 (Saturday) at 10:52 AM (reservation made).It’s reservation only, and on this day, the restaurant was fully booked with a sign indicating no available seats.When I arrived, the entrance was already open, and although it was a bit early for my reservation time (11:00 AM), I was allowed to enter.I visited with a companion and ordered the following:- Chiyo Maboroshi Pork Loin Set Meal (JPY 4,700)- Ebisu Mochi Pork Tenderloin Cutlet Set Meal (JPY 3,050)- Chicken Tender Cutlet (JPY 500)- Homemade Juicy Minced Cutlet (JPY 500)Lunch is limited to 60 minutes, and the dishes were served sequentially starting 10 minutes after ordering.The Chicken Tender Cutlet was incredibly tender, so soft that it felt like I didn’t need my teeth. The batter had a subtle flavor, making it delicious even without any dipping sauce.The Minced Cutlet was very juicy, releasing meat juices without being greasy, and it was also quite tasty.Both the Chicken Tender Cutlet and Minced Cutlet were side dishes, but their quality was high, and I highly recommend trying them if you have room in your stomach.The Chiyo Maboroshi Pork Loin had plenty of fat, yet it wasn’t greasy at all, making it very easy to eat. Given that I’ve been avoiding fatty cuts lately, I found this dish to be exceptional.The Ebisu Mochi Pork Tenderloin Cutlet was also tender, and I particularly enjoyed the strong flavor of the meat.Despite eating a substantial amount, I didn’t feel heavy in my stomach, which speaks to the quality of the ingredients and preparation.The staff had a pleasant demeanor and engaged with us just enough, contributing to a wonderful dining experience. Less