Tonkatsu Narikura（Minami-Asagaya） Tokyo

Hello, this is Hisakura (short for Narikura). The chairman of the company I serve as an outside director wanted to eat here, so I went with the omakase! We ordered way too many fried dishes and ended up suffering from food coma, so we barely remember the second half, haha. At Narikura, I was reminded once again of the deliciousness of the cheese mille-feuille, shabu-shabu, and loin cutlet. Today, I enjoyed beautiful tonkatsu and the charming chef who fried it (he's quite the handsome guy…). I’m grateful to be able to eat here again today. It was a great meal! Less

I finally visited the long-awaited "Tonkatsu Narikura!"It’s quite challenging to make a reservation at this restaurant, so I was really looking forward to this day.Upon tasting the tonkatsu, I was first struck by its appearance. The coating was beautifully done, giving it a more refined impression compared to typical tonkatsu.Taking a bite, I found the coating to be light and crispy, not heavy at all. The meat was incredibly tender and juicy! I was amazed at how moist it was, even though it was thoroughly cooked.Tonkatsu can sometimes feel a bit heavy halfway through due to its volume, but here, the light coating allowed me to enjoy it until the very last bite.Not only was there one type, but the different cuts offered varying textures and flavors, making it fun to compare them. Despite being fried, it was delicate and provided a new sensation that was different from any tonkatsu I had eaten before.While the price isn’t exactly casual lunch fare, the unique experience you can only have here makes it worth trying at least once.Having been curious about this place for so long, I was very satisfied with my visit. I would love to come back if I can secure another reservation! Less

I finally visited the long-awaited "Tonkatsu Narikura." What surprised me first was the beautiful, white coating unique to Narikura. It had a light, crispy texture with almost no greasiness, giving me a completely different impression from any tonkatsu I’ve had before. The meat was astonishingly tender, and with each bite, the rich flavor of the pork and the sweetness of the fat spread across my palate. The tenderloin, in particular, was moist and cooked to perfection. The coating didn’t overpower the dish, allowing me to truly savor the deliciousness of the meat itself. It felt more like enjoying a course of meat dishes rather than just having tonkatsu. While it’s not exactly budget-friendly, I believe it’s worth trying at least once. I would definitely like to return, even if it means making a reservation. Less

I finally visited Tonkatsu Narikura, a place I had wanted to try for a long time.To be honest, when I first saw the current course menu, I was a bit hesitant. I just wanted to eat the Shaburi-an (pork filet), so I thought the inclusion of loin, mille-feuille, and two types of fried dishes might be a bit much.However, now that I’ve finished eating, I realized that this course offered a unique experience.First, the loin.It was surprisingly delicious on its own. The batter was incredibly light, and I hardly felt any greasiness. The meat was moist and tender, releasing the rich flavor of pork with every bite.Next, I added cheese to the mille-feuille.The richness of the cheese complemented the pork without overpowering it, enhancing the overall flavor. The balance was truly impressive.Then came the dish I was most looking forward to: the Shaburi-an.I was a bit surprised by the vibrant pink color at the center when I first saw it.But once I took a bite, all my worries disappeared in an instant.It was incredibly tender.As soon as I bit into it, the juices flowed out, yet it wasn’t greasy at all; the sweetness and umami of the pork were remarkably clear.The two pieces, cooked differently, had slightly varying textures and juiciness, making it an interesting experience until the very end.I genuinely thought, "Tonkatsu can be this delicious!"What surprised me even more was the fried shrimp.I came here primarily for the Shaburi-an, so I honestly didn’t have high expectations for the shrimp....But this was the best fried shrimp I’ve ever had.The batter was light and fluffy, almost dissolving in my mouth, and it wasn’t heavy at all. Yet the shrimp remained juicy, with a firm texture and sweetness.I initially thought of this place as a "famous tonkatsu restaurant," but by the end of the meal, I realized it was a restaurant that truly excelled in the art of frying.The chicken I chose as my additional fried dish felt relatively ordinary compared to the others. Of course, it was still delicious, but everything else was just so outstanding!Even the final lemon sorbet surprised me.It wasn’t a dense, smooth sorbet; instead, it had a light texture with tiny ice crystals, almost airy. After all the fried dishes, it was a refreshing way to end the course.My daughter, while eating, remarked,"How can it be possible to be so delicious?"I felt the same way.At first, I thought, "I just want to eat the Shaburi-an," but after having the fried shrimp, I can’t complain anymore!However, there’s one problem I have now.How will I enjoy tonkatsu at other places from now on?It was truly an unforgettable meal. Less

【Restaurant Name】Tonkatsu Narikura【Address】4-33-9 Narita Higashi, Suginami-ku, Tokyo【Genre】Tonkatsu【Menu】Tonkatsu Set Meal (JPY 9,900) ◾️ Tonkatsu ・Loin Cutlet ・Shabu-Brilliant Cutlet ・Millefeuille Cutlet ◾️ Fried Dishes (Choose 2 from the following) ・Chicken Cutlet ・Lamb Cutlet (+JPY 300) ・Fried Shrimp ・Menchi Cutlet ・Fried Pike Conger ※ Includes Appetizers, Side Dishes, Salad, Rice, Tonjiru (pork miso soup), and Dessert【Notes】Approximately a 4-minute walk from "Minami-Asagaya Station."This is an extremely famous restaurant that has long been regarded as one of the best in Japan for tonkatsu, and reservations are required via OMAKASE. I have visited several renowned tonkatsu restaurants, but the reviews suggest that Narikura is in a league of its own, which raised my expectations... perhaps too high (laughs).The low-temperature fried white batter is distinctive, beautifully plated, and the meat shines wonderfully. I usually eat it with sauce, but the umami is so intense that it feels like a waste to dip it in sauce because the ingredients are so delicious!The meat is tender enough to cut easily, yet it retains a satisfying meatiness, with the Shabu-Brilliant Cutlet being particularly exquisite.Eating it with rock salt and the sesame oil available on the table enhances the meat's flavor to perfection!It felt like a completely different experience from ordinary tonkatsu, truly a supreme tonkatsu! However, this evaluation takes into account the high expectations, the pricing, and the difficulty in making reservations. Less

Visited in August 2026.I made a reservation through OMAKASE.I had visited this place once a long time ago, before it moved.I remember that there weren't many low-temperature fried tonkatsu restaurants back then.Now, there are plenty of low-temperature fried tonkatsu places even in Kansai.When making a reservation through OMAKASE, you need to order your dishes in advance.In addition to tonkatsu, I ordered shrimp tempura and chicken katsu, and added shabu-briyan.In conclusion, the loin katsu, shabu-briyan, and chicken katsu were absolutely delicious.The shrimp tempura was also very tasty.Personally, I felt that the rice, tonjiru (pork miso soup), and other dishes were unnecessary.I added shabu-briyan when making the reservation, but I was unaware that it was included in the course due to my lack of preparation.Refills for rice are JPY 200, and large size refills are JPY 300.I was very satisfied, so I would love to go again. Less

I visited Tonkatsu Narikura in Asagaya for the first time after making a reservation through OMAKASE.The exterior resembles a house, and inside, there are 7 counter seats and 4 tables for two, creating a compact yet spacious atmosphere.The menu features a Tonkatsu Set Meal (3 types of tonkatsu + 2 types of fried items) for JPY 9,900.● Tonkatsu (all 3 types)- Loin Katsu - Mille-Feuille Katsu (can be changed to Cheese Mille-Feuille Katsu for an additional JPY 100) - Shabuta Buri-an Katsu ● Fried Items (choose 2 from the following)1. Ebi Fry 2. Hamo Fry 3. Chicken Katsu 4. Menchi Katsu 5. Lamb Katsu (+JPY 300, tax included) *Includes appetizers, side dishes, salad, rice, tonjiru (pork miso soup), and dessert.I opted for the Cheese Mille-Feuille and chose Ebi Fry and Menchi Katsu.First, I was served crackers, followed by rice, tonjiru, and cabbage, marking the start of the fried items. They are fried at a low temperature, which keeps the meat juicy and features a beautifully white batter reminiscent of tempura, served one piece at a time.The first plate included Loin Katsu and Cheese Mille-Feuille Katsu, accompanied by summer vegetable pickles and roasted pork. The Loin Katsu was sweet and incredibly juicy, best enjoyed with just salt or nothing at all. The Cheese Mille-Feuille Katsu paired excellently with chili sauce.The second plate featured Shabuta Buri-an with salad. The pork was beautifully cooked, with a hint of red remaining. It was muscular yet tender, thanks to the slow frying at low temperatures. This flavor is likely unique to this restaurant, and again, it was best with just salt.The third plate consisted of Ebi Fry and Menchi Katsu, served with carrot rapé and liver pâté. The large Ebi Fry was crispy on the outside and tender on the inside, possibly the best I’ve ever had. I only dipped it in tartar sauce. The Menchi Katsu released juices when I cut into it, and it was delicious with a bit of salt or sauce.Finally, I finished with homemade lemon sorbet and tea.As expected, this place is at the pinnacle of Tokyo's tonkatsu scene. I thoroughly enjoyed the full course of tonkatsu and would love to return! Less

I visited the renowned "Tonkatsu Narikura" in Asagaya. The tonkatsu here is completely different from the typical "golden brown, crispy fried tonkatsu" you might expect.What stands out first is the white coating, which is cooked slowly at a low temperature. Its elegant appearance sets it apart from the usual tonkatsu that emphasizes a savory, crunchy texture. The coating is delicate, soft, and has a gentle mouthfeel.This allows the moistness of the pork and the sweetness of the fat to shine through beautifully. The cooking technique is meticulous, resulting in tender and juicy pork.With each bite, the rich flavor of the meat gradually spreads, making it a tonkatsu that doesn’t feel heavy. Personally, I recommend enjoying it with salt rather than sauce. A touch of salt enhances the natural sweetness of the pork and the aroma of the fat, complementing the mild flavor of the white coating. This way of eating truly captures the essence of Narikura.Rather than a typical hearty fried dish, it gives the impression of a carefully prepared pork dish. It was a memorable plate worth the trip to Asagaya. Less

Tonkatsu Narikura @ Minami-Asagaya Instagram: @narikura_minamiasagaya 4-33-9 Narita Higashi, Suginami-ku, Tokyo 5-minute walk from Exit 1 of Minami-Asagaya Station Reservations available via omakase [Open] Daily 10:30 - 13:40, 17:30 - 20:40 [Closed] Mondays, Tuesdays, and Fridays Tonkatsu Set Meal JPY 9900 It’s been a while since I visited Narikura. The restaurant looks like a private house, but the warm welcome at the entrance is exceptional. The interior feels like a cozy living room, providing a relaxing atmosphere! They’ve created a very comfortable space, truly a hallmark of a renowned establishment. Although the ordering process has changed a bit, the signature tonkatsu remains consistently impressive every time I visit. I can’t wait to go back! ------------- ▶︎ Salmon Crackers I always think about these crackers when they arrive! A refined dish that’s perfect for waiting. ▶︎ Tonjiru (Pork Soup) & Rice & Salad I always feel that these sides enhance the tonkatsu experience. The rice is sweet, and the tonjiru has a gentle yet rich flavor! The salad has a mild acidity that refreshes the palate. ◆ Coating This coating is a signature feature! It’s coarser but has a light, crispy texture, absorbing the meat juices, making it delicious even when it’s slightly soggy. While there are similar places, this coating feels authentic. ▶︎ Mille-Feuille Katsu Juicy meat juices burst out, making it delicious. The meat melts in your mouth! It pairs well with sweet chili sauce, delivering a rich flavor. ▶︎ Loin Katsu This one is moist while allowing the flavor of the fat to shine through—truly exquisite! As expected, it’s tender, and the balance between lean meat and fat is outstanding. ▶︎ Shabuta (Pork Tenderloin) This is a flavor you can only find here. Juicy and overflowing with meat juices, the natural taste of the meat is superb! From here, you can choose when making a reservation! ▶︎ Ebi Fry (Fried Shrimp) Served with special tartar sauce. Large, plump, and crispy! The tartar sauce has a mild egg flavor and acidity, allowing the shrimp’s taste to shine. ▶︎ Hamo Fry (Fried Pike Eel) I enjoyed this with salt! It has a light, pleasant texture and great flavor. Delicate yet refined, the crispy coating is very tasty. ⭐︎ Katsu Sandwich JPY 2000 After some time, the texture becomes moist, and the flavor pairs excellently with the sweetness of the sauce! As you can see, it’s incredibly delicious. Less

I made a reservation and visited the restaurant.I felt a bit of a difference when I made the reservation, but I wondered if things had changed.I arrived at the counter at 11 AM.I ordered a plate of loin and mille-feuille, a plate of chateaubriand, and a plate of lamb cutlet and fried conger eel.For dessert, I chose a refreshing lemon sorbet to match the summer season.Hmm, it seems they have indeed made some changes.The tonkatsu is still as large as ever.Somehow, the batter seems to have a better texture, making for a delightful tonkatsu.I heard they changed the breadcrumbs as well.While you can find tonkatsu elsewhere, I really recommend trying Narikura's tonkatsu at least once.It's quite impressive.If you don't mind trying something different, I encourage you to taste the lamb cutlet—it's delicious.I definitely want to keep coming back. Less

I finally had the chance to visit Tonkatsu Narikura after a long time!This renowned restaurant is well-known among tonkatsu lovers nationwide. Since its days in Takadanobaba, it has maintained its unique status and continues to be a popular choice even after relocating to Minami-Asagaya, making reservations quite difficult. The tonkatsu, with its white batter cooked slowly at low temperatures, is a masterpiece that can only be created by Narikura-san.Narikura's tonkatsu truly embodies the essence of "tonkatsu that lets you savor the meat." The light and crispy batter plays a supporting role, while the star is the pork itself. With every bite, the rich flavor of the high-quality red meat and the sweetness of the fat fill your mouth, allowing you to fully enjoy the pork's inherent potential.Instead of finishing the flavor with sauce like typical tonkatsu, I recommend enjoying the meat on its own first, then enhancing its taste with salt. Despite being a fried dish, it doesn’t feel heavy at all, allowing you to enjoy it comfortably until the end—this is what makes Narikura special."Tonkatsu that lets you savor the meat" perfectly describes this representative tonkatsu restaurant in Japan. It had been a while since my last visit, but I was once again impressed by the high level of quality.It was a great meal! Less

Tonkatsu Narikura, ranked No. 1 on Tabelog in Tokyo with a score of 4.26, is a must-visit!I ordered the Tonkatsu Set Meal (JPY 9,900).I made a reservation through OMAKASE for Sunday at 6:50 PM. Here’s what I had:【Loin Cutlet, Millefeuille Cutlet, Shabuta Buri-an, Chicken Cutlet, and Ebi Fry】.First, the Loin Cutlet was incredibly delicious, with a perfect balance of oiliness without being too heavy. Next, the Millefeuille Cutlet was outstanding, bursting with juices when bitten into! The signature Shabuta Buri-an was exceptionally tender, completely redefining my concept of tenderloin cutlets—it was truly delicious! The Chicken Cutlet was the most moist I’ve ever had, with no dryness at all; I can confidently say it was the best chicken cutlet I’ve ever tasted! The Ebi Fry was perfectly cooked, featuring plump shrimp served with tartar sauce, creating a classic yet rare flavor experience.The meal also included appetizers, rice, tonjiru (pork miso soup), side dishes, and a lemon sorbet, all thoughtfully paired with the tonkatsu, making it a unique and exceptional tonkatsu course. I definitely want to visit again! Less

On this day, I visited Tonkatsu Narikura in Minami-Asagaya.This restaurant is renowned as the number one tonkatsu spot in Tokyo.Currently, it ranks second nationwide, making it one of the top tonkatsu establishments in Japan. I had always wanted to try it.After successfully making a reservation through the previous reviewer Kalpasi, I decided to book here as well.Since it’s reservation only, I made my booking through OMAKASE.Last year, I attempted to reserve a spot but found it fully booked and had to give up.It seems to be a bit more accessible now, with availability that isn’t too competitive.I arrived on a holiday afternoon, just past noon.I got there about five minutes before my reservation time, and they had just started to guide guests inside—perfect timing!In my section, all the customers were seated at the counter. There were no table seats available until I left.Perhaps they have a turnover system due to capacity?You place your order at the time of reservation.The basic menu includes three types: Loin Cutlet, Shabu-Brisket (Tenderloin), and Mille-Feuille Cutlet, along with a choice of two from Chicken Cutlet, Lamb Cutlet, Menchi-Katsu, Ebi Fry, and Hamo Fry.I chose Menchi-Katsu and Ebi Fry. The Mille-Feuille Cutlet can be upgraded to include cheese for an additional JPY 100.It seems you can order extra tonkatsu on the day, but it’s cheaper to decide at the time of reservation.First, the appetizer canapés were served.About 15 minutes later, the Loin Cutlet and Mille-Feuille Cutlet arrived.The Loin Cutlet had an incredibly tender texture while still being firm.It seems their style is to fry at a low temperature, which really enhances the pork's texture.They use TOKYO X pork, which makes a significant difference in flavor and texture.Personally, I prefer sauce, so I tried it, but the salt was the most delicious.That’s how exceptional the quality of the pork is.Additionally, eating it with salt and sesame oil was an interesting experience.The Mille-Feuille Cutlet featured Gouda and Parmigiano cheese.This one had an impressive amount of meat juice. While salt and sauce were good, the chili sauce paired exceptionally well.Then came the Shabu-Brisket. The quality here was outstanding.You can truly enjoy the exquisite flavor and texture of the tenderloin.Again, it’s best enjoyed with salt. The inherent flavor of the pork is remarkable.It’s not just the pork; the cooking method is key.By cooking slowly at a low temperature, they avoid stressing the meat, which results in this incredible taste and texture.The Ebi Fry and Menchi-Katsu were also delicious.Many people ordered the Lamb Cutlet, so I wish I could have tried that as well.The total price came to exactly JPY 10,000. It’s my first time encountering such a price for tonkatsu!While it’s not something the average person can afford regularly, it’s the perfect place for a luxurious tonkatsu experience! Less

Tonkatsu Narikura, the pinnacle of tonkatsu. I stumbled upon a great find while browsing OMAKASE, so I decided to visit right away. This was my first time here.I placed my order when making the OMAKASE reservation. It included three types of tonkatsu and two fried items (shrimp tempura and menchi katsu) for JPY 9,900. The three tonkatsu options were loin cutlet, shabu-shabu pork cutlet, and mille-feuille cutlet (with cheese for an additional JPY 100). Despite being cooked at low temperatures, the batter was crispy and held together perfectly. The pink pork was moist and chewy, bursting with flavor. It was my first experience with tonkatsu that didn’t require any sauce or salt.The menchi katsu was incredibly juicy, and the shrimp tempura was plump and succulent. I must say, I was truly impressed. This restaurant exudes the essence of Japan's finest cuisine. It's truly something special. Less

I visited Tonkatsu Narikura in Asagaya.This time, I had the 300g rib roast.Upon arrival, I was a bit confused about the waiting procedure. The restaurant had a sign indicating to wait on the bench outside, so I followed that and waited in the heat. However, I noticed that many customers were actually waiting inside. Honestly, I felt a bit cheated for waiting outside.While the reservation confirmation was smooth, there was no mention of drinks once I was seated. I had planned to enjoy a beer, so I was a bit disappointed. However, the staff was very polite when I initiated conversation, which felt a bit strange given the initial lack of service.The food had a delightful aroma, suggesting that the rice was freshly cooked in a pot. It was served alongside pork miso soup, raising my expectations.Now, onto the star of the show: the rib roast.The moment I saw it, the beautifully cooked cross-section indicated it had been prepared with low-temperature cooking. It looked as if the pork was wrapped in a white coating, distinctly different from regular tonkatsu.One bite revealed it was incredibly juicy.It felt more like savoring exquisite pork rather than just eating tonkatsu.While it paired well with rice, surprisingly, it also complemented cabbage and alcohol wonderfully. It felt more like the perfect accompaniment for drinks rather than just a side dish for rice.I highly recommend trying the sesame oil on the table.Just a drop enhances the aroma and brings out the sweetness of the meat. I was amazed.The sauce seemed homemade as well, with a complex umami flavor that was very delicious. However, with pork of this quality, I personally found that salt was the best option. I usually don’t eat meat with just salt, but it was the most straightforward way to appreciate the meat's flavor.To be honest, I haven’t been a fan of low-temperature cooked tonkatsu until now. However, with such high-quality meat and perfect cooking, my impression has changed. It’s not that "low-temperature cooking makes it delicious," but rather, "this meat allows for such perfect cooking."The price is certainly not cheap.Still, this experience is worth every penny.I even bought a katsu sandwich to take home. …I was quite full, so I saved it for the next morning.This place offers a completely different value compared to regular tonkatsu.I had a wonderful experience.It was a great meal. Less

I visited Tonkatsu Narikura in Minami-Asagaya, and it truly lived up to its reputation as a popular spot. What impressed me the most was the tenderness of the meat. It was so moist and soft that I could cut it with chopsticks, and with every bite, the rich flavor and sweetness of the pork filled my mouth. The coating was very light, providing a crispy texture that lasted until the end, allowing me to enjoy it without feeling weighed down. The ability to savor different flavors with salt and sauce added to the experience, letting me enjoy a unique taste with each piece. This is a must-visit for tonkatsu lovers, showcasing high-quality ingredients and careful preparation. Less

I started with the loin cutlet seasoned with salt. The sweetness of the meat was prominent, and I was truly impressed.I tried the mille-feuille cutlet with salt and sesame oil. It was my first time eating fried food with salt and sesame oil, and I was amazed at how well they complemented each other. It left a lasting impression on me, and I would love to try this combination again at other places if I get the chance.The meat was cooked rare, but there was no blood seeping out, so I felt safe enjoying it.The shrimp tempura and minced meat cutlet I had at the end were also exquisite. The shrimp tempura was crispy and fragrant on the outside, while the inside was plump and juicy. The minced meat cutlet was full of flavorful juices and incredibly satisfying.While the prices are not cheap, the deliciousness and satisfaction matched the cost. I believe it was a truly luxurious meal worth experiencing at least once. Less

I visited Tonkatsu Narikura.This time, I enjoyed the loin, tenderloin (Chateaubriand), shrimp tempura, and minced cutlet.I was surprised by the price range, but once I tasted the dishes, I understood the quality. Both the loin and tenderloin had an incredible meat flavor, and I appreciated the moist texture and abundant juices from the low-temperature cooking.Moreover, the shrimp tempura and minced cutlet were not just side dishes; each had a level of excellence worthy of being a main attraction. You could really feel the quality of the ingredients and the care put into the preparation.It was a restaurant where I could enjoy a dish that transcended the typical tonkatsu experience, offering a sense of specialness. Less

A course featuring three assorted katsu dishes. I forgot to take a photo, but in addition to that, it included an appetizer (a cracker topped with salmon cream), a small bowl of shredded cabbage (with dressing), and lemon sorbet. I didn’t order any drinks because there wasn’t anything I wanted, but no one mentioned it.Everything was delicious, and you could tell the ingredients were of high quality and prepared with care. The service was attentive, and the cleanliness was impeccable. However, it was surprisingly upscale. It was my first time encountering a charge for refills on rice, tonjiru (pork miso soup), and cabbage at this price point.Out of 14 people in 7 groups, only my companion and I were Japanese. Since it’s reservation only, I wonder if they cater primarily to foreign customers. I regret not doing my homework before visiting. Less

【2026.07.02】It's 19:30.I'm in Minami-Asagaya.Oh, hello, this is Kamen!I used to visit this place more than once a week, but since it’s no longer on my commuting route, I haven’t been here in 3 years and 8 months!There were many changes in how to visit, order, and receive the dishes, but the deliciousness of the tonkatsu remains unchanged.It’s so good that it makes you gasp in delight.For me, this tonkatsu is still the best.I mostly enjoyed it with salt, and the tender, flavorful tonkatsu was simply outstanding.It was a great meal! Less

【Order】 Tonkatsu Set Meal 【Review】 Recently, I treated myself to a long-awaited visit to "Tonkatsu Narikura" by making an OMAKASE reservation for my first visit. Starting with a salmon cream cheese cracker, I enjoyed the loin cutlet and the mille-feuille cutlet. The mille-feuille cutlet was so tender that it practically melted in my mouth. The pink-hued Shaburi-an cutlet was cooked to perfection and paired wonderfully with rice! For the choice of fried items, I opted for the shrimp tempura and chicken cutlet, which were both delightful. To finish, a refreshing lemon sorbet was served to cleanse my palate. Given the splurge, I was truly amazed by the unparalleled tenderness of the meat and the exquisite frying technique I experienced. Less

Finally made it to Tonkatsu Narikura! The restaurant has a calm atmosphere, and it was a special place where I experienced more than I had expected. The signature tonkatsu features an astonishingly white and beautiful crust, with a light and crispy texture. With the first bite, the rich flavor of the pork and the sweetness of the fat spread in my mouth, completely changing my perception of tonkatsu. I enjoyed the differences in cuts, such as Shabuturian and special loin, with each dish bringing its own delight. When enjoyed simply with salt, the natural flavor of the meat was even more pronounced! I was able to enjoy my meal comfortably until the end. I believe this is a must-visit for any tonkatsu lover! I would love to come back on a special occasion! ✨ Less

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. Less

On a holiday evening, I visited after making a reservation. The interior was new and bright, and all the staff provided excellent service. I ordered the Tonkatsu Set Meal with two pieces: a loin cutlet and a shabu-shabu pork cutlet. I haven't eaten much tonkatsu outside before, but this was incredibly tender and delicious, far beyond my expectations. Although it may look small in the photo, the portions were generous enough to fill me up without being overly greasy. Due to the reservation system, the dishes were served in succession while monitoring our pace, which might be a slight drawback as it didn’t allow for a leisurely dining experience. I would love to visit again if the opportunity arises. Less

◆Exterior Opened in August 2010 at "1-32-11 Takadanobaba, Shinjuku-ku, Tokyo, Komatsu Building B1F" Relocated and reopened on July 9, 2019 Located in a residential area *No free parking available *Reservation only for "OMAKASE" ◆Interior - 6 counter seats on the left side, 4 tables with 2 seats each on the right side *BGM Easy Listening music creates a pleasant atmosphere *Take Away available "Shabu-Briand Katsu Sandwich JPY 2,000 each" *Advance reservation required (additional JPY 500 on the day) *Tax included ■Menu in course format ●Special Pork Tonkatsu Set with 2 pieces JPY 8,500 ●Special Pork Tonkatsu Set with 3 pieces JPY 9,800 *Ranked high on Tabelog for Tonkatsu This restaurant has been on my radar since it was ranked first and is now in second place *Typically, tonkatsu is fried at 180℃ to 200℃, but here it is fried at a low temperature of 130℃ for about 7 minutes, flipped once, and finished cooking with residual heat *Warm oshibori Aromatically pleasant and soft, providing a relaxing experience ●Special Pork Tonkatsu Set with 3 pieces JPY 9,800 (Appetizers, Salad, Rice, Tonjiru, side dishes paired with each tonkatsu, 3 types of tonkatsu, Dessert) ◆Appetizers - Salmon cream on crackers ◆Salad Shiso dressing ◆Kyoto Yosano Special A Koshihikari Rice Glossy and delicious ◆Narikura Special Tonjiru - Ingredients: Pork, Japanese radish, Burdock, Carrot, Cabbage, Konjac Large cuts of Japanese radish and tender pork are visibly present ■Choose 3 pieces of Special Pork Tonkatsu (Special Loin, Shabu-Briand, Rib Roast, Belly Katsu, Millefeuille, Cheese Millefeuille) 【1st Plate】 ◆① Special Loin (70g) Katsu - Enjoy as is or with salt or salt and sesame oil The appearance is a gentle golden crust I first tried it without any condiments The crust is not crunchy but rather softly flaky, and the loin inside is incredibly tender You can truly savor the natural flavor of the meat—delicious! ★! ◆1st Plate Side Dishes - Grilled vegetables - Meat: Sweet braised meat 【2nd Plate】 ◆④ Shabu-Briand (70g) Katsu [Special Tenderloin] - Enjoy as is or with salt or salt and sesame oil *This rare cut yields only 400g from one whole pig A white tonkatsu Cooked just enough to maintain a pink color at 60℃ ◆2nd Plate Side Dishes - Meat: Fried meat salad - Potato salad 【3rd Plate】 ◆⑥ Rib Roast (70g) Katsu (+JPY 400) - Enjoy as is or with salt or salt and sesame oil Recommended for those who want both fat and meat quality ◆3rd Plate Side Dishes - Carrot rapé - Meat: Tsukune 【1st Plate】 ◆③ Belly Katsu (70g) - Enjoy with salt or yuzu pepper The flavor of the fat is incredible! ★ Delicious★★! A must-try for fat lovers 【2nd Plate】 ◆② Millefeuille (50g) Katsu - Sauce or chili sauce Gentle texture with juiciness I tried it with sauce for the first time here, but the other dishes have a mild flavor, so the sauce overpowered it The chili sauce is not too sweet and gentle 【3rd Plate】 ◆⑤ Cheese Millefeuille (80g) Katsu (+JPY 100) - Sauce or chili sauce The moment it arrives, the cheese aroma is strong!! Even when eating, the cheese fills your nose, and since several types of cheese are used, it's a must-try for cheese lovers 【Add-on】 ◆Special Pork + Japanese Beef Menchi Katsu JPY 800 The hottest and juiciest!! Juicy meat juice bursts out, served immediately after frying, making it different from the other tonkatsu The taste is equally refined and delicious Personally, I think it would have been even better with a punch of pepper ◆Dessert of the Day - Mango Sorbet ◆Hojicha Served hot, it paired well with the sorbet, refreshing my palate 【Additional Tonkatsu】 *Only for those who choose the "Special Pork Tonkatsu Set with 3 pieces" *Additional orders on the day will incur an extra JPY 500 ① Loin (70g) Katsu +JPY 1,600 ② Millefeuille (50g) Katsu +JPY 1,600 ③ Belly Katsu (70g) +JPY 1,600 ④ Shabu-Briand (70g) Katsu [Special Tenderloin] +JPY 1,600 ⑤ Cheese Millefeuille (80g) Katsu +JPY 1,700 ⑥ Rib Roast (70g) Katsu additional request +JPY 2,000 【Side Menu】 *To be selected in the advance reservation questionnaire ① Large Fried Shrimp 1 piece JPY 1,200 ② Abedori Chicken Katsu (50g) JPY 900 ③ New Zealand Lamb Loin Katsu (50g) JPY 1,200 ④ Tokushima Prefecture Hamo Fry (seasonal) (35g) JPY 1,100 ⑤ Sweet Potato (Beni Haruka) Fry JPY 800 ⑥ Special Pork + Japanese Beef Menchi Katsu JPY 800 ☆Katsu Don Set for dine-in (self-made in the restaurant) JPY 1,000 [2 days before the visit date] *The Katsu Don Set is just the right size for 2 people to share Tonkatsu Narikura 03-6882-5214 11:00 - Last entry at 13:30, 17:30 - Last entry at 19:30 Irregular holidays 4-33-9 Narita Higashi, Suginami-ku, Tokyo Less

【Tonkatsu Narikura】Located about a 6-minute walk from Minami-Asagaya Station, Tokyo.Average Budget: JPY 10,000 - 19,999Tabelog Rating: 4.25 (as of the time of posting)2021-2026 Tabelog Award BronzeFeatured in the Top 100 Tonkatsu Restaurants in 2021, 2022, 2024, and 2026.I revisited "Tonkatsu Narikura" after quite a while.I made a reservation through OMAKASE and enjoyed a set meal with two pieces of tonkatsu this time.The first piece, Shaburi-an, was as astonishingly tender as ever, with no unpleasant odor, showcasing its consistent deliciousness. It truly lives up to its reputation as a signature dish! The second piece, the Millefeuille Katsu, was also tender, but personally, I would have preferred a bit more of the layered texture and cohesion typical of a millefeuille.Although it had been a long time since my last visit, I didn’t feel the same level of excitement as before, possibly due to the price increase and my more refined palate.That said, it remains a popular restaurant, and I look forward to seeing how it evolves in the future.It was a great meal!◆ Tonkatsu Set Meal with Two Pieces ◇JPY 8,500, tax included- Salmon Cream Cracker- Shaburi-an Includes two small side dishes, tonjiru (pork miso soup), and salad.- Millefeuille Katsu Served with potato salad, salad, and chili sauce.- Yuzu Sorbet Ice and Hojicha (roasted green tea) Less

On my way back to Sendai, I decided to stop for lunch at Tonkatsu Narikura. This restaurant has been featured in "Tokyo's Best Restaurants," a guide I often refer to, and even the renowned food critic Makki Makimoto has praised it. I had always wanted to visit, but during my time in Tokyo, there were just too many places I wanted to try, so I never made a reservation for tonkatsu.Now that I travel between Tokyo and Sendai, I thought it would be a good idea to make a reservation and give it a try, so I planned to visit at 12:30.I ordered the "Special Loin" set meal when making the reservation, along with a "Shaburi-an" katsu sandwich to take home. After a short wait for the fried dish to be ready, I was impressed by what was served. The tonkatsu was incredibly thick, and while the "Special Loin" had a slightly darker color, both the fatty parts and the perfectly pink meat were delicious. Often, with pork, the focus is on the fat, but this tonkatsu was exceptional because the meat itself was so tasty.I had tried eating it with salt and lemon before, but pairing it with rice was a refreshing experience. The price seemed a bit steep, but I was more than happy to pay for it.I intentionally avoided the "Shaburi-an" katsu, which is the restaurant's signature dish, to save it for my katsu sandwich, but I regretted that choice after trying it at home in Sendai—it was incredibly delicious. I thought once would be enough, but now I want to come back and try it again. Less

Tonkatsu Narikura---"Changing the Concept of Tonkatsu."---At "Tonkatsu Narikura."From the very first bite, you’ll be amazed by the lightness of the batter.It’s crispy yet not greasy at all.The meat inside is tender and retains its rich flavor.This dish is more about preparing the ingredients in their best state rather than just frying.Whether you eat it with salt or sauce, each option offers a different experience.You’ll understand why it’s worth making a reservation after just one plate.If you love tonkatsu, this is a must-visit restaurant.---Tonkatsu NarikuraNarita Higashi, Suginami-ku, TokyoWithin walking distance from Minami-Asagaya StationTonkatsu---#TonkatsuNarikura #TokyoGourmet #Tonkatsu #SuginamiGourmet #Foodie Less

I checked for reservations and was pleasantly surprised to find an opening, so I decided to visit.It started at 10:30 on Saturday.Is this considered an early morning activity?I wasn't quite sure how the system worked, but I realized that the food order was completed at the time of reservation.Since it’s time-limited, that makes sense.I ordered the 200g of Shabu Pork, but it was so juicy and light that it wasn’t enough.I should have thought more about the portion size...Two pieces just weren't enough.I’m not a big fan of low-temperature cooking, but regardless of my preferences, it was delicious.I realized that I shouldn’t generalize everything.It was probably just that the low-temperature dishes I encountered early on didn’t suit my taste. I reflect on that. Less

Two weeks ago, I made a reservation through Omakase and revisited this place for the first time in five years on Sunday at 5:30 PM!!This is a reservation-only tonkatsu restaurant!!Be careful, as you cannot dine here without a reservation!!Reservations can be made on the Omakase site every Sunday at noon!◆ Tabelog rating: an astonishing '4.24'⚫︎ Awarded the Michelin Bib Gourmand for 10 consecutive years from 2017 to 2026⚫︎ Ranked 2nd in the national tonkatsu Tabelog ranking out of 6,990⚫︎ Ranked 1st in the Tokyo tonkatsu Tabelog ranking out of 1,209⚫︎ Received the Tabelog Bronze award from 2021 to 2026⚫︎ Selected as one of the top 100 restaurants in 2021, 2022, 2024, and 2026The expectations are skyrocketing!I ordered the loin katsu and upgraded to cheese mille-feuille katsu for an additional JPY 100.For the second round, I had shabu-briyan katsu.For the third round, I had chicken katsu and menchi katsu.For the fourth round, I had rib roast katsu for an additional JPY 2,100!There are three types of sauce:(1) Sweet chili sauce(2) Honey mustard(3) Spice saltRefills for rice, cabbage, and tonjiru are JPY 200 each!I refilled my rice once for JPY 200!!Course price: JPY 9,500 + cheese mille-feuille katsu upgrade JPY 100 + additional rib roast katsu JPY 2,100 + rice refill JPY 200!Total: JPY 11,900◆ Course content list① Assorted appetizers② Loin katsuCharacterized by its white coating, which is carefully fried at a low temperature!!One bite reveals a crispy, light texture followed by the juicy umami of the meat and the sweetness of high-quality fat filling your mouth—absolutely delicious!!③ Cheese mille-feuille katsuWith layers of pork, it’s so tender that you can cut it with chopsticks!!The richness and flavor of the cheese oozing out perfectly complement the juicy meat juices of the pork—simply the best!!④ Shabu-briyan katsuUsing the rare central part of the tenderloin, which can only be obtained in small quantities from one pig!!It’s astonishingly tender, requiring no chewing, and the high-quality, juicy meat juices that fill your mouth are irresistible!!⑤ Chicken katsuThanks to a unique technique of cooking at low temperatures, the usually dry chicken breast is surprisingly moist and fluffy—so delicious!!The quality is beyond what you’d expect from chicken breast!!⑥ Menchi katsuOne bite reveals a crispy coating, and the pork is cooked to a perfect medium-rare, releasing a burst of flavorful juices in your mouth—absolutely amazing!!It’s pure bliss!!⑦ Additional rib roast katsu for JPY 2,100Fried slowly at a low temperature, it’s crispy without feeling heavy from the oil!!One bite of the astonishingly thick rib roast katsu releases the rich meat juices unique to the brand of pork, with a perfect balance of moist red meat flavor and the sweetness of high-quality fat—truly shocking in its deliciousness!!This is a quality from another dimension!!I couldn’t stop eating rice because it was so good!!⑧ Banana pound cakeA cake fried with the breadcrumbs used for the white tonkatsu mixed into the batter!!The breadcrumbs are lightly fried, enhancing the rich sweetness and flavor of the ripe bananas—delicious!!◆ Overall evaluationTotal amount: JPY 11,900The tonkatsu course features top-quality brand pork with exceptional freshness, making for an incredibly delicious experience that left me very satisfied!You can enjoy various types of tonkatsu in small portions, so it’s completely enjoyable even without alcohol!The low-temperature frying technique truly maximizes the flavor of the brand pork, which is remarkable!The quality of each dish is from another dimension!The staff provided impeccable service and hospitality, leaving no room for complaints!I was blown away by the ultimate loin katsu, ranked number one in the Tokyo tonkatsu Tabelog! It was truly moving!If you come to Asagaya, this is definitely a must-visit restaurant!!I’m so glad I came!I’ll be back!It was a great meal! Less

Tonkatsu Narikura was delicious as always.This time, I opted for a course meal and ordered some red wine too! Haha.The owner is actively working in the kitchen.The assorted appetizers were nice, but nothing particularly wowed me, and the crackers were store-bought. However, they paired well with the wine! Surprisingly, I might prefer the local flavors over the typical tonkatsu appetizers.This time, in addition to the tonkatsu, I could choose from seafood and vegetable fritters.I went for the shrimp and salmon fritters.I also considered the horse mackerel fritter, which was a tough choice! Haha.I chose the sweet potato and young corn fritters.The tonkatsu came out first! Haha.Ah, the pork loin is so tender. The meat feels refined, and I can really taste the density of the red meat. The pork belly is deliciously fatty. The cheese mille-feuille paired with the chili sauce is fantastic!I wondered if that was all the tonkatsu, but then the shabu-brisket came out! What a relief.The salmon and shrimp fritters were incredibly tasty! Especially the salmon! Both the chili sauce and tartar sauce complement them perfectly. The shrimp is so plump! I'm curious about the horse mackerel fritter!Chuck eye roll cutlet.Are the fish fritters just a palate cleanser? Haha.Vegetable fritters.The young corn is super sweet and delicious!The sweet potato, on the other hand, was a bit tough??The batter is just so good!Dessert:Yuzu sorbet.I couldn't help but do a fist pump in my heart. This is it! Ending on a refreshing note instead of French toast is great!The takeout sandwiches are still as enticing as ever.It seems a bit challenging to find a day that matches my schedule for reservations, so targeting the course I want to eat has become a bit difficult. Less

I finally visited Tonkatsu Narikura, which I had been curious about. The batter was light yet perfectly crispy, and I was truly impressed. The juiciness of the pork filet katsu was incredible. Perhaps due to the low-temperature frying, all the meats were tender and delicious. The vegetables also had a wonderful natural sweetness. I think a sprinkle of salt enhances the flavors best.I noticed many international guests, and when I asked during checkout, I learned that about half of the customers were from overseas. It was a very delicious tonkatsu that definitely lives up to its high ratings. Less

This time, I visited Tonkatsu Narikura!It's a popular tonkatsu restaurant.The price for tonkatsu is quite steep at JPY 12,000, but I had heard great things about the taste, so I decided to make a reservation.I heard it used to be around JPY 7,000, but it seems the prices have increased significantly.I arrived with high expectations, but honestly, I felt I may have expected too much.The tonkatsu itself is indeed delicious.The cooking of the pork tenderloin is slightly pink, which is quite rare.However, it didn't leave me feeling amazed or eager to return.Additionally, the dishes other than the tonkatsu were disappointing.First, the appetizers were terrible. They were at a chain izakaya level of quality. The fried chicken skin was soggy and had a terrible texture. This is supposed to be a restaurant that specializes in fried foods, right??The crackers and potato salad were also of low quality.The pâté was the only thing that tasted decent, reminiscent of liver pâté.The tonkatsu came at a relatively fast pace.However, it wasn't served fresh out of the fryer, so it lacked that crispy, hot sensation.Old photos showed a fluffy coating and slightly pink meat that looked delicious, but now it lacks that airy appearance and is mostly cooked through.You can try five different types of tonkatsu, but the total amount is only about one serving. It's quite small.You can only eat half of each cut.The pork belly cutlet had tendons that were hard to chew.This might be a matter of personal preference, but the sauce was too tangy and overpowering, making it hard to appreciate the pork's flavor. I would recommend not using it.As for the service, there was an explanation of the tonkatsu, but the TOKYO X tenderloin was mistakenly described as aged pork tenderloin. I thought the TOKYO X wasn’t coming, and then the course ended.I figured they probably made a mistake in the explanation, but I couldn't help but think, come on… the short older lady who seemed experienced should do better.Also, upon arrival, I was informed that there were no ingredients available, leading to changes in the course content...Overall, I don't think the quality justifies the JPY 12,000 price tag. Half that amount would be more reasonable...Just because it's a popular restaurant doesn't mean it's a good one, and this experience reminded me of that. Honestly, this was a lesson learned.I won't be returning. Less

I visited Tonkatsu Narikura in Minami-Asagaya for my sixth regular check-up. Every time I come here, the experience deepens, and this time the course structure and pricing have been updated, enhancing its quality as a "Tonkatsu Kaiseki".The restaurant's signature dish, the "Shabuturian" wrapped in a snow-white batter, is a must-try.For the first bite, I enjoyed it plain. The astonishing tenderness made it easy to bite into, and then a burst of juicy flavor flowed out like a precious gem.Especially the "Tokyo X" variety has an incredibly low melting point of fat, creating an explosion of sweetness on the tongue. It truly redefines the "grading of pork".The seafood served in the middle of the course was also exceptional. The light, crispy batter gently enveloped the rich creaminess of the oyster and the plumpness of the horse mackerel. Here, I generously added tartar sauce without hesitation.Then, the sweet potato at the end was a delightful surprise. Cooked slowly, it brought out a sticky sweetness that could easily be mistaken for a high-quality Japanese dessert. A sprinkle of salt accentuated its sweetness even more.Finally, I reset my palate with yuzu sorbet, providing a perfect conclusion to the meal.Of course, I also secured a "Shabuturian Katsu Sandwich" to enjoy the next morning.Through the act of frying, the moisture and umami of the ingredients are sealed in. I thoroughly enjoyed the essence of the "low-temperature frying" that Narikura advocates. Less

Expensive! I visited a few years ago and this is my second time here. I remember there used to be a menu where you could choose 2 out of about 6 options, but this time it was only a course menu. The course included appetizers, 5 cuts of tonkatsu, 2 types of vegetables, 2 types of seafood, and dessert for about JPY 12,000. You cannot get a refill on the cabbage, and rice refills are charged extra. The pork filet mignon and vegetables were truly impressive, but everything else was just average. It's a shame that only a course menu is available. Additionally, the service level was lacking. Dishes were cleared away immediately after eating, and the conversation was not smooth. I felt that the overall experience did not match the price. Less

I enjoyed the limited tonkatsu course. After an assortment of appetizers, I was served the loin cutlet, mille-feuille cutlet, and pork belly cutlet. I took a bite of the loin cutlet without any sauce and was amazed by its juiciness. It was incredibly tender and moist, offering a new sensation of tonkatsu. The mille-feuille cutlet was even juicier, with a refreshing burst of moisture reminiscent of biting into fruit.I usually add sauce, but it felt too good to cover up, so I enjoyed it 80% plain and 20% with salt. Eating it plain allowed me to taste the sweetness of the pork, and the salt enhanced that sweetness, making it delicious.Next, I had a seafood dish, followed by the Shaburi-an cutlet, which was also very tender, light, and easy to eat. The TOKYO X loin cutlet had a sweet fat, and even though I was full by the end, it was incredibly tasty. Recently, I’ve felt that loin cutlets are a bit heavy, so I’ve been ordering tenderloin cutlets, but this time, I found that I preferred the two loin cutlets the most.The price is on the higher side, but I was satisfied to have tasted several varieties of this new-style tonkatsu. Next time, I’ll try the loin cutlet set meal. Less

A must-reserve Tonkatsu restaurant.I decided to visit because it has a high Tabelog score of 4.24.You choose your cutlet when making the reservation.It's fried at a low temperature, making it a high-level Tonkatsu.However, the cost-performance is quite poor.Even considering the recent rise in prices, spending JPY 10,000 for Tonkatsu feels excessive.If they are charging this much, I wish they would use better condiments like mustard, but unfortunately, they serve store-bought ones that you’d find with bento.I think it’s reasonably tasty, but I feel that JPY 5,000 to 6,000 would be more appropriate.Personally, I find a French-style Tonkatsu restaurant near Nagoya Station to offer better value and taste.It’s worth trying once as a conversation starter, but I probably wouldn’t go back a second time.That said, it is delicious.It was a great meal. Less

While looking at the exterior photos on Tabelog, I noticed there was a space that seemed like a bike parking area. However, when I arrived by motorcycle, I was surprised to find there was no place to park, which was quite an unfortunate start. I should have confirmed this with the restaurant beforehand.The staff, particularly the female manager, provided exceptionally polite and gentle service, embodying the best qualities of Japanese hospitality. It was a truly wonderful experience.The highly anticipated tonkatsu was incredibly fluffy and crispy, and the meat was so tender that I found myself eating more and more, despite it being fried. It was delicious even without salt or sauce, but since I prefer salt, I chose to add some.I also ordered the lamb katsu, but it had a stronger fatty flavor than I expected, so I preferred the regular katsu instead.Even without any extras, the portion was quite satisfying, so I think I’ll just stick to the set meal next time.Overall, the service, taste, and portion size were all top-notch. It’s no wonder this place is renowned as Japan's best tonkatsu restaurant. Less

I had always wanted to visit this restaurant, famous for its white tonkatsu. I thought I could get a reservation during Golden Week, and I was able to secure one easily online.When I think of tonkatsu, I usually imagine a crispy exterior with a chewy interior, but here, the tonkatsu had a fluffy outside and was tender and juicy inside.On this day, I added the TOKYO X chateaubriand for an extra JPY 2200. It was exceptionally delicious. I was amazed at how flavorful the pork was—so much so that other pork dishes seemed bland in comparison.Aside from tonkatsu, I could choose two dishes from shrimp tempura, menchi-katsu, chicken katsu, and lamb katsu (for an additional JPY 300). Since there were two of us, we each picked two dishes to try everything.The shrimp tempura was fluffy and soft. The lamb katsu was a bit heavy in both smell and texture towards the end of the tonkatsu course, making it hard to eat. Surprisingly, the chicken katsu was a hit; it was light and easy to eat after the tonkatsu. The menchi-katsu was also a standout—so juicy that the meat juices flowed out with just one bite. I’ve never had menchi-katsu like this before.Perhaps due to the low-temperature frying, the overall coating felt quite oily, making the first bite feel a bit heavy. By the end, I was extremely full and couldn’t finish, so I had to rely on my companion to help me out.I thought the final dessert would be refreshing, but it turned out to be a banana pound cake made with the tonkatsu batter, which made me give up completely. I would have appreciated a lighter dessert, like fruit or ice cream.This set meal? Course? cost just over JPY 10,000 per person, which felt a bit pricey. However, I didn’t think the JPY 2200 for the TOKYO X chateaubriand was expensive; it was worth it. I found myself wishing I could just go back for the TOKYO X, chicken katsu, and menchi-katsu. Less

Tonkatsu and I have a troubled history. Over a decade ago, I lived near a gleaming chain known for affordable, heaping bowls of rice crowned with pork that seemed radioactively juiced to oblivion, lacquered in a sticky brown syrup with the medicinal insistence of cough syrup. “Katsu” there was shorthand for leathery pork bound to what looked, and ate, like indestructible sandpaper, with an industrial-grade adhesive completing this unholy trinity. I remember these bowls fondly because they justified the long periods between food adventures, when I made it my mission to conquer London’s Michelin guide as affordably as possible (if only).

This memory largely kept me away from tonkatsu for years. Yes I had serviceable versions, but none that made me cross town. Not until my recent to Tokyo, when I finally understood what tonkatsu could be.

@narikura_minamiasagaya comes easily to mind not only because of its Tabelog eminence, but because the chef Seizo Mitani-san raises fried pork cutlet to the register of the most exacting tempura counters in the region.

Though the batter is almost beside the point — the prized breeds and different loin cuts are the focus — Mitani’s meticulous low-temperature frying yields an ultra-light, ultra-crisp crust around uniformly pink, juicy pork. The first bite barely behaves like fried food at all because the crust yields, then the pork floods in, warm and clean and improbably gentle. Any order permutation will work here. The fillets are tender, delivering equal pleasures alongside his signatures: a fatty-enough ribeye and his “Chateaubriand,” which needs nothing more than a dab of salt and sesame oil.

I’ll return to Narikura should reservations re-materialize. Otherwise, @tonkatsukeita is a worthy alternative, and a more accessible one. It offers a near-elemental showcase of Rokubaku Kurobuta pork, which the owner Keita Aoki-san sources directly from his family farm. The coating on this one is more assertively bound, but the pure, medium-rare cook is a revelation, as is that tall cabbage salad.

🙏 TK and Joe for the recommendations.

📍Tonkatsu Narikura
📍Tonkatsu Keita
🍽️ Feb ’26 Less