YODA Yokohama

【揚雫(ヨウダ)】横浜横浜で一番人気の1日8席限定の完全予約制のとんかつ屋です。とんかつは5段階の温度管理で40〜50分かけて揚げられます。低温調理でピンク色のお肉とザクザクの白い衣が特徴です。予約時にメニューを伝えるシステムです。今回はヒレカツを注文しました。ヒレカツは、厚みがあるのに驚くほど柔らかく、噛むと肉の旨味がジュワッと溢れる極上のヒレカツです。上品な赤身の甘みが素晴らしいです。次はロースかつにしようと思います。食べたもの特選ヒレ5,800円定食セット1,400円 Less

First visit.This is a well-known restaurant in Yokohama, ranked number one in the Tonkatsu category on Tabelog nationwide.They only accept reservations for a total of 16 people per day: 4 people at 11:00 AM, 4 people at 12:30 PM, 4 people at 6:00 PM, and 4 people at 7:30 PM.Due to the difficulty of making a reservation, I was brought here by a regular customer.◾️ AccessLocated on the first floor of a building just a few minutes' walk from Nihon Odori Station on the Minato Mirai Line.It's around the back of Yamashita Park.◾️ InteriorThe restaurant has 6 counter seats and a table for 4.Since it was just two of us this time, we were seated at a table.The menu features Tenderloin, Loin, and Spencer Roll.When making a reservation, you specify your top three choices for the cut, and the brand is determined based on the day's availability.Today's selection was:- LYB Pork (commonly known as Ruibi Pork) Loin (150g) for JPY 7300- Set Meal for JPY 1400- Large Rice for JPY 200Total: JPY 8900It arrived after about 20 minutes.◾️ ImpressionsThe tonkatsu was undeniably delicious.The meat quality was outstanding, and the cooking was perfect.This was my first time trying LYB Pork.According to my research, it is a rare breed produced in Shizuoka Prefecture, created by crossbreeding three varieties: Landrace (L), Middle Yorkshire (Y), and Berkshire (B).However, there are various restrictions on how to enjoy the meal here.First, the rice is intentionally served 5 minutes after the tonkatsu arrives.This seems to be the restaurant's intention, wanting you to savor the tonkatsu on its own first.But for someone like me, who believes that tonkatsu is all about the harmony with rice, it felt like a living hell or torture (laughs).Despite how delicious the tonkatsu is, the frustration of not being able to eat it with rice builds up (laughs).The rice is freshly cooked, hot, and shiny, and undeniably delicious, yet I couldn't get a refill.The miso soup arrives another 5 minutes later.The cabbage is also carefully prepared, crunchy and fluffy, but no refills are allowed.The pickles were perfect.So everything was wonderful, but not being able to refill the rice or cabbage left me feeling unsatisfied and not quite full, which was quite frustrating (laughs).The price is also quite steep.A total of JPY 8900 sets a new record for the highest amount I've ever spent on tonkatsu.I don't want to judge satisfaction based on price, but overall, I felt more satisfied at my regular spots, "Tonpei" in Uguisudani and "Bamboo" in Motoyawata.These are just my personal impressions.■ My Tonkatsu Ranking☆☆☆☆☆Futaba (Ueno) *ClosedTonpei (Uguisudani)Tonkatsu Bamboo (Motoyawata)Yoda (Yokohama)Ponta Honke (Okachimachi)Seizo (Asagaya)Tonkatsu JP (Omotesando)Aoi (Kamata)Maruyama Kippei (Kanda)Enraku (Ikegami)Maruichi (Kamata)Taiki (Kamata)Katsu (Kanamachi)Katsukami (Ginza)Tonkatsu Hachitei (Okachimachi)Tonkatsu Keita (Nishiogikubo)☆☆☆☆Nomoto-ya (Daimon) *Name changedTonta (Takadanobaba)Yamada (Urayasu) *ClosedMikkin (Yotsuya)Hasegawa (Higashi Ginza, Thick Cut Loin Katsu)Pretty Pork Factory & KATSU Pripo (Omotesando)Don de la Nature (Ebisu)Daimon Aoi (Daimon)Tonkatsu Kappo Tomita (Matsudo)Ponta (Daikanyama) *ClosedMarugo (Akihabara)Mochibuta Tonkatsu Taiyo (Musashikoyama)Fritz (Tameike Sanno) *ClosedAoki (Kamiooka)Ise (Okachimachi, Tenderloin Katsu)Daigo (Shirokanetakan)Butachinkan (Shinjuku)Torikatsu Chicken (Shibuya)☆☆☆Butagumi (Roppongi)Enraku (Daimon)Seizo (Takadanobaba) *MovedHinata (Takadanobaba)Shunkotei (Mejiro)Maruhachi (Oimachi)Sugita (Kuramae, Tenderloin Katsu)Tonkatsu Nishimura (Higashi Ginza, Loin Katsu)Tonkatsu Yutaka (Asakusa, Loin Katsu)Maruichi (Omori)Agetsuki (Iidabashi)Katsuman (Kanda)Suzubun (Kamata)Pochin (Ochanomizu, Thick Cut Special Loin)Suzushin (Yotsuya Sancho, Katsu Don)Tonkatsu Kyuu (Takadanobaba)Fritz (Kasuga)☆☆Anbai (Kashiwa)Katsuretsuan (Yokohama Kannai)Maruwa (Kannai)Okamoto (Shirako, Chiba)Futaba (Urayasu)Enraku (Motoyawata)Musashiya (Hamamatsucho)Katsukichi (Marunouchi)Butashoku Kenbiyuzen (Mobara, Chiba)Tonki (Meguro)Katsugen (Maihama)Hirata Bokujou (Nihonbashi)Bikkuri Tonkatsu Katsutaro (Ichikawa)Miyotsuru (Kakinokizaka Hill Katsu)Tonkatsu Maruya (Shimbashi)Tonkatsu Hiou (Kashiwa)Tonkatsu Kamimura (Kojimachi)Tonkatsu Kimura (Urayasu)☆Maisen (Daimaru Tokyo Station)Uchida (Shinkoiwa)Houraiya (Okachimachi)Bansei (Kameido)Niimura (Kabukicho)Musashi (Ebisu)Katsuichi (Meguro)Tamaroji (Shinjuku) Less

I finally made a reservation at Yoda, a place I had wanted to visit for a long time. Since it was my first time, I ordered two special tenderloins and a rare breed tenderloin. It was LYB pork.To be honest, I had never spent more than JPY 3000 on tonkatsu before, but this time, with the set meal, it was nearly JPY 6000, so my expectations were quite high. When the dish was served, I was amazed by how beautiful the tonkatsu looked—I've never seen anything like it! I started by tasting it with salt, and it was incredible! Truly delicious! It reminded me of roast beef with a crispy coating! The quality of the meat was outstanding, and the artistic presentation of the coating was divine! Although there was wasabi and sauce available, the salt really allowed me to appreciate the flavor directly.What’s impressive about this restaurant is that it’s not just about the tonkatsu! The cabbage was crunchy and sweet, and when I squeezed some lemon on it, it tasted fantastic! The rice was fluffy and sweet, and the pickled vegetables were delicious too. The dessert at the end was the cherry on top! I will definitely come back! Less

I made a reservation through Table Check.It's quite a coveted spot with only 8 groups allowed per day, so securing a reservation can be challenging.In the evening, there are only 4 tables available.I had a reservation for 7:30 PM, and after waiting for about 30 minutes, my meal was served around 8 PM.For parking, I recommend the time-based parking at the theater underground in front.When making a reservation, you can choose your preferred cut of meat.I selected the rare pork as my first choice, but due to supply issues, I ended up with the special tenderloin.The other three guests with me all had the loin, but I'm not sure if that was their preference.It was absolutely delicious.I wonder what kind of cooking technique creates such a texture, allowing the rich flavors of the pork's red meat and fat to shine through.This is the best tonkatsu I've ever had in my life, and I definitely want to make another reservation! Less

I’ve heard great reviews from friends who have dined at Yoda, which has even earned a Tabelog Silver rating. This restaurant only takes reservations for 8 people, 4 for lunch and 4 for dinner, making it quite difficult to secure a spot. I happened to find an available reservation on a Friday, so I decided to visit.Located in a calm area just outside Yokohama's Chinatown, the restaurant features both counter and table seating, giving it a cozy café-like atmosphere.Since I had already placed my order when making the reservation, I just ordered a drink and waited for my tonkatsu to arrive.After about 30 minutes, the Tokyo X loin arrived. It looked remarkably white! Generally, white tonkatsu is thought to have a less crispy coating, but this one seemed to have a great texture just from its appearance. I took a bite without any sauce first. The coating was surprisingly crispy, and the meat was incredibly tender and juicy. Even without any condiments, the flavor of the meat was rich and satisfying. I’ve tried tonkatsu from various places that serve Tokyo X, but this one stood out in terms of quality.Shortly after, the freshly cooked rice arrived. It was slightly firmer than usual, and even on its own, it was delicious. Of course, it paired perfectly with the tonkatsu. I then tried it with salt, soy sauce with wasabi, and sauce, and each combination was fantastic. The fat was not greasy at all, and even after finishing a full serving, I didn’t feel heavy. I left feeling pleasantly full.While securing a reservation can be quite challenging, this restaurant is definitely worth the effort. Less

Entered at 12:30.To check the drink menu, scan the QR code. Orders are taken verbally.- Organic Lemon TonicJPY 600Soda and LemonMade with cold-pressed Setouchi-grown Bierfranka, adding zest and pulp, finished without syrup.At 13:00, the tonkatsu was served with the rice:- Pure Middle Yorkshire Tenderloin - Ripe Sauce: Fruity sweetness - Medium Thick Sauce: Spicy- Pickles- Rice- Miso Soup (loaded with mushrooms: shimeji, button, shiitake, and nameko)- Green Tea- Yamanashi Pione GrapesAt 13:35, I finished everything, including dessert. Less

The meat is tender, and the coating is crispy and light. However, I don't think it stands out particularly compared to other tonkatsu restaurants. The chef comes from a French cuisine background and uses low-temperature frying techniques, but this method isn't particularly advanced in French cooking.At JPY 9900 per person, while it is delicious, this price for a set meal is extremely high. The cost is 3 to 4 times that of a typical tonkatsu restaurant, but the taste and special experience do not reach that level of value. I guess you really have to try it yourself to understand.Additionally, the salt and wasabi provided by the restaurant are very minimal, which is quite insufficient. They also request that you use the salad dressing sparingly. Given the price, this is a bit disappointing. Less

[Reservation Only: 4 Guests for Lunch and Dinner, One Seating Each]The tenderloin is unbelievably soft, accompanied by delightful rice and miso soup.I ordered the 3-piece serving of Elwyby pork tenderloin with a large bowl of rice for about JPY 9,500.This restaurant serves meticulously crafted tonkatsu, with only 4 guests allowed for both lunch and dinner, and only one seating each. The menu changes based on the day’s ingredients, so you need to provide up to three preferences in advance. I had chosen the loin as my first preference, but on that day, there was only one loin available, so I opted for the tenderloin instead.First, the rice. It was so glossy that I couldn’t help but feel grateful to be Japanese. At first glance, it seemed to be cooked a bit softer, but it had a nice core and was slightly firm. Truly delicious rice.The miso soup was filled with mushrooms and served at the perfect temperature. Honestly, I was already impressed just with the rice and miso soup.Now, onto the tenderloin. The cooking was impeccable, with a beautiful pink center. One piece was cut, which made me wonder why, but once I tasted it, the reason became clear. Despite its thickness, it was incredibly tender. I took a wild bite of the meaty tenderloin, and it was astonishingly soft.It’s quite difficult to secure a reservation at this restaurant, but I will do my best to visit again. It was a great meal! Less

I finally had the chance to dine at Yoda, which I had been eagerly anticipating! After winning a reservation battle on June 1st, I secured a spot for early August. I arrived right at 12:30!The restaurant is run by just the owner. I sat at the counter and while waiting for my meal, I scanned the QR code on the table to learn about their dedication to delicious food. I’ve had many tonkatsu dishes before, but the level of commitment here is truly exceptional. Still, I patiently awaited my dish, embracing the spirit of going with the flow.After a 30-minute wait, my order of Special Tenderloin (on this day, it was Rui Bi pork) was ready. It looked absolutely stunning, just like in the pictures. Taking a bite, I was immediately struck by the sweetness of the meat and its incredible tenderness. Adding salt enhanced the sweetness even more—simply delightful! ^o^I enjoyed the cabbage with sauce each time I took a bite. You could really taste the sweetness of the cabbage, and it was delicious. The rice was shiny and glistening! It was tasty on its own, but adding salt made it even better. To finish, I had a miso soup with nameko mushrooms and regular mushrooms. It was my first time tasting mushrooms in miso soup, and it was quite good.For dessert, I had a grape called Aurora Black. It was so wonderful that I couldn’t help but look it up online.Overall, I enjoyed an exceptional tonkatsu experience. It’s a challenging restaurant to get into, but I believe it’s worth visiting at least once in a lifetime. Less

The popular tonkatsu restaurant "Yoda" located on Nihon Odori.It's well-known for being difficult to get a reservation, but I was lucky enough to secure one for my first visit.This time, I ordered the rib roast!The meat of the day was TOKYO X.When it arrived, the first thing that struck me was the beautiful white coating.Taking a bite, I was amazed at how tender and juicy the meat was, with a rich sweetness and umami from the fat.The cooking was perfect, bringing out the quality of the ingredients beautifully.What surprised me even more was the rice.Each grain was shiny and cooked to perfection, with just the right firmness, making it delicious on its own.It paired exceptionally well with the tonkatsu, and I couldn't put my chopsticks down until the end.The overall quality of the dishes was incredibly high, and you could feel the attention to detail in each plate.I can understand why it's so hard to get a reservation at such a talented establishment.I enjoyed the rib roast this time, but I would love to try the tenderloin next time. Less

Located within walking distance from Yokohama Nihon Odori, this popular restaurant has only 4 seats available for lunch and dinner. I ordered the tenderloin and experienced a level of flavor I had never tasted before—it was incredibly delicious. There were options for sauce, salt, and wasabi, but I felt it would be a shame to use the sauce. Additionally, the white rice was also very tasty. Reservations are difficult to secure, but I definitely want to participate in the competition for a seat again. Less

I was truly impressed by the cooking technique that maximizes the potential of the meat! You can see the dedication to detail in this renowned establishment!━━━━━━━━━━━━━━━- Access: About a 5-minute walk from Nihon Odori or Motomachi-Chukagai Station.- Visit Time: Saturday at 18:25- Wait: Reservation visit (18:30 slot)- Ordering Method: Pre-order system (at the time of reservation)━━━━━━━━━━━━━━━I secured a reservation for OMAKASE two months in advance in May, winning the battle for a long-awaited visit. Reservations for slots from Wednesday to Saturday open at 11:00 on the 1st of each month. Sunday slots open at 11:00 on the Friday of that week. You need to decide your order at the time of reservation, so it's essential to have your choices ready.Order:- Tonkatsu Set Meal - LYB Pork Loin - Rice - Miso Soup - Nukazuke (pickled vegetables) - Melon - Green Tea - Ebisu Small BottleI had included ribs in my order, but I was informed at the start that they were out of stock, so I would be served the LYB pork loin instead.While waiting, I enjoyed a beer. About 30 minutes later, the tonkatsu arrived! The batter was white and looked incredibly light! I was instructed to start eating from the right side of the loin, and I followed that direction.First, I tried the fatty part on the right edge without any sauce! As expected, the light batter and the fat melted in my mouth, delivering an exquisite taste. Just this one piece made me feel, "Ah, this is on a different level."As I continued eating from the right side, I tried the seasoning salt and wasabi! The salt was coarsely ground, and even so, the fusion with the meat was delightful, with the saltiness perfectly matching the sweetness of the fat! Personally, I was hooked on the wasabi! This was my first time trying it, and the low melting point of the LYB pork fat paired excellently with the flavor and spiciness of the wasabi!I also tried the medium-thick sauce and the ripe sauce! Both sauces had a rich consistency and sweetness that complemented the meat beautifully!But it wasn't just the tonkatsu that impressed me. The freshly cooked rice was fluffy and sweet, and the miso soup, made with nameko mushrooms, had a comforting homemade taste. The quality of the nukazuke was also high, offering another taste of home.After finishing everything, the melon and green tea arrived. The melon was sweet and juicy, showcasing the high level of quality until the very end!Despite being a one-person operation, the service was consistently attentive, making for a pleasant dining experience throughout!The deliciousness made me genuinely want to return, so I definitely plan to visit again.It was a great meal! Less

The undisputed No.1 tonkatsu restaurant, "Yoda," shines as the reigning champion, surpassing "Seizo." After overcoming the challenge of securing a reservation (only 4 seats available for lunch and dinner), I finally made it here.While it’s not a strict rule, I checked the delicious eating method via the QR code, and it seems they have various unique practices. For instance, each piece of tonkatsu is seasoned individually, the cabbage isn’t dressed all at once, and the miso soup is served at the end. Indeed, the routine was that the tonkatsu arrived first, followed by the rice a little later, and finally the miso soup.Now, back to the main topic.LYB Pork (Ruibi Pork) Loin - *my first choice when making a reservation*The golden, shimmering crust is light, with each breadcrumb standing out. The thick-cut loin is cooked slowly at a low temperature, presenting a beautiful pink color, and the high-quality fat is still overflowing. The seasoning options include sauce (medium thickness, aged), soy sauce, salt, wasabi, and lemon. Following the advice, I started from the right end, where the fat content is lower. Wow, this is incredible! The sweet fat bursts forth with each bite, bringing immense joy! And what is this tenderness? The salt enhances the meat's natural flavor, while the soy sauce and wasabi add a delightful accent. The sauce is definitely meant to complement the rice. The rice is fluffy and has a chewy texture, while the miso soup carries the aroma of mushrooms. It was an absolutely divine experience!The attentive service throughout my visit was also remarkable, transforming the entire experience from entry to exit into a blissful space. I would love to return as soon as I can secure another reservation! Less

In mid-July, I went for lunch alone.It’s not an exaggeration to say this is the best tonkatsu of my life.The taste was truly moving.The tenderloin was astonishingly soft, with a rich aroma of fat that felt incredibly light. The umami of the meat spread beautifully, and the coating was crispy and airy. The harmony between the meat and the coating was exceptional, fulfilling all the elements one would expect from an ideal tonkatsu.On that day, they served "LYB Pork."This rare breed has extremely fine muscle fibers and a low melting point of about 30°C, resulting in a light flavor that melts in your mouth.According to the owner, LYB Pork is not consistently available in terms of supply and quality, making it one of the rarest brands offered at this restaurant. Additionally, because the pigs are small, the amount of loin that can be obtained is limited, making it a very rare cut.I was truly lucky. My friend has been here several times but always had "TOKYO X," while I had the unexpected fortune of trying LYB Pork on my first visit. That alone was a stroke of luck, and I even got to enjoy the rare loin cut. It was a day blessed with culinary fortune.Not only the tonkatsu but also the side dishes and condiments showed no compromise.What impressed me the most were the tonkatsu sauce and the miso soup.The sauce was rich and flavorful, with a strong umami presence, yet the aftertaste was surprisingly mellow. The miso soup contained mushrooms, which harmonized beautifully with the miso. It had a deep umami flavor reminiscent of cream soup, and I personally loved it.While making a reservation can be challenging, I believe it will not disappoint. Less

【Check Points】■ A 3-month wait for reservations, the best tonkatsu ever.■ The reason behind the ultra-platinum seating of only 4 seats for lunch and dinner.Yoda is a must-visit restaurant for tonkatsu lovers, offering an unparalleled quality that can be described as the pinnacle of tonkatsu.Located a 6-minute walk from Nihon Odori Station, nestled between Yamashita Park and Chinatown.The exterior features a brick building, with a glass-fronted restaurant at the back on the first floor.Inside, there is a clean space devoid of the typical greasy smell associated with tonkatsu shops. There are counter seats and two tables available.The owner, Hiroshi Hosaka, comes from a French culinary background. Utilizing his French expertise, he has perfected his unique preparation and cooking methods, delivering the ultimate tonkatsu that highlights the tenderness and moistness of the ingredients.His commitment to quality is remarkable, as he meticulously hand-selects all the breadcrumbs and rice, aiming for perfection. It’s easy to understand why they only accept four guests for lunch and dinner.The counter area is not visible to customers, keeping the preparation, breadcrumbing, and cooking processes shrouded in mystery.For the best experience, scan the QR code provided for detailed instructions on how to enjoy the meal. Following these guidelines allows you to savor the flavors as envisioned by the chef.After a wait with an empty stomach, the tonkatsu that arrived was truly the best I’ve ever had.■ TenderloinThe beautifully rosy tenderloin is incredibly soft and moist. The coating remains crispy even after some time, allowing you to fully enjoy the rich flavor of the meat. The salt wasabi is delicious, and the soy sauce is highly recommended.■ Louis Vuitton Pork Spencer RollCharacterized by its low melting point of fat at around 32°C and fine texture, the fat is silky and not heavy at all. This is a result of the synergy between the ingredients and Hosaka's unique cooking methods. You could eat this Spencer roll endlessly.The rice is glossy, sweet, and perfectly cooked, leaving you wondering why it tastes so good. The aged sauce for the cabbage, which is not available for refills, is also a favorite of mine.The owner’s dedication to sourcing, preparation, coating, frying temperature, preheating management, and the overall dining experience is truly impressive. It was incredibly delicious!◆ I would appreciate it if you could save this if you find it helpful ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

On this day, I visited the tonkatsu restaurant "Yoda" in Yokohama.This place is extremely difficult to book, with reservations available only through OMAKASE. Reservations open on the 1st of each month at 11:00 for the end of the month two months ahead, and they fill up in an instant.After failing to secure a reservation for two consecutive months, my wife and I decided to change our strategy and aimed for a Wednesday evening, which we thought would have the least competition. We tried at 11:00, and thankfully, my wife managed to secure a reservation.On the day of our visit, I was excited and worked hard to finish my tasks early, arriving at the restaurant at the reserved time of 18:30. The restaurant is located near Yamashita Park, around the Hyatt Regency.Upon entering, I announced our name. It seemed that only two groups are allowed during the same time slot on weekdays, so there were only four of us in the restaurant, including us.Since we had already placed our order through OMAKASE, we were not asked about our meal choices.For example, the cut of the loin determines the weight of the meat, and the type of meat can vary based on the day's supply. While we had an idea of the price, the final amount is determined at checkout.We waited for about 15 minutes, during which I studied the QR code on the table about the best way to enjoy tonkatsu.----* To enjoy the peak flavors, the serving order is "tonkatsu → freshly cooked rice → miso soup."* Start by tasting the tonkatsu with salt, applying the seasoning to the meat's surface without wetting the crust.* For the loin and rib, eat from the right side before the fat cools down, and keep the meat pieces together until you eat (don’t flip them for photos).* For the tenderloin, bite into it without cutting.* Since pork can dry out easily, it’s recommended to order less and eat it as quickly as possible.----First, the tonkatsu (loin) was served. The breed was "Ruby Pork."The crust was white and beautiful. I took a photo and then enjoyed a piece from the right side. The crust had a light, crispy texture, and the pork was surprisingly tender and juicy, bursting with flavor in my mouth.Next, I sprinkled a pinch of salt on it, and it was heavenly. The salt elevated the pork's flavor even more, creating an explosion of taste.While I enjoyed various flavors like soy sauce, medium-thick sauce, and ripe sauce, I found that simply using salt was my favorite.My wife had the rare tenderloin. I had a piece too, and it was even more surprisingly tender than the loin. It was easy to bite through, and with each chew, the meat's flavor was directly experienced—absolutely delicious.I had never tried adding salt and lemon to the cabbage, but it refreshed my palate and allowed me to savor the delicate flavors of the tonkatsu and salt.Next, the rice was served. The rice was shiny and perfectly cooked.Taking a bite, I was amazed at how well-defined the grains were; I had never tasted such delicious rice before. It was recommended to sprinkle some salt on it, and when I did, it felt like I was eating the finest salt rice ball.To finish, miso soup was served. It had a soft umami flavor reminiscent of white miso. I thought it was matsutake, but the fragrant aroma and flavor of the mushrooms, along with the tofu and nameko mushrooms, were delicious, creating a luxurious yet comforting taste.Finally, we were served dekopon as dessert. It was sweet, juicy, and a luxurious bite.As I enjoyed some hojicha tea at the end, I reflected on the meal in a daze.They provided the best meal in the best condition, and it was a wonderful experience. Without a doubt, it was the best tonkatsu of my life.After settling the bill at the register, we left the restaurant. The total for the two of us was JPY 18,000.A price close to JPY 10,000 for tonkatsu is quite rare, but considering this experience, it felt like a bargain.On the way home, my wife and I kept saying, "That was really delicious..." Although it’s hard to get a reservation, I would like to try again for the next one. It was a great meal. Less

In just five years since its opening, this restaurant has won the Silver award at The Tabelog Award 2026, ranking first nationwide and representing modern tonkatsu. Rather than limiting the menu to increase productivity, they focus exclusively on pork to achieve the pinnacle of pork dishes. They offer a maximum of eight dishes per day—four for lunch and four for dinner—prioritizing meat quality over quantity. As a result, the brand of pork you requested when making a reservation may differ from what is served on the day.After successfully securing a reservation two months in advance, I visited on a Tuesday in July at 12:30 PM. The restaurant had only four guests, including myself: one at the counter and two at a table. I placed my order with my top three preferences at the time of reservation, and the final dish is determined based on availability. This time, my first choice, ▽【Roast】 LOIN -TOKYO X- 140g (JPY 7900) was served at 12:56 PM.On a black plate, the loin cutlet, coated in a nearly white batter, featured large, coarse breadcrumbs that stood tall, creating a beautiful appearance that hinted at its lightness. The cutlet was served without revealing its cross-section, maintaining the cuts aligned, prioritizing cooking over presentation. The loin was designed to have varying degrees of doneness from the fatty right end to the left, completing its cooking with residual heat on the plate.The batter was not as hard as it appeared; when I bit into it, it crumbled and then melted in my mouth. Despite the three-dimensional texture from the coarse breadcrumbs, there was hardly any heaviness left in my mouth from the oil. The loin, although thick, was surprisingly tender, and as I bit into the juicy red meat, the sweetness of the meat juices and fat slowly spread across my palate.I had previously tasted TOKYO X at a restaurant in Osaka called Manje. TOKYO X is a brand of pork developed in Tokyo based on three breeds: Beijing Black, Berkshire, and Duroc. It is characterized by fine muscle fibers, rich marbling, and high-quality fat, offering a refined aroma, subtle sweetness, and refreshing fat. The richness of the fat, which doesn’t linger too long, truly embodied the essence of TOKYO X.The miso soup was generously filled with various mushrooms, showcasing their texture and umami, which blended beautifully with the miso and dashi, resulting in a high-quality dish.To finish, I was served warm tea and an incredibly juicy Dekopon, which perfectly balanced the rich pork fat with its citrus juice and acidity, leaving a flawless aftertaste.○ Overall Evaluation The name "Yoda" reflects the restaurant's philosophy of capturing the juices within the meat and frying them. Since its opening, the owner, Mr. Hosaka, has not relied on conventional tonkatsu norms but has instead applied his French cooking techniques to pork, designing each dish with careful consideration of temperature, time, residual heat, and the order of consumption. It’s no surprise that this restaurant has become one of the most difficult to reserve in the country, delivering an exceptional level of satisfaction.With its light white batter, rosy red meat, the burst of juices upon biting, and the sweet fat of TOKYO X, this tonkatsu does not aim to appear extravagantly luxurious but instead focuses solely on the pork and its cooking. The surrounding elements—rice, cabbage, pickles, miso soup, and fruit—quietly support the dish, embodying the concept of "simple yet layered." This was undoubtedly the pinnacle of loin cutlets I have ever tasted, and while securing a reservation is challenging, every aspect of this dish expanded the limits of what tonkatsu can be. Less

After a 2-month wait for a reservation, I finally got to visit.If I had to say one thing, it’s that this is a place you absolutely must go to.If cooking is like chemistry, then the chef is more of a scientist.You can tell just from one bite that the flavors are meticulously calculated and pursued.I had the loin from TOKYO X, but it felt almost inappropriate to categorize it as just "tonkatsu" (in a good way).It’s almost unfair to compare it to other tonkatsu.What’s even more impressive is that it’s not just the tonkatsu; the quality of everything served, from the cabbage to the pickles and rice, is extraordinarily high.You might wonder about the quality of the cabbage, but you really have to taste it to understand...Once you do, you’ll see.It’s easy to understand why there are so many repeat customers and why there are only 4 seats available.I definitely want to go back; it’s a place I must revisit. Less

I had been curious about this restaurant for a while, and I finally made a reservation and visited.When I booked, I mentioned a few preferences, and they said they would provide dishes based on the availability of the meat.This time, I enjoyed the TOKYOX ribeye.They provided an explanation on how to eat it (available on their website), which was helpful.The meat was incredibly tender, with a rich flavor and sweetness. It seems that the basic way to enjoy it is with salt and wasabi, and I personally preferred the salt. I also found that fresh pepper paired well with the meat.As for the rice, I couldn't ask about the brand, but it was cooked to be ready just as the tonkatsu was being fried, resulting in deliciously fresh rice.The miso soup was made with mushrooms and tofu, and it even included some mushrooms, which added a nice flavor that I really enjoyed.Given the quality of the meat, I wondered about the cost-performance, but I was able to enjoy a delicious tonkatsu set meal filled with care and attention.It was a great meal! ✨✨ Less

I visited the renowned tonkatsu restaurant "Yoda" located in Yokohama's Yamashita-cho. This time, I ordered the "Special Tenderloin," and after just one bite, I was utterly amazed—"What is this?!" The batter was unbelievably light, completely redefining my concept of tonkatsu! While it's delicious with sauce, my personal favorite was to enjoy it with "lemon salt and wasabi" for a refreshing taste.The white rice was perfectly cooked and rich in flavor.The miso soup was aromatic and made me want to ask for a refill. There was a guide on the table for the best way to enjoy the meal, but it didn’t feel pushy at all. The staff's warm hospitality made the experience very pleasant. I definitely want to make a reservation and come back; I found an exceptional restaurant! Less

This restaurant truly deserves the title of the best tonkatsu in Japan!! I made a reservation two months ago and finally visited for the first time!! As planned, I ordered my top choice, the loin cutlet!! It was an exquisite loin made with TOKYO X pork!! The low-temperature cooking resulted in a crispy white coating!! The meat was so tender that it could be cut from anywhere! It felt like I was eating something completely different from any tonkatsu I’ve had before!! The owner was very friendly, making it easy to enjoy my meal without any nerves!! I am truly grateful for this amazing experience! Thank you so much!! Less

This restaurant is notoriously difficult to book, but I miraculously managed to secure a reservation for lunch on the weekend with the omakase option.It’s located about a 5-minute walk from either Nihon Odori Station or Motomachi-Chukagai Station on the Minato Mirai Line.For this visit, I ordered two pieces of the rare breed (TOKYO X) tenderloin for JPY 6,400 as part of the omakase.The tenderloin cutlet had a light, fluffy coating, and the meat was incredibly tender and delicious.The tonkatsu comes with rice, pickles, and miso soup.Personally, I found the miso soup with shiitake mushrooms to be quite tasty as well.Honestly, whether JPY 6,000 to 7,000 is a good value for tonkatsu might be subjective, but the flavor of the tonkatsu itself is outstanding, making it a highly recommended spot for tonkatsu lovers.The service was attentive, and the atmosphere in the restaurant was pleasant.Although making a reservation is quite challenging, I would love to visit again. Less

I visited my favorite restaurant, **Yoda**.This tonkatsu specialty shop is located near Yokohama Chinatown and is renowned for its exceptional quality, often referred to as the best in Japan. Making a reservation here is quite challenging, and the joy of securing one is truly special.During this visit, I shared the ribeye and tenderloin tonkatsu with my companion. The tenderloin was particularly juicy, tender, and wrapped in a light batter that concentrated its flavors. It was delicious on its own, but adding wasabi salt or wasabi soy sauce enhanced the taste even further.As for the ribeye, it is recommended to eat it starting from the right side, following the restaurant's unique frying method known as "Yoda-style." This is because it is fried in a way that ensures the right side is cooked first. Taking a bite without any condiments allows the fat to melt in your mouth, releasing its rich flavor. Adding salt or soy sauce further elevates the deliciousness.The freshly cooked rice was glossy and fluffy, making it incredibly tasty. The pickles were not only flavorful but also creatively cut, adding to the texture. The accompanying mushroom miso soup had a refined dashi flavor, perfectly concluding the meal.I was very satisfied with this dining experience and grateful for the opportunity to enjoy top-notch tonkatsu. I am confident that this experience is worth a return visit.It was a great meal! Less

"Aiming for Tabelog GOLD, the first in the tonkatsu genre"I made a vow to visit Yoda regularly starting this year, and here I am again! (^^)【Atmosphere】We sat at a table for four during our evening gathering. Since the maximum capacity is four, it felt like we had the place to ourselves.【Yoda * Omakase Set Order】◉ Special Tenderloin (3 pieces)【Food Impressions】We had pre-ordered the highest-priced special tenderloin for everyone. To give you an idea... the tenderloin, reminiscent of Kimiya in Nara, was incredibly tender, easily cut with chopsticks, and beautifully pink. The texture and the exquisite fat left us all in awe. (^^) The perfectly calculated coating, which scattered like snowflakes, showcased the restaurant's exceptional skill.Next, I’m looking forward to trying the loin or rib.【Service】Since the second seating is the last of the night, we were able to relax and have a nice chat with the owner-chef. (^^)【Other】I’m excited about the future plans that Yoda seems to be developing.I look forward to my next visit! (^^)It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

After several attempts to make a reservation online, I finally succeeded. On Sunday at 11 AM, I enjoyed a pork cutlet set meal for JPY 8,900 at Yoda in Motomachi-Chukagai.Delicious! It was incredibly tasty—probably the best pork cutlet I've ever had in my life. I could end my review here, but I’ll provide some context for reference.I arrived 30 minutes early. At first, I couldn’t find the place relying on Google Maps, as it’s located in a somewhat hidden spot set back from the building. I arrived at the reserved time of 11 AM and was shown to the counter seats. There were only four other customers. I wasn’t skeptical, but it turned out to be true that they only accommodate eight people a day—four in the morning and four in the afternoon.A woman, presumably the owner’s wife, informed me, "Today, we have the rare cut of Tokyo X tenderloin." When I made the reservation, I had requested my first choice: three pieces of the rare cut tenderloin, second choice: two pieces, and third choice: loin. I was lucky enough to get my first choice.It took about 30 minutes for the food to arrive. I just sat there, but the chef was busy cooking right in front of me for the entire 30 minutes, which made me feel a bit guilty. During this time, there’s a QR code link in front of me that explains the best way to enjoy the pork cutlet, so it’s a good idea to read it beforehand:- Do not directly apply sauce or soy sauce to the cutlet; instead, apply it to the cut surfaces.- Eat the cutlet first with wasabi soy sauce or salt.- Only apply sauce to the cabbage as needed.- When the rice arrives, eat it with salt.There are quite a few specific guidelines (please check the website for accuracy).Finally, the pork cutlet arrived. It was truly delicious. The meat was so tender. I’ve had Tokyo X served with tsukemen before, but it might actually be better suited for pork cutlet. The batter was also light and flaky, perfectly complementing the tender meat. The salt was tasty, but dipping it in wasabi soy sauce made it even better.The rice arrived at just the right time. Following the guidelines, I enjoyed it with the cutlet and salt. It was also delicious. Finally, miso soup and orange for dessert were served, making it feel like a full-course meal.JPY 8,900 is an extravagant price for a pork cutlet, but considering it might be the best pork cutlet I’ve ever had, it could be seen as a bargain. It would be fantastic to come here with friends, but given how difficult it is to make a reservation, securing seats for two out of four people would be even more challenging. Less

This review is written for the following individuals:Those who want to enjoy delicious tonkatsu in Yokohama, Nihon Odori.Those who wish to have a fun time with their companions.On a certain day in June 2026,I visited with a friend.On a weekend, we headed to Yokohama.For dinner, we visited the amazing tonkatsu restaurant, Yoda.The restaurant has a chic atmosphere with calm color tones.We had already placed our order when making the reservation:Following the restaurant's recommended way to enjoy the meal is advisable.◯ Tonkatsu Set Meal- TOKYO X Rib (170g)- Rice, Miso Soup, Nukazuke (pickled vegetables), Dessert◯ Black Oolong Tea (cold)The white tonkatsu, carefully cooked at low temperature, uses TOKYO X rib.It is thick and hearty, with exquisite meat quality and fat, making it simply delicious thanks to the chef's skill.But it wasn't just the tonkatsu that was impressive.The freshly cooked rice shone like pearls, with overwhelming sweetness and texture.The miso soup was packed with delicious mushrooms, to the point where it could be called mushroom soup.The nukazuke was perfectly pickled.The dessert, a citrus fruit (maybe a navel orange?), had an incredible sweetness.Next time, I plan to try the loin or tenderloin.Thank you for the meal.Silver AW 20262026 Goal: Visit a total of 13 target restaurants by the end of the year.This visit marks my 12th restaurant.Next target restaurant to visit:Reminiscence, Nagoya, Aichi Prefecture / French CuisineTonkatsu Hundred Famous Restaurants 20262026 Goal: Visit a total of 19 target restaurants by the end of the year.This visit marks my 20th restaurant.Next target restaurant to visit:Tonkatsu Keisui, Gifu City, Gifu PrefectureUpcoming visits (July - August):Hikariya Nishi, Matsumoto City, Nagano Prefecture / French CuisineHikariya Higashi, Matsumoto City, Nagano Prefecture / Japanese CuisineYamasei, Matsumoto City, Nagano Prefecture / EelUnagi no Matsuka, Matsumoto City, Nagano Prefecture / EelRonin, Nagoya, Aichi Prefecture / Japanese Cuisine Less

Just a 3-minute walk from Motomachi-Chukagai Station, I had lunch at "Yoda," the top-rated tonkatsu restaurant on Tabelog nationwide.This popular spot is located between Yokohama Chinatown and Yamashita Park, making reservations quite difficult.Lunch is served only from Wednesday to Saturday, starting at 12:30 PM sharp. You can enter the restaurant 5 minutes before that. The owner operates the restaurant solo.Reservations can only be made through OMAKASE. There are 12 seats available, but reservations are limited to a maximum of 4 people. When making a reservation, you must specify the type and quantity of meat, whether you want rice, miso soup, and pickles. On the day of your visit, you can only order drinks, and any rice refills must be reserved in advance.For this visit, I ordered:1st choice: 3 pieces of rare tenderloin2nd choice: 3 pieces of special tenderloin3rd choice: loinYou need to input your choices up to the 3rd option when making the reservation.On the day I visited, all four of us were dining solo, and the restaurant was fully booked. I was guided to a table and chose to sit there, as the counter seats were obscured, preventing me from seeing the cooking process.The tonkatsu, rice, and miso soup are served in that order, so you eat them as they arrive.The first bite of the tonkatsu was absolutely divine. The coating was crispy and light, while the meat was incredibly tender and delicious. I enjoyed it with salt and wasabi.The rice was "Yukiwakamaru" from the legendary rice producer Goichi Endo. I was glad I ordered the large size. The pickles and miso soup were also delicious.★ TimelineI made this timeline since I was alone and had some free time (laughs).12:25 PM - Entered the restaurant.12:35 PM - Water served."Thank you for coming," I received water in a SUS tumbler.1:00 PM - Tonkatsu arrived.Three pieces of Rui-bi pork tenderloin (120g) served with salt and wasabi, along with cabbage, lemon, and pickles.1:04 PM - Rice (large size) arrived.Legendary rice "Yukiwakamaru" from Goichi Endo, enjoyed with salt.1:11 PM - Miso soup arrived.Contains shiitake mushrooms, mushrooms, nameko, tofu, and green onions.1:23 PM - Dessert arrived.Dekopon and hojicha.1:35 PM - Exited the restaurant.I was the last to leave.Ordered items:▪️ 3 pieces of tenderloin cutlet (120g) - JPY 7,900▪️ Set meal - JPY 1,400(comes with rice, miso soup, and pickles)▪️ Large rice - +JPY 200Total payment: JPY 9,500Since everyone was dining solo, it was very quiet. Although background music was playing, I could clearly hear the sound of the tonkatsu frying.The signal inside the restaurant was a bit weak.My stay lasted 1 hour and 10 minutes.Awarded the Silver in THE TABELOG AWARD 2026 and selected as one of the top 100 tonkatsu restaurants in 2026. Less

Pork is perfect for recovering from fatigue and boosting stamina, and that’s why I chose "Yoda" for my visit.I made a reservation when my immune system was low, and I was pleasantly surprised to find that the cozy counter can seat five, along with two four-person tables (if I remember correctly). We were the only four guests in the restaurant, which is quite popular and fills up quickly when reservations open on the first of each month.The exterior is surprisingly chic for a tonkatsu restaurant, and the interior is refined and minimalistic, free from the typical odors you might find in food establishments.I ordered two pieces of Special Tenderloin, skipping the rice, miso soup, and pickled vegetables to enjoy a beer instead—luxurious tonkatsu for lunch!It took about 25 minutes from sitting down to having my meal served. I passed the time reading the delicious eating tips on their official website.The tenderloin, a delicate pink, is fried to perfection, sealing in the juices—this is Yoda's signature meat dish.One piece was cut in half, while the other remained whole. I took a bite of the half without any sauce.Inosinic acid, glutamic acid, oleic acid—these flavors pulled me into a delicious Bermuda Triangle of umami, with a delightful sweetness and rich aroma of fat spreading in my mouth.For the other half, I added a sprinkle of salt… the sweetness of the rock salt enhanced the depth of flavor even more.After that, I dove into the whole piece, sipping my beer in between bites, and enjoyed some cabbage drizzled with sauce as a palate cleanser. Before I knew it, my meal was gone.During the payment process, I had a brief chat with the staff. They mentioned that many guests, like me, who don’t usually eat tonkatsu, come to visit.When I mentioned that I don’t eat much rice either, they encouraged me to try their delicious rice next time. I’ll definitely make an effort to reserve again and enjoy the rice! Less

This is the number one restaurant for Tonkatsu, showcasing new possibilities for this dish! I was truly impressed by how delicious it was after a long time. The frying technique is impeccable, and the sansho pepper enhances the meat's flavor. With low-temperature cooking, there’s no unpleasant odor, and the Tonkatsu is incredibly tender.⚫︎ Ordered Item Special Tenderloin from Brand Pork: JPY 9,350 *Reservation Fee: JPY 390● Reservation Method OMAKASE● Time Required Cooking: 22 minutes⚫︎ Taste For the Tonkatsu, I set my preferences up to the third choice at the time of reservation, and the rest is a surprise on the day! Fortunately, my first choice, the special tenderloin from brand pork, was served! ✨ It was incredibly tender, cooked perfectly, and served at just the right moment. I’m not sure if "juiciness" is the right term, but the moment I bit into it, the juicy sweetness reminiscent of a peach spread across my mouth. Whether enjoyed on its own or with salt, it has a rich flavor. The sansho pepper adds a delightful accent, making each bite a wonderful experience! Everything served, not just the Tonkatsu, was of high quality. The pickles had a nice crunch and flavor, perfect to enjoy on their own or as a side. The miso soup, with its clam broth and sansho, was a great supporting role that whetted my appetite. The medium-thick sauce tasted like a mix of a certain brand's extreme and Otafuku sauce. The ripe sauce seemed to have a more versatile flavor.⚫︎ Impression It seems they only accept reservations for four people at a time, allowing for a spacious interior that could accommodate about three times that number. The use of SUS for the glasses shows attention to detail in service. I wished for some dressing for the cabbage. While the portion size might not seem cost-effective, the experience of this Tonkatsu is well worth the trip! ✨⚫︎ Other It’s located in a spot where even locals might wonder why it’s there! This wonderful restaurant shows creativity that goes beyond the boundaries of Tonkatsu! #Can dine alone #Reservation required #Difficult to reserve #Tabelog No.1 Less

In my profile, I summarize the restaurants and dessert shops I've visited, including those I wholeheartedly recommend based on taste, personality, and atmosphere. Feel free to use it as a reference.--------------------------------I made a reservation for OMAKASE at 12:30. Due to sourcing, there might be cases where your first choice isn’t available, so you can select up to three options when making a reservation. I chose loin as my first option, and it was available on the day, so I got the loin. That day, I had 140g of Rui Bi pork, and I ordered a large serving of rice for JPY 8,700.The tonkatsu was incredibly delicious!! The shock of the first bite was truly amazing. This is what real tonkatsu tastes like! The coating was perfectly crispy without falling apart, and it had a super fluffy texture. The sweetness of the fat and the umami of the meat created an incredible harmony that was absolutely delicious. I thought the sauce was good, but I hardly used it, opting instead for salt, wasabi, and a hint of soy sauce. The salt was also delicious; I don’t think it was regular refined salt, but I wonder where it’s from. When I ran out of salt and wasabi towards the end, I asked for more, and the chef suggested trying some sansho pepper, which pairs well with tonkatsu and is delicious, so I gave it a try. It was incredibly tasty! I realized how well pork and sansho go together. It was refreshing and really brought out the flavor of the pork.Everything besides the tonkatsu was delicious too. The cabbage was well-drained, and it was perfect with the sauce. This sauce was also incredibly tasty! Personally, I preferred the one on the right side of the picture. There were pickles, including young corn, which I don’t usually eat, and they were just the right amount of pickled to serve as a nice palate cleanser. The miso soup had various mushrooms in it, and the umami from the mushrooms was explosive and super delicious! The dekopon after the meal was exceptionally tasty, and I should have asked where it was from. I briefly chatted with the chef about the sansho, and I wondered if the citrus flavor after eating pork contributed to its deliciousness.Above all, the rice was unbelievably good!! It was freshly cooked, and each grain was lively. Somehow, each grain felt larger than the rice I usually eat. At home, I eat delicious rice sent by my grandmother from Shiga, but the rice here was clearly of high quality, and the cooking was just perfect.The owners, likely a couple, managed the restaurant beautifully, and both of them had wonderful personalities, allowing me to enjoy the tonkatsu to the fullest. This was the best tonkatsu of my life, and I want to try many other cuts and brands! I will definitely come back. Less

Personal Evaluation CriteriaThe average (normal) score is set at 3.0, with evaluations in 0.5 increments.The overall score is calculated by multiplying the following: food/taste by 4, service by 2, atmosphere by 2, and cost performance by 2. The total is then divided by 10 (alcohol/drinks are not included).＝＝＝＝＝Delicious!Visit Day: FridayVisit Time: Around 6:20 PM (10 minutes before opening)Previous Customers: -Waiting at the restaurant: None (reservations only)TOKYO X Pork Loin Cutlet Set Meal JPY 7500 Less

When you visit the restaurant, please mention that you came after seeing the review about udon being the main dish.It's been a little while since my last visit! Ever since they became number one in Japan, it's been nearly impossible to make a reservation.This time, I had the tenderloin and the loin. The loin is just a regular loin, so it doesn't have the sweet richness of rib fat, but the meat quality is incredible. The loin at Yoda is truly special.The quality of the tenderloin is also amazing. I’ve never realized how flavorful tenderloin can be until now.What’s going on here? It’s just too delicious! Less

2026.6.A Love That Has DisappearedHave you ever eaten a "tonkatsu" that isn't really tonkatsu?Many people would probably respond with a puzzled look if asked that question. However, you can have such a mysterious experience at "Yoda," a tonkatsu restaurant located on Nihon Odori in Yokohama. Opened in 2021, this relatively new establishment is led by Chef Hiroshi Hosaka, who aims to create the "ultimate tonkatsu" that defies all conventional expectations of this dish. While the exact methods of preparation and frying remain somewhat of a mystery, it is clear that the cooking process takes an extraordinary amount of time, far beyond what one would expect from a typical tonkatsu.However, the downside is that with only four seats available for both lunch and dinner, it can be quite challenging to secure a reservation due to its popularity. When making a reservation, you specify the cut and weight of the meat, but due to availability and preparation constraints, your preferences may not always be met. This time, I had hoped for the "rare tenderloin," but…I ended up with 150g of TOKYO-X Spencer roll! ♡♡Wrapped in a golden crust, the red meat of TOKYO-X is a beautiful rosy color, and the fat glistens with juicy flavor. Upon taking a bite, the delicate crunch of the crust gives way to an explosion of rich pork flavor, leaving a lingering, sensual sweetness in my mouth. This is no longer just tonkatsu; it’s a pork dish that transcends the traditional definition of tonkatsu!Rice & Miso Soup ♡The rice and miso soup that accompany the tonkatsu are also incredibly delicious. You can truly appreciate the aroma and sweetness of freshly cooked rice, and I highly recommend starting with just the plain white rice. Then, the miso soup arrives, offering a robust umami flavor from the dried sardine broth, creating a harmonious chain of flavors that unfold in each sip.DessertThis time, the dessert was Dekopon.I have enjoyed TOKYO-X at other places before, but this was the first time I experienced such depth of flavor and sweetness."Tonkatsu is, like tempura, a steamed dish."I’ve heard this before, but I never truly felt that way until now. However, the tonkatsu at "Yoda" was so delicious that it made me think, "So this is what they meant!" It was a shocking and delightful experience.Thank you, Chef Hosaka, for another unforgettable meal! I can’t wait to come back for more. Less

Today, I was invited to this restaurant.This place is a recipient of the Tabelog Award 2026 Silver.I was invited by a regular customer for my first visit.Thank you so much for the invitation.I ordered the Sanueimon Tenderloin.First, only the tonkatsu is served.Reading the restaurant's guide, it states:【Serving Order】1. Please enjoy the main star, the tonkatsu, first.2. Try the freshly cooked rice with salt.3. Finish with miso soup.The dishes are served in this order to ensure you can fully appreciate each flavor at its peak.【First, enjoy the plain tonkatsu】You can try the tonkatsu with salt, soy sauce, or wasabi.If you dip the tonkatsu in soy sauce, sauce, or lemon, it will ruin the crispy texture of the coating.Please apply the sauce to the meat's cut surface without wetting the coating.The sauce should be applied to the cabbage each time you eat it.If you pour it all at once, the leaves will wilt.You can also put lemon on the tonkatsu, but it’s delicious to drizzle it over the cabbage with salt.I see.First, I will enjoy it as is.The thick tenderloin is crispy and fluffy, with a gentle texture like a sponge cake.The meat truly highlights the flavor of the tenderloin.I prefer it with wasabi and salt; it was very delicious!♪Total: JPY 5800It was a great meal. Less

I finally had the chance to visit the renowned restaurant, praised as the best tonkatsu place in Japan on Tabelog.This time, I ordered the "Special Tenderloin 3-piece Course." I mistakenly arrived 30 minutes early due to a mix-up with my reservation time, but even that waiting period heightened my anticipation.Once seated, I was served cold water, and the delightful aroma of frying tonkatsu filled the air, naturally whetting my appetite. While waiting for the much-anticipated tonkatsu to arrive, I read the recommended way to enjoy it from the QR code provided on the table.When the tenderloin cutlet finally arrived, I was struck by its beautiful presentation. The cross-section glimmered with a hint of cherry pink, and the light, white coating was quite impressive.Taking a bite, I found the coating to be crispy yet light, while the meat was astonishingly tender, releasing a burst of flavor and juices with every chew. It was so delicious that I couldn't help but smile.The pork used that day was the "Sanemon Pork" from Ibaraki Prefecture. It exceeded my expectations, delivering an outstanding quality of tonkatsu.Additionally, the pickled vegetables and the miso soup filled with plenty of mushrooms were rich in flavor, showcasing meticulous attention to detail. The rice, highly praised in reviews, was perfectly chewy while maintaining a nice grain structure, allowing me to fully enjoy the natural sweetness and umami of the rice.From the tonkatsu to the side dishes and rice, every element reflected a strong commitment to quality, resulting in a highly satisfying meal.I had a wonderful time at this long-desired restaurant, and I am truly grateful. It is a place I genuinely want to visit again. Less

Today, June 1st, as usual, I opened the "Omakase" reservation system three minutes before 11 AM. The battle began right at 11 o'clock. I selected the date, set the number of people to two, and hit the reservation button... No luck, I couldn't proceed to the next step. It kept saying to try again, and I couldn't switch to the reservation screen. Before I knew it, all the dates in August had disappeared. I couldn't make a reservation—what a shame. July and August will have to wait.So, I visited "Yoda" the other day.No matter how many times I eat here, it’s always the best!★ "TOKYO-X Spencer Roll 170g" JPY 7,300★ "Set Meal (Large Size)" JPY 1,600The Spencer roll is unbelievably delicious.Just how beautiful is the marbled pork before frying? They must be incredibly particular, selecting only the finest pieces that meet their standards. I can only imagine the terrifying level of expertise they have in choosing their ingredients.I have no idea what they do during the aging process, but I wonder how much care goes into it? The techniques for aging and frying must be the best in Japan, right?Anyway, this "batter" is amazing. Each breadcrumb stands out, creating a beautiful coating. You won’t find this kind of beautiful batter in many "tonkatsu" shops, let alone in numerous Western-style or frying restaurants.The crispy texture and the way the fat melts in your mouth are perfect, no doubt about it.With just one bite, the juicy flavor spreads throughout my mouth. This juicy bomb cutlet is truly one of a kind.Eating it plain, without any sauce, delivers the meat's aroma and flavor directly. How is it that the fat from the pork is so rich, like high-quality fermented butter, yet leaves a refreshing aftertaste with just the umami lingering? I’m amazed every time.I usually prefer my tonkatsu with a strict combination of sauce and mustard, but at Yoda, I recommend using wasabi soy sauce for the Spencer roll.The white rice is already delicious and glossy, but this time, the white rice was something extraordinary.Wait, what? The aroma is different!! After one bite, I exclaimed, "Wow!" The white rice has jumped several levels compared to my previous visits.For the past six months, my family has been cooking Shin-Nosuke rice, so I rarely find better rice than what we make at home. But my wife and I exchanged glances after just one bite of the rice. It seems the rice is carefully selected from a rice shop that focuses on milling, and it’s limited to specific rice paddies.It appears that the super master rice shop has connected with the circle of enthusiasts?Well, the grains are large, glossy, and perfectly sticky and sweet. There’s just a hint of the aroma of freshly milled rice remaining. Delicious white rice. Above all, the slightly firmer cooking texture is the best. You won’t find this kind of white rice at just any restaurant!It was a great meal.I’ll do my best to make a reservation again. Less

The tenderloin katsu made from Fukushima's Mangalica pork.First, I was amazed by the tenderness of the meat. From the moment I lifted it with my chopsticks, its delicate texture was evident, and it effortlessly fell apart with each bite. While Mangalica is often associated with rich fat, the tenderloin was surprisingly light.The coating was exceptional as well. After a crisp, airy crunch, it melted away like snow. The phrase "the coating melts" might sound a bit strange, but here it perfectly captures the experience. There was no lingering taste of oil or breadcrumbs, just the pure umami of the meat.The miso soup served at the end was also memorable. It had a refreshing aroma that cleansed the palate. Unlike the heaviness often felt after a meal at a typical tonkatsu restaurant, this was light all the way through.I had always thought tonkatsu was a dish that required accepting some heaviness in exchange for satisfaction, but this was something entirely different. Even after finishing, I felt I could easily enjoy another plate.The ingredients, frying technique, and overall composition were all refined towards one direction: lightness. This dish truly reaffirmed the charm of tenderloin katsu. Less

Nihon Odori Station - YodaI was able to make a reservation just as they switched to an omakase format. When making the reservation, you confirm the type of tonkatsu, as well as whether you want rice, pickles, and miso soup.I reserved for two people, and we both chose the special tenderloin!I later realized that if one of us had chosen the loin, we could have done a taste comparison. While waiting for our meal, I checked the recommended way to enjoy it (there's a QR code on the table).The food was served about 30 minutes after our reservation time.The beautiful rosy color of the cut and the white coating was stunning! For the first bite, I went in without any sauce, and it was shockingly delicious and tender. There was no greasiness at all, just a moist texture, and the aroma was incredible! The flavor-enhancing items included salt, wasabi, medium-thick sauce, ripe sauce, soy sauce, and lemon. Personally, I preferred the wasabi salt and wasabi soy sauce. The wasabi was the mild kind used in sushi restaurants! The cabbage was fluffy and juicy, and it paired perfectly with the fruity ripe sauce. The rice had a nice texture, not too overpowering, and it was interesting to try it with the recommended salt. The miso soup was packed with mushrooms, with a strong dashi flavor and not much miso taste. To finish, we enjoyed some dekopon and warm tea for a refreshing end. The deliciousness was non-stop, and I definitely want to go back! It was a great meal. Less

Located a 6 to 8-minute walk from Nihon Odori Station, Yoda is a renowned tonkatsu restaurant. Since its opening, it has rapidly gained acclaim, now ranking at the top of the tonkatsu category nationwide. It has been selected as one of the top 100 tonkatsu restaurants in 2026 and has also earned a Tabelog Silver award in the same year.Reservations can be made online through the Omakase site, with bookings opening on the 1st of each month for two months in advance. The restaurant features only four premium seats for both lunch and dinner. According to the owner, serving tonkatsu at its best is limited to four guests at a time, reflecting a strong commitment to providing personalized attention to each customer.Here’s what I enjoyed during my visit:-----------------------------◾️ Tenderloin The tonkatsu made from Iwacho pork tenderloin is beautifully cooked to a uniform rare color. The moment you take a bite, the panko crust crumbles and melts in your mouth, releasing a gentle sweetness that is unlike anything I’ve ever tasted before.The rich umami of the Iwacho pork is outstanding, and the tender texture is perfect. It’s delicious on its own, but pairing it with salt, wasabi soy sauce, lemon, or sauce enhances the experience even further!◾️ Loin Typically, each person orders one cut, but it’s also possible to share different cuts with companions. Wrapped in the same astonishing crust as the tenderloin, this is the TOKYO-X loin cut.While rich, it’s not overwhelming, allowing you to enjoy the clean flavor of the fat that’s unique to TOKYO-X. It pairs excellently with the fluffy, moist silver rice. The miso soup packed with the umami of pork and the finely shredded cabbage are also impeccable, making this a flawless tonkatsu set meal.-----------------------------This restaurant offers a unique tonkatsu experience that you won’t find anywhere else, so be sure to visit.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I received an invitation from a friend to visit this incredibly hard-to-book restaurant, and I finally had the chance to go!This is the only restaurant in Yokohama that has earned a Tabelog Silver rating, so I was really looking forward to it. Upon entering, I noticed there are plenty of seats, but since the owner is running the place alone, they can only accommodate four guests for lunch and dinner.The menu features only tenderloin, loin, and ribs.*If you want a refill of rice, you need to mention it when making your reservation.This time, I had the tenderloin! I recommend trying the first bite without any sauce, as it allows you to fully appreciate the natural sweetness of the meat, which becomes more pronounced with each bite. The coating is light and easy to eat. ✨While tonkatsu is typically enjoyed with sauce, I personally preferred it with salt! I was truly amazed at how tender the meat was.The prices are higher than average for a tonkatsu restaurant, but I believe it’s worth it. I definitely want to come back again. It was delicious—thank you for the wonderful meal! Less

I made a reservation through the OMAKASE website three months ago. It was quite difficult to connect, and within about 10 minutes, all the seats were fully booked. There is a handling fee of JPY 390 per seat.I ordered the special tenderloin set of three, which was around JPY 8000. Despite its thick size, it was surprisingly tender and had a moist texture. With every bite, juicy flavors burst in my mouth, creating a refined and delicate taste. The coating was light and crispy, unlike the typical tonkatsu batter, resembling tempura without any heaviness. To fully enjoy the natural flavor of the meat, I first tasted it plain, and from the second bite onward, I enjoyed it simply with the accompanying salt.Thank you for the wonderful meal! ♡ Less

Since my visit on March 7th for the "LYB Pork Loin," this is my sixth time here. On January 25th, it was announced that they received the SILVER award for "The Tabelog Award 2026" as the BEST NEW ENTRY. As of February 25th, they were also selected for the "Top 100 Tonkatsu Restaurants 2026," and it is now widely recognized as one of the best tonkatsu restaurants in Japan.By the way, as of October 31st, their rating was 4.19 (it was 4.12 on August 7th and 4.14 on August 23rd, so it might soon rise to the 4.20 range). In just over four months, they surpassed Seiroku and reached the top domestic rating of 4.35 on March 7th, and as of today, May 27th, it stands at 4.34. For comparison, Tonkatsu Seiroku is at 4.25, Osaka's Tonkatsu Fujii is at 4.10, and Osaka's Tonkatsu Mange is at 4.01, making them the only four restaurants in Japan with ratings over 4.0.Yoda operates on a reservation-only basis for OMAKASE, with regular hours from Wednesday to Saturday (closed on Monday and Tuesday) from 12:30 PM for 4 guests and 6:30 PM for another 4 guests, totaling 8 guests per day. On Sundays, they have two lunch slots at 11:00 AM and 12:30 PM, and two dinner slots at 6:00 PM and 7:30 PM. Today, on May 27th at 6:30 PM, I miraculously found a cancellation slot and made a reservation at 11:56 PM on May 22nd. Reservations for OMAKASE from Wednesday to Saturday open on the 1st of each month at 11:00 AM for two months ahead, while Sunday reservations open on the Friday before at 11:00 AM until 11:00 PM, but they get booked up instantly.When making a reservation, you also decide on the menu. During my first visit in April last year, I had the "Special Tenderloin 135g" (JPY 5,100), on August 7th I had the "Loin 140g" (JPY 5,000), on August 23rd the "Rib 160g" (JPY 5,700), on October 31st the "TOKYO X Tenderloin 120g" (JPY 6,300), and on my last visit on March 7th, I had to switch from the "Rib 180g - TOKYO X -" (JPY 7,500) to the "LYB Pork" Loin 140g. This time, I set my first choice as the "Special Tenderloin 2 pieces 5,800 JPY (tax included) / 90g" and my second choice as the "Rare Breed Tenderloin 2 pieces 6,400 JPY (tax included) to 7,200 JPY (tax included)" during the OMAKASE reservation. The "Set Meal" has been consistent across all six visits, but the price increased from JPY 1,200 until August 23rd to JPY 1,400 on October 31st. Today, I decided to try the large size rice (JPY 200 (tax included)).When I asked if I could enter at 6:25 PM, they said it was fine, and I was told, "Please take any seat you like." There are only 4 seats on the first floor, with 2 counter seats and 2 table seats. As usual, I quenched my thirst with a small bottle of YEBISU while waiting, and at 6:56 PM, they served the "Special Tenderloin" along with condiments like salt, wasabi, and pickled vegetables. At Yoda, you first enjoy the tonkatsu, then the rice, and finally, the miso soup is served towards the end of the meal. The tonkatsu served was my first choice, the "Special Tenderloin 2 pieces 5,800 JPY (tax included) / 90g," and today’s pork comes from Iwate Chuo Livestock Co., Ltd. (and KEI AI Farm), which produces Iwachu Pork from breeding to fattening.Yoda Official Website Recommended Eating Method: https://sites.google.com/view/tonkatsuyoda0504/食べ方【Tenderloin】 The tenderloin has very delicate muscle fibers and is sensitive to drying out. It is served uncut to preserve moisture and aroma. Although it is a large piece, it is very tender, so please take a bite.【Eat Quickly】 Pork has a lower moisture retention compared to beef, lamb, and duck. This is due to the thicker muscle fibers and the difference in water retention between fast-twitch and slow-twitch muscles. Therefore, the time from cooking to finishing the meal is a race against time. We aim to cook to achieve the "highest point of deliciousness" in terms of temperature and time. As time passes, you move away from that "point." Ordering a slightly smaller portion and finishing it as quickly as possible will allow you to enjoy it even more deliciously.The Iwachu Pork tenderloin is cut in half, revealing a beautiful pink cross-section from within the white coating, which looks stunning! ⭐︎ The other piece is served whole without being cut. I quickly took some photos and then dug in!First, I enjoyed the fresh, crunchy cabbage and pickled vegetables as a veggie starter. Then, I took a bite of the cut tenderloin, and the coating was airy and crispy, delicate, and incredibly tender, allowing me to fully savor the rich flavor and sweetness of the meat—absolutely delicious! ❣️ This tonkatsu is incredibly delicate, and it feels like I’m experiencing a masterpiece of the highest quality, truly melting in my mouth, like a work of art.I enjoyed it with salt, wasabi, and my personal favorite, the ripe sauce, while waiting for the large rice to arrive. The rice was also incredibly delicious!! Eating the tenderloin with the rice was the best, so tasty!! The miso soup served towards the end was a delightful mix of shiitake mushrooms, shimeji mushrooms, and tofu, and it was also outstandingly delicious. For dessert, I had a Dekopon from Nagasaki, which was incredibly sweet and delicious, making everything feel perfect.Although I haven’t been to "Tonkatsu Fujii" in Osaka, I believe it’s not an exaggeration to say that Yoda is essentially the number one in the country.It was incredibly delicious! ✨ It was a great meal! Note: Please read "Yoda" as "Y O D A." Also, if you are looking for a place that emphasizes time efficiency, cost performance, strong flavors, and a rich menu, I do not recommend this restaurant. After honing his culinary skills at various French restaurants, the owner, Mr. Hosaka, independently researched and mastered the famous white-coated tonkatsu. He is a humble and kind person. The name "Yoda" signifies the ultimate tonkatsu experience, where you can encounter the exquisite tonkatsu that captures the "droplets" of meat juice. Less

After several months, I finally managed to make a reservation. If I had gone during the day on a weekday, the competition might have been a bit lower.I had very high expectations based on prior information, and the price set a high bar for my visit. However, it easily exceeded those expectations.The image shows the Tokyo X Spencer roll. I never felt overwhelmed by the fat, and I finished it without losing pace or getting bored. It was truly remarkable how the texture remained crispy until the very end.There are options for sauce, soy sauce, and salt, but personally, I think salt was the best choice.I've visited several of the top 100 tonkatsu restaurants, but this one is undoubtedly number one. Less

This was my sixth visit to Yoda. This time, the featured pork is "Hoso-ya no Maru Buta." What arrived was a beautifully white and fluffy breaded tenderloin cutlet, characteristic of Yoda. When I broke the white crust with my chopsticks, a stunning pink cross-section was revealed, taking my breath away. One bite in, I was immediately struck by its incredible tenderness. The tenderloin, cooked slowly at a low temperature, had no sinew at all, and the texture was so fine and smooth that it felt like I was eating a meat mousse. The pure and gentle umami flavor unique to "Hoso-ya no Maru Buta" burst forth with every bite, while the sweetness of the fat was subtle and clean. The rich flavor of the tenderloin harmonized perfectly with the fragrant, fluffy crust. At first, I enjoyed its pure sweetness with salt, and then I added a touch of mustard to savor a refined, adult flavor. Every time I visit, I am in awe of the perfect cooking technique and the craftsmanship that brings out the unique qualities of the meat to the fullest. Once again, it was an experience of pure bliss. It was a great meal. I will definitely be back. Less

I visited Yoda, the extraordinarily difficult-to-book restaurant known as the No.1 tonkatsu restaurant in Japan on Tabelog. ✨At this point, there is almost no need to explain how good it is. Or rather, I honestly do not have the vocabulary to properly describe this level of deliciousness.This is tonkatsu on a completely different level. The meat, the frying, the texture, the balance—everything feels carefully refined, yet never overdone. Even the tiny crumbs of batter left on the plate are delicious. ✨Getting a reservation through OMAKASE is definitely a battle, but this is a restaurant worth joining that battle for.Highly satisfied ◎ Less

Currently, this restaurant is highly rated among thousands of tonkatsu shops across the country, making it a difficult reservation spot. Reservations are fully booked three months in advance, and when the slots open at the beginning of the month, they fill up in seconds. Additionally, they release Sunday reservation slots on Fridays at 11 AM, which are relatively easier to book. However, even these slots get filled almost instantly, creating a fierce competition for reservations that lasts less than a second. After trying five or six times and failing, I finally managed to secure a reservation. By continuously refreshing the page, I was able to grab a spot that occasionally opens up due to cancellations after confirming a reservation.I requested my preferred cut of meat, with the rare tenderloin as my first choice, and since it was the 11 AM slot, I was able to get it. It’s often sold out by the evening. The meal is structured as a set, so I waited for the tonkatsu to be served. The recommended way to eat is to start with the meat, followed by cabbage, rice, and miso soup. The restaurant intentionally serves the dishes at staggered intervals, and the recommended eating method can be referenced via a QR code.The tenderloin comes in two large pieces. On this day, the rare cut was from a middle Yorkshire pig, known for its light flavor and strong umami. The portion is not large. The batter is crispy and thick, fried at a low temperature and then lightly toasted. The meat is red, and you can enjoy it with soy sauce, salt, or sauce on the cut surface. There are two types of sauce, possibly homemade. The tenderness is exquisite, and the texture melts in your mouth. Yes, it’s delicious. The rice is well-cooked and tasty, and the miso soup is rich with mushroom flavor. Overall, I was satisfied with the set meal.The price for this was JPY 7,200. While it was delicious, this price for a set meal feels a bit too high. Other famous tonkatsu restaurants like Noguchi and Nakamura, as well as Nichigetsu, offer similar quality tonkatsu but serve various cuts freshly fried in a course format. Their offerings clearly provide a higher level of satisfaction. I find it hard to understand why this place is rated so highly. However, with this visit, I have only three more restaurants left to complete my list of the top 100 tonkatsu spots. The day of completion is near. Less

My concept of tonkatsu has completely changed after this experience.I was truly impressed; it’s undoubtedly the best I’ve ever had in my life!The batter was surprisingly light and crispy.The moment I took a bite, the juicy, tender meat flavor burst in my mouth...The pink cross-section was so beautiful that I couldn’t help but admire it.The generous serving of cabbage, glossy rice, miso soup, and pickles were all prepared with care.Even the final orange and tea were perfect.This isn’t just something I want to eat again; it’s something I need to have regularly.It was a great meal! Less

I had never noticed this restaurant near my home until now. By the time I did, it had already become the top-rated tonkatsu restaurant on Tabelog nationwide. It's reservation only, and securing a spot is quite challenging. I managed to book a table through OMAKASE two months in advance, and finally made my first visit.Surprisingly, the restaurant has large glass windows, allowing a view of the interior from outside. It’s a cozy place with just four counter seats and two tables, all managed by the owner alone. I sat at the counter, but there was a partition between the counter and the kitchen, so peeking inside was prohibited. I arrived first for my 6:30 PM reservation, followed by three others. It seems they accommodate four guests per round.The owner started by turning on the rice cooker and preparing the pickles and cabbage from scratch before frying the tonkatsu. Since I couldn’t see inside, I had no idea what was happening. The owner meticulously handled all these tasks, especially the tonkatsu, which required delicate work from frying to draining the oil before serving.Interestingly, when making a reservation, there’s a questionnaire about what you’d like to eat, but you won’t know what will be served until it arrives. Today, I had 130g of TOKYO X loin.It took about 30 minutes for the dish to be served, but it didn’t feel like a burden at all. The appearance resembled the white batter of Tonkatsu Narukawa. The batter was fluffy, and each piece stood tall. Following the owner's recommendation, I started eating from the right. Taking a bite without any sauce, I was amazed at how incredibly tender it was, with sweet and juicy fat. I then enjoyed it with salt and lemon, wasabi soy sauce, medium-thick sauce, and ripe sauce. The middle part was thick yet perfectly cooked, remaining moist and juicy without becoming tough. The rice was freshly cooked, sweet, and delicious, reminiscent of the clay pot rice served at traditional Japanese restaurants. You could feel the care put into the cabbage and pickles as well. Just as I finished the tonkatsu and rice, the miso soup was served, providing a nice conclusion.I believe this is the ultimate tonkatsu, meticulously calculated in every aspect. It truly feels like a scientific masterpiece.However, as a big eater, I wished I could have had more and tried the tenderloin as well. At JPY 8000, it felt a bit pricey. Still, I take pride in having such a restaurant in Yokohama. I look forward to trying the tenderloin next time. It was a great meal! Less

Located in Ishikawacho, this reservation-only restaurant is ranked number one for tonkatsu in Japan on Tabelog, with a score of 4.32. Thanks to its delicate cooking techniques inspired by French cuisine, the premium pork is astonishingly moist and tender. It’s a place that is said to "change your perception of tonkatsu."Reservations for the OMAKASE on the first of each month have become a coveted ticket. However, seats for Sundays are released two days prior on Fridays, so I aimed for that and managed to secure a spot. When I got the reservation, I couldn’t help but let out a strange sound of excitement.The restaurant serves only 8 plates of tonkatsu—4 for lunch and 4 for dinner. On this day, there were only 4 customers in the restaurant. With just 3 counter seats and 2 tables for four, the space is quite small, creating a very tranquil atmosphere.The lighting is dim, giving it a vibe reminiscent of a classic music café. The background music adds to the feeling of time flowing slowly, which is quite pleasant.Inside, there’s a notice stating, "Please refrain from photographing or peeking into the kitchen." There’s also a wall between the counter and the kitchen, suggesting that the focus is on the food rather than showcasing the cooking process.When I inquired about taking photos, a woman who seemed to be the owner cheerfully replied, "You can take pictures of everything except the kitchen!" I really appreciated this warm hospitality.Here’s what I ordered:◆ Loin 160g TOKYO X @JPY 6,900 ◆ Set Meal @JPY 1,400 ◆ Black Oolong Tea (Iced) @JPY 600 The set meal comes with rice, miso soup, and pickled vegetables. On the table, there are ripe sauce, medium-thick sauce, and soy sauce.When the dish was served, I was instructed, "Please eat from right to left." They’ve calculated the changes in cooking over time. Hearing this raised my expectations significantly.What surprised me first was the batter. It appears to be lightly and slowly fried at a low temperature, resulting in a very thin and light coating. Instead of being crunchy, it has a "fluffy" texture that dissolves in your mouth.Now, onto the TOKYO X. This is quite impressive. Despite being thick, it’s incredibly tender the moment you bite into it. The cross-section is slightly pink, and the smoothness can only be described as silky.The fat content is quite rich, yet it doesn’t feel heavy at all. The sweetness of the fat spreads gently, leaving a surprisingly subtle aftertaste. It feels like a "temperature-controlled frying" technique borrowed from French roasting, giving the sensation of enjoying a high-end pork dish.However, I did have a slight concern about the rice. I had heard it was "well-separated and slightly firm," but on this day, it was a bit sticky. It clung to my teeth, and some grains still had a slight crunch.The miso soup was rich with the umami of mushrooms, and the aroma of shiitake and shimeji was delightful. Also, the shredded cabbage was genuinely sweet. A tonkatsu restaurant that serves delicious cabbage is always trustworthy.For dessert, I had a dekopon.The service was consistently attentive. Recently, they changed the disposable chopsticks used in the restaurant, and it was impressive how they asked, "How do you find the new ones?" When you hear "number one in the country," it can be intimidating, but this place truly leaves a memorable experience. Considering the difficulty of making a reservation, I believe it’s a tonkatsu that everyone should try at least once. Less

In May, I visited Yoda again. It has become noticeably harder to make reservations compared to before, but I was fortunate to visit within a short span of time.Since May, the reservation system has transitioned to OMAKASE, and it’s clear that the clientele has changed, with more first-time visitors coming in. I’m curious to see how the ratings and customer base will evolve in the future.This was my first visit on a Sunday since the new operating style began.I had the TOKYO X tenderloin, which I hadn’t had in almost a year. The cross-section was a beautiful pink, and the center was definitely rarer than before.Taking a bite, I noticed a sweeter flavor compared to my previous visits. While the cooking technique has improved, it’s possible that they are now sourcing higher quality meat.Additionally, there was a change in the chopsticks; they switched from disposable chopsticks to thinner wooden ones. It seems they had been wanting to move away from disposable chopsticks for some time, and the new chopsticks give a more refined feel, similar to those used in high-end Japanese restaurants, enhancing the dining experience.I hope to visit again if I can secure another reservation. Less

Visited on May 10, 2026 (Sunday) at 12:25 PM (reservation made).This restaurant operates on a reservation-only basis. Reservations for Wednesday to Saturday open at 11 AM on the first day of the month, two months in advance (for May, it would be March 1 at 11 AM). Reservations for Sundays start at 11 AM on the Friday two days prior.It’s a popular spot that requires careful preparation to secure a reservation, with only eight seats available each day. I suspect this contributes to its popularity.The website tends to be overloaded for Wednesday to Saturday reservations, making it difficult to access. While there are fewer slots available on Sundays, I felt there was still a chance to secure a reservation.When making a reservation, you can choose your preferred cut of meat. I selected my first choice, two pieces of the rare Tenderloin (TOKYO X Tenderloin, totaling 80g, JPY 6,400).12:54 PM: Food served.The tonkatsu is clearly crafted with skill and care, resulting in an incredibly tender texture while still being perfectly cooked. It was truly delicious.I would love it if reservations were easier to secure, but perhaps the limited availability is what contributes to the high quality of the food.It’s quite challenging to make a reservation quickly, but if there’s an opening, I would definitely like to return.I estimate the dining experience lasts about an hour. Less

YodaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out! I would appreciate your likes, follows, and saving this restaurant.I revisited "Yoda," a recipient of the Tabelog Award 2026 SILVER and recognized as one of the top 100 restaurants.It proudly holds the number one spot in the national tonkatsu ranking on Tabelog. It seems destined to remain at the top for a long time. The incredibly popular and unique tonkatsu is truly delicious. My friend Yoda mentioned that he has never had better tonkatsu than here. I can't argue with that! (laughs)Here’s what we ordered that day, along with some thoughts:- "Maru Pork Tenderloin 135g" - "Tokyo X Loin 130g" - "Nuka Pickles" - "Miso Soup" - "White Rice" - "Black Oolong Tea" A blend of Chinese and Taiwanese teas - "Tosa Buntan" We shared the tonkatsu, and it was a delightful experience. I definitely want to visit again. It was a great meal! Less

I had the pleasure of revisiting Yoda, a place often regarded as the holy land of tonkatsu.Located in Yokohama's Yamashita-cho, this renowned restaurant operates on a reservation-only basis with limited seating, yet it continues to captivate tonkatsu enthusiasts nationwide. With an insatiable quest for the perfect meat and uniquely refined cooking techniques, each visit brings new surprises. It's no wonder they have received accolades and recognition as one of Tabelog's top 100 restaurants.This time, I enjoyed the tenderloin from Sanemon.From the moment it arrived, I was mesmerized by its beautiful presentation. The perfectly arranged coating shone in a golden hue, making no unnecessary claims. It was designed to enhance the star of the dish—the pork—maximizing its flavor. The high level of craftsmanship was evident at first glance.I took a bite without any condiments.The quality of the meat was astonishing. Despite being tenderloin, it was moist and retained an abundance of juices, with fibers so fine that they seemed to dissolve naturally in my mouth. It surpassed the typical expectations of "light" and "refreshing" that one might associate with tenderloin.Particularly noteworthy was the cooking technique.The heat penetrated perfectly to the center while keeping the juices locked in. The precision in temperature control was evident, allowing the natural sweetness and umami of the meat to shine through. It retained moisture without any rawness, and I was reminded once again that this balance is Yoda's greatest charm.Moreover, the coating was simply perfect.Its crispiness cannot be described with the simple term "crunchy"; it had a delicate quality. Light yet substantial, it created a harmonious experience without overshadowing the texture of the meat. Even as time passed, it maintained its high quality without feeling greasy, right down to the last bite.The accompanying salt paired excellently, enhancing the sweetness of the meat and allowing me to fully appreciate the potential of Sanemon pork. While enjoying it with sauce is also delightful, I highly recommend savoring it with salt first.Having visited multiple times, I always find myself thinking, "This might be the best yet." The restaurant continues to evolve at such a remarkable pace. Although it seems to have reached a level of perfection, the chef's quest for improvement never ceases.Their dedication to pushing the boundaries of tonkatsu is truly admirable. It’s not just a popular or hard-to-book restaurant; it’s a place that is advancing the genre of this dish.For me, this is undoubtedly the "holy land of tonkatsu."The overwhelming quality makes it hard to believe that anything could surpass it, yet strangely, I can still envision its future evolution. Following this change is one of the joys of visiting this restaurant.Thank you for another wonderful dish! Less

I found the food to be even more delicious than the last time I visited. However, it feels like this restaurant focuses on serving what they want to offer rather than what customers might find delicious. I get the impression that the clientele consists of people who enjoy exploring ramen on their own. That said, the tonkatsu is truly delicious. Not only the tonkatsu, but also the pickles, rice, and miso soup were all excellent. I hope they can provide their dishes to even more people in the future. Less

I finally managed to make a reservation after a long time and visited during the weekday dinner time in the middle of a holiday.【Visit Details】 Ranked 1st in the Tabelog Tonkatsu National Ranking (4.32) Tabelog 2026 Silver【What I Ordered】 (Tax Included) ■ Rare Tenderloin (3 pieces) JPY 8,500 Pure Middle Yorkshire 135g ■ Set Meal JPY 1,400 ■ Large Rice + JPY 200 Total: JPY 10,100I entered the restaurant right on time, and after about 20 minutes, the tonkatsu, rice, and miso soup were served in that order. First, I tried it plain, then with salt. You can also add wasabi, soy sauce, or sauce as you like, but be sure to apply it directly to the meat to avoid getting it on the breading. This was the most delicious tonkatsu tenderloin I’ve ever had. I enjoyed the cabbage, rice, miso soup, and pickles with great enthusiasm. Even after finishing the tonkatsu, I felt completely satisfied without any heaviness.It was incredibly delicious. It was a great meal. Less