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