Continuing from 2023, we will report on the best tonkatsu restaurants in Tokyo in 2024.

We introduced the best tonkatsu restaurants in 2023, but for some reason, there are some tonkatsu restaurants that we would like to introduce again this year in 2024. Introduced last time"Tonkatsu Enraku"is a popular tonkatsu store in Tokyo, but this time I will introduce more tonkatsu restaurants in Tokyo that I would like to visit right now.“Tonkatsu Iwai”, “KATSU Puri Po”, “Kururikimon Chawanbu”, “Tonkatsu Kenshin”Introducing 4 stores.

Please read the following about ``Tonkatsu Enraku'' that I introduced last time.

The best tonkatsu restaurant in Tokyo is Tonkatsu Enraku! volume of

The following two books were read about the Tonkatsu restaurant that I highly recommended in 2023.

Please eat the "Sugita" loin. Definitely roast. And first of all, I want you to eat it with salt.
A story about how delicious the loin cutlet at Tonkatsu Sugida in Kuramae is.

``Ponta Honke'', ``Tonkatsu Marugo'', and ``tonkatsu.jp Omotesando'' are all recommended.

Best Tonkatsu in My Heart 3 carefully selected tonkatsu shops in Tokyo

"Tonkatsu Iwai"'s thick-sliced ​​loin is full of flavor and is a masterpiece!

Previously, the store's name was ``Food is the source of life,'' which was somewhat of a strange name, but Mr. Iwai, who was employed as the store manager, bought the store in March 2022 and changed it to a simple name, ``Tonkatsu Iwai.'' It became a name.

This history is written on the menu. At the same time, he also wrote down his gratitude towards the tonkatsu and his unwavering enthusiasm. It's a serious store.

The owner's commitment to his work sets him apart from other stores. For example, there are instructions on how to eat it. ``(1) Pour 'Tonkatsu soy sauce' (Kagoshima soy sauce) on a small plate, (2) Place 'Kuki Wasabi' on a small plate, (3) Dip in soy sauce...Taste it at least once.''

I'll share my thoughts on that later.

Eat “Limited 8 Meals Thick Sliced ​​Loin Katsu Set Meal”

I chose the ``Limited 8 Meals Thick Sliced ​​Loin Katsu Set Meal''. I can see my husband working behind the counter. This is what it means to be single-minded. I feel like he's putting all his strength into it, only allowing the pork cutlet to turn out to be delicious. The two young people also have a good sense of tension as they support their master's work. It's pretty good.

The impressive tonkatsu was brought to us. first,You will be overwhelmed by its beauty (first photo). Isn't it a really beautiful fried color? The sides are topped with a heaping pile of cabbage, a pile of rice, potato salad, pork soup, pickles, and a bowl of sesame seeds.

I tried eating the tonkatsu from the middle. First with salt. The pork is Kagoshima's black pork, ``Rokuhikurobuta'', and the way it is fried to give it a faint pink color is just the right way, and it shows the master's skill. When you bite into it, the batter sticks to the meat and is crispy, and the meat is soft and sweet. The pork is bursting with flavor, and the meat is juicy too. Wow, this is really delicious.

Next, I followed the recommendation and ate it with wasabi stalks and Kagoshima soy sauce. Hmm, I see. I think salty soy sauce is more delicious than Kyushu's sweet soy sauce. I don't really need wasabi stems. By the way, you don't even need the sesame seeds. You can compete with just the fried cutlet without any unnecessary details. In other words, the extra ingredients just interfere with the flavor of the pork cutlet. Next, Japanese mustard and sauce. Hmm, this is probably the best.

The next thing my husband is particular about is white rice. It's shiny and shiny, the grains are the best, and it's insanely delicious. Potato salad is also good. In addition to stewed vegetables, the pork soup also contains half-raw carrots and cabbage to give you an enjoyable texture. The pork pieces are charred and have a fragrant aroma. The miso soup itself has a rich and delicious flavor!

However, I felt like I could do without the half-cooked vegetables. The pickles are yuzu radish, but they leave a sour taste in the mouth. I think it's definitely better to pickle rice bran. The shiso dressing that is poured over the cabbage has a pretty good taste, but it's also sour. I prefer the sauce.

In short, I avoid many of the store's suggestions. The owner of the shop must be Gankomon. Years ago, a tonkatsu critic wrote that there was no need for wasabi stalks, but they didn't listen. It's not good to be stuck (lol). Well, it's just a matter of customers being able to eat as they like.

The pork cutlet is delicious to a master level. And the rice is top class delicious. That's why I highly recommend this store. By the way, please note that it is cash only. Other customers' fried shrimp also looked really good.

"KATSU Puripo" in Shinjuku Kabukicho.This will be the new sacred place for pigs.

Here at KATSU Pripo, there are even more suggestions from stores. You're probably wondering what the name of this store is. ``Pre-Pork'' is an abbreviation for ``PRETTY PORK.'' Gahaha. Laughable. Once again, you can't help but feel that this is a shop run by a pervert who is deeply into pigs.

Moreover, the location is Sakura Street in Kabukicho, Shinjuku. This street used to be the center of entertainment and was famous as the center of Brucella. What a wonder it would be to build one there. Nowadays, it's not a very suspicious street, but you'll often hear an old man selling DVDs come up to you. It's far from the atmosphere of Ebisu or Shirokane.

There is a tonkatsu restaurant with a chic Japanese restaurant feel right in the middle of Kabukicho!

However, when you go up the stairs and open the door, you'll find that the interior is decorated in black and looks like a chic Japanese restaurant, so much so that you won't believe you're in Kabukicho. The inside can be mistaken for Kaina Nishiazabu, Minato Ward. As soon as you sit down, you can tell that this is a great place. Cold tea, oshibori, and pickles in two types of pots are served. When I opened the menu, I saw that there were many different breeds of pork, so I took my time to consider them.

After all, the pork that you can eat on this day is Kaneko Chikusan Amagi Kurobuta, Saddleback, Diamond Pork, Running Pork, Tropical Sweet, Towada Garlic Pork, Marbled Herb Pork, and TOKYO X. Ahhh, that's it. Moreover, each can be eaten as rib roast, shoulder loin, loin, or fillet. It would be impossible to stock this many varieties unless there was a strong connection between them and the producers.

The characteristics of pigs, such as the strength of flavor and the hardness and softness of the meat, can be seen on the distribution map on the chart. It has the same concept as "tonkatsu.jp" in Omotesando, which I introduced last year.

I didn't have anything to do after choosing, so I tried some pickles. One side is homemade with daikon radish, turnip, yam, and cucumber, and is refreshing and delicious. I especially like the yams. The other is cabbage pickled in natural Rausu kelp. I think I prefer the former.

The minced meat cutlet on the side menu was the best I've ever eaten!

Well, the first thing that came out was the ``World's Best Beef Tajima Gen and Minced Minced Pork Cutlet'' that I ordered as a side. That's quite a naming, isn't it? One piece is cut in half. No, it looks beautiful. Apparently it has some flavor, so I just gobble it up. Hmmmm, this is a bit outrageous. ...It's incredibly delicious! My brain suddenly woke up. The flavor of the meat, the sweetness of the onions, and the taste of black pepper stand out, making it amazing. Probably both the ``world's best beef and branded pork'' lead in terms of flavor and sweetness. The meat isn't overflowing with juice, but it's very tender and juicy. This is probably the best minced meat I've ever eaten. Even though it's a pork shop, it was a great decision to include beef. The fact that it's not thick makes it easy to eat, which is great. One piece is definitely not enough. It's probably the best in Tokyo. I once wrote, ``The flavor shop is the best in Tokyo.'' Of course, the one at Komiya is a different kind of minced meat cutlet, but this one is better.

Just as my expectations were high, the clam soup, white rice cooked in a clay pot, and the ``diamond pork rib roast'' that I chose this time arrived. This white rice is made by Mr. Ishizu of Shiga Prefecture and is made by an organic brand called ``Milky Queen,'' which is soft and sticky. I'm humbled by the idea of ​​cooking each person individually in a clay pot, but I'm sorry, but the softness and stickiness may not be to my liking. I wouldn't say it's in good condition, but it's quite sticky. I prefer rice that is harder and has better grains. Actually, I think it goes well with pork cutlet.

There's a lot to write about at this restaurant because they are particular about the sauces, dressings, and garnishes.

Now, the most important part is the pork cutlet, which is wonderfully finished. The meat is soft and has a strong sweetness and flavor. Even the fat is delicious. The friedness is just perfect. At first I ate it with Shodoshima salt, and it was easy to see how good the quality of the pork meat was. It's delicious. The next thing I tried was Japanese mustard and homemade ponzu sauce, which was quite good as it lightened the fat. I then tried the sweet homemade sauce and the spicy homemade sauce, but the sweeter one suited my taste. The seasonings are pre-prepared in small amounts, but you'll want to add as much of your favorite food as possible. I would like to try it with regular soy sauce and Japanese mustard.

However, perhaps because of my age, the rib roast, which is a mixture of lean meat and fat, became a little tougher halfway through. If you are a young person, it will be perfect. If I had just had a regular loin or fillet, I might have had a much better experience. Just to avoid any misunderstanding, the first three slices were perfectly delicious. Tonkatsu is the best. However, it is best for elderly people to avoid rib roasts. I think this is a restaurant where you would like to come in a group of three or more people and exchange different meats and parts while eating.

By the way, it's cabbage, but it's a mixture of regular cabbage and purple cabbage. It was kind of dull and lacked freshness. Has it been too long since you cut it? Wouldn't it be better to cut it a little thinner? There are two types of homemade dressings, but I thought the soy sauce honey dressing was a bit too salty, and the mayonnaise-flavored vegetable dressing was very good.

Kombu dashi soup is served at the end of the meal. Finish by pouring it over white rice and making it like chazuke. I think this is quite an excellent idea. Adding green seaweed makes it even more delicious. The side menu and alcoholic beverages are quite extensive, so I recommend visiting with a group of people at night. By the way, the branded pork shabu-shabu and Japanese-style samgyeopsal also look delicious. It might be a new sacred place for pigs.

Araki-cho's ``Karikimon Chawanbu''Tonkatsu and white rice are top class.

Sharikimon is the name of a street in Arakicho, Shinjuku Ward. Apparently it was Kurumamon Yokocho (town) during the Edo period. Mr. Takezawa, the owner of the pork cutlet shop, trained at the now-defunct famous Japanese restaurant ``Kyomi'' before running the Japanese restaurant ``Kurogi.'' I guess he is putting the strength he has cultivated through that process into Tonkatsu-do.

Like most serious tonkatsu restaurants, this one has its own recommended way of eating it. First, a small plate with mustard is brought to the table, and the customer is told to ``dissolve the soy sauce and wait.'' Next came piping hot homemade tonkatsu sauce, miso soup, rice, and finally the tonkatsu.

The meat is Yonezawa Sangenton pork. When I came here two years ago, the rib roast I ordered turned out to be a little salty, so this time I had the special fillet cutlet set meal.

Yonezawa Sangenbuta! A flood of joy in my mouth

The pork cutlet is pre-cut into bite-sized pieces. The batter is visibly crispy, and the cross section has a wonderful color. It's slightly pink and perfectly fried. First, when you eat it with salt, you'll be surprised at how soft the meat is, and then you'll be hit by the flavor and sweetness of the meat. It's delicate meat with a fine texture. As expected, Yonezawa Sangenbuta! My mouth is filled with a flood of joy (Is it a bit like Hikomaro style?)

I tried it with karashi soy sauce and then hot sauce, but my favorite is karashi soy sauce. I feel like it brings out the flavor of the cutlet the most. The sauce has a slightly strong taste, but it is also delicious.

The important white rice is served in a bowl and is quite delicious. I don't know the brand, but it cooks well. What is unusual is that the miso soup ingredients are seaweed, fried chicken, and white onions (as was the case two years ago). Well, it's delicious, but the brain of the person who eats it wants more pork soup. I guess he was trying to make a difference, but I don't know. Next, the pickles are chopped kimchi and kelp tsukudani. This is also rare, but sweet and spicy kimchi and sweet and spicy kob are both commonly sold at supermarkets (I think. I'd be sorry if they were homemade). It's probably from the same manufacturer as the one I eat at home (I think). Both are pretty tasty though.

Also, am I doing this on purpose? I was surprised at how roughly the cabbage was cut. It's very strange that there are some big pieces that I didn't cut properly. I just can't understand this. I feel like they were carving more precisely two years ago. Don't take cabbage lightly.

What has changed over the past two years is the color of fried cutlets. Previously, it was golden brown, but this time the batter was a little white, so I guess they changed to slow frying at a low temperature. They must have changed the bread crumbs too. Previously, curry was served free of charge with a raw egg, but now it has to be ordered separately. However, in honor of this wonderful cutlet, I don't want to make a cutlet curry. It's best to eat curry by pouring it over leftover rice. It's Japanese style with less spiciness and strong soup stock, and it's quite delicious.

Compared to two years ago, it has become much more expensive. I have some questions, but the important pork cutlet and white rice are probably top class.

``Tonkatsu Kenshin'' is a serious and dedicated restaurant.We highly recommend the exquisite pork fillet!

The last thing I'd like to introduce is the white pork cutlet, which is slowly fried at a low temperature. Generally speaking, I prefer the fox-colored ones, but I think this is a seriously nice store. The owner said that he was in his ``training days,'' but he was actually the owner of Narikura, a sister restaurant to Seizo.

Well, the inside of the store is beautiful. Every corner is shiny. That alone feels good and makes me feel good. The husband is a man with a sharp and firm face. However, if you try to talk to him when the customers are no longer there, the relationship breaks down, and he seems to love chatting. He is a smart person.

There are three types of pigs that my husband said he had "arrived at": Yonezawa pigs, the best-bred pigs, Hitachi's Shine, and Higashi's Takumi SPF pigs. The first time I visited, I had the Yonezawa pork rib roast cutlet, and the second time I ate the Hitachi shine fillet cutlet. The first time, everything was great, but the rib roast was a bit heavy for me, and the second half was a two-match match (I'm not a learning guy either). Therefore, I will talk about the second fin.

It takes about 15 minutes because it is slowly fried at a low temperature in the mesenteric oil that surrounds the internal organs. The rice, pork soup, and pickles were delivered just before the tonkatsu was ready. First of all, these are all great. I heard that the rice is Haenuki from Yamagata Prefecture. The gloss and stickiness are moderate, and the hardness is also good. Yes, it's delicious food. In the pork soup, the daikon radish is slightly larger and the pork is chunky. Carrots, burdock root, konnyaku, and green onions make this pork soup very tasty. Although it is not strong, the flavor is deep. delicious.

My husband, who is from Hiroshima, likes pickled Hiroshima greens. The taste is similar to Yamagata's green vegetable pickles. I mean, I guess there are similar pickles all over Japan. It doesn't have a fermented smell like Nozawana. It's crispy, salty and refreshing. Are you saying that it will drain the fat from the pork cutlet? I usually like pickled rice bran the most, but I think this Hiroshima mustard is also great.

The owner's secret: Tonkatsu is fried and steamed!

Now, the fillet cutlet is perfectly fried. According to the owner, the key to making tonkatsu is the technique of ``frying and steaming.'' After all, it's coated in plenty of special bread crumbs, making it crispy (by the way, the bread crumbs, which have a low sugar content, are fried at a low temperature, resulting in white tonkatsu). There was a proviso that you should eat it without adding anything to it first, so I tried that. Yes, it's very soft and has a sweet, deep flavor. If you look at the cross section that appears here, you'll see that it's a really nice, faintly pink plum.

Next, I sprinkled it with salt. Hmm, not bad. The third is Chuno's raw sauce, which is made by fermentation. This is a bit sweet, but it's quite possible. The last thing I put on is a thick sour tonkatsu sauce, which I like best. The cabbage is also nice and thin and soft. Fresh sauce goes well with this. The sauce is Otafuku sauce from Hiroshima.

I also tried fried shrimp and fried horse mackerel. Hmm, the fried shrimp is perfectly done and delicious, but the batter is too soft, so the shrimp fries are a little limp. I think this kind of thing tastes better when the batter is heated to a high temperature to harden it, giving it a golden brown color and giving it a somewhat firm shape.

However, the owner is passionate about research, loves tonkatsu, and makes you feel a lot of sympathy for him. Both the wife and the woman working part-time are very nice. It made me realize again that things like that are really important.

What does "If you don't eat this, your life is ruined" mean?
When he hears something delicious, he rushes east and west to eat it all. Rumor has it that he might be the Brillat-Savarin of Reiwa, or even the return of Furukawa Roppa. Bassey is an editor with over 40 years of food-loving experience. A heart-wrenching gourmet essay.

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Bassey is a foodie who has been eating around for over 40 years. In addition to Japan, he regularly goes to Hong Kong to eat Chinese food at his own expense, and also travels to Taiwan, Singapore, Bangkok, and Seoul for delicious food. During his time as the editor-in-chief of a travel magazine, he visited many Michelin-rated restaurants around the world, especially in Europe, and later on in the World's Best 50 restaurants. We want everyone who loves food to try ``Crab Miso Bean Paste Noodles'' from ``Tenkorou'' (Hong Kong). Actually, I like the Chinese food at this restaurant the best in the world. Another example of the best Western food is "El Seger de Can Roca" from Girona, Spain, which was ranked number one on the World's Best 50 list. Ah, I want to go there again.