Arrive before noon to guarantee a spot

I pass under the curtain at the entrance and arrive inside the restaurant. There is a long counter on the left, and three tables on the right.

Six more tables in the back. The restaurant is unexpectedly big!

The elderly gray-headed owner is carefully preparing deep-fried dishes all by himself.

With greasy and meaty menus like Tonkatsu (deep-fried pork cutlet), Katsu-Curry (tonkatsu and curry) and Katsudon (rice bowl topped with Tonkatsu), it is understandable that most of the customers are young and middle-aged men.

Hot, Crispy, Thick and Juicy

I ordered the Rosu-katsu (pork loin cutlet), but it was a tough choice. The Ebi-fry (deep-fried shrimp), Menchi (minced meat cutlet) and Korokke (croquette) all look amazing!

I wait for my Rosu-katsu to be prepared.
In the meantime, I enjoy the pickles and cold tea.

Each dish is prepared with careful attention.
After the customer makes the order, the owner cuts the meat into big pieces, soaks it in flour and egg and then deep-fries it.

Just five minutes later, my dish is ready!

The meat is big! And so thick!

Lots of raw cabbage on the side, too.

The tonkatsu sauce looks very tasty.

I slowly pour the sauce on the katsu. Looks super delicious!

The rice portion is quite big. You can add a little flavor with the umeboshi plums in the Tupper wear!

A gentle tonkatsu that isn’t heavy

I take a bite of the big katsu piece… sooo tender and juicy!!!
It’s actually not that greasy, I would even say it is gentle to the stomach.

Surprisingly, the sauce has a refreshing taste too, unlike most places where it is usually very thick.

I honestly didn’t think I could finish it when the dish was first placed in front of me, but was able to eat it up no problem!

The umeboshi plum seemed like a trivial detail, but it turned out to be an excellent idea! It’s a good refreshment to go with the deep-fried katsu.

Thank you, Katsuman!

writer：Yoko