Three Generations of Pork Cutlet Chefs
When my dear friend Kyoko heard the words from my mouth that I loved Tonkatsu, she knew exactly where to take me after work.
If you have a hankering for Tonkatsu (Japanese fried pork cutlet), most restaurants in Tokyo will serve up a fine plate of it, alongside some excellent sashimi, udon, or other Japanese cuisine.
But what Japan arguably does best, is producing single types of food that shine with immaculate perfection.
It’s part of the reason why, before you are considered a real “sushi chef” here, you might need to dedicate 10 years of your life to the craft first. Spend some time eating in Japan, and you’ll realize that they don’t mess around when it comes to food — or much anything else for that matter.
The ultimate embodiment of this idea is in restaurants like Tonki, which sits in a quiet, unassuming location in the Meguro neighborhood of Tokyo.
Tonki’s delicious dishes are prepared quickly, skillfully, and meticulously by three generations of family working in a huge open kitchen. The menu consists of three choices: Tonkatsu, Tonkatsu, or Tonkatsu, the only variation typically being the type of meat and the size.
Find Tonki Tonkatsu