Tonkatsu Fujii is ranked in the Top 5 tonkatsu restaurant in Japan with a tabelog score of 4.13.
Operated by a husband and wife team, the restaurant has only 7 counter seats. It is known for its precise high-temperature frying method to cook their tonkatsu.
The chef is a French cuisine-trained and applies some of the French techniques into the food preparation such as adding a hint of vanilla into panko crumbs to imbue fragrance, making homemade carrot sauce for the cabbage salad, and incorporating red wine into the tonkatsu sauce. The dipping salt is a blend of Japanese, Himalayan and French salt.
The restaurant offers 3 types of omakase course priced at 3850 yen, 4350 yen and 4,850 yen. We opted for the middle course which comprised of:
- Ebisumochi Pork Fillet
Pork raised in Awaji island on a diet of banana chips. The meat is lean and yields incredible sweetness.
- Menchi Katsu
Minced meat cutlet made from a mix of loin and filet, oozing with juiciness.
- Sasami Katsu
Chicken tenderloin was perfectly cooked, crunchy on the outside with medium interior.
- Tokyo X Loin
Known as the the Rolls-Royce of pork, famous for its delicious marbling.
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Cabbage, miso soup & rice (one time free refill)
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Herbal Tea to finish
by BocaTaberu