I revisited the restaurant that I visited the other day and had a really delicious meal. When I arrived at 5:15 PM to catch the 5:30 PM opening, there were already 5 groups waiting, which surprised me. Luckily, I managed to get a table on the first round. After waiting for about 50 minutes, the tonkatsu arrived. It was worth the wait as the joy of eating it outweighed the long wait! - Special Select Loin 200g 1,930 yen tax included - Cheese Cutlet (fillet) 1,650 yen tax included - Shrimp Fry 1 piece 320 yen tax included I personally like the Special Select Loin a bit longer fried. It was very juicy and delicious tonkatsu! The Cheese Cutlet with melted cheese was also delicious and I would love to have it again. The rice, miso soup, cabbage, sauce, dressing, and tartar sauce were all delicious too! I was satisfied with the meal. The owner, who had a rough appearance, surprisingly showed a mischievous side. * Payment is cash only

Michelin Bib Gourmand tonkatsu restaurant "Tonkatsu Daiki". Normally there is always a long line, but on this day there were only two people before opening. I quickly joined the line. There was an American from Alabama in front of me. It's rare to see a foreigner in such a traditional restaurant, perhaps thanks to Michelin. They promptly refill the water. The utensils are simple. I ordered the fatty loin set meal. It says they can serve up to 300g, so of course I ordered 300g. I recommended the same menu to the American. It was Kagoshima-produced Akaune pork rib loin. A detailed purchase of pork meat specifying the pig farm. The tonkatsu set meal was brought out. Still as thick as ever. Miso soup with dried fish stock. A nostalgic taste level. The rice is a blend of Koshihikari and Hinohikari. The whole view. There is also fat in the lean part of the pork meat. A further close-up. You can see the marbling in the lean part of the pork meat. Starting with the cabbage for a veggie-first approach. Generously topped with special sauce. Delicious! The tonkatsu itself melts in your mouth. Devilishly delicious. The American next to me was also eating with a blissful expression, eyes closed. It was so delicious that the chopsticks didn't stop, and it was quickly finished. The American from Alabama, who had ordered the same 300g rib loin, was also thoroughly satisfied. Moreover, with the yen weakening, he seemed even more satisfied with the price. There are no decent tonkatsu restaurants in Alabama, and he seems to fry and eat tonkatsu at home. I think tonkatsu has a universal deliciousness that even Americans can appreciate.

Lunch Special: Premium Pork Cutlet Set (120g) for 1,400 yen (lunch special price). Comes with rice, miso soup, and unlimited cabbage refills. The pork cutlet is tender and incredibly delicious. The breading is just right, allowing you to fully enjoy the cutlet. The rice is fluffy and very tasty.

I had been eyeing Mr. Daiki's restaurant for a while now. There is always a long line, so I haven't been able to go. But today, as I passed by, there was only one person waiting! I saw this as a chance and decided to go. I ordered the 300g pork loin that I had been curious about! The menu had explanations about the frying time for each gram, showing the restaurant's commitment to quality. I was able to wait happily without worrying about the wait time. The 300g pork loin was thick but tender! My recommendation is the Spanish salt. Even though the wait was about 25 minutes, I finished it in just 10 minutes!

Today, I had some business in Osaka, so I visited for the first time in 3 years. I remember last time I visited this restaurant, I had delicious tonkatsu and ended up getting 4 extra servings of rice. Miraculously, I was able to enter the restaurant without waiting in line this time! I ordered the same premium 250g pork loin that I remember from before. It takes about 30 minutes to fry it slowly and carefully. I first dipped it in salt and took a bite. So delicious! The fat just melts in your mouth. The inside is fluffy and the outside is crispy, it's perfect. Tonkatsu can be this delicious? The quality of the meat and the frying are perfect. The taste didn't disappoint, and once again I ended up having 3 extra servings of rice. I will definitely come back when I'm in the area again!

I finally visited Tonkatsu Daiki, a restaurant that I had been curious about for a while. I waited in line for 2 hours, but it was definitely worth it. I will definitely be a repeat customer at Tonkatsu Daiki. Thank you to the manager and staff for allowing me to film for YouTube. Please subscribe to my channel and like the videos. Instagram also, please follow me. Thank you to Tonkatsu Daiki!

Tonkatsu for 1430 yen. I visited Daiki which always has long lines, but luckily there was no line this time. I ordered the special loin cutlet made with rib loin, as I am at an age where fatty meat can be a bit heavy. It arrived in about 10 minutes. Rice, miso soup, and cabbage are all-you-can-eat. The tonkatsu had a pinkish color inside and was juicy. They provided tonkatsu sauce, mustard sauce, and salt as condiments. It was delicious. 8.2/10.

Ordered menu: Special loin 200g for 1930 yen, shrimp fry for 320 yen. Arrived around 11:30 am and there were about 8 people waiting. Got seated after about 20 minutes. Ordered my usual special 200g and added shrimp fry. It came out in about 20 minutes. The crispy coating was a deep golden color, with a strong crunch that complemented the tender and moist meat inside. The fat had a rich umami flavor. The pork that day had a strong pork aroma. The lean meat was light in flavor. The salt that day was Okinawan sea salt. Sprinkling a little salt on the meat enhanced its flavor and brought out its umami. Personally, I love the mustard sauce, its perfect balance of spiciness and umami goes so well with the rice. The shrimp fry was large and the tartar sauce had a sweet eggy flavor that complemented the sweetness of the plump shrimp inside the crispy coating. The rice was freshly cooked, shiny, with well-defined grains. When chewed, the sweetness of the rice came through. It's the perfect match for the tonkatsu, making seconds a must! Thank you for the delicious meal.

I watched a YouTube video and found out about this restaurant. On the first day, I arrived after 12 pm, waited in line for about 30 minutes, but they sold out of the thick-cut pork and I had to leave. On the second day, I was determined to eat there, so I lined up before they opened and managed to get in on the first round. Inside, there were 4 counter seats near the entrance and about 4 tables in the back. I ordered the Thick-cut Special Pork Loin 250g (2340 yen), and they only accepted cash payment. While waiting, I overheard some information about the restaurant that made me think. I'll write about the restaurant's situation at the end. After about 25 minutes, the tonkatsu arrived, made with rib roast this time. It came with tonkatsu sauce, spicy Japanese mustard sauce, and today's salt, which was Okinawa sea salt that day. Despite being made with rib roast, which has a lot of fat, the tonkatsu was delicious from the first bite. Apparently, the restaurant used to be a popular local tonkatsu place, but things have changed a lot now. About half of the customers are Japanese, and the other half are Korean. It seems that it has become a trend for Korean visitors to go there and post on social media after a popular Instagrammer from their country introduced the Thick-cut Special Pork Loin. Also, the restaurant was listed in a popular gourmet guide in Korea without permission, which caused some issues. The restaurant used to mainly serve business lunches, but now they mostly serve the thick-cut pork, which has decreased their turnover rate. Additionally, the menu states that the fillet cutlet is sold out, as they only use 2/3 of the fillet and the remaining 1/3 is left over. They used to have enough orders to use up the leftover portion, but now there are too many orders, causing issues with waste and preparation. Due to difficulties in sourcing and quality, they couldn't sell it at a discounted price, so they ended up discontinuing it. As a result, the restaurant, which was once loved by locals, has become less accessible due to long lines and is losing its local customer base. It's kind of sad, but I'm also just a tourist, haha.

I visited around 11:30 am on Saturday. There was already a wait of about 30 minutes with 3 groups ahead of us. We ordered a 200g sirloin and a bite-sized fillet to share between the two of us! (The photo is of the fillet) The fillet was very tender and juicy, making it easy to eat with rice. You can also get refills on rice and cabbage, so it's great for those with a big appetite. If you go with multiple people, I highly recommend sharing the sirloin and fillet!

The tonkatsu is very tender and juicy. You can increase the size of the hirakatsu to 160 grams. It was my first visit on a weekday night, and there was no line even with just one foreign group. The only downside is that they only accept cash payments.

I was a bit worried because there were only foreigners, so I ordered the special loin cutlet (250g). The meat and fat lacked flavor... the fatty part tasted like pure oil. It was quite a shock considering it was a popular place. Knowing that there are places where you can get tastier tonkatsu for about half the price, I won't be going back. However, the service from the staff was good.

I visited around noon on a weekday. The long line immediately caught my attention. Most of the people waiting in line were Korean, which was surprising! The sign saying that the special selected tonkatsu was already sold out... What a shame (;_;) After waiting for about an hour, I finally got in! There were various types of salt lined up at the counter! One of them, along with tonkatsu sauce and mustard sauce, was brought to me as today's salt ✨ Then I ordered the weekday limited lunch menu (*^^*) It was a huge 120g tonkatsu! It was so tender~♡♡ With three types of salt and sauces, I could change the taste midway and never get bored! Personally, I think the sauce was a good match ✨ I finished it quickly because I had waited so long (lol) Cabbage, rice, and miso soup are all you can eat ✨ The restaurant serves lunch until 2:30 pm, but around 1:30 pm, they were already telling people that they had reached the limit for the day, so if you plan to go, it's better to go early!

I arrived at around 21:00 and got seated after about 40 minutes. It took about 20 minutes for the food to come out after ordering. The special selected roast beef was a deep fox color with a crispy, well-coated crust. The meat was tender and moist, with just the right amount of fat and a delicious lean red meat. It's great with salt, but personally, I really like it with spicy sauce. The perfect balance of sweet and spicy in the sauce pairs amazingly with rice, making it hard to stop eating. The oyster fry was made with large oysters, giving a delightful contrast between the plump oyster and the crispy coating. The rich oyster flavor is simply irresistible! It goes perfectly with tartar sauce too! I always feel so happy with freshly cooked rice. Thank you for the delicious meal.

I visited a popular tonkatsu restaurant that always has a waiting line, recommended by my Korean friend living in Japan and Korean tourists. I decided to try the regular loin tonkatsu instead of the special loin tonkatsu because I was told that the special one has more oil. It was the right choice. The slightly red rare pork was a new experience for me. I personally had no problem with it, but I can see how some foreigners or those who prefer well-cooked meat might not enjoy it. The fact that they can serve pork with this level of frying makes me excited, as it must be delicious pork. The incredibly thick tonkatsu was juicy and very delicious. The sauces, mustard sauce, and salt were all tasty. The dressing for the cabbage came in two types: shiso and Thousand Island. I chose shiso, and it had the perfect level of richness. What I especially liked was that there was pork in the miso soup, which was also very tasty and fresh. I believe rice, cabbage, and miso soup were refillable. The 200g portion was too much for a woman, but I enjoyed it. One disappointing point was that while the surface had a crispy coating, the back was a bit soggy in some parts. Overall, it was a delicious meal.

Cheese Katsu - Pork fillet 1,650 yen Ebi Fry (1 piece) 320 yen White fish fry 320 yen Three ways to eat: "sauce", "karashi sauce", "French sea salt" Pork sourced from 2 pig farms in Akune, Kagoshima Prefecture Rice blend of Kinuhikari and Koshihikari Relaxed atmosphere, allowing one person to sit at a 4-person table Cooking process involves cutting the meat, coating with breadcrumbs, and frying, taking about 20 minutes Attention to detail in the color of the cut surface High-quality vegetable oil used for frying, limited to premium canola oil Sudden craving for tonkatsu, got off at Nagahoribashi on the way home from work and encountered "Tonkatsu Daiki"! Ingredients sourced directly from the processing plant Background music is radio!

With a busy schedule, I checked my calendar and realized it's a good day for dining out! I headed to a popular restaurant and found two people waiting outside, followed by seven more. Despite it being a weekday before 6 pm, it was crowded. The majority of people were speaking Korean, with some speaking English as well. I was the only Japanese person. After a 45-minute wait, I finally got a seat. The restaurant was decorated with a Michelin sticker. I ordered a bottle of malt beer for 600 yen and a pork cutlet set meal for 1430 yen. The food preparation was meticulous, which raised my expectations. The presentation of the pork cutlet set was perfect, with three sauces - salt, mustard sauce, and sauce. I first tried the salt, which brought out the delicious flavor of the meat and fat. Next, I tasted the mustard sauce, which had a perfect level of spiciness and a hint of lemon, making it incredibly tasty. Lastly, I tried the sauce, which had a great teppan flavor. Switching between the sauces, the mustard sauce stood out as the winner. Despite dining alone, it was a great dining experience. I enjoyed my meal today as well. Thank you for the delicious food.

I heard that there is a restaurant with long lines, and it was about a 5-6 minute walk from the Hankyu Department Store in Shinsaibashi. Right in front of the Minami Police Station in Osaka. Even though it was before opening, there was a long line as rumored. Perhaps because it was a holiday, about 80% of the customers seemed to be tourists from overseas (maybe from China). I patiently waited in line. After waiting for quite some time and feeling like my legs were going to give out, I ordered the 140g Pork Loin Cutlet. It was said that they cut the meat, coat it with bread crumbs, and fry it after receiving the order, so the Pork Loin Cutlet takes about 15-20 minutes to cook. While waiting, I read about the restaurant's commitment written on the menu. They use 100% vegetable oil made from canola seeds. The pork is sourced from two designated pig farms in Akune, Kagoshima. They suggest three ways to eat the cutlet: with sauce, mustard sauce, or salt. They display around 30 types of salt from around the world and select the salt of the day. Today's salt was the "Akou Red Salt" from Hyogo. They fry the cutlet at a low temperature for a long time until the cross-section turns pink, with the core temperature reaching 75°C or higher. Rice (a blend of Kinuhikari and Koshihikari), miso soup, and cabbage are all-you-can-eat. So, how was the carefully crafted taste? It was just as expected! The tender meat with concentrated umami flavor, wrapped in a slightly crispy coating, was perfectly balanced. It was worth the wait. Thank you for the meal!

A tonkatsu restaurant that serves brand pork has been spreading rapidly in Kansai, even in a region known for its beef culture. Despite the limited number of restaurants offering brand pork back in the day, this place uses carefully raised pork, regardless of brand, and skillfully prepares delicious tonkatsu. I was craving for curry with tonkatsu, and the spicy curry goes really well with the loin cutlet. I decided to go all out and also ordered a fillet cutlet and shrimp fry as toppings! They offer extra rice if you need more, which is great. It's a bit disappointing that the word is getting out about how great this place is and there's a line now, but I still want to go back again.

November has arrived, and something is finally opening. It seems like it will be tough in many ways, but for now, let's start with Tonkatsu and Katsu topics for this week. Tonkatsu & Katsu Week Day 1: "Tonkatsu Daiki" (Nagahoribashi, Osaka) I ordered the carefully selected pork loin set meal (120g) for 1,160 yen.

I love tonkatsu, katsudon, and hamburg steak, but I have my preferences. I prefer loin over other cuts, with juicy and not dry meat. The thickness should be just right, not too thick or too thin, with a balance of tenderness. I like a crispy coating that is not too oily. This time, I had the Special Loin Set for lunch, which was 120g of meat. It was a good portion for me, but might be a bit small for those with bigger appetites. It tasted great with salt, tonkatsu sauce, or mustard sauce. The menu seems to have a variety of options, so I'll try more next time.