On my husband's birthday, we had made a reservation for Italian and tonkatsu, but it was so difficult to get a reservation that we hadn't been there in six months. The reservation slots for the next month open every 1st of the month at midnight, but unless you're lucky, you can't get a reservation. Furthermore, it's a premium rare seating with a maximum of 5 people inside, recognized by a living national treasure. I am grateful for such a special seat. I opted for just the food, while my husband went for the pairing. The menu included fig, ham melon jelly, burrata cheese, corn, capellini, truffle, vegetable cutlet, egg salad, rock cave natural sea bream, abalone, matsutake mushroom, pike conger, tagliatelle, tonkatsu with 5 varieties of pork, rice dish (tonkatsu tea-soaked rice or katsu curry), homemade tiramisu & coffee. The food was delicious, and you could feel the chef's love for tonkatsu. The attention to detail from the wife was evident. We had a fun and relaxing time. I particularly love Noguchi's rice and red miso soup. I would love to visit for lunch next time. Thank you for the delicious food and the impressive birthday plate.

Today's pork was also excellent. As expected, Sanemone is delicious! It's the best to enjoy tonkatsu with a fun group of friends while drinking wine. Inspired by my foodie friends, I also tried all the dessert options. It feels like it's getting more and more delicious and approaching the perfect form. I used to rate each genre out of 5 points, but recently I've adjusted to an overall rating, so it doesn't mean it's less delicious than before. It's definitely evolving little by little each time. Just to be clear. Thank you for the meal!

Visited on Saturday afternoon. Mr. Noguchi does not allow entry without a reservation. This time, I saw on Instagram that there was a sticker of the person next to the "Yoi Don!" human national treasure, which will be aired on 9/18 (with a Saturday rerun). The type of pork and cut varies each day, so you can enjoy the menu of the day. It is a wonderful restaurant that is always studying and changing the ingredients to provide delicious pork cutlets. I will visit again next month. Thank you for the meal.

I visited the restaurant on Saturday afternoon, thanks to a friend who is an Instagrammer who made a reservation for me. Even if you are not a regular, you might be able to make a reservation if you book one month in advance. The chef's unique approach to serving tonkatsu is impressive. Various cuts of pork from different parts are served one after another in a sushi counter style. The deep-fried method using low-temperature aging makes the tonkatsu incredibly tender, with a strong taste of the meat. It's hard to compare this tonkatsu restaurant to others, as it is truly original and innovative.

Visited during lunch on a regular day, approximately 6 weeks since my last visit. This is one of the most popular restaurants in Osaka and operates on a reservation-only basis through Table Check. Reservations for the next month open on the 1st day of each month at midnight. This month, all slots were filled within about 2 minutes of reservations opening. Located in a residential area, the restaurant can be a bit hard to find. The interior has a stylish atmosphere with a wood theme, and there are only 5 counter seats with ample space between them. Once again, I ordered the "Chef's selection of 3 kinds for 4000 yen". The dishes started coming out about 20 minutes later. The breading was light and crispy, with excellent oil control. The frying technique was impressive, just like my last visit. <Awa-Yuki Pork Fillet> Known for its fine texture and captivating tenderness. The strong umami of the meat was truly outstanding. <Oh-yama Ruby Loin> Very rich in flavor, with the sweetness of the fat standing out. The texture was not just tender but also had a pleasant chewiness. This may have been my favorite brand today. <Hayashi SPF Shoulder Loin> Being shoulder loin, it had a slightly stronger chew compared to the others. The meat juices overflowed, but it left a light impression. <Kyotamba Pork Loin> The umami of the meat spreads well, unlike last time. The fat was sweet, and it had a moderate presence. <Sanemone Rib Loin> The fat content was higher compared to the others. However, it was not overpowering and the meat itself had a great taste. To end the meal, I chose the curry cutlet. It had a hint of spice, but the default level of spiciness was mild. Adding extra spices made it quite spicy. Personally, I prefer the Soy Sauce Cutlet Don mini. I've been eating tonkatsu more often lately, and I was once again reminded of the fantastic quality of both the ingredients and the skills at this restaurant. It's a place where you can enjoy yourself no matter how many times you visit. Thank you for the meal!

Noguchi, a super popular tonkatsu restaurant where reservations fill up in just 2 minutes every month, offers a night course that is even harder to book. The difference from the lunch menu is that the night course includes appetizers, vegetable katsu, and dessert in addition to the main tonkatsu. The meal starts with a mild Burrata cheese dish topped with figs and prosciutto, followed by various vegetable katsu with truffle, especially the shiitake mushroom bursting with flavor. The main tonkatsu uses pork that is aged for more than half of its life, resulting in a higher cost but Noguchi pursues the quality without changing the price, showing their passion for providing delicious food and sharing the goodness of pork. The pork, which changes daily, is prepared and cut right in front of you, creating a lively atmosphere. Each piece of tonkatsu is served one by one in the best timing, starting with "fillet, loin, shoulder loin, rib loin," with each part becoming richer in flavor. After enjoying the main tonkatsu, you can choose from three options for the finishing rice dish: tonkatsu ochazuke, soy sauce katsu don, or dashi katsu curry. The tonkatsu ochazuke, exclusive to the night course, is a must-try, and you can add an extra rice dish, like I did with tonkatsu ochazuke and katsu don. After a satisfying meal, finish with a seasonal muscat tiramisu and rooibos tea. Thank you for the delicious Italian-style tonkatsu course at this incredibly popular tonkatsu restaurant that is impossible to reserve.

This restaurant is known for its high level of difficulty in making reservations. I was fortunate to receive a premium seat as a regular customer and visited. I ordered 5 types of meat and finished with curry. The style of this restaurant is similar to a sushi restaurant, with dishes coming out one after another. It's more about enjoying the food than drinking alcohol. Thank you for the feast!

This restaurant is quite difficult to book a reservation, but the tonkatsu you can experience there is top-notch. The owner's dedication to tonkatsu (pork cutlet) is amazing, and I was able to taste a tonkatsu like no other. The care for the person eating the food is also evident in the dishes. The katsudon and curry for dessert are also exquisite, making it very difficult to choose between the two. I definitely want to visit this restaurant again. Thank you for the wonderful meal.

Hello everyone. Thank you for always reading. This is Guru-chan, who is exploring Osaka's lunches. This time, I will introduce a popular tonkatsu restaurant in Osaka's Nakatsu area, which is difficult to reserve. A friend made a reservation for us, and it was my second visit since June last year. [About the Restaurant] - Located about a 5-minute walk from Nakatsu Station, surrounded by residential areas, it has a hidden, cozy atmosphere. First-time visitors may get lost. I got lost the first time I went there, haha. - Reservations are made through the Table Check system starting at midnight on the 1st of each month for the following month. It can fill up in as little as 2 minutes. [Menu] - The menu consists of a course-like tonkatsu served with a closing dish or a tonkatsu set meal with rice and miso soup. - The closing dish also comes with rice and miso soup. [Menu We Had] - Noguchi Omakase Set Meal (3 types) ¥4000 - The tonkatsu, freshly fried, is served in 3 varieties, one at a time. After the tonkatsu, you can choose between a soy sauce katsu don or curry for the closing dish. It's a dream come true for tonkatsu lovers. [Brands We Tried] - Awayuki Pork (Fillet) - Mokuraiton (Loin) - Sanemon (Shoulder loin) - Kyotamba Duroc (Loin) - Sele Pork (Rib loin) - Since some time has passed since the visit, I will skip the impressions. You can watch the tonkatsu being prepared from the 5-seat counter. The sound when frying tonkatsu is incredibly quiet. The crispy sound of cutting the fried tonkatsu with a knife is just irresistible, haha. The tonkatsu, fried slowly at a low temperature, has a crispy texture. Despite being thick, it is very tender, and the overflowing meat juice when you bite into it is incredible. You can fully enjoy the flavor of the meat. The oiliness is just right, making it easy to eat without feeling heavy. - Katsu Curry You can fully enjoy the tonkatsu, but personally, this was the dish I was most looking forward to. A generous amount of tonkatsu topping a bowl of curry. The hot curry has a fruity sweetness, richness, and a spicy kick. This curry goes well with both rice and tonkatsu. You might be full, but this curry is so good that you could eat more, haha. The katsudon also looked delicious, so I would like to try that next time! The couple running the restaurant were also very friendly and welcoming. It was delicious!

☆彡Every month, on the 1st at 0:00, reservations open and are filled for the entire month within minutes at this popular restaurant. It's very difficult to secure a reservation, but the months when I do are always something to look forward to♪ I was craving delicious pork cutlets, so I was thrilled when I managed to secure a reservation for 5 people for a private lunch session lasting an hour. We were guided to our seats at the counter at the scheduled time, where we could see the cooking happening right in front of us. They use both low-temperature and high-temperature lard here, but it seemed like the low-temperature lard was set at an even lower temperature. They are very meticulous about cooking at the optimal temperature for each type of pork, showing their dedication to their craft. It had been 3 months since my last visit, and the tonkatsu at Noguchi had evolved even further✨ ○ Noguchi's Chef's Choice Set Meal (260g, 4,000 yen) - TOKYO-X Fillet - Mito Right Guard Aged Loin - Hayashi SPF Aged Shoulder Loin - Okinawa Agu Aged Loin - Kyoto Tanba Pork Aged Rib Loin - White rice, cabbage, red miso soup (all-you-can-eat) - Okinawa Agu Pork Cutlet Curry (pork brand and cut may vary depending on availability) ○ Nishijin Beer Silk Weizen (880 yen) We started with the TOKYO-X fillet, and the magic happened as the vibrant pink color emerged through the cooking process. The beautiful color was a sign of the juicy red meat that retained all its moisture. The red meat was so flavorful that no additional salt was needed, and the explosion of flavor upon the first bite was at an artistic level. It was hard to believe that the TOKYO-X pork was from a Duroc breed( ﾟДﾟ)ｳﾏｰ As always, it was exceptional in taste. The use of aged meat for the loin, shoulder loin, and rib loin was a first, and aging the meat enhances its flavor. Surprisingly, the meat retained its moisture and the texture of each fiber was noticeable. Not only was the flavor exceptional, but the texture satisfied meat lovers as well. Compared to my previous experiences with the same cuts, there was less fat and it was easier to eat, making it a pork cutlet that appeals to everyone. Noguchi's secret to deliciousness lies in many aspects, but their unique techniques set them apart from other pork cutlet specialty restaurants. Once you discover this, you won't be satisfied with anywhere else, so I'll keep their secrets to myself for now. If you compare, you'll surely notice the difference (^ω^*) ----------------------------- Tonkatsu Noguchi 3-14-2 Nakatsu, Kita-ku, Osaka Reservations available for 11:00, 12:00, 13:00 sessions in three parts. Reservations required. Closed on Mondays, irregular holidays Instagram @tonkatu_noguci [Reservations for the following month start at 0:00 on the 1st of every month via TableCheck] ----------------------------- Thank you for reading until the end. Your likes, saves, and follows are encouraging for me. If you'd like, please give it a click (*･ω･)*_ _) I'm also on Instagram @ginjirou.star. Feel free to check it out ===========

I was miraculously invited to this difficult-to-book restaurant and had a wonderful time. The course meal was delicious. I had the Noguchi's Assorted Pork Set with three types (fillet, loin, rib roast) featuring the following pork brands: Mokurai Pork Fillet, Sannoemon Loin, Hayashi SPF Shoulder Loin, Kyoto Tanba Pork Loin, TOKYOX Rib Roast. It came with rice, cabbage, red miso soup, and free refills of katsu curry. I also enjoyed a cup of rooibos tea.

I ordered the Noguchi's assorted pork set meal with three types of cuts (fillet, loin, rib roast) for 4,400 yen (tax included). Today's pork brands are Mochikita pork fillet, Sanyuemon loin, Hayashi SPF shoulder loin, Kyoto Tanba pork loin, TOKYOX rib roast. It comes with rice, cabbage, red miso soup, and free refills. For the finishing touch, you can choose between soy sauce cutlet bowl or cutlet curry. The meal also includes rooibos tea. Thank you for the delicious meal, Noguchi-san!

I visited this popular tonkatsu restaurant in Osaka during lunchtime on a regular day. Reservations are available exclusively through Table Check, with reservations for the next month opening at midnight on the 1st of each month. Lunchtime reservations are usually fully booked within 4 minutes of opening, showing how competitive it is to secure a spot. The restaurant is located in a residential area, making me wonder if it's really here. Inside, there are only 5 counter seats with no partitions between them, but with ample spacing. The interior has a stylish wood-tone atmosphere. I ordered the "Noguchi Chef's Choice Set Meal 3 Varieties for 4000 yen" and it was served gradually starting about 20 minutes later. All the tonkatsu had a crispy coating and good oil drainage. They were not heavy, bringing out the goodness of the meat in the frying process. - <Mochi Pork Fillet>: Rich in flavor, with a strong umami taste compared to other fillet cutlets I've had recently. The chewy and enticing texture paired well with the salt. - <Mochi Pork Loin>: The meat was fine-grained and very juicy. The sweetness of the fat was prominent, but it felt relatively refreshing. This was my favorite today. - <TOKYO X Pork Shoulder>: A well-balanced mix of fat and lean meat with a good mouthfeel. However, it might not have suited my taste as I didn't enjoy it as much. - <Kyotamba Pork Loin>: I preferred the Mochi Pork over this one in terms of meat quality and flavor. Nevertheless, the sweetness of the fat was impressive. - <Sangemon Pork Rib Loin>: Exceptionally juicy compared to the others. It had a rich flavor that made it enjoyable to eat as is. Although I'm not a fan of fatty meat, I found it very delicious. The mini soy sauce katsu donburi served at the end was also quite voluminous. It had tonkatsu pieces that were enough to make you feel full, but the aroma of bonito flakes and shiso leaves made me crave for more. It was a high-quality finishing dish. This tonkatsu restaurant offers a variety of premium pork brands and cuts, and the impressive quality of the tonkatsu justifies its popularity. Personally, I would love to try more of the fillet cutlet. I'm delighted to have found a place worth revisiting. Thank you for the meal!

I had a course where I tried different cuts of branded pork. I was worried if it would be enough, but by the time I reached the last dish of pork cutlet curry or soy sauce cutlet bowl, I was quite full. Be careful not to overeat with the cabbage and rice in between, as it can make you really full. All the meats were delicious and fried perfectly. Among them, the Kyoto Tamba Duroc loin was the most delicious.

Today I went to Nakatsu. Normally, I would walk to the restaurant, but this year's heat is extraordinary, and I didn't have the courage to cross the Yodogawa River on foot under the scorching sun, so I ended up taking the train (;´д｀) I arrived at the restaurant at 18:30. The restaurant is about a 10-minute walk from Hankyu Nakatsu Station, located in a narrow alley in a residential area. It had been more than six months since my last visit, and the surrounding area had turned into a parking lot, so I got a little lost ^^; On this day, I had a private party at the counter with 4 seats (*´∀`)♪ The Italian & tonkatsu course with wine pairing was priced at 12,600 yen, while the course-only option was 8,800 yen. Of course, I went for the wine pairing option (*≧∀≦*) The first half consisted of Italian appetizers and pasta, while the second half included a comparison of different branded pork tonkatsu and a finale with dessert. The price for this content was incredibly reasonable (*≧∀≦*) I added an extra 700 yen for a double portion for dessert, and I left the restaurant feeling extremely satisfied and full (*´Д｀*) As long as my stomach can handle it, I want to keep coming back♡ Thank you for the delicious meal.

The popular tonkatsu restaurant in Osaka Nakatsu, which has become difficult to book. They stock 10 types of pork such as black pork, red pork, and white pork, and treat them in the refrigerator for about 2 weeks until they are tender and have a good texture. They use two types of low-sugar fresh breadcrumbs depending on the part. This time, I visited at night for the first time! A gourmet friend made a reservation for me (at the end of January this year) and after waiting for about 7 months, I finally fulfilled my long-awaited wish to try the tonkatsu and Italian course (8800 yen) at "Yoru Noguchi". Here are some highlights from the meal: Watermelon Jelly with Burrata Cheese and Prosciutto, Corn Capellini Pasta, Summer Truffle with Vegetable Cutlet and Tartar Sauce, Iwaya Natural Red Snapper with Conger Eel and Zucchini, Octopus Ragout with Tagliatelle Pasta, and various types of tonkatsu including Purple Peak Pork Fillet, Sangemon Pork Loin, Awayuki Pork Shoulder Loin, Tokyo X Pork Loin, and Kyoto Tanba Duroc Rib Loin. The meal ended with a satisfying curry and chocolate bavarois. The experience was luxurious and the tonkatsu comparison was a treat. Lunch reservations fill up quickly, so I wonder when I can go next time. Thank you for the wonderful meal!

It's the 4th visit to the restaurant for Ms. Noguchi! Last time, her friend made a reservation, but it was so popular that she had to wait 7 months for the next visit. The next Italian course is already booked 11 months in advance. For now, let's order some drinks and cheers. She ordered Dewar's (highball) for 660 yen, which had a refined aroma and tasted delicious. The Italian course for 8,800 yen included: - Appetizer: Watermelon jelly, burrata cheese, prosciutto. The watermelon jelly was clear but had a refreshing taste when combined with burrata cheese and prosciutto. - Soup: Corn, capellini. The cold corn soup with capellini pasta had a gentle and delicious flavor. - Truffle and vegetable cutlet tartare with plenty of summer truffle. The crispy cutlet with okra and eggplant was served with a tartare made from pesticide-free eggs and winter melon pickles. Summer truffle was generously added on top. - Natural red snapper, conger eel, zucchini. The red snapper was seared, and the conger eel was fried. - Tariatelle with ragu of real octopus. The real octopus had a great texture and paired well with the flat pasta. - Various types of pork cutlets: Purple Peak Mochi Pork (fillet), Sanemon (loin), Awayuki Pork (shoulder loin), TOKYO-X (loin), Kyoto Tanba Duroc (rib loin). All the pork brands were delicious, but she liked the Purple Peak Mochi Pork the most. - Finish: Pork cutlet rice bowl. She chose a small portion as she was already full from eating so much. - Dessert: Basque cheesecake with chocolate. - Drink: Herbal tea. It was a satisfying meal.

2023.08.02 Osaka Nakatsu【Tonkatsu Noguchi】@tonkatsu_noguchi3-14-2 Nakatsu, Kita-ku, Osaka, OsakaPrefecture*Reservation only[Tue-Sun]Lunch time 11:00/12:00/13:00 1-hour turnoverDinner time 18:00-21:00One of Osaka's top tonkatsu restaurants with extremely difficult reservations. I was invited by @uhajii and was able to visit this place ☺️This day was for lunch. About a 10-minute walk from Nakatsu. It was extremely hot that day.The restaurant has a spacious counter seating area. The menu for the day included 5 types of tonkatsu and a choice of katsudon or katsu curry.□Zeitaku Buta□Sanemon□Hayashi SPF□TOKYO X□Kyotamba PorkFirst, I tried the tonkatsu as it is. Then with salt. Followed by sauce and soy sauce. I tried different ways of eating it to find my favorite way. It was so delicious that it brought happiness to my mouth.On this day, I also tried a comparison between pork and a beef cutlet made from Tottori wagyu with an oleic acid content of 55%. Noguchi-san said that pork is definitely more delicious, but the beef was also quite good and went really well with rice. It was a dilemma as I couldn't decide on the final dish. The final dish is a choice between:□Shoyu KatsudonMade with soy sauce instead of sauce. It goes down smoothly compared to sauce.□Katsu Curry@uhajii mentioned that he couldn't eat any more cutlets, so the katsu curry was served with extra cutlets than usual. It was truly impressive, with a sweet and easy-to-eat curry that wasn't too heavy. It was delicious!!Thank you for the wonderful meal.#TonkatsuNoguchi #TonkatsuNoguchiNakatsu#Tonkatsu #TopTonkatsuRestaurants#TopTonkatsuRestaurants2022 #TopRestaurants#Nakatsu #NakatsuGourmet #OsakaTonkatsu#TOKYOX #ZeitakuButa #Sanemon#Tonkatsu #OsakaGourmet #NakatsuLunch#OsakaLunch #TonkatsuLunch

I couldn't get a reservation at Noguchi for a while, but I finally got to go and it was even more charming than before! I had the lunch course, which included a tasting of 5 different cuts of pork. It was amazing! I was surprised by how crispy the cutlets were fried at a low temperature. They were so light that I didn't feel stuffed at all. For the finale, I couldn't decide between the pork cutlet bowl or the pork cutlet curry, but I ended up choosing the curry. It was also incredibly delicious. It's hard to get a reservation, but if I can go again, I would like to try the pork cutlet bowl next time.

I was finally able to go to a restaurant that I've been wanting to try for a while, thanks to an acquaintance inviting me to a reservation slot. The place is a bit hard to find if it's your first time, with only five small seats inside. It has a cozy, hidden gem vibe to it! The food is served in courses, starting with two light dishes before moving on to a parade of pork cutlets from various brands and types of pork - it was so exciting! The live kitchen adds to the fun as you can watch the chefs in action. Everything was delicious, and the variety of options made it even more enjoyable. For dessert, I highly recommend the curry - it was absolutely delicious. I had a great time and would love to make another reservation to go back soon!

It could be said that getting a reservation at Tonkatsu Noguchi has become a miracle because it is so difficult to get one. I have visited for the lunch course several times, but this was my first time trying the dinner course. The dinner course includes an Italian-style appetizer in addition to the traditional tonkatsu course served during lunch. It starts with a delightful appetizer platter that includes fresh cheese, Sanemitsu raw ham, and slowly filtered watermelon jelly. The combination of flavors is surprisingly harmonious, with the sweetness of the watermelon followed by the saltiness of the ham and the subtle cheese flavor. After the appetizer, the fried dishes begin with vegetables like eggplant and okra, served with tartar-style egg sauce and plenty of truffle. The main dish, tonkatsu, is served in a skewer style with different types of pork, just like during lunch. What differs in the evening is the option to enjoy sake or wine with the tonkatsu. After savoring the tonkatsu, the meal ends with a choice between tonkatsu rice tea or curry for an additional cost, which many people opt to order both. The curry is rich and flavorful, while the tonkatsu rice tea, a nighttime exclusive, is a delicious treat with its salted kelp-infused broth. The dessert consists of a fruit platter using seasonal fruits. The fact that the dinner course includes all these dishes for only a $15 difference from the lunch course makes it a great deal. Tonkatsu Noguchi is truly a highly sought-after tonkatsu restaurant, and I thoroughly enjoyed my meal there.