As usual, I went to Tsuboya-san's restaurant. My friend had made a reservation, but suddenly a seat became available, so I was called in. Starting with the Masters Dream Live, Tsuboya-san always serves sweet potato shochu, right? The appetizers included radish, sweet long pepper, snap peas, white mushrooms, shiso and daikon, dried tomato and pork dip, oil-soaked horse mackerel, simmered pig's feet, Ryuga Shoten's Ai Ko Kimchi, simmered dried radish with balsamic vinegar, almond and walnut mixed with brown rice koji, chickpea and brown rice koji miso soup. Smoked egg with truffle oil, fruit tomato, seared pancetta, pork loin, shoulder roast, toro (fatty tuna) Tsuboya-style macaron burger, brown rice grilled rice with dried bonito flakes and smoked spam. The appetizers kept getting more and more luxurious, perfect for drinking little by little. And I was amazed to find out that all of this was only 600 yen. The fruit tomato, savory pancetta, and irresistible flow. I conquered all types of pork that day. The pork loin was enjoyable even without salt, and the toro was fatty but light and enjoyable. Then a macaron-like dough came out, and they told me to eat it with the pork? So I made an impromptu Tsuboya-style mini burger. The crispy brown rice fried rice at the end was also delicious. They topped it off with a special touch of spam and dried bonito flakes. Yes, Tsuboya-san never disappoints. It's a restaurant I want to keep visiting. Thank you for the meal.

It's a small shop, but the food is amazing. The specialty tonkatsu is the best! There are three types to choose from, so you can pick the one that suits your taste. What's really surprising is that you eat it with three types of powdered salt. Also, the shop is health-conscious, using squid ink breadcrumbs. There is a strong commitment to the food, and it is filled with delicious dishes.

It was a restaurant I had wanted to visit occasionally, but it had been a few years since I last went due to timing issues. I wanted to eat this pink-colored tonkatsu. I had both the fillet and loin, and both were surprisingly tender and flavorful.

I had been curious about Tsuboya-san for a long time. Luckily, I was invited and visited for the first time. - Ordered items: - Appetizers: Radish, Sweet Long Red Pepper, Snap Peas, White Mushroom, Daikon with Shiso, Dried Tomato and Pork Dip, Oil-boiled Horse Mackerel, Boiled Pig's Feet, Aiko Kimchi from Ryugasaki Shoten, Balsamic Simmered Dried Daikon, Almond and Walnut Rice Koji Mix, Chickpea and Rice Koji Miso Soup - Smoked Egg with Truffle Oil - Fresh Tomato Carpaccio - Seared Pancetta - Pork Fillet, Shoulder Roast, Toro (fatty tuna), Macaron Burger - Brown Rice Flat Grilled Rice with Dried Bonito and Smoked Spam - Drinks: Draft Beer, Wine Cooler (Wine & Mandarin Orange), Single Malt Whisky (Yoichi), Sweet Potato Shochu, Bright Rural Sake A hidden gem in the back alleys of Ohatsu Tenjin. The interior has only a counter, where you can enjoy exquisite pork dishes. As soon as you sit down, you are greeted with amazing appetizers. And all this for only 600 yen! It's a steal! Each appetizer shows the care and effort put into it. Now, onto the main course. First up, the Fresh Tomato Carpaccio! The naturally sweet tomatoes are enhanced by frying, making it taste like drinking fruit juice. And finally, the star of the show, the Pork Fillet! The beautifully wrapped pork in squid ink batter is incredibly tender and juicy, bursting with flavor. It's addictively moist and tender! After eating and drinking all this, the bill came out to just over 10,000 yen per person. I definitely want to come back. Thank you for the feast!

A pork cutlet restaurant in the Ohatsu Tenjin area. It has a high rating of 3.73 on Tabelog (as of February 26, 2023). Ordering a la carte is the norm. I ordered a few items other than pork cutlets, such as a salad with fried tomatoes and croquettes, and chose the fillet cutlet as the main dish. They use squid ink breadcrumbs, so the cutlet's coating is pitch black. Despite being fried at a low temperature, the cross-section is pink as shown in the photo. It doesn't have that seared deliciousness, but you can taste the savory flavor of the meat, and it's tender. The oiliness isn't too bad despite being fried at a low temperature. The downsides are that it's not very warm and there's a slight meaty smell. It's definitely an innovative pork cutlet, but it makes me wonder if there's really a need to fry it in oil to this extent. It might be worth a try as a place to leisurely enjoy pork cutlets. They also serve elaborate dishes other than pork cutlets. There are no prices listed, but the bill was within a reasonable range. The atmosphere and service are comfortable and suitable for a casual meal with friends.

I went on a tour to Kansai for the first time in a while! I made a reservation over 2 weeks in advance, anticipating the end of the state of emergency. The reservation time is 6:00 pm on a Saturday when the store opens. I had tried to visit this place when I was in Kansai before, but couldn't get a reservation on a convenient day, so I ended up leaving without visiting. This time, I will focus on exploring the restaurants I missed out on in Kansai. The location is quite hard to find, like a maze of alleyways similar to Golden Gai in Shinjuku. I managed to find it using Google Maps. Inside, there were about 7-8 counter seats. I sat at my assigned seat and started my meal. Another customer arrived later, but when I tried to order beer, I was told they didn't have any due to reduced consumption from the pandemic. I decided to go with a sparkling wine called Cava from the menu. The appetizer was quite elaborate, with a variety of vegetables like mini okra, green beans, lotus root, snow peas, shishito peppers, and pickles, served with dried tomatoes and pork dip. I enjoyed it on squid ink bruschetta. The pork and onion paste was served with a spoon. The dried daikon radish in balsamic vinegar was also delicious. The cabbage was served in a bamboo container with balsamic vinegar and olive oil dressing. The vinegar was not too strong and tasted great. Since I wasn't sure about the portion size, I decided to order the pork loin. I also ordered grilled pork belly. For drinks, I chose sweet potato shochu on the rocks. The shochu that day was from a bright rural area and had a rich and smooth taste. I enjoyed the appetizers and cabbage while waiting. The grilled pork belly arrived, thinly sliced and easy to eat, unlike the fatty pork belly you might find in a yakiniku restaurant. The flavor of the pork fat was direct and delicious. The side dishes were sautéed leeks and barafu (ice plant), and graparaleaf. The graparaleaf, a succulent plant native to Mexico, was incredibly crunchy. I tried it for the first time. The barafu, native to South Africa, was also crunchy with a salty taste. Next, I was served three types of salt: Italian, Hawaiian, and German sea salt. The Italian sea salt was the sharpest in flavor. Then, the pork loin arrived. The black coating was squid ink. The pork loin was less fatty than expected, with a slightly pink center. The texture was smooth and the squid ink bread coating sealed in the umami flavor. I also received a generous serving of truffle from the owner. I then added the pork tenderloin to my order, which took a bit longer to prepare. While waiting, I continued to enjoy my drinks. The tenderloin arrived after about 30 minutes, and it was noticeably redder in color. The flavor was rich and packed with umami compared to the pork loin. I could strongly taste the pork in this dish. I also received more truffle as a service, making it even more delicious. Finally, I had a dessert of apple slices. After drinking and eating to my heart's content, I thoroughly enjoyed the pork dishes in the deep area of Osaka. Thank you for the wonderful meal.

I visited Tonkatsu Hyakumeiten Tokoya in 2019 with a rating of 3.76 on Tabelog. The restaurant is located in Kitashinchi, in a quaint alleyway. The exterior has a unique, retro feel, and the interior consists of a single row of counter seats. They serve red meat fillet cutlets, with a specialty being the use of squid ink in their pork cutlets. The appetizer platter includes sea grapes, squid ink bread, steamed vegetables, smoked pork, smelt oil simmered in oil, and apple compote. I tried the fillet, loin, and toro cutlets, all rare and seasoned only with salt. The squid ink breadcrumbs give a gentle flavor that doesn't cause indigestion. The addition of truffles enhances the taste even more. This hidden gem of a tonkatsu restaurant in Kitashinchi is truly a wonderful find.

【Order】Pork loin cutlet, pork belly grill, mentaiko (spicy cod roe) seared, black oolong tea【Price】Around 8000 yen (!!)(As of August 2021, appetizer 600 yen, black oolong tea 500 yen, pork loin cutlet 3000 yen, pork belly grill 1700 yen, mentaiko seared 1500 yen, consumption tax included)【Review】Located a 5-minute walk from Higashi-Umeda Station. The restaurant is tucked away on a secluded alley where you probably wouldn't enter without checking on Tabelog (a restaurant review website). It used to be a popular place where even famous celebrities visited, making reservations hard to come by, but now it seems to be operating on a smaller scale. The squid ink-infused pork loin cutlet is famous, but there are no set meals available, and the restaurant has a rustic dining bar style. You cannot order just the pork loin cutlet as a single item. And surprisingly, there are no prices listed on the menu, which can cause quite a bit of anxiety. It's best to enjoy a leisurely conversation with the owner while sipping on sake or shochu, but due to the alcohol ban, I had to settle for black oolong tea. The owner is very hospitable, generously shaving summer truffles as a complimentary treat and serving some dishes on the house. The pork loin cutlet is truly exceptional. The fillet cutlet, cooked slowly and carefully at a low temperature, is reminiscent of the tenderness of "Narazou." Despite that, there is no hint of rawness, demonstrating the perfection of the cooking. The pork belly grill was also delicious, so I hope these pork dishes will be passed down to future generations. However, I still wish there were prices listed on the menu... Thank you for the meal.

Located a 5-7 minute walk from Higashi-Umeda Station, there is a tonkatsu restaurant called Tsuboya. Tucked away on a side street off of Ohatsu Tenjin, this tonkatsu restaurant has the atmosphere of a traditional Japanese restaurant. It has been selected as one of the top 100 tonkatsu restaurants for three consecutive years since 2018. While the menu does not have prices listed, you can expect to spend around 5,000 to 10,000 yen per person, making it a great place for a special tonkatsu meal. We ordered popular items such as the Rosu Katsu, croquette, and pancetta fried rice. The carefully selected pork is thinly breaded with a batter that includes squid ink, and then fried to perfection. The Tsuboya style involves dipping the tonkatsu in various salts and vinegar with yuzu, enhancing the flavors of the meat. The squid ink in the batter adds a unique touch, allowing the flavors of the pork to shine through. If you are looking to try a tonkatsu with a twist, be sure to visit Tsuboya. Thank you for the delicious meal!

I was able to easily make a reservation at the popular tonkatsu restaurant "Takuya" where they serve: - Filet Katsu - Toro Katsu - Omelette with Pancetta - Seared Pancetta (salted pork) - Croquette with Toro Katsu inside. This restaurant has been selected as one of the top tonkatsu restaurants in Japan. It was quite easy to get a reservation this time. I got rejected twice on Saturdays, but weekdays seem to be the best time to visit. On this particular day, the restaurant was almost empty, and they even served us truffle dishes and a gentle kimchi with tomatoes as a complimentary service. It felt more like eating delicious pork dishes rather than just tonkatsu. The rare and tender filet katsu and the omelette with salted pork were especially delicious. The croquette was a bit thin though. The owner was very friendly and we had a great one-on-one conversation for about an hour. We mainly talked about the dark side of the world (seriously).

Head to Higashi Umeda for some tonkatsu! Despite being a popular tonkatsu restaurant with supposedly difficult reservations, it was surprisingly empty and we had the place to ourselves. I wanted to try the fillet, loin, and fatty cuts but there were so many other dishes I wanted to try as well. After much deliberation, I chose the fillet and fatty cuts. The fillet was amazing! I always thought fillet would be a bit tougher, but it was incredibly tender. I recommend trying it with the yuzu and three types of salt.

I have been wanting to visit this restaurant for a while and finally managed to make a reservation. I had the fillet, sirloin, tomato, and squid ink risotto. The high ratings are well-deserved as the food was delicious. The water served in the bell-shaped glasses was also nice. However, it was a bit surprising that there were no prices listed on the menu, so the total bill ended up being different from what I had expected.

I've never had tonkatsu like this before! It looks like it's coated in black breadcrumbs, but the pink color of the pork is so cute ♡ Not just the tonkatsu, but all the other dishes were delicious too. I had both fillet and loin tonkatsu. Both were tasty, with no greasiness, and easy to eat!

A tonkatsu restaurant with only eight seats at the counter on a narrow street in Ohatsu Tenjin. I heard it's their specialty and decided to visit for the first time. The batter is thin and quite tasty. The portion size is decently large, and you'll leave feeling satisfied. It's a bit concerning that prices are not listed on the menu, but there's no need to worry about the tonkatsu quality.

The place is located near Oe-tenjin, about a 3-minute walk from Higashi-Umeda Station on the Osaka Metro. I made a reservation and visited for the first time at night. It was quite a unique restaurant. First, I had the Master's Dream drink. Then I had white wine. For food, I ordered Tomato Katsu, Pork Katsu, and Pancetta fried rice. There were also some appetizers, but they didn't leave much of an impression. The Tomato Katsu was coated in squid ink breadcrumbs, making it black and rich. The Pork Katsu was tender and delicious, also coated in squid ink breadcrumbs. The Pancetta fried rice was a bit salty. This restaurant operates with only one staff member and serves a la carte menu items like the ones in the photos, so it takes a lot of time. The black series dishes were tasty, but they got a bit repetitive. Also, there were no prices listed on the menu, and there were no indications of the origin of the ingredients, making it impossible to know the pricing. Based on the above, it was around 10,000 yen. It seems that the restaurant is currently closed, but when it reopens, I would like to see clear pricing for set courses. It felt like a place where you wouldn't feel like going back. Thank you for the meal.

Today, I was planning to have tonkatsu on my liver rest day. When I arrived at the restaurant I had reserved, it didn't have the atmosphere of a tonkatsu place as I had assumed. Oh well! Let's drink~ I'll have white wine with fillet activity (´∀｀*)♪ I also wanted to try the fruit tomato activity♪ I usually don't like warm tomatoes, but this is different... it's very delicious❤️ The sweetness is enhanced, and it goes perfectly with the sauce❤️ The fillet activity was the most tender and juicy I've had so far✨ The fine squid ink batter is also great（╹◡╹） The omelette with plenty of pancetta is tasty. The squid ink bread bruschetta was also good with the wine. Everything was delicious. Thank you for the meal(๑>◡<๑)

At the deep zone of the alley in Ohatsu Tenjin, there is a famous tonkatsu izakaya with a counter where even celebrities visit in disguise. Due to the impact of the coronavirus, I miraculously managed to make a reservation and enjoyed almost a private dining experience. The cleverly named "Buta-katsu" seems to have a trademark, showing their love for pork. ◼︎Before Cabbage salad with plum dressing as the first dish, served in a bamboo container. ◼︎Appetizers Snap peas, cucumber, and turnip served with a special miso sauce with tomato and pork. Squid ink bread, watercress potage, smoked egg, and dried radish with balsamic vinegar. A creative and exciting appetizer that is unique to this place! ◼︎Tomato Katsu This is amazing! The highlight is the fried tomato, which is quite risky but the chef here pulls it off. Try the tomato katsu salad with squid ink bread crumbs, a taste you can only experience here. ◼︎Assorted Smoked Pork Assortment of belly, loin, and shoulder cuts! The sweet fat and the high-quality pork are evident in each piece. ◼︎Buta-katsu Ordered all three types: loin, fillet, and fatty cuts. The smooth texture of the fillet, the deep flavor of the loin, and the pleasant oily sensation of the fatty cuts, along with the visual appeal of the pink meat and squid ink bread crumbs. These are the flavors of this famous restaurant. They provide three types of salt from Italy, Hawaii, and Germany. Hawaii's reddish-brown salt is unique! Italy's powder-like salt is fine and Germany's rock salt is rich in minerals! Each salt subtly enhances the flavor, and with sudachi, you can enjoy different tastes while savoring the Buta-katsu. ◼︎Croquette This was the most impressive dish for me. Made with a 2:1 ratio of Hokkaido potatoes and pork belly, fried to perfection. The small size is intentional to ensure the perfect balance of the fluffy potatoes and the savory pork belly. A must-try! ◼︎Omelette An encounter of egg and pork belly. ◼︎Pancetta Fried Rice Another must-try! Despite considering other fried rice options, I chose this unique menu item that is only available here! The chef creates a deliciously crispy fried rice with the saltiness of pancetta and a blend of various seasonings. Excellent! ◼︎Apple Compote Dessert served in Tsugaru Biidoro. After having 2-3 drinks, the cost per person is around 9,000 yen. I didn't mention the price, but this could be a good point for small group entertainment or business dinners. The restaurant has been in business for over 20 years, and I hope they continue to thrive. Thank you for the wonderful meal! ★Today's AIKO★ I was so impressed by the homemade potato salad croquette with pancetta that I think potato salad would also be delicious!

I had been wanting to visit this restaurant with high ratings on Tabelog for a while. I was delighted to easily make a reservation, perhaps due to the impact of the coronavirus, and visited for the first time! I ordered the popular pork cutlet, starting with the loin cutlet and fillet cutlet. The cabbage and appetizer that always come out first were accompanied by a beer. The appetizer was also special, with smoked egg and a lovely aroma. I tried the fruit tomato for the first time, and it was delicious with the squid ink coating. The chef, who works alone, takes a bit of time to prepare the dishes, so it's better to order early and all at once. The long-awaited loin cutlet and fillet cutlet were incredibly delicious. I enjoyed them as they were, then tried three types of salt, and finished with sudachi citrus. I personally like the strong flavor of salt and sudachi. I did feel it would be nice to have some sauce as well. I would like to visit this restaurant again.

Takoya, a renowned restaurant located in a back alley near Omi Tenjin, has been selected as one of the top 100 pork cutlet restaurants on Tabelog. The standout feature is their black breadcrumbs, which make use of squid ink. You can taste the difference compared to regular breadcrumbs, so be sure to try it for yourself. The appetizer assortment is exciting, with various small dishes to enjoy. The standout dish was the "roasted pancetta," made with high-quality pork that was flavorful and slightly salty, perfect with a drink. We also ordered both loin and tenderloin to share, and they were delicious. The squid ink in the breadcrumbs really brought out the flavor of the crispy coating and the tasty pork. Overall, I highly recommend visiting this restaurant for a unique and enjoyable dining experience. Thank you for the delicious meal, we will definitely be back!

It has been 6 years since my last visit. It's quite difficult to make a reservation. The breaded pork cutlet and breaded pork loin, both made with Ikasumi (squid ink) breadcrumbs, are truly delicious. The smoked dish assortment is also impressive. Every dish has its own uniqueness and hasn't lost its touch - it's still wonderful.

It stands out from other tonkatsu. While I hope this one phrase conveys everything, it has a crispy texture while also retaining a sweet taste and the chewiness and tenderness of the meat. Being able to eat tomato katsu is perhaps unique to this place nationwide.