There are several delicious tonkatsu restaurants in Takadanobaba, but I hadn't yet visited the new place that opened at the site of Seizo. On weekdays, my motto is to find meals that are quick and inexpensive, but I do have a modest indulgence of wanting to enjoy a nice tonkatsu meal about once a month. Since this restaurant is close to my workplace, I decided to stop by during a less busy hour. First off, the exterior is stylish, with a kind of Greek vibe. It's white and not cluttered, which gives it a nice feel. Being located on the basement level, I had to go down the stairs to enter. If you didn't know any better, you might think it was a French or Italian place. The waiter was cool, which made me feel a bit out of place as a solo diner. I was seated at the counter and ordered the mixed fry A set meal. Looking at the menu, I noticed dinner is served as course only. After a short wait, my mixed fry set meal arrived. Despite being fried items, the dish has a beautiful presentation! The white of the chicken breast, the pink of the rib loin, and the green of the cabbage garnish. At this point, I stopped feeling out of place as an older man and just wanted to dive into this with some white rice. I started with the recommended chicken breast fry, which I had with salt. It was delicious. It’s light but has depth of flavor, and I ended up eating one of the two pieces right away. But it’s just too good, so I collected myself and moved on to the rib loin, which I had with sauce. It was so good that I almost exclaimed. The fat was delicious and the meat was juicy. I realized I hadn’t had any rice yet, so I paired half of it with white rice. It worked so well together! Before moving on to the menchi-katsu (breaded minced meat cutlet), I calmed my eager feelings by enjoying the rice, tonjiru (pork miso soup), and pickles. The tonjiru was amazing! What is this? It's so good! I almost finished more than half of it right there. The pork in the tonjiru is coarsely minced, which adds to its flavor. This mixed fry set meal distracts from pacing your eating. I took a bite of the menchi-katsu next. Here goes… This one was the best! It was so delicious that I thought, “Wow, are you the star of the show?” It was hot, bursting with meat juice, and the flavor just lingered. I don’t remember too much after that, but I drank some water, settled the bill, and headed home. For women or those with smaller appetites, the portion might be just right. Younger folks might find the portions a bit insufficient, but they do offer free refills on rice up to one serving. Also, while photography is prohibited inside, you can take pictures of the food. The restaurant has received high praise for its service and taste. Thank you for the meal! I’ll definitely visit again soon.

I ordered a weekday-only katsu curry and a set meal with six types of fried dishes. The tableware is nice. The thin glass is just for water, but it's elegant. The plate featuring the shoebill is lovely, and the small dish is cute too. The salad even includes white celery! The curry is sweet, but it has a fruity sweetness that isn't overwhelming, making it suitable for children. The eel and oysters are delicious! Of course, the meat is great too. I'm glad I decided to wait in line.

I had lunch at a restaurant I discovered on Instagram that has been on my mind ever since! It's listed in the 2025 Michelin Guide, so it's bound to become even more popular. Located just a stone's throw from Takadanobaba Station, it's in a basement and has a clean and stylish café-like vibe. Even before opening, there were already two groups waiting, and I was the third to enter. After I got in, more people continued to arrive, and there was a wait, so I highly recommend going right when it opens! Since I was dining alone, I sat at the counter. I had my eye on one dish – the Mix Fry Set with 3 types for 2,400 yen, which includes a salad, a special chicken breast fry, and a choice of 3 types from 9 options: 1) Ribeye, 2) Shrimp (+100 yen), 3) Oyster in the shell (+200 yen). The set comes with rice, pork soup, and pickles. The charm of Fry House is that you can enjoy a variety of flavors in small portions. The celery and lettuce salad was dressed with a truffle dressing, and although it looked quite filling, it was very light and easy to eat! Now, let’s talk about the star of Fry House – the special chicken breast fry. It had an unprecedented texture and deliciousness that truly amazed me! The pink rock salt brought out the flavor of the chicken perfectly. The coating was lighter than I expected, and the low-temperature cooking made the chicken incredibly moist – a taste I'm not likely to forget. I felt so excited that I wanted to share this experience with someone! Next came the highly anticipated mix fry options! The ribeye was delicious with both sauce and salt, enhancing the sweetness of the meat and fat. The shrimp's light coating highlighted its tender texture and paired perfectly with the refreshing tartar sauce. I was curious about the oyster in the shell, but it was presented in such a stylish way! The large oyster held all its flavor and was super juicy – a dream for oyster lovers! Also, the rice was unbelievably good (I was thrilled that a second helping was free). With the pork soup included, I felt so satisfied and comforted with this hearty meal. The main dish was served in a simple yet cute bowl, and each small dish was unique, which was a delight for someone who loves tableware. I truly adore this place and if it were closer to home, I would go there all the time. I can’t wait to return! Next time, I’m really interested in the weekday-only “Special Menchi Katsu Curry Set”, and of course, I’ll add the special chicken breast fry to my order as it’s definitely a must-have! I might even consider a dinner visit with beer!

Fry-ya, a specialty fried food restaurant that is featured in the 2024 Michelin Guide and has earned a Bib Gourmand, offers not only meat but also seafood, vegetables, and attentive service for a delightful dining experience. The underground setting, with its white decor, creates a stylish and calm atmosphere reminiscent of Western-style eateries or French restaurants, quite different from the traditional image of a "tonkatsu" shop! During dinner, you can enjoy courses starting from ¥8,000, but at lunchtime, delicious fried dishes are available starting from the ¥1,000 range! I visited for lunch at 11:00, arriving at the front of the line at 10:50 on a weekday. I ordered the "Choose Your Own Mixed Fry Set" with three options for ¥2,400. You can add more items for an additional ¥500 each: four items for ¥2,900 and five for ¥3,400. The set includes a salad, a premium chicken tender fry, the three selected fried items, rice, pork miso soup, and pickles—ensuring great portion sizes and satisfaction! After some deliberation, I chose: 1) Ribeye (a fatty cut), 2) Fillet, and 3) Shrimp (for an additional ¥100). First served was the shredded lettuce salad, dressed with a delicious truffle dressing that left me impressed! Next came the low-temperature cooked premium chicken tender fry, which was unbelievably tender! It completely changed my perception of chicken tender fries. I enjoyed it with the recommended salt. Following that, the rice and miso soup arrived alongside the three fried items! The ribeye had a perfect rare center that was irresistible... The outer coating was so crispy that it felt light and airy, while the meat was juicy and tender—absolutely amazing! The fillet came in two easy-to-eat bite-sized pieces, with a light and flavorful taste. The shrimp was plump and succulent, and the tartar sauce was incredibly tasty, so I used plenty of it, making it a delightful experience. I finished the meal quickly as the rice went perfectly with everything! I heard that rice refills are free for the first serving! With three or more items, I believe it's hard to avoid running out of rice (laughs). Personally, I usually don't prefer menchikatsu that much, so I didn’t choose it this time, but I feel an urge to try Fry-ya’s “special menchikatsu” next time! Recently, high-end tonkatsu restaurants have been in vogue, but if you're looking for something delicious, definitely check out Fry-ya!

I visited Fry's, a Bib Gourmand restaurant located in Takadanobaba, with the aim of enjoying their mixed fry set, which allows you to choose four items. I selected the tenderloin, special menchi, anago (conger eel), and oyster. The meal started with a green cabbage salad dressed with a special truffle dressing, though I didn't really taste the truffle. Nonetheless, the cabbage was crispy and very delicious. First up was the chicken breast fry. After the fry was cooked, it turned out to be fluffy and soft inside, with a perfectly crispy coating. This raised my expectations for the other fried items. The set came with a bowl of beautifully polished rice, tonjiru (pork miso soup), and pickles. I also ordered a special sauce and an oyster fry, which came with tartar sauce. The salt served was pink, probably Himalayan salt. Soon after, the four fried dishes arrived: menchi ( minced meat cutlet), anago, tenderloin, and oyster. I was advised to try the menchi and anago with salt first. Starting with the menchi, I found it delicious; the salt unique flavor let me experience the richness of the meat directly, while the juicy minced meat texture inside was excellent. Then I added some sauce and mustard, and realized how good the sauce was too. For the anago, I first tried half of it with salt. While the crispy coating was nice, it felt a bit heavy, and I thought anago is better as either grilled or tempura. I then dipped the remaining half in tartar sauce, which added richness but didn’t really highlight the anago itself, in my opinion. Next was the tenderloin, which was cut into small, easy-to-eat pieces. It came with a relatively thicker coating. Having it with salt revealed the crispiness of the coating and the tenderness of the meat, making its flavor stand out. But I must admit, I prefer the taste with sauce—I have a soft spot for Worcestershire sauce. Finally, the oyster fry was up next. I squeezed lemon on it, and found it delicious whether with tartar or sauce—both worked well. Although I craved beer, I was proud of my self-control. I felt like a light dessert would have been nice to finish the meal. Overall, it was a fantastic dining experience, and I look forward to visiting again!

Today, I visited a restaurant called "Fry家" located in Takadanobaba! It's about a 3-4 minute walk from Takadanobaba Station and is situated along a main street, making it quite noticeable and easily accessible. The restaurant is located underground, and the interior has a cozy, hidden-gem atmosphere with around five counter seats and four to five tables. I ordered the "Menu A" course. Here’s what it included: ▪️ Salad: It was crunchy and dressed with a refreshing vinaigrette! ▪️ Premium Chicken Breast Fry: This looked stunning, and I couldn't help but admire it! Despite being chicken breast, the meat was tender without being tough, and the oil wasn't greasy at all; it was incredibly delicious! The meat was fluffy! I ate it with snow salt that resembled fine, snowy grains! ▪️ Vegetable Sticks: There was a variety of fresh vegetable sticks! I dipped them in meat miso and enjoyed every bite! ▪️ Pork Loin Cutlet: I often eat pork loin cutlets, but this one was the best I've ever had! It was supposedly made from two-week aged meat, and the texture was outstanding! The fat on the loin was light, allowing me to taste its sweetness! ▪️ Today's Vegetable: The first vegetable of the day was shiitake mushrooms, served hot and delicious! ▪️ Horse mackerel: I enjoyed this as a horse mackerel sandwich, wrapped like a hamburger! The combination of pickles, flavors, sauce, mayonnaise, and bread was delightful! ▪️ Shikinbo: The meat had a beautiful gradient of colors! It was tender, juicy, and an absolutely heavenly texture. So delicious!!! ▪️ Palate Cleanser: There was a clear soup with seaweed and clams! The seaweed was finely textured and refreshing, unlike anything I've had elsewhere! ▪️ Today's Vegetable: The second vegetable of the day was potatoes, served with a tomato-based sauce from Spain! ▪️ Seafood: The seafood of the day was anago (conger eel). It was large and visually appealing! The crispy batter and tender meat were heavenly! ▪️ Tenderloin: This was incredibly soft and juicy! The rich flavor of the meat spread throughout my mouth. I could hardly believe how good it was!! ▪️ Shabu-Shabu: We had shoulder loin shabu-shabu, which was hand-sliced! The meat was tender, and when eaten with ponzu sauce, it had a light and refreshing taste! ▪️ Meal: I could choose between cold noodles or curry. Wanting something light, I opted for cold noodles! The noodles were thin, and paired with sudachi, it was very refreshing! The flavor of the bonito fat was superb! ▪️ Dessert: Papaya with pomegranate sauce was served for dessert! The papaya was sweet, and the acidity of the pomegranate complemented it perfectly! It was a perfect 100 points for a dessert! Overall, the experience was fantastic. The alternating sequence of fried items and refreshing dishes felt well thought out! I was truly impressed by the deliciousness! The staff were bright and attentive, and the pacing between dishes was just right, so I rarely found myself without food on the table. I would love to return to Takadanobaba just to eat here again! I look forward to visiting again. Thank you for the meal!

This place is a bit pricier, but the oil isn’t greasy at all, so even someone like me, who isn’t very good with fried food, didn’t feel sick. I especially recommend the fried chicken breast. It was tender, crispy, and very delicious.

I often confuse tempura and fried foods in my mind. Tempura is made by dipping ingredients in a batter made of flour and eggs before frying, while fried foods are coated with breadcrumbs before being fried. I realize I have more of these unclear ideas in my head. It's no wonder this restaurant has been featured in the Michelin guide; especially their meat fried dishes are highly recommended. They offer not just fried items, but also refreshing side dishes like ohitashi (blanched vegetables) and meat rolls, which keeps things interesting and enjoyable! I had an 8,000 yen course this time, but it would be nice if they had a lighter course option as well.

From 17:30, the course is 19,900 yen for 2 people. The meal included cabbage salad, fried chicken breast, stick vegetables, horse mackerel fry sandwich, pork loin fry, vegetables, clam soup, potato fries, fish fry, tenderloin fry, shabu-shabu, cutlet curry, and papaya dessert. This is a tonkatsu restaurant that received the Bib Gourmand award. The impression was that it offers an elegant and delicate tonkatsu course. Overall, everything was delicious, but the horse mackerel sandwich, shabu-shabu, and cutlet curry stood out the most. There were many fries, yet I enjoyed them without feeling heavy. Thank you for the meal!

I saved this restaurant because it was mentioned in the 2025 edition of the Michelin Guide. When I visited on a Saturday around 1:25 PM, there was no line during lunchtime. I thought to myself that I was running late, but as I walked past, I noticed there was no line at the stairs, so I went all the way down and could enter right away. There were only four customers in the restaurant: one solo diner and a group of three. I didn't expect to be able to walk in without waiting at this time on a Saturday; I've only come during weekday opening hours in the past. I sat at the furthest counter seat and looked at the menu, deciding to go for the MIX set meal with three items. For the first time on my third visit, I chose pork cutlets, one each of loin and fillet, along with eel. Since photography is not allowed inside, it was my first time finally sitting near the Michelin shield, so I could take a picture of it. A few minutes after ordering, they brought out pickles and sauce. After about 7-8 minutes, my rice, miso soup, and chicken cutlet arrived. Oh, I realized that the three-item set meant a chicken cutlet plus two additional items! I hadn’t read the menu carefully, so for a moment I thought I made an ordering mistake. The chicken cutlet was delicious, though it was a bit rare today. So, I set it aside for a moment to let it cook a bit more with residual heat before eating. While doing that, the three-item platter arrived. I first tried it with salt, then switched to the sauce. The pork cutlet was also tasty, and the eel was fluffy and delicious. I was allowed one free rice refill, so I took that before finishing my meal. The total bill came to 2,400 yen, including tax, and I paid by card. I didn’t expect to walk in without a line during Saturday lunchtime; it feels like a good chance while it’s still quiet.

I visited during Saturday lunch time. It took less than 3 minutes to access the location, which is situated at the former site of Motonokura, close to Takadanobaba Station. I walked from Nishi-Waseda Station, taking just under 10 minutes to get there. I arrived 10 minutes early and was second in line; by the time the restaurant opened, there were 5 groups waiting. Reservations are not accepted during lunch. This means that even though it is currently a popular tonkatsu restaurant selected by Michelin Bib Gourmand, it is relatively easy to visit. Interestingly, most of the customers were overwhelmingly male. The concept of the restaurant is to enjoy a variety of fried dishes in smaller portions. Chef Nishiyama, who is popular from the TV show "Job Tune," collaborated with the master chef Motoshiro Saito, known for creating many famous tonkatsu and fry establishments like "Ponceken," "Fritz," and "Shunkotei," to develop the menu. The interior has a counter with five seats, and three tables. The most popular item is the mixed fry set, where you can choose three different items along with a chicken tender fry; however, I ended up ordering the mixed fry for 1900 yen, which included the chicken tender fry, minced cutlet, and rib roast. You can have one free refill of rice. The chicken tender fry was unbelievably tender. Normally, I don't like chicken tender, but this one was so soft that even without the juicy texture, I could easily eat it multiple times! It’s truly a specialty! The rib roast was as expected, but being fatty is just a characteristic of the meat, so the pork fillet or loin might be a better choice. The minced cutlet was pleasantly delicious. An unexpected highlight was the lettuce salad. The truffle dressing was exceptionally tasty, and I wondered if it would be worth visiting just for that. The quality of all the fried items was impressively high! Lastly, you can bring your own wine for a fee of 4000 yen per bottle. Thank you for the meal!

Located about a 3-minute walk from Takadanobaba Station, this fry specialty shop has recently opened in the place where the famous tonkatsu restaurant Narizawa used to be, and has already earned a Michelin Bib Gourmand. The concept is to create a place where you can sample a variety of fried foods in small portions, as while there are many tempura restaurants that offer a range of ingredients, there are few places dedicated to offering a selection of fries. The menu includes various kinds of fried items, such as loin and tenderloin, vegetables, and seafood. The head chef is Michiyasu Nishiyama, who has earned stars in both Switzerland and Japan, and he has partnered with Chef Genki Saito, known for creating renowned establishments like Ponciken and Shunkotei. The passion to exceed the legacy of the former notable restaurant is evident. Following the sign with the restaurant's name and menu, you descend the stairs to the dining area. The interior is chic and predominantly white, making it suitable for dates and business gatherings, despite being a fry and tonkatsu restaurant. I opted for the dinner-only course priced at ¥8,000, which included the following dishes: - Salad with truffle dressing - Premium chicken breast fry - Vegetable sticks with meat miso - Loin - Today's vegetable (lotus root) - Horse mackerel (served as a fry sandwich) - Shikinbo (a rare cut) - Intermezzo (shijimi clam miso soup, nanohana (rape blossoms) ohitashi) - Today's vegetable (potato fry with brava sauce) - Tenderloin - Shabu-shabu - Choice of dish (fried curry or cold noodles) - Dessert (papaya) The first fry to arrive, the chicken breast, was incredibly fluffy, soft, and juicy—unlike anything I had experienced before. The loin was beautifully presented, showcasing its refined fatty sweetness. The unique texture and rich flavor of the rare shikinbo were amazing, cooked with precision to highlight the characteristics of each cut while maintaining a wonderfully crisp coating of breadcrumbs, a testament to the artisan's skill. The tenderloin was served whole to preserve its juiciness, while the shabu-shabu featured thick-cut shoulder loin, showing thoughtful preparation that enhances the flavors of each cut. Partnering with a specialist, the chef uses three types of oil to fry the dishes, resulting in a light and airy texture. The inclusion of vegetables and the intermezzo, along with a soupy curry that is easy on the stomach, and the use of papaya, which contains digestive enzymes, as dessert showcases careful consideration for a pleasant dining experience. Not only was the quality of each dish impressive, but the overall flow of the course was well thought out. While many tempura restaurants offer a variety of small plates, it was astonishing to see fried dishes prepared with such delicate attention to flavor. This establishment is more than just a tonkatsu shop; it’s a new genre that sets itself apart, making its Michelin recognition seem inevitable. The low-key, gentle service made for a comfortable atmosphere, and the stylish interior is a place I would highly recommend to anyone.

This restaurant recently received a Michelin Bib Gourmand award. It opened last year in the location where “Narukura” used to be. Being selected by Michelin is impressive! The simple name suggests that the focus isn’t just on tonkatsu but on a variety of fried foods. I visited on a weekday for lunch, and it seemed quite popular, possibly due to the Michelin effect, as there were many foreign customers and it was almost fully booked. The restaurant has both counter seating and tables. The lunch menu features popular mixed fry sets, and I ordered the basic three-item set. The chicken breast comes by default, and I could choose three other types. Since I was seated at the counter, I got to watch the cooking process unfold. The chef was using two fryers and many timers to calmly fry a variety of items. The portions are relatively small, so the service was fairly quick. You can get a free refill of rice once. The table condiments included salt, sauce, soy sauce, chili, and dressing. ▶︎ Ordered item: Selectable Mixed Fry Set (3 items) - 2400 yen Choices: Rib roast, minced meat, oyster (+200 yen), with salad, rice, pickles, and tonjiru (pork soup). The salad and pickles were served first, which is great for people who prefer a veggie-first approach. Then came the chicken breast, rice, and tonjiru, followed by the remaining three fried items together. I started with the chicken breast while it was still hot. The coating was crispy and fragrant, while the meat was moist with a lovely melt-in-your-mouth texture. Eating it with salt really enhanced its sweetness. I got three smaller pieces of rib roast, which were quite fatty and bursting with flavor and sweetness. Although the portion was small, it was sufficiently heavy, which made it just right. That was also delicious. The minced meat was juicy and had a light mouthfeel with a pleasant aroma. The mustard served with it was perfectly balanced too, making it a good choice. Now, I was eagerly anticipating the oyster! It was shell-on and of decent size, with a crisp coating and a rich, milky, moist interior. The delightful ocean flavor made it delicious. The tartar sauce was egg-forward, which I personally enjoyed. All the fried items were tasty. The crispiness of the coating was impressive, with a suitable thickness and great adherence to the ingredients, capturing their flavors well. Each item was good enough to enjoy as is, though the sauce and salt were also tasty. The rice was well-cooked, and I obviously went back for seconds. I wanted more! The salad appeared to be made of lettuce, featuring a light, refreshing texture, and I enjoyed it with truffle dressing. The tonjiru was hearty and packed with ingredients, making it nutritious and delicious. It was fun to try a variety of dishes. While the portions felt a bit light, it was still a thoroughly satisfying lunch. This style of dining is quite rare, so I consider it a valuable restaurant. Thank you for the meal!

I saved this restaurant because it was mentioned in the 2025 Michelin Guide as having "drinkable" menchi-katsu and curry. The weekday limited menchi-katsu curry is touted so well that even the curry is smoothly enjoyable, almost like a beverage. I visited on a Monday just a couple of minutes after opening and found two groups of three ahead of me. Having just been there the previous Friday, I thought it might soon be a hundred-best restaurant, and if that happens, the lines will get crazy, so I wanted to try the limited weekday katsu curry while it was still accessible. The counter seats were quickly filled, but all the tables were empty. I thought it was less crowded than three days ago. However, about 15 minutes later, I noticed a table was still empty despite a line forming. Maybe solo diners are only allowed at the counter? Then I heard a conversation in the kitchen where someone asked if a particular table was available, and the response was that a large group had it reserved for 40 minutes later. I realized I would have been in trouble if I'd arrived just 10 minutes later! It seems reservations through Tabelog are only for dinner service, but could I reserve for lunch over the phone? A few minutes later, I received a plate of shredded cabbage drizzled with truffle dressing, which I was instructed to enjoy as is. About 10 minutes after ordering, my rice and menchi-katsu arrived—and oh, they came separately from the curry! I was happy about this since I had imagined enjoying the katsu with rice. By the way, I noticed there's no tonjiru (pork miso soup) served with the katsu curry, which is why it's listed as an additional menu item. First, I tried the menchi-katsu curry with one bowl of rice. The curry was mild and easy to enjoy. I took advantage of the one free refill for rice, and with my second helping, I switched to menchi-katsu with rice, seasoning it with mustard and pink salt for a flavor change. The total came to 1,500 yen, and I used my card for payment today. I realized I still hadn't tried the tonkatsu (pork cutlet), so I'll have to come back again!

Official SNS account of the restaurant: @fry_ya_honten Visit Difficulty: ★★★☆☆ **Recommended Points:** ☑︎ For those who love tonkatsu ☑︎ Seeking delicious lunch/dinner near Takadanobaba Station **Gender Ratio:** 1:1 **Age Range:** 20s to 50s **Usage Scenes:** With colleagues, family, friends, or solo **Visiting Time:** Monday at 11 AM / No wait **Previous Customers:** 3 groups **Ordered:** - Recommended Order: "Mixed Fry Set (3 types)" (2,400 yen) **Log:** A restaurant featured in the 2025 edition of the Michelin Guide! If you want to enjoy a variety of fried items without overindulging, “Fry家” (Fry-ya) is highly recommended. From Takadanobaba Station, exit from the Waseda Gate and head straight down the slope on the left side of the commercial facility "BIG BOX." The restaurant is located on the basement level of a building, in an elegant space with a white theme. By 11:30 AM, it’s almost fully booked, with most tables reserved. The mixed fry set for lunch is very popular. The set includes a salad + premium chicken breast fry + a choice of mixed fry + rice, pork soup, and pickles. You can get one free refill of rice. You can choose between 3 to 5 types of fries from options like: - Loin - Shrimp - Tenderloin - Sea eel - Special minced meat - Shellfish oysters - 2 types of vegetables - Horse mackerel - Small shellfish You can choose based on your mood for the day. I opted for the "Mixed Fry Set (3 types)" featuring rib roast, shellfish oyster, and sea eel. First, a salad is served. It’s made with lettuce instead of cabbage, which is a nice touch! The dressing is truffle-based. Next up is the chicken breast, seasoned with rock salt. The low-temperature cooked chicken is incredibly juicy, offering a texture that doesn’t feel heavy at all! Then came my custom selected fry assortment. The rib roast is served with lemon and sauce. Fry家 pays great attention to the coating and oil used. The fries are finished with two types of breadcrumbs and three types of oil, resulting in a crisp yet very light texture. The rib roast has a wonderfully sweet and high-quality fat. The shellfish oyster is a rare find and a delightful surprise! It’s about 1.5 times the size of a regular oyster fry. I enjoyed it with tartar sauce that’s not too rich. The sea eel is super tender! Basically, each fry has no stress when chewing. The skill in timing the fry just right, preserving the softness of each ingredient, is truly impressive! The sauce pairs perfectly with everything. On a Monday before noon, it's easy to see why it's popular. My neighbor was an overseas customer who heard about the place through social media. The rice is sweet, and the pork soup is hearty with large chunks of meat, making it a highly satisfying restaurant experience! The variety beyond just heavy meat makes it more approachable, and I’d love to visit again.

Located in Takadanobaba, this restaurant is known for its fried dishes and is featured in the Bib Gourmand category. It offers a variety of small portions, making it a great choice for women. The clean, white-themed interior features a counter in front of the kitchen and a few tables. The limited seating fills up quickly, almost immediately after opening—no surprise for such a popular spot. What I ordered was the "Choose Your Mix Fry Set," which includes a salad, a premium chicken tender fry, three selected mixed fries, and a set of rice, pork miso soup, and pickles. You can choose from a variety of mixed fries: loin, ribeye, fillet, special minced meat, horse mackerel, eel, shrimp (with an additional charge), shellfish oysters (with an additional charge), or two types of vegetables. I chose the special minced meat, shrimp, and oyster. The meal begins with a salad made of crispy cabbage and celery, dressed with a delicious homemade truffle dressing. The main fries are perfectly timed for frying based on the ingredients, resulting in flawless execution. The default premium chicken tender fry is truly exceptional—just as its name suggests! The inside is slightly pink, showcasing a perfect cooking technique that keeps it moist and juicy. The oysters and shrimp are both large, retaining a concentrated umami flavor. The special minced meat is bursting with juices and offers a taste unlike any I've had before. The hearty pork miso soup is packed with the delicious flavors of the broth, vegetables, and meat, making it irresistible—I could have gone for a second helping! (Refills for rice are available.) Every fry is incredibly crispy, so much so that it can splatter when you take a bite! It's no wonder this place has gained such popularity; the fried dishes are simply outstanding.

I saved this restaurant after seeing that it was mentioned in the 2025 Michelin Guide for its shocking melting chicken breast katsu and drinkable menchi-katsu. I visited on Friday at 10:40 and found a line of two people waiting for the opening. After exploring the area for a bit, I returned ten minutes later and the line was still the same. By the way, there’s a restaurant called Muro, which is listed among the top gyoza places, just a ten-second walk away, but it seems they don't serve lunch. Also, in the same building, there’s a Yokohama Bombay Takadanobaba branch. I wonder if it has any connection to the Tokyo Bombay, which was listed among the top curry spots in Ebisu that I went to before. At 10:58, the shutter opened, and after the opening preparations were finished, they started letting people in. By 11:00, there were three more people behind me, making a total of six in line. By 11:05, only one four-person table was left, but some people mentioned their names upon entering, so there might have been reservations. Shortly after, the place filled up, and by 11:22, a new line started forming. The interior of the restaurant is stylish with a white theme, but photography inside the restaurant is prohibited (however, you can take pictures of the food). After looking over the menu, I hesitated between the special minced meat katsu curry available on weekdays and decided on the mixed set (chicken breast, shrimp, and special minced meat). About ten minutes later, they brought the sauce, pickles, lemon, and tartar sauce. Then, about five minutes later, the tonjiru (pork soup), rice, and mixed fried items arrived. For the chicken breast and minced meat, they recommended using the pink salt from the table, and for the salad, to use the truffle dressing on the table. I started with the tonjiru and rice, both of which were delicious. Then, when I tried the chicken breast katsu, it was unbelievably tender—so soft I felt like I didn't even need teeth to eat it! As for the minced meat katsu, it was incredibly smooth, something I had never experienced before; I can truly say it was a drinkable minced meat katsu! The shrimp fry was, well, just an ordinary delicious shrimp fry. They mentioned that I could get a refill of rice once, so I took a half portion, squeezed some lemon on it, and enjoyed the katsu and minced meat with sauce as well, finishing up without getting bored. The total was 1900 yen, and besides cash, they accepted PayPay. A nearby foreign diner was ordering various dishes that all looked delicious, so I’m definitely planning to return.

The meal consisted of chicken breast, ribeye, minced meat, and shrimp for 2,500 yen. The chicken breast cutlet was the best. Although it was cooked using low-temperature cooking, it didn't have a raw texture; instead, it had a tender bite without being dry, perfectly balanced with the coating. I enjoyed it with salt. The ribeye was also delicious, but to be honest, I wished there was more chicken breast to eat. I didn’t take a picture, but the salad was refreshing and tasty as well. I definitely want to visit this restaurant again.

I was able to enjoy crispy and juicy tonkatsu. It's a Bib Gourmand restaurant that has opened in the former location of Seizo! The prix fixe course was 2,500 yen, and with drinks, rice, and tonjiru, it came to about 3,500 yen per person! It was a great dinner! I particularly loved the chicken breast katsu! Everything tasted delicious with just a bit of salt.

I went to Fry, located at the former site of Seizo in Takadanobaba. The interior has a simple and modern feel. I went without a reservation, but luckily there was a vacant seat. After I arrived, it quickly filled up with foreign patrons. This time, I ordered the mixed fry set with five options. It was tough to decide what to pick! I chose pork loin, ribeye, conger eel, shrimp, and shellfish oysters. Additionally, a chicken breast was included as a must-have. The assortment of fries seemed more suitable for pairing with drinks rather than just rice. The chicken breast was especially delicious. I plan to try the other four options next time. I'm also curious about the curry!

At the location of the former Narikura in Takadanobaba, there is a lovely tonkatsu restaurant. Although the interior has likely been renovated since the old days, it still has a nostalgic feel with a white-based decor. I have visited this place many times. The restaurant, Flu, has been selected as a Michelin Bib Gourmand. It isn't part of the same group as Shunkotei in Mejiro, but they seem to share the same producer. At this tonkatsu restaurant, you can enjoy a course meal, and I opted for the 8,000 yen course. The course included: snow salt, sesame-based sauce, vinegar soy sauce, mustard dressing, salad (cabbage), truffle sauce, premium fried chicken breast, vegetable sticks (cucumber, daikon, burdock, paprika, carrot, tomato), two-week aged loin, blue fatty fish, fried dogfish, shikimbou (a type of fish), boiled flowering chrysanthemum, clams in broth, potatoes with Spain’s gravy sauce, eel, tenderloin, shoulder loin shabu-shabu, cold noodles or katsu curry, and dessert (melon, lime jelly, and a bit of ginger juice). This restaurant offers a variety of fried dishes, allowing you to enjoy multiple different flavors. Everything was delicious, with the meat juicy and perfectly cooked. The cabbage salad at the beginning was uniquely cut, crunchy, and tasty. The first dish, the fried chicken breast, was incredibly fluffy, retaining great moisture and was exceptionally good. They didn’t skimp on the deliciousness of the vegetable fries either. The clam soup was comforting and perfect as a palate cleanser. For the finale, you can choose between cold noodles or curry. The cold noodles had a texture similar to somen, and they were smooth and enjoyable, with a delicious broth you could drink all up. The curry was served in a small bowl, resembling a katsu curry bowl, and it looked appetizing as my companion had that. I want to try that next time. The eel was lighter than tempura, with a fluffy texture. The balance was great, and there were various condiments, making for a refreshing and varied fried dish course. It was delightful, and I really enjoyed it. Thank you for the meal! ( *´艸｀)