I have never been to the main store in Karuizawa or the more casual shop in Shinjuku, but I felt it would be nice to visit this place. Unlike the other two locations, this restaurant seems to have a more upscale focus. Since it had just opened, there were only three reviews with an average score of 3.05. All the pork cutlets were delicious, and other dishes were tasty as well, with no misses. Some dishes were exceptionally good. However, I did feel that the prices were slightly higher than what you'd expect for pork cutlets, which seems to be a common sentiment even in reviews for the Shinjuku location. I chose the North Shinjuku course, which is highlighted on the Tabelog website. The following menu was included: - Appetizer (pork cutlet) - Four types of special tenderloin, ribeye, and chicken breast - Seasonal vegetable small dishes (three types) - Donabe (clay pot) rice and a small curry (optional) - Cabbage - Pork miso soup - Pickles - Dessert (1) The cold tea looked similar to "Iemon," so I was a bit worried, but it turned out to be properly brewed tea without any weird flavors, making it pleasant to drink. (2) Cabbage was served with a sauce made from green chili and miso. The cabbage felt similar to what I had at another restaurant, but the sauce was incredibly delicious. It wasn’t spicy, but the green chili played a great role, making it easy to eat. (3) The pork belly had a light seasoning, and even the fatty parts were easy to eat. The delicacy of the fat was impressive and unmatched. (4) Shumai (steamed dumplings) was made with two types of pork shoulder. Unlike typical shumai, this one had a pink filling, indicating a different cooking method, aiming to showcase the meat's flavor. I found it tasty, but compared to the other dishes, it was the least impressive. Still, it was good. (5) Chateaubriand: I had pork Chateaubriand for the first time, and it didn’t have the same impact as beef. It felt almost like fillet, slightly better than that, but if you set aside expectations, it was a good fillet. (6) The loin was better than the Chateaubriand, with a very pleasant fat content. (7) The rice, cooked in a clay pot, felt a bit hard grain by grain. The taste was quite ordinary. (8) The chicken breast was unlike any I had tasted before and possibly the best I’ve had. It fell apart along the fibers, and while it was lean, it didn’t feel bland. It had a delightful flavor, making a strong impression. The cutlet can be enjoyed with medium sauce, snow salt, or pink rock salt, but they recommended snow salt for the chicken breast. It was delicious regardless of the choice. The progression from the surprise of Chateaubriand to the final chicken breast was well thought out. Still, since pork cutlets are inherently tasty, it must be challenging to stand out distinctly from other restaurants. While this place is excellent for those who appreciate fine details, it’s tough to change the preferences of those who don’t. (9) Fried oysters (additional): The oysters here were excellent, offering a refined flavor different from the best I've had at a street vendor in Hiroshima. The tartar sauce tasted homemade and possibly made with rice oil, which was light and not like typical shop-bought versions. (10) Sweet potato croquettes: Made solely from sweet potatoes, this dish emphasized the sweetness of the 中納言 (Anno sweet potato) so much that it could be mistaken for a dessert, similar to those made with sweet ingredients. The ginkgo accompanying it was also unique and easy to eat with none of the bitterness typically experienced. (11) Curry: Cooked for eight hours, the curry was neither too spicy nor too mild, just an ordinary, easy-to-eat one. Understanding the hardness of making a dish like this gives more appreciation than just eating it. (12) Pickles: These were exceptional, particularly the nozawana (a type of Japanese pickled vegetable). I never found it delicious before, but this time was different. I couldn’t tell if something had been added or if it was nature’s touch, but it certainly had depth. The burdock and turnip were comparable to the high-quality pickles from famous shops in Kyoto. (13) Pork miso soup: This also exuded love, with each ingredient carefully cut and the flavor capturing that meticulous attention. The pork’s fat just seeped into the body, which felt like a real treat. (14) Mini tomatoes: I vaguely remember the type of alcohol used but they were sweet and infused with it. I have tried soaking tomatoes in red wine at home, but these were much tastier. (15) Warabi mochi (bracken starch cake): It was a dark, translucent cake with brown sugar. While the flavor was somewhat flat, it was better than those served at lukewarm temperatures. As a dessert lover, I find traditional Japanese sweets too simple. It felt like this restaurant had thoughtfully curated each dish. Being newly opened, the place was indeed clean and well-maintained. I felt that if something unseen could be added, I would have rated it higher.

Today, I wanted to enjoy both ribeye and tenderloin, so I consulted with the manager and they created a special menu just for me! The ribeye melts beautifully, and the tenderloin is tender yet has a strong beef flavor, which left me very satisfied! The freshly cooked rice in the clay pot was as always, fantastic! The homemade dressing makes the cabbage disappear quickly, and it pairs so well with the drinks that it turns into an endless snack, too, haha. The Chita highball is amazing, but I thought it would be fun if there were a drink pairing menu, so I mentioned it to the manager, secretly looking forward to its realization! I also heard that there are many requests for lunch, and I cast my vote for a "limited lunch"! As a fan, I'm eagerly waiting for the lunch to materialize! I’ll be back to visit again ⭐︎

I had the Kushi course with special rib roast, and the croquette made with sweet potato, as well as a small plate with three items: salted pork, shumai, and cherry wine-soaked cherry tomatoes. It also included rice cooked in a clay pot, a little curry cabbage, miso soup, pickles from Nagano, and dessert, which was warabi mochi. I also added large shrimp tempura and oyster tempura. Everything was voluminous and crispy, and delicious!

I visited a hidden tonkatsu specialty restaurant that just opened this month. The first thing that caught my eye was the elegant interior that embodies the essence of Japanese aesthetics. Beautiful bonsai trees and a selection of carefully chosen sake and whiskey bottles create a sophisticated atmosphere. The highlight is undoubtedly the exquisite hirekatsu (fillet cutlet) and rosu katsu (loin cutlet). The golden, shimmering crust is surprisingly delicate; when you take a bite, it crumbles with a satisfying crunch. The meat inside is incredibly juicy, with the hirekatsu showcasing a wonderful balance of tender red meat flavors that truly reflects the artistry of the chef. Don’t miss the white rice, cooked in a clay pot. Its glossy, well-separated grains pair perfectly with the cuts. The salt and either mustard or sauce are crafted with care, enhancing the deliciousness of the ingredients! There’s also a selection of my favorite Japanese whiskey, which I enjoyed immensely. The mini curry served at the end is actually a hidden gem. It has a rich yet refined flavor, and its portion is just right, making it easy to enjoy even after the main dishes. The service is top-notch, too. The warm treatment from the owner and staff, combined with their extensive knowledge, elevates the overall dining experience even more. Despite being a new establishment, this restaurant already provides a well-rounded experience of excellent food and service, making it a promising new food spot in town. I highly recommend it for both tonkatsu enthusiasts and anyone looking for a casual meal or a special dinner.

I visited Tonkatsu Imai, which opened on October 15, 2024, in Karuizawa! The interior has a calm atmosphere, allowing for a relaxed dining experience. This place is the number one tonkatsu in Kitashinchi, with exceptional attention to detail in both the ingredients and frying technique. I've never had such delicious tonkatsu before! The coating is crispy, while the meat is juicy and perfect! The rice cooked in a clay pot was also incredibly tasty! It's truly delicious, so I highly recommend you try it. I left feeling completely satisfied!

I visited again when I was a little hungry. I ordered chicken breast and fillet a la carte and just had two drinks. The restaurant is clean and spacious, so I recommend it for passing the time as a bar.