Tonkatsu Marunana: Grilled Pork Cutlet Bowl (Top Loin) ¥1,800 + Large Rice Portion ¥0 + Extra Sauce ¥0 With a volume that is too thick to even close the lid, the popular katsudon restaurant "Tonkatsu Marunana" offers a generous portion of grilled pork cutlet bowl! The restaurant has only 6 counter seats and operates on a reservation basis. It's recommended to make a reservation in advance as there may be a line in the morning. They first cook the egg in front of you, then carefully fry the thick cutlet which is placed on top of the rice bowl and drizzled with sauce. At this point, your appetite will surely be at its peak. The egg is beautifully creamy and the cutlet is extremely thick, tender, and flavorful. The main store is located in Monzen-Nakacho, and it seems to be a popular spot with long lines as well. Reservation is a must! Excellent in both appearance, volume, and taste, this katsudon is a must-try!

I visited the restaurant after 12 o'clock and there was an opening for the 14:20 slot, so I made a reservation by signing the book. The lunch is divided into 5 parts, with a maximum of 6 people per part. They cooked the omelette right in front of us very carefully. The meat was incredibly tender, the coating was crispy, and it was very delicious! They put so much effort into making it, the portion size was great, and the price was amazing! I made a reservation by signing the book, but there was someone else who had also reserved the same time as me for 2 people and ordered a donburi and a katsu sandwich, but they didn't show up. The staff kept looking outside multiple times, waiting for the reserved customers. It was really unfortunate for the restaurant staff who had prepared the dishes so carefully. It's a popular restaurant with only 6 seats, and there are many people who couldn't eat there because it was fully booked. It's just a small number of people, but if you make a reservation, please make sure to go!!!

I made a reservation for 11:00 via DM at 7:03 in the morning. The meal cost 2,100 yen. The sirloin had little fat which left me feeling unsatisfied, but the last two slices on the edge had more fat. Maybe having more fat would make it too greasy, so perhaps it's a good balance. I wonder how much fat a premium rib roast has. I want to try it next time with my wife, ordering both the premium and regular to share. It was delicious, thank you for the meal.

I went to lunch at 13:00, the last slot, thanks to my junior making a reservation. I had been wanting to go for a long time, and finally, the age-appropriate top loin cut they reserved for me was incredibly tender. The atmosphere of the 6-seat restaurant was great, and the sound when cutting the cutlet was amazing. Of course, it was not an exaggeration to say that it was the best katsudon ever. You can also enjoy flavor variations, and it's a place to visit again. The rice was excellent, the meat was tender, the atmosphere made you want to drink, the staff were polite like a hidden gem in Akabane. Cost-effective.

When I turned 60, I found "special grade" to be too heavy, so I asked for "top grade" today, but it tasted "especially delicious." The meat, the way it was fried, the temperature when eating, and various other factors may be related. I had the loin meat with wasabi. Thank you for the meal.

Yakikatsu don (deluxe) extra large for 2600 yen. I was drawn in by the appearance and had been wanting to try it after seeing it in an online article or something. I discovered that there is a restaurant in Akabane as well. Honestly, I thought it was just a regular katsudon with a different presentation, but it was really delicious. The tonkatsu was truly exquisite, not just thick but also tender, with a sweet sauce and tamagoyaki that made it easy to eat as much rice as I wanted. It wasn't enough and I easily got seconds. I definitely want to eat it again. The location of the restaurant was quite an impressive place. Even though Google Maps said we had arrived, I couldn't find where the restaurant was. I thought it would be on the street near OK Yokocho, but it was actually located down a very narrow alley. Reservations are made through Instagram DMs, but the menu and prices on Instagram were different. It was unclear whether our reservation had been confirmed or not, and the lack of response made it difficult to deal with. I eventually gave up, but two hours later, we were told that our reservation had been confirmed. I also accidentally hit my head on the food warmer twice. The katsudon was unlike any other katsudon I had tried before and it was really delicious.

I visited Marushita, a famous tonkatsu restaurant in Monzen-Nakacho, and found out they also have a branch in Akabane, so I decided to visit on a Sunday morning. I arrived at 9:30 am and was able to get a seat without any trouble. I heard that on weekdays, if you make a reservation on Instagram between 7:30 am and 9:30 am, you don't need to wait in line. I ordered the "Special Rib Roast" tonkatsu, which was delicious enough to be enjoyed as a standalone dish, but I opted for the katsudon to indulge myself. Although it was slightly smaller than the 600g thick cutlet at the main branch, I believe this size is the most delicious. The flavor of the meat, egg, and sauce were all top-notch. This is definitely the best katsudon you can find.

I visited the restaurant around 10 am on Saturday to make a reservation, but they only had openings after 1:30 pm, so I booked the 1:30 pm slot for the fourth course. I ordered the premium cut (2600 yen). There were two menu options - premium cut was rib roast, while regular cut was loin (2100 yen). The premium cut had a sweet and rich flavor, and it was delicious. The regular cut had less fat and seemed healthier. You can also change up the flavors, so you don't get tired of eating it. The ponzu sauce was especially good!

I've always wanted to visit this place, but due to my schedule, I never had the chance. Finally, I made a reservation for the first seating at 9:30. I ordered the special pork cutlet rice bowl with normal rice. The food was served over the counter, with hot rice, fluffy egg, and delicious pork cutlet topped with sauce. The cutlet was thick but tender and tasty. I've been losing my appetite lately, so I was worried if I could finish it, but I managed to. I got the hang of their style, so I look forward to savoring it more on my next visit.

The thick yet tender and delicious pork cutlet bowl was amazing. They offer two types: regular and premium. The regular one is light and refreshing, while the premium one is richer and even more tender. Located near Akabane Station, this hidden gem is a popular spot, so reservations are a must. Thank you for the wonderful meal.

Low-temperature cooked meat is easy to chew, with a perfect balance of tenderness. The premium option allows you to enjoy the fat, while the upper option, being leaner, is suitable for those who don't like fatty meat. However, the fat is delicious. We had a reservation at 9:30, but the reservation time was from 1:30 onwards. For those coming from afar, it's important to plan how to spend time. Thank you for the meal.

This tonkatsu is freshly made and comes out really crispy and juicy. However, because there is so much of it, it takes a while to eat and after a bit, the meat starts to feel tough and the juiciness decreases. Still, I recommend trying this tonkatsu restaurant at least once.

Deep-Fried Pork Cutlet Bowl (Special) 2400 yen The never-ending craze for cutlet bowls! One of the most famous places is Marushichi Monzen-nakacho, where people line up from early in the morning. This time, we visited the hidden gem Red Feather branch, where reservations are only available on weekdays. I contacted them right at 7:00 AM via DM (see below for reference): ------------- Time slot: 2nd slot (or 3rd if 2nd is not available) Name: 〇〇〇〇 (in Katakana) Number of people: 1 Phone number: 〇〇〇〇〇〇〇〇〇〇 Menu: Deep-Fried Pork Cutlet Bowl (Special) Rice portion: Regular Reservation rules confirmed: Yes ------------- ⭐️Pork Cutlet Delicious as always. The thickness is around 3-4 cm with a thin pink center. The breading is light and doesn't interfere with the texture and flavor of the meat. The texture of the meat is superb! The slightly pink center is tender and the fat is melting. The combination with stem wasabi is excellent. ⭐️Egg The egg is perfectly cooked, nice and runny. It goes really well with the sauce and rice. Adding shichimi spice is also a good option. ⭐️Sauce The sauce is on the sweeter side with a hint of dashi flavor. It's a gentle sauce that complements the meat's umami well. It's a bit rich, but it pairs perfectly with the meat, so you don't really need to change the flavor. Overall, I was impressed by the deliciousness. I was lucky to be able to make a reservation on a weekday this time. I had gone to the store early in the morning for registration last time. It's a cutlet bowl that is definitely worth it, so I hope you can taste it at least once! However, the counter only has 6 seats and it's quite narrow, so left-handed people need to be mindful of their surroundings... -------------------------- Store Details Instagram Account: @tonkatsu.07.akabane Address: 1-18-1 Akabane, Kita-ku, Tokyo Business Hours: 11:00-15:00 (Entry every 40 minutes) 1st slot 11:00- 2nd slot 11:50- 3rd slot 12:40- 4th slot 13:30- 5th slot 14:20- Closed on Tuesdays -------------------------- #TonkatsuMarushichi #Marushichi #Akabane #Tonkatsu #CutletBowl #PorkCutletBowl #GrilledCutletBowl #GrilledPorkCutletBowl #NeverEndingCutletBowl #NeverEndingPorkCutletBowl #AkabaneGourmet #TokyoGourmet #SaitamaGourmet #Gourmet #InstaGourmet #FoodPorn #Foodstagram #TokyoFoodie #Foodie #FoodBlogger #Foodgram #FoodPhotography #FoodstagramJapanese #FoodLover #FoodReview #Yummy

The original creator of the Tonkatsu Donburi trend, "Zuisho," proudly proclaims "#TonkatsuDonburi brings happiness to people" and leads the boom. As a pure tonkatsu restaurant, it is undeniably a high-level, authentic "real deal." The main store in Monzen-Nakacho (now Fukagawa store) reportedly has long lines for reservations even as early as 6 or 7 in the morning, but I pretended not to hear that. How about that? The branch that opened in Akabane is still not widely recognized, so reservations and sign-ups are quite lax, as I heard. After careful research, I decided to visit on a weekend. On weekends, the sign-up desk is set up outside at 9:30 am, so I went at that time and easily got the first spot in line. They have a total turnover system with 40-minute slots and a maximum of 6 people. So, it's easier to get a slot if you go alone rather than with a group. At this stage, you also need to decide on the menu (even though there's only Tonkatsu Donburi) and the amount of rice, so it's good to have an idea in mind. By the way, reservations are available on weekdays via DM on Instagram. I killed time until the first slot at 11 am, and when I came back, people started gathering for the same slot. One person had apparently signed up just before, so if you come at opening time, you might be lucky enough to get a slot. The interior of the restaurant is only counter seats in an L-shape. The miso soup and pickles were already set up, and everything started at once. The fluffy half-cooked eggs were mass-produced by the chef, and the freshly fried tonkatsu was served, with the chef skillfully slicing it. That meat chunk, though. It's no wonder they boast the thickest tonkatsu in Japan, and that pride is well deserved. The rice, egg, and tonkatsu were served in that order, topped with sauce and covered like a scallop on a bowl. The impact was huge when you see it again. The live feeling in front of you also heightened the excitement, and it was impressive. The sound of smartphone shutters rang out all at once. After uncovering the bowl, I moved the tonkatsu aside and enjoyed the flavor change with the condiments on the table, savoring the umami of the thickest tonkatsu in Japan. I thought about how they could cook such a thick cutlet without burning the breading, and I heard they prepare the meat for a whole day and night in advance. Just like how sushi that doesn't rotate has most of the work done behind the scenes, the invisible, diligent process is crucial. The meat itself was incredibly delicious, and the thinly coated breading paired well with the sweet and savory sauce. The rice soaked in sauce was delicious on its own. The egg underneath added a nice touch. I briefly thought it resembled Okinawan specialty Pork Tamago. I easily finished the intimidatingly thick tonkatsu. This is delicious. It's no wonder it's trending. I found that the sulfur-infused salt, similar to the salt in "Tonkatsu Anzu," paired well with the sweet and savory sauce. The slightly unusual pickles were good, but the miso soup set out in advance was lukewarm and needed a bit more effort. I thought there might be a connection to Kamata-Omori's "Maruichi" or Akihabara's "Marugo," but the parent company is the popular bento shop "Tsukiji Yamanomoto." Named "Marushichi" after the many shops with "Maru" in their name that the founder frequented. It also brings good luck to the Fukagawa Shichifukujin, the birthplace. It truly is a lucky seven. As a dual operation with the yakiniku restaurant "Good Meat," they only operate during lunch hours, and the Akabane branch is rumored to be a limited-time store until the end of the year. However, this is unconfirmed information, so take it with a grain of salt.

On weekdays, you can make reservations via Instagram DM, but on weekends, you can only make reservations by signing up at the store in the morning. You will also need to place your order at that time, so you cannot decide on your meal after arriving at the restaurant. The thick tonkatsu takes time to fry, which is why this system is in place. However, once you are seated, the only thing left to do is cook the thin omelette to complete the dish, making it easy to start your meal promptly. This time, the special rice comes in a regular portion. The thickness of the tonkatsu is truly impressive, and the tenderness when you take a bite is surprising. It comes with plenty of sauce, as well as several condiments for you to enjoy. You can use the lid of the bowl as a plate to change up the flavors as you eat, so you won't get bored halfway through. I initially thought it was a menu designed for social media, but it turned out to be a delicious katsudon that exceeded my expectations.

Today's energy booster, lunch bowl! "Grilled Pork Cutlet Bowl (Special) @ Tonkatsu Marushichi Akabane Store" - A cutlet bowl with no egg closure, featuring a cutlet placed on top of a fluffy omelette. - Instead of deep-frying, the pork cutlet is grilled to perfection. - A thick 300g rib roast that melts in your mouth with a medium-rare doneness. - Crispy and thin coating. - Enjoy the flavors by trying different condiments like wasabi, yuzu pepper, sulfur salt, and shichimi chili pepper. - The combination of the sauce-soaked soft-boiled egg and rice is simply delightful. I thought 300g would be heavy, but I finished it in no time. Very delicious and satisfying! ⭐

Atmosphere: Very good, only 6 people allowed in at a time so it's easy to get in even if you're alone. The entrance is a bit hard to find. By 11:00, half of the reservations were already filled. They use a paper in front of the store for same-day reservations. We ordered the premium option, the rice was normal (2400 yen) but the portion was quite large. You can also get takeout so no need to worry about that. They provide condiments like garnishes and ponzu for flavor variation, making it easy to eat.

・Price: Yakiniku Don (Special) for 2400 yen ・Location: Located in a narrow alley on the left side after entering OK Yokocho from the 1st street from Akabane Station. ・Arrival: Arrived at the restaurant before 10:00. The reservation list was full for the 11:00 and 11:50 slots, so I made a reservation for the 12:40 slot with the customer in front of me. Explored Akabane and arrived at the restaurant 5 minutes before the reservation time. ・Experience: The owner called us inside the small and stylish counter restaurant. They served rice topped with half-cooked egg and freshly fried katsu with sauce poured over it. ・Food: The owner explained how to eat it, and the katsu with a thin and crispy coating was delicious with a nice balance of fat and sweetness, complemented by the sauce. They also provided condiments like ponzu, shichimi, rock salt, yuzu pepper, and wasabi for flavor variations. The wasabi was refreshing and tasty. ・Overall: A place I would like to visit again.

This is a restaurant in Akabane, Kita-ku, Tokyo that serves a huge katsu donburi. It's a bit difficult to find, but the feeling of excitement when you finally locate it and taste the food is truly amazing. The restaurant originally started in Monzen-nakacho, and now has a branch in the famous drinking town of Akabane. You can make reservations through Instagram or at the counter, which is very convenient. I visited on a Monday at 11:50 am with a reservation made through Instagram. The restaurant is small with a stylish atmosphere, and I ordered the special grilled katsu donburi for 2,400 yen. The portions are huge, so I recommend that women order a smaller size. The katsu is thick and juicy, served with a light soy sauce-based sauce. The presentation is impressive, and the taste is exceptional. I highly recommend this place for katsu lovers.

"Maru-nana" is a famous restaurant known for its thick katsudon located in Monzen-Nakacho. The main branch requires customers to register from as early as 5 am to be able to eat there, making it a high hurdle for many. However, the good news is that the main branch now offers take-out options, and new branches have opened in Akabane and Tsukishima, making it more accessible. I visited the Akabane branch, where I arrived 30 minutes before the 11 am opening time. I quickly registered for the 11 am slot and ordered the thick-cut fried pork cutlet bowl with a choice of rice portion size. The katsudon was incredibly tender and juicy despite its thickness, thanks to the low-temperature cooking method. The sweet sauce complemented the dish well, and the rice was also delicious. There were various condiments on the table for seasoning, but the sweet sauce made the wasabi stem and sulfur salt a perfect match. Despite the generous portion, I easily finished the meal and left satisfied. I am now curious about the extra thick katsudon (600g) available at the Tsukishima branch and look forward to visiting again. Thank you for the delicious meal. [Maru-nana Tonkatsu Akabane Branch] Address: 1-18-1 Akabane, Kita-ku, Tokyo Located 2 minutes walk from JR Akabane Station East Exit Opening Hours: Vary, so please confirm with the store before visiting Closed on Tuesdays Phone: 03-5939-9929 #Marunana #TonkatsuMarunana #TonkatsuMarunanaAkabaneBranch #Tokyo #Kita #Akabane #TokyoGourmet #AkabaneGourmet #TokyoGourmetTour #Gourmet #Foodies #FoodLovers #TokyoLunch #AkabaneLunch #TokyoLunchTour #Tonkatsu #PorkCutlet #Katsudon #ThickKatsudon #TonkatsuLovers #KatsudonLovers #FoodPorn #Foodstagram"

This is a tonkatsu restaurant with a quiet storefront in the back alleys of Akabane. Reservations are required for entry, so I made a reservation through Instagram this time. I ordered: - Bottle of beer (Malt) - Premium (Rib loin) The egg was creamy and the meat was tender and delicious. I opted for the large portion, but be careful as it is quite fatty and even someone with a big appetite like me felt full! If you can't finish your meal, they offer takeout in Tupperware containers. The atmosphere inside the restaurant is cozy with a small counter and possibly a second floor. Definitely worth making a reservation and trying it out!