As I was walking nearby, my eyes were drawn to a sign advertising a night set meal. I ordered the Tonkatsu set with a beer and a highball. The Iberico pork Tonkatsu was tender and had a mature pork flavor. It was a bit disappointing that the rice was sticky. The counter seating is suitable for solo diners.

A hidden gem located near Kizukawa Station, tucked away in an inconspicuous alley. The main seating area is at the counter, with a few table seats also available, but the interior of the restaurant gives off a cozy and stylish vibe despite its small size. I ordered the Iberico pork ondo Tonkatsu (1500 yen) this time. The service was quick, starting with Namul, followed by rice and miso soup, and then the main dish of Tonkatsu. The Tonkatsu was tender, juicy, and incredibly delicious, definitely worth the price. It paired perfectly with the sauce and was a taste that made you want to keep eating. The miso soup was surprisingly delicious as well, and for an additional 100 yen, you can upgrade to a large size, so I thought I would go for that next time. Although the portion was quite generous, it was so tasty that I finished it all in no time. Apart from the Tonkatsu, the menu also includes curry for 780 yen, making it a reasonably priced restaurant that seems quite approachable. I would love to come back and try out different dishes on the menu.

I randomly walked into a izakaya and found out they use the highest grade De Bellota Iberico pork. I ordered the Iberico pork tonkatsu for dinner. The pork had a nice aroma and was cooked perfectly crispy on the outside. When I cut into it, the delicious juices overflowed. The Iberico pork miso soup was also amazing with grilled pork, daikon radish, onion, carrot, burdock root, and tofu. It was a soup packed with ingredients. Ah, it was so delicious! It was a blissful moment. Thank you so much! I put my hands together and say, "Thank you for the meal." Ebisu, the perfect way to end the meal.

I couldn't quite make out the name of the restaurant. I thought it was called Ondoru Yaki, so I searched for it. This was after visiting the Borderless Dolls exhibition at the Matsudou Museum. I approached from the Shibuya side, but realized once again that Shibuya is a hilly area. I finally found the restaurant, but there was only one couple dining inside. There were 7-8 seats at the counter and 2 tables in the back. It didn't have the moody atmosphere as described on Tabelog during the daytime. The couple seemed friendly - a woman and a man who seemed like a skilled chef. I ordered the Ondoru Tongue Steak lunch, which was served in a frying pan, surprising me. The meat was delicious, and I was satisfied with my choice of restaurant. It was much tastier than your average beef steak. Thank you for the delicious Tongue Steak.

"I visited a restaurant that serves katsu-don made with the highest-ranked Iberico pork, Bejota, during the holiday opening hours! I chose the katsu-don with Bejota pork, which can be served either as a closed or open katsu-don. I chose the closed katsu-don, which came with a side dish plate, miso soup, and a mini dessert. It was my first time trying Iberico pork, and I was thrilled to try the highest-ranked one! The pork was deep-fried three times, resulting in a crispy coating but a thick and juicy interior. The fat wasn't overwhelming, making it easy to eat. You could also adjust the sauce to your liking. Although I felt like the rice was slightly drowned in the broth, it was incredibly delicious. The tonkatsu and ginger pork also looked delicious, so I'd like to visit again in the future! Thank you for the meal! {Ordered Menu Item} Iberico Pork Katsu-don (Closed) - Extreme 300g for 3500 yen"

The atmosphere at the counter was a bit awkward, with the staff looking difficult and staring at the computer. #Shibuya #Kamiizumi #Bar #IbericoPork #SearedConfit #Sliced #SkewerIronPlateGrilled #Truffle #GreenPepper #Tsukune #Eggplant #Cheese #WhiteWine

What I received was Iberico pork cutlet bowl Extreme (not topped cutlet bowl) and Iberico pork cutlet bowl Extreme (grilled cutlet bowl). When a huge Iberico pork cutlet bowl (300g) that seems to be about 4-5cm thick came out, I was worried if I could finish it, but the meat was tender and juicy, and the coating was light so I could eat it easily. The huge Iberico pork is said to be tenderized by carefully frying it three times. It was a very satisfying lunch. Thank you for the meal.

"Iberico pork ondol grill Ura Shibuya" is a restaurant located very close to Kamiyama Station where you can enjoy pork dishes. The main seating area is at the counter, but there are also table seats available. On this day, I tried the luxurious "Iberico pork and egg katsu don (extreme)" made with the highest grade Iberico pork (Bejota) using 300g of meat (there is also a regular size with 150g) and you can choose between egg katsu, grilled katsu, or egg katsu. I chose the egg katsu. The tonkatsu is quite thick, so it is fried, rested, and cooked slowly over time. After waiting for about 15 minutes, a powerful katsu donburi arrived. The tonkatsu itself is lightly seasoned with a hint of salt and pepper, and it goes well with the rice soaked in egg and sauce. If you feel like it's not enough, additional sauce is available for individual adjustment. The pork fat was surprisingly mild, and I was able to eat it up easily!"

I have started a gourmet website for Mitomi Emon. The restaurant in focus is "Iberico Pork Ondol Yaki Ura Shibuya" located in a calm area away from the hustle and bustle of Shibuya, known as "Ura Shibuya". They offer a variety of dishes such as Ton Teki, Confit Don, Hamburg, and Curry, all featuring the Spanish-origin Iberico pork. The most popular Ton Teki is cooked on a hot plate and served as is. The thick pork meat is incredibly tender with a delightful melt-in-your-mouth fat. The unique wild taste is easily balanced out by adding mayonnaise or shichimi spice on top. The dish pairs perfectly with rice, making it a satisfying and filling lunch. Thank you for the delicious meal.

In the midst of Shibuya, there was a hidden gem of a restaurant. The place was visually stunning, making it perfect for a meal at home or even a camping trip. I wonder who will be the first victim to try it out? On the way back, I stumbled upon a Mario Kart base and even witnessed a festival that shut down the roads in Shibuya. Despite the short visit, there was so much content packed into it.

On the 29th, which is Meat Day, I visited Ura Shuboya to try the popular Katsudon without egg topping. I ordered the Iberico Pork Cutlet Bowl for 2200 yen with extra rice for free, but it would take a little time. When asked if it was okay, I agreed. I could see from the cross-section that the Iberico pork was well-aged with fine marbling. The loin cutlet was tender and easy to cut with the front teeth, with the aged fat being sweet and fragrant. I drizzled extra sauce on top to adjust to my liking, and enjoyed it with pork miso soup, garlic sprout stir-fry, bean sprout namul, and cold tofu as palate cleansers. After enjoying the grilled cutlet bowl, I finished with a dessert of yuzu sherbet. It was delicious. I will move to the next restaurant for my next meal.

I found a restaurant while walking around. There were counter seats and two 4-person tables in the back! The recommended menu seemed to be the pork steak, but the hamburger looked delicious so I chose that! You could choose between 150 grams and 300 grams. I finished the 150 grams quickly, and the rich demi-glace sauce gave me a lot of satisfaction! The meat was juicy and delicious. The only downside was that the side dishes were a bit lacking haha. My friend's thinly sliced pork steak looked voluminous and delicious too!

Iberico pork seared confit, Iberico pork and Sansho pepper shabu-shabu (tongue, shoulder loin, belly, vegetables), and more are all super delicious! The fresh Sansho pepper was my first time trying it, but it was marvelous! Introduction: Iberico Pork Ondol Yaki. The Iberico pork handled at Ura Shibuya is all of the highest grade, Bejota. ・Commitment to authentic Iberico pork. "I want as many people as possible to taste the best Iberico pork!" With that in mind, the owner personally visits producers in Spain every year to select only the authentic ones. ・The pinnacle of Iberico pork, "Bejota". We offer only the highest-grade Bejota among Iberico pork. Please try various parts of Iberico pork. Please confirm the highest-grade Spanish Iberico pork. ・Supporting actors to make Iberico pork delicious. Ondol Yaki uses Korean Jeju Island natural stones to grill the now popular luxury ingredient, Iberico pork. The excess fat characteristic of Iberico pork is discharged along the slanted stone. The stone's far-infrared effect cooks the Iberico pork deliciously. ・"Natural salt" made from the blessings of the sun in Bali. We use handcrafted natural salt rich in minerals, sun-dried under the sun of Bali's Kusamba, without any firing process, to make the Iberico pork even more delicious. ・"Black garlic" made with dedication from the soil to cultivation in Mitoyo City, Kagawa Prefecture. Black garlic, aged for 1-2 months, made from additive-free garlic grown over 8 months in the blessed climate of the Seto Inland Sea, is sweet like raisins, without acidity or bitterness, and without the characteristic post-garlic odor, so you can enjoy it with peace of mind. At Ondol, we use black garlic in fruit sauce, curry, and other sauces.

It was located in a cozy place! The pork had a rich flavor! The thick and juicy pork was very delicious. It paired perfectly with the rice, and I left feeling full. The staff were polite, and the atmosphere was comfortable, allowing me to enjoy my meal leisurely.

It's been a while since my last visit. The interior of the restaurant has been completely renovated, and I didn't notice it at first. They have added a counter now. The Iberico pork yakiniku, which was previously served at the table, is still available. It seems like the service is a bit slower now, maybe because they have more seats. But the staff takes care of grilling the meat and fried rice right in front of you, so it must be hard work. Thank you. I enjoyed the taste, but felt a bit unsatisfied so I ordered more meat. I also had a lot of drinks, and ended up spending around 8000 yen alone. Hmm, for 8000 yen, I know some other really delicious places... In terms of cost performance, it's a bit questionable. There's also a snack bar I like nearby, and I like the calm atmosphere of Shin Izumi, so I might come back again. Thank you for the meal.

Here you go, I wanted to ask you about it, but it's a bit difficult for me to get there. Today, I felt like eating meat, so I called ahead and went alone. The menu I ordered was the recommended specialty, Tonkatsu. At first, I thought, Tonkatsu... but according to the explanation, it was cooked low temperature confit style (around 70℃) and was a good deal. It cost 1600 yen, so I was a bit unsure, but then appetizers came out, followed by miso soup, rice, and with options like sesame salt and sprinkles, it was great. And finally, the Tonkatsu arrived. It was not as sweet as I expected, and it was perfect for those who love to really dig into pork. The cabbage was a huge portion, everything was great. The confit Tonkatsu was thick but tender, with a unique flavor. The staff mentioned that they might not be able to serve it anymore due to renovations and the high cost of Iberico pork. So, I strongly recommend going to try it as soon as possible! It was a confit Tonkatsu that you can only enjoy now!

After a long time, I had an Iberico pork course. It was full of volume and I was so full... It's nice to be able to eat various types of Iberico pork☆ The steamed vegetables in the steamer were very delicious~ Ponzu sauce is the best.

I arrived at the restaurant around 12:30 on a regular day. There were no customers waiting outside, and there were two groups of customers inside. The last time I visited this restaurant was three years ago, and I had the "Ondolton Tequi Lunch [1500 yen]" at that time. I was curious about the special "Confit Bowl" at the restaurant, which is made by slow-cooking Iberico pork shoulder loin that has been pre-cooked at 60-70 degrees in lard for about 5 and a half hours. The pork used at the restaurant is all of the highest quality, "Bejota" (highest rank). I decided to order the "MEGA Iberico Pork Confit Bowl Lunch [1800 yen]" this time, and the staff had to confirm the order with the kitchen. Finally, they confirmed it, and I was excited to try it. When the dish arrived, I was shocked by the overflowing volume of roast pork in the bowl. There were about 11 slices around the edge and around 15 slices rolled in the center. The dish looked amazing, and the side dishes of salad, bean sprouts, and pork soup made it seem like a great deal for 1800 yen. The miso soup was incredibly delicious, with pork pieces adding extra flavor. The salad and bean sprouts were ordinary. Now, the moment of truth - the Iberico pork. It was incredibly delicious, juicy, tender, and flavorful. The combination of the roast pork, rice, and egg yolk on top was outstanding. The sauce, a soy-based sauce with a fruity flavor, along with Western mustard and special yogurt sauce, enhanced the dish even more. This roast pork bowl made me feel like "I'm glad to be alive!" It was a truly delicious experience.

The restaurant is small, so reservations are a must. The Iberico pork they serve is carefully prepared and the owner visits producers in Spain every year to ensure quality. The Botijota dish was new to me, but being able to try different cuts of meat was great. I left feeling very full and satisfied. They also offer lunch, so I definitely want to try the Iberico pork tonkatsu next time. Thank you for the delicious meal.

If you want to eat delicious pork, this is the place to go. They serve courses featuring different parts of pork at night, but during the day they offer tonkatsu. You can taste the sweetness of the pork well. The portion size is generous and will leave you feeling full. What I liked is that it doesn't have that greasy taste.