After stopping by "Kosuge" in Meguro the day before, I saw the familiar sign of "Tonki" on my way back to the station. The next day at noon, I headed to this restaurant that offers the same quality as the original. While the establishment in Meguro was founded in 1939 before the war, it seems that this place also has a history of over 30 years since its opening. The original is only open at night, but this one is open for lunch as well, and when I arrived 2 minutes before the opening time of 11:45, there were already 6 people in line, with 2-3 more joining after me. As the curtain was raised at the scheduled time, I was guided inside. While the original is known for its counter that can seat over 30 people in a C-shape, this place has an L-shaped counter surrounded by about 13 chairs. The cleanliness and atmosphere of this place, which you wouldn't expect from a fried food restaurant, are similar to the original. While the original has many craftsmen and staff bustling around, here there is the owner who focuses on frying, a female owner who assists with plating, and a female staff member in charge of customer service, with another staff member in the back. I chose a seat in front where I could see the work being done. The menu is simple, with three set meals of loin cutlet, fillet cutlet, and skewered cutlet, drinks, and simple side dishes that can be ordered individually. During lunchtime, most people order one of the three set meals, and I ordered the "Loin Cutlet Set" with a "Medium Bottle of Beer". The "Kirin Lager" that was brought first came with "Butter Peanuts" as a complimentary appetizer in a small dish. While nibbling on these, I enjoyed waiting for the cutlet to be ready with a tilted glass of beer. By the way, the medium bottle of beer is 650 yen, and the complimentary appetizer is a nice touch. The unique feature here is the style of frying with lard 100%, but there are also unique features in the batter and how it is applied. After dipping in a mixture of strong flour, regular flour, and beaten eggs three times, the cutlet is coated with fine breadcrumbs and then put into the oil. The temperature is around 160°C, a slightly lower medium temperature, and it takes about 15 minutes to cook. As a result, the batter is more crispy than crunchy, with a crispy finish. Recently, there has been a trend for tonkatsu fried at around 100°C for a long time to achieve a white finish, similar to confit. There used to be a tonkatsu restaurant in Ueno that used this method, but the oil tends to be greasy and the lack of browning makes it less appetizing. I visited popular shops recently, but had a similar impression, where the oiliness and lack of browning in the white finish made it less appealing. Even with tempura, I prefer the Edo-style method of frying in sesame oil to achieve a golden brown finish, rather than the Kansai-style white finish. Many people, like me, prefer the golden brown finish and crispy texture of tonkatsu, with "Tonki" being a representative of that style. Of course, if regular meat is fried at this temperature for a long time, it loses its juiciness and becomes dry, but here, the ingredients are carefully selected. While thinking about this, I observed the situation inside the counter, where the female owner was preparing plates of vegetables such as cabbage for each person. When the timing was right to take them out of the oil, the owner called out to the back, and a bowl of miso soup and a bowl of rice were served, along with a small dish of pickles. Next, the owner placed the cutlet, which had been sliced into bite-sized pieces on a plate, and the female owner added some ground mustard. I tried the ground mustard on its own, and it had a strong flavor while being well cooked. I don't particularly like Worcestershire sauce-based flavors, so I tried adding soy sauce next, which enhanced the richness of the fat. The cabbage, generously served, was neatly arranged. It seemed to be machine-cut, not too thin, not overly soaked in water, and well drained, so the cabbage's natural flavor was preserved without any bitterness. Adding soy sauce to the cabbage brought out its sweetness, and I continued eating in this style for a while. Tonkatsu ===========

I headed to a famous tonkatsu restaurant near Komagome Station. This time, I tried the hirekatsu set meal, a branch of Tonkichi Meguro. The tonkatsu tasted even better here than in Meguro, in a clean and welcoming atmosphere. I look forward to visiting regularly.

Tonkara!! Fried pork!! This was my first visit. I had heard about it vaguely on social media. I arrived right after they opened, but it was already full! This place is popular. The staff's efficiency is impressive. Wonderful. I ordered the pork cutlet set meal. It was served quickly. Huh? It doesn't have the unique breadcrumbs on it?? It's more like a crispy fried pork than a tonkatsu. Well, it's tasty, I guess! Honestly, I didn't exclaim "Wow, delicious!" or anything like that. It's not a juicy tonkatsu, but rather very light. I recommend it to those who prefer a light tonkatsu. Thank you for the meal.

On my way to Koishikawa Korakuen Garden, I made a little detour to this place that I had bookmarked. I remember going to Tonki in Meguro with my family before getting married. It feels a bit nostalgic. The interior of the restaurant is clean and tidy. It was past 12 PM on a Saturday, and 90% of the seats were occupied. The turnover was good, with customers coming in one after another, so it was consistently 90% full. The menu is simple, offering only three types of set meals: loin cutlet, fillet cutlet, and skewered cutlet. I opted for the classic loin cutlet set. The batter on the cutlet is different from the usual. It has a seamless blend of wheat flour and egg mixture, with a very thin – almost non-existent – layer of breadcrumbs on top. It's crispy rather than fluffy. The meat inside is juicy. It's cooked thoroughly but still tender and delicious! You can have unlimited rice and cabbage refills. They ask you regularly if you'd like more, making it easy to order. I also had a refill of cabbage. It's a tonkatsu restaurant with great service.

I visited the restaurant on a Saturday afternoon just before the last order. I entered without having to wait in line. There were only two customers before me, but they welcomed me warmly even though it was close to the last order time. The interior of the restaurant was made of white wood with only a counter. I ordered the pork cutlet set from the lunch menu and watched as it was being fried. The food was served soon after. The pork cutlet looked different from other places and tasted great with good oil content. The miso soup served with it was delicious as well. I finished everything quickly with the sauce and soy sauce provided. The staff asked if I wanted more rice or cabbage, and they also offered me another hot towel after the meal. The service was excellent at this restaurant.

When it comes to tonkatsu, Meguro is well-known, but the Komagome branch, which is a spin-off, also has a long history. Upon opening the sliding door, the polished white wooden counter shines brightly. This is a trademark that all tonkatsu restaurants share. It was lunchtime, but due to a typhoon and the Bon holidays overlapping, the restaurant was about 80% full, and we were seated quickly. The pork cutlet set meal costs 2,000 yen, and a small bottle of beer costs 400 yen. A small dish of Nanjing beans is served as a beer snack, a delightful service that is the same as in Meguro. The order is taken, and then the meat is sliced, coated in batter, and fried. While the main restaurant has specialized tasks for each step, it seems that here, one person handles the whole process until the end. Tonjiru (pork miso soup), rice, and pickles are served. Next comes the main dish, the pork cutlet. Pour plenty of sauce over the crispy cabbage and the cutlet. The crunchy cabbage is all-you-can-eat and is incredibly delicious. The pork cutlet is served with about five cuts horizontally and one cut vertically, a unique presentation style of tonkatsu. It is fried thoroughly just like in the main restaurant, and the batter is thin, but what stands out is the unique batter. Care must be taken not to let the meat separate from the batter while skillfully eating it, which is also part of the charm. It's not juicy per se, but there is an indescribable aroma of lard and the deliciousness of the meat that spreads in the mouth. I ate the shiny rice, tonjiru, cabbage in order and finished it all. Tonkatsu is truly wonderful.

On Sunday afternoon, there was a long line formed even before the store opened. The interior, with its wooden counter, gave off a traditional Japanese restaurant or sushi bar vibe. The tonkatsu was juicy and flavorful, with a crispy coating and crunchy cabbage. You can have seconds of cabbage and rice, making it a satisfying meal. The prices are reasonable, so I will definitely go back!

I visited around 2:00 PM on Saturday. There was a wait for 2 groups, but I was seated at the counter right away. I ordered the pork loin cutlet, and it was incredibly delicious with a coating I had never tried before. The cabbage and rice were all-you-can-eat, and I would like to visit this restaurant again.

Located in a corner of a building complex, this restaurant has a unique atmosphere that sets it apart from its surroundings. The interior is reminiscent of a traditional Japanese restaurant, with a chef who exudes pride in his craftsmanship. The tonkatsu, coated in a flaky batter and made with high-quality pork, has a crispy texture that differs from the usual tonkatsu. It can be a bit tricky to eat as the batter tends to come off, requiring skillful handling with chopsticks. The sauce and salt seasoning may not be to everyone's liking, but the meat itself is tender and delicious. Whether you enjoy this style of tonkatsu or not is a matter of personal preference. While it's a nice change of pace, sometimes you just crave a more traditional tonkatsu. Overall, it was a treat and I enjoyed the meal.

I visited a restaurant called "Tonkatsu Tonki Meguro Honten", which is a branch of the famous Tonki restaurant, located within cycling distance from my home. I arrived just before noon and there was no wait to get a seat. The interior of the restaurant seemed to have been renovated and looked quite clean. The seating consisted of only L-shaped counter seats, from where you could see the cooking process, giving a sense of reassurance. Since it was my first time at a Tonki-affiliated restaurant, I decided to go with the usual choice of the Rosukatsu set. The main Rosukatsu was thickly cut and cooked to a perfect medium, with a slightly surprising crispy coating. It was cut into bite-sized pieces, making it easy to eat. There were condiments on the table such as salt, sauce, and soy sauce, and I found that the spicy sauce with mustard complemented the dish well. The shredded cabbage was thin and sweet, and I enjoyed it with the sauce provided. The side of tomato and parsley was refreshing and complemented the meal nicely. The rice was fluffy and slightly sweet, delicious even on its own. The miso soup was a rustic style with greens and tofu, giving a nostalgic and comforting feeling. The pickles included cucumber and daikon radish, serving as a nice accompaniment to the rice. Overall, the Tonkatsu set meal gave off a vibe of a gourmet home-cooked dinner rather than a typical Tonkatsu dish. The service was excellent, with the staff promptly refilling rice, cabbage, and tea. It was a delightful dining experience, and I look forward to visiting again.

Tonki, a tonkatsu restaurant located in Meguro, with its branch in Komagome. I visited the Komagome branch for the first time. The restaurant has an L-shaped counter only. When I arrived, I was the only customer, but as I savored my beer while waiting for the tonkatsu to be ready, the place quickly filled up with customers and soon there was a line of 7-8 people waiting. The set includes rice, cabbage, and free refills. The Rosu (pork loin) tonkatsu at Tonki has a very unique appearance with a leopard-like pattern on the breading. I wonder how they achieve this look? The taste is neither exceptional nor bad. One downside is that the breading doesn't stick well to the meat, making it a bit difficult to eat. This could be improved upon. They offer small bottled beers for those who just want a quick drink, which is convenient. The restaurant is very clean and well-maintained, especially considering they deal with fried foods. The staff, mostly Vietnamese women, provide excellent and humble service. While the unique tonkatsu may not be to everyone's taste, the cozy atmosphere makes it a great place to dine.

Gathering in Komagome on Saturday evening, when I need to fill my stomach beforehand, the first place that comes to mind is Tonki's tonkatsu. When I arrived around 5:10, there were already 7 or 8 customers. I sat at the white wooden counter and enjoyed some tea while waiting. Today, I ordered the hirekatsu. It was thick, juicy, and wrapped in a unique coating. So delicious. The attentive service from the young staff and the owner's watchful eye created a pleasant atmosphere. Revisiting Komagome will definitely involve activating my "Tonki cells".

The privilege of savoring this tonkatsu locally. It's always full, but the turnover is fast, and the convenience of getting cabbage and rice refills at the counter is nice. Actually, this was the first time I had beer here, and a refreshing draft beer to soothe a dry throat while waiting for the tonkatsu to come out was the best. I didn't know that a suitable amount of peanuts would come out together. The only disappointing thing this time was the timing of the waitress asking about cabbage and rice refills. The lady who came this time had very poor timing. Not only us, but those around us also said "excuse me" several times, but she seemed overwhelmed and couldn't pay attention to others, making many unnecessary movements. Communication with other staff members was also poor. This was the first time in many years of coming here. I hope they improve by the next time.

I went to Komagome for dinner and felt like having some meat, so I went to the famous restaurant called "Tonki". As soon as I entered, I could feel the elegance of the place. The interior was classy with only a counter seating. The menu had three options: Rosu Katsu set, Hire Katsu set, and Kushi Katsu set. The Kushi Katsu set was priced at 1,500 yen while the others were 2,000 yen each. It seemed like the restaurant was attracting customers post-COVID or maybe some inbound tourists were also enjoying Tonki's tonkatsu. I ordered the Rosu Katsu set this time. It arrived in about 7-8 minutes and I was surprised to see that the tonkatsu had a thin crust, unlike the usual tonkatsu. It was even pre-sliced into 12 pieces for easy eating. The meat was juicy and tender, making it a delightful experience. I started with salt, then tried it with sauce and mustard, mixing it with rice for a flavorful bite. The miso soup was a nice touch to balance the rich tonkatsu. The atmosphere was elegant and calm, adding to the high-class feel of the tonkatsu at Tonki. It was delicious.

From Shinjuku 3-chome to Komagome, I went for a leisurely run. After that, I went to the sauna #Rosco in Komagome to sweat it out, and then headed to a nearby tonkatsu restaurant #Tonki Komagome branch. This time, I ordered the pork cutlet set meal. It took about 10 minutes to arrive. The tonkatsu here is characterized by its thin and carefully fried coating at low temperature. Let's dig in. The moist coating that I've never had before, and the meat is incredibly tender. You can see the long line forming. The miso soup is generous with Mitsuba and green onions, with a gentle flavor. I had seconds of rice and miso soup and finished it all. It was delicious. #Komagome #Tonkatsu #Tonki #TonkiKomagome #PorkCutlet #SetMeal #TonkatsuRestaurant #Gourmet #Tokyo #TokyoGourmet #KomagomeGourmet #Pork #Tokyo #Komagome #Foodstagram #Dinner #LongLine #PopularRestaurant

Arrived in front of the shop around 11:40 on Saturday, 5 minutes before opening, and there were about 5 groups lined up, but luckily we were able to be seated without waiting until the next group. The set meals include pork cutlet, fillet cutlet, and skewered cutlet. The skewered cutlet is said to be fillet and green onion skewered together. When it comes to tonkatsu, I think of pork loin, so my husband and I ordered the pork loin cutlet set as we prefer the ones with more fat. Before the cutlets arrived, we waited with beer and appetizers. At the first batch of cutlets being fried all at once, everyone waited patiently for the father to fry them, but from the second batch onwards, they started taking orders promptly to avoid keeping customers waiting. We ordered the pork loin cutlet set, pickles, cold tofu, and draft beer. The fat on the pork loin meat was sweet and delicious. The batter was light, so we finished it easily. The parts with fat on the pork loin were especially delicious. The cabbage and rice were refillable, but I did not ask for seconds as the portion was just right for me. The miso soup had a nice assertive flavor from the green onions and was delicious. The staff at the restaurant were polite and kind. They provided us with hot towels twice, at the beginning and end, showing their thoughtfulness, and we had a pleasant dining experience. Although we did not have to wait this time, I thought it would be nice to be able to wait inside on hot or rainy days. It was a customer-oriented restaurant. Thank you for the meal.

After seeing the weeping cherry blossoms at Rikugien Garden, I visited the restaurant. I arrived 20 minutes before opening and there were 5 people already in line. There was no one there 40 minutes before. After opening, I was seated and guided to table 2. I ordered the pork cutlet set meal as planned, and watched the owner coat and fry the meat right in front of me. As mentioned in reviews, the batter was like fried tofu, but the rhythm of coating the meat with flour, egg, flour, egg, flour, egg, breadcrumbs was impressive. The batter was crispy and the meat had a satisfying texture for me. The rice, miso soup, and pickles were delicious as well. I ended up getting seconds of cabbage and rice. Throughout the meal, the staff provided attentive service and I had a great time.

It's been about 2 years since I last visited Tonkatsu Tonki. There were about 7-8 people waiting inside and 5 people outside. Today, I mustered up the courage to wait in line. I entered the restaurant after about 15 minutes, and was seated in another 15 minutes. I ordered a small bottle of beer, and my tonkatsu arrived in about 10 minutes. In total, I waited about 40 minutes. The wait was worth it, as the pork cutlet was delicious. Afterward, I saw the cherry blossoms in full bloom at Rikugien Garden.

On the way back from a certain exam. I was tired from the exam, which lasted from Sunday morning to around 3:30 in the afternoon... It was a bit late, but I decided to treat myself to tonkatsu to celebrate winning against the exam! I had trouble finding a tonkatsu restaurant near the exam venue as many of them are closed on Sundays, but luckily I found a nice place in a convenient location. I entered the restaurant around 5:05 pm, and there were already two groups of two people each inside. Among the nine customers, there were only two men! The rest were elderly couples, couples, and women dining alone. It's nice that it's easy for women to enter! The interior of the restaurant had a clean and tidy white wooden L-shaped counter, with the frying area clearly visible. The menu was simple, offering three options: loin, fillet, and kushikatsu. I ordered the loin for 2000 yen. It was ready in about 15 minutes. The tonkatsu was cut into bite-sized pieces, making it easy to eat. The batter was thin and crispy, almost like fried tofu. Despite being thin, it had a nice crunch. The meat was small but thick, with a beautiful pink color. The staff were attentive, and when they noticed the cabbage running low, they asked if I wanted a refill. Yes, please! I also had a refill of rice! I was the only female customer who asked for rice refill, haha. The tonkatsu was not greasy and easy to eat. It's no wonder there were many female customers! The staff were friendly and attentive, making it a great restaurant! Oh, and be careful with the mustard - it's probably made fresh daily by dissolving mustard powder in water. It really packed a punch! In a good way!

The pork cutlet had a unique separation between the coating and the meat, which was quite rare and interesting. It was delicious, with a thin and crispy coating that was easy to bite into, and the meat was thick, slightly pink, juicy, and tender. It had a satisfying texture without being too greasy, making it easy to eat.

A restaurant that was a branch of Meguro Tonki. It was just a 2-3 minute walk from the station and we were able to be seated without waiting. The interior had a white wooden counter and an open kitchen, with no music playing, allowing us to focus on the food. The atmosphere was clean and unpretentious. I ordered the Rosu Katsu set for 2000 yen. The breadcrumbs sprinkled on top were fine and the coating was thin. It had a unique flavor that was different from the typical trend. It seemed like they wanted to bring out the flavor of the pork meat, resulting in a dish with personality and great taste. You can have unlimited refills of cabbage. Thank you for the meal.