Passing through the noren curtain, I said, "One piece, please." It's not about me, it's about the lady I met last time. She must have been around 80 years old, carrying a shopping bag from Matsuzakaya, a woman with a graceful demeanor. I remember her elegant gestures, which seemed to speak of the prestige of this restaurant. I won't repeat what I wrote about this restaurant last time. But I want to convey the essence in different words. I don't like tonkatsu that tries to impress with rare cuts of pork or fancy ingredients like rock salt. I prefer sitting at a simple counter table, listening quietly to the sizzling sound of frying with my eyes closed. After the dish is served, I simply enjoy eating it. The "hirekatsu set meal" (3,500 yen) – as shown in the photo. It's a round stick-shaped cutlet made from pork tenderloin, counted as "one piece" at this restaurant. The even color and fine texture of the coating are exceptional. The combination of this tenderloin cutlet with the seemingly simple Worcestershire-based sauce is excellent. The balance of mustard adds to the experience. The meat has a delicate and delicious taste, showing quality. However, as I mentioned before, the essence lies in the coating and frying technique, emphasizing the craftsmanship. The real pleasure of tonkatsu is in the coating and frying, where you can appreciate the skill of the chef. If it's all about the quality of the meat, you could just buy high-quality meat and cook it at home. The rice, miso soup, pickles, and cabbage are all delicious. Rice and cabbage are refillable, but I only had more rice. Finally, I intentionally left some rice to finish with pickles. (laughs) Thank you for the meal. (By Kyonatsu Shuukuu, 1/28/2023) (289 reviews, average rating 3.50)

I wanted to try the famous restaurant called Houraiya. They specialize in pork cutlets. They serve it with three types of salt and a thin tonkatsu sauce. As someone who usually prefers pork loin, I found it a bit lacking, but it's different from other places. It's light but moist. The balance between the sauce and mustard is also good.

Located at 3-28-5 Ueno, Taito-ku, Tokyo, this is a famous traditional restaurant known for its premium pork cutlet. The restaurant is popular among elderly customers. I visited this place for the first time when my boss took me there, and I decided to revisit it recently. The restaurant is known for its high-quality pork cutlets that resemble logs. I visited the restaurant on a Tuesday around 1:30 PM, as I was returning from a business trip to Yamagata and Sendai. Unfortunately, my favorite restaurant "Manpuku" was closed. I then tried to visit a Michelin-starred tonkatsu restaurant "Tonhachi-tei," but it was closed for the week. The nearby "Yamaya" had a long line, so I felt lost. However, I suddenly remembered "Houraitei," and decided to visit it. The lunch menu at this restaurant is on the pricier side, catering to wealthy elderly customers who prefer lean and tender pork cutlets. Today, I felt like eating here even though I didn't have the pork cutlet. As I approached the restaurant, its nostalgic appearance brought back memories. Upon entering, I found a seat at the slightly spacious L-shaped counter. The signature "Pork Cutlet Set" was familiar to me, so I decided to try the "Tokyo Monogatari Zen" if available. Luckily, they had it, but the lunch closing time was approaching. When you visit this restaurant, it's customary to order the "Pork Cutlet" and the "One-Bite Cutlet." The "Tokyo Monogatari Zen" set is a rare and luxurious menu option that not many people know about. It includes two one-bite pork cutlets, two skewered cutlets, and one minced cutlet, all served in a bento box. You can also get unlimited cabbage and rice refills. The minced cutlet is usually a souvenir item, but this is the only place where you can enjoy it in the restaurant. The set, priced at 3,500 yen, was offered at a discounted price of 2,900 yen, making it a great deal. The food took some time to be served, but it was worth the wait. The set was beautifully presented and the food was delicious. The skewered cutlets were flavorful, the one-bite cutlets were tender, and the minced cutlet was fluffy and tasty. The "Tokyo Monogatari Zen" set is highly recommended for its value and quality. I was served extra rice in a separate bowl, along with a generous portion of cabbage. The meal was satisfying and the service was excellent. I had a great dining experience at this restaurant.

First visit, ordered a set meal with tonkatsu, kushikatsu, and menchikatsu. Waited about 20 minutes for the food to be served. The appearance was average, but the kushikatsu was outstanding. The unlimited cabbage refills were a great help. It was nice to be able to relax even after eating. It was a bit disappointing that my legs fell asleep because it was a tatami room, but overall it was good. I really enjoyed the meal.

Established in the first year of the Taisho era, this restaurant is known for its original tonkatsu dish, the cutlet. Originally, the norm was to use pork loin for tonkatsu, but by chance, the chef decided to use fillet meat brought by a butcher and it became a hit, eventually becoming the signature dish. With over 100 years of history, the restaurant has maintained its flavor. The atmosphere exudes a Showa era vibe, making you feel the history. The menu consists only of fillet cutlets. Without hesitation, I ordered the fillet cutlet set. It was served in about 15 minutes. The fillet cutlet was cut into bite-sized pieces, totaling around 150g. The miso soup, pickles, and rice all had a sense of elegance. The thin, brownish coating had a crispy and light texture. The juicy meat flavor overflowed, and the meat itself was tender. This restaurant allows you to taste the origin of fillet cutlets. I hope this long-standing restaurant continues for many years to come as a beloved establishment.

Visited on Friday at 13:45, with one customer already present. This is an old-established store founded in the Taisho era, the now-defunct Futaba Ponta, which was once part of the Ueno Tonkatsu Omiya. Went to Chinaman Genman, which is known as one of the top 100 gyoza shops, only to find out that they were temporarily not selling gyoza. Walked for about a minute and arrived at this restaurant. The atmosphere exudes a sense of history, creating high expectations. Looking at the menu, I ordered the Tokyo Monogatari meal which includes a bite-sized tonkatsu, menchi katsu, and kushikatsu, promising a variety of flavors. The meal arrived in about 10 minutes, with miso soup and the main dish. They mentioned that I could have unlimited rice and cabbage refills. The breading was very fine, and all three types of fried dishes were perfectly cooked. The sauce was on the watery side, maybe it was Worcestershire sauce? The miso soup had green beans as an interesting addition, but was quite salty, perhaps due to it being towards the end of the lunchtime rush. I had seconds of cabbage and finished everything. The total bill came to 2900 yen including tax, and I was able to pay by card. By the time I finished eating and left, the noren curtain was already closed, indicating that it was indeed towards the end of the lunch rush. With this level of frying, I might try the hirekatsu next time.

Pork cutlet set meal for 3,500 yen. Simple yet somehow nostalgic pork cutlet. Established in 1917, a longstanding tonkatsu restaurant. The price is nearly three times that of a typical restaurant, but I believe it's worth it for the tradition and heritage. It was delicious. Thank you for the meal.

Established in the first year of Taisho (1912), this restaurant is known for its original version of tonkatsu, called cutlet (katsuretsu). When it first started, the popular choice for tonkatsu was loin, but by chance, they used fillet meat and it became a hit. This place has been maintaining the same taste for over 100 years. It is famous for being a restaurant that film director Yasujiro Ozu used to frequent, with scenes and dialogues in movies often reminiscent of this place. I personally like the fillet cutlet and appreciate that they use Worcestershire sauce instead of the typical tonkatsu sauce. The breading is also different from traditional tonkatsu places, with a finer and lighter coating more similar to Western-style restaurants. The menu includes options like fillet cutlet set, bite-sized cutlet set, and skewered cutlet set, with a special set called "Tokyo Story Set" that includes various types of cutlets and sides. They also offer a selection of premium salts to go with your meal. #Hourokuya #FilletCutlet #StickCutlet #Ueno #Okachimachi #Tonkatsu

- Summary - - Original inventor of pork cutlet and double frying technique lol - Tender and juicy pork cutlet - Wait time: 15 minutes (April/Saturday 11:25 AM) - Today's menu: - Medium bottle: 650 yen - Appetizer: 100 yen - Tokyo Story Bento: 2900 yen - Total: 3650 yen - Hello and good evening~! (=ↀωↀ=)✧ This is my Eatery Log rating 3.50 (April 2023), enjoying dining in Ueno♥ Located behind Ueno Matsuzakaya Not a particularly impressive restaurant but... I surprisingly like it, this is my third visit lol It was forecasted to rain that day, so I took the train to get there - [Arrival 11:25 AM] No customers at 11:15 AM♪ 11 people waiting outside when I took a stroll around the area lol - [Seated 11:30 AM] Managed to get a seat at the counter right after opening, but groups were already full and people were waiting outside, so I guess it was a mistake to come alone lol I usually order the pork cutlet here... but this time I decided to try the assorted bento box which is apparently limited in quantity - [Serving 11:40 AM] Ordered an additional "Tokyo Story Bento" Top right: 2 pork cutlet skewers Bottom left: 1 minced cutlet, 2 small pork cutlets - Let's dig in! (๑°༥°๑) ŧ‹"ŧ‹" - Skewer cutlets with long green onions, delicious! - Pork cutlets are incredibly tasty, I wish I had 4 of them... - Minced cutlet is made with pork meat only, not greasy at all, very easy to eat, I wish I had 3 of them... - Miso soup is well-balanced, with green beans and flavorful broth - As I was about to pay the bill, they offered dessert, so I decided to have it - Warm towel was also provided, which was nice - As always, the prices at this long-established Ueno restaurant are reasonable lol Claiming to be the original creator of double frying technique, but who knows lol Thanks for the meal~ ლ(´ڡ`ლ)

I randomly entered a shop called Houraiya on a back street corner, not knowing what kind of shop it was. Out of curiosity, I decided to give it a try and it turned out to be a big hit. The meat had a strong flavor, the breading was light, and the juicy, tender meat allowed me to fully savor it. I was able to find a delicious restaurant after a long time.

I had tonkatsu at a 3.50 long-established tonkatsu restaurant in the Ueno-Okachimachi area. The wooden two-story building is impressive. This area used to be a dense area of historical wooden buildings, but over the years the number of buildings has decreased, changing the scenery and making it feel lonely. The tonkatsu was a traditional one with a thin, yellow crispy coating and a smell of lard. It was a great way to start the new year.

This is a long-established tonkatsu restaurant that only offers pork fillet. I visited around 11:30 am and there were customers coming in one after another, being seated on the first and second floors. The menu includes Pork Fillet Cutlet Set for 3,500 yen, Bite-sized Cutlet Set for 3,500 yen, Skewered Cutlet Set for 2,400 yen, and Tokyo Story Meal for 2,900 yen, among others. The Tokyo Story Meal seems to be a special set with 2 bite-sized cutlets, 2 skewered cutlets, and a bite-sized pork fillet cutlet, offering good value. I ordered the Pork Fillet Cutlet Set. The miso soup was served in a container that looked like it was for soba soup, and it was very hot. The taste was decent. The pork fillet cutlet had a thin batter, which allowed the meat flavor to stand out. The meat was tender. The sauce on the table was light and complemented the deliciousness of the cutlet. The rice was cooked slightly firm, which I liked (you can have free refills of rice and cabbage). The service was attentive. However, the restaurant didn't have a special or traditional feel in its appearance or interior. Also, the narrow aisle with the cash register made it a bit challenging whenever the serving staff passed by. Taking all these into consideration, I felt it was a bit pricey. Thank you for the meal~

Gourmet master taught me what real hirekatsu is while drinking Ebisu beer little by little. First, the skewers arrived, with pork and green onions wrapped in a thin batter, especially the green onions were wonderfully tender. Finally, the long-awaited hirekatsu appeared! What is this? It's like a small log, a chunk of hire with a thin batter firmly attached, the deliciousness of the meat is amazing. The gourmet master halfway through, shoved half of the cutlet and white rice into my mouth, so today is also a full stomach. It was very delicious!

Tonkatsu restaurant located beyond Yoshiike near Ueno station. I visited after trying nearby tempura, sushi, and Chinese food restaurants, but had trouble finding my way in here. It was my first visit around 2 pm on a weekend. There was one customer already inside and one doing a takeout. The interior was clean and had a serene atmosphere. I ordered the hirekatsu set for 3500 yen and a small draft beer for 400 yen, with a 100 yen appetizer of beans served in a small dish. The hirekatsu was surprisingly small but delicious, with a thin and tender coating. The price was a bit on the high side, but since my main goal was to visit, I was satisfied with the meal. I enjoyed it and finished everything. Thank you for the meal.

Visited on Saturday afternoon. The counter seats were full. I ordered the hirekatsu set meal (3,300 yen). I usually prefer pork cutlets, but decided to try the hirekatsu since it's a famous dish at this restaurant. When I poured the watery sauce over it and took a bite, it felt kind of underwhelming. The meat was a bit dry and not as tender as I expected. The atmosphere and hospitality of the staff were great, but I don't think I'll be visiting again.

One day, I went to Ueno to find Shaoxing wine and Pixian Doubanjiang. I ended up at a Western restaurant called "S" near the traditional Japanese clothing store "Matsuzakaya." The restaurant "Penglaiya" was also on the way, known for their famous dish "Fried Fillet." However, I wasn't a fan of the plain fillet. Despite that, there were many old and established restaurants to choose from. Finally, I ended up at "Penglaiya." Most of the customers were elderly. They all ordered the "Fried Fillet." The "Tokyo Monogatari Set Meal" was quite expensive at 3,300 yen, compared to the 2,800 yen "Tokyo Monogatari Set Meal." The restaurant had a connection to the filmmaker Yasujiro Ozu, as seen in the decorations. The food was delicate, and the coordination between the kitchen and the dining area was good. The "Shredded Cabbage Salad" was finely cut, although it was made by a machine. Overall, the food lacked flavor and aroma. The miso soup was too strong, with miso residue at the bottom. The review compared the taste to chicken breast and pork, describing it as bland.

I stopped by after visiting the "Boston Museum of Fine Arts Exhibition Art & Power: From Pharaohs to Daimyōs. Masterworks from the Museum of Fine Arts, Boston" at the Tokyo Metropolitan Art Museum. The exhibition, which had been postponed due to the coronavirus, finally took place after two years. I also peeked into the university festival at Geidai and was satisfied, so today let's have tonkatsu. The place is a small restaurant on the back street near Ueno's Okachimachi Station, called "Matsuzakaya." It has a quaint atmosphere that has been around for a long time. In the past, I had decided that this was the place to go for tonkatsu in Ueno, with a somewhat taciturn and slightly intimidating father figure and a friendly and cheerful landlady running the shop. After the previous owner passed away and the shop changed hands, I had stayed away. I heard that the current owner is a foster daughter from China. She worked as a part-time employee and was recognized for her diligence, so she took over the shop. The appearance of the shop remains unchanged, and the interior also does not seem to have changed much. However, the number of customers seems to have decreased compared to the past. On a Saturday afternoon, there were two middle-aged male regulars, a middle-aged couple who seemed to be regulars, and two young people who seemed to be fans of Tabelog. After that, the flow of customers stopped. The difference is clear from the popular shops in the neighborhood that had long lines. One change from before is that the menu now includes a set called "Tokyo Monogatari Gozen." It includes two bite-sized cutlets, one menchi-katsu, and two kushikatsu. With this content, it is priced lower than the fillet cutlet set, so it might be a good deal. This is probably an idea to expand the customer base and customer demographics. There is nothing to complain about, and there is nothing to deny <(_ _)> "Tokyo Monogatari Gozen." If this rings a bell for you, you are a movie fan, right? Actually, this shop is known as a shop that was loved by the movie director Yasujirō Ozu, and scenes and lines reminiscent of "Hōrai-ya" often appear in his films. A set simulating an 8-tatami room on the second floor was created at the Shochiku Ofuna Studios, where the characters actually eat the cutlets from Hōrai-ya. In one scene from his final work, "An Autumn Afternoon," Keiji Sada (the father of Toshio in the movie, played by Kōichi Satō) has an important scene where he talks about his sister's marriage proposal to his colleague. He drinks bottled beer with fillet cutlets and even says "delicious" in his lines. Therefore, many Ozu film fans visit and take photos of the tatami room. I ordered the fillet cutlet and kushikatsu as I did before. Now, how does the taste fare? The stick-like shape remains the same. The double-frying process also seems to be the same. The finished product does not have the dark brown burnt appearance of the past but looks more modern. The taste, on the other hand, may have been juicier in the past. However, it is within an acceptable range. Some people may have the impression that it was better in the past, but I have no complaints about the current frying. What caught my attention more was the sauce. This may be due to a change in my own taste buds, but... The Worcestershire sauce was thin. In this age when thick tonkatsu sauce is popular, I actually think this is a welcome change... (For example, the special sauce from a certain famous shop in Yokohama's Bashamichi. It's good, but I get tired of it halfway through (-_-;)) While eating, the Worcestershire sauce here is too sour, and I eventually wanted to change the flavor. For example, I felt like eating it with grated daikon and soy sauce. On the other hand, with this sauce, I could eat as much cabbage as I wanted. Of course, I asked for a refill of cabbage! If the manufacturer and the way it is made have not changed, it must be a change in my taste buds, right? And to digress a bit, the dissatisfaction is with the miso soup. It comes in a soba cup, so I can't hold it because it's hot (-_-;) Wasn't there a reason for this?

The nearest station is JR Okachimachi Station, just a 2-minute walk away. Sometimes you crave the taste of tonkatsu, and this restaurant is considered one of the top three tonkatsu restaurants in the Ueno area, known as the birthplace of the fillet cutlet. The taste is not like modern tonkatsu, but I quite like the traditional flavor. I visited for lunch this time. I was seated at the counter and ordered the Fillet Cutlet Set (3,300 yen) and waited. The dish was served in about 15 minutes. The fillet cutlet set had a thin, crispy coating with a distinctive lard aroma. The texture was firm and crunchy. The meat was a thick 6-piece cut that had been fried twice slowly. The meat juice overflowed from the cut, and the more you chew, the more umami you can taste. The crispy coating emphasized the tenderness of the meat, making it easy to eat. I prefer to eat it without sauce, but it also goes well with homemade wasabi or salt, which they can provide upon request. The rice was fragrant and easy to eat with a firm texture. The miso soup was in a small bowl but had a good taste and was easy to drink. The service was friendly, and it made me want to come back to this restaurant. The price is a bit on the higher side, but I don't mind supporting traditional restaurants like this. Thank you for the meal.

On this day, I went to TOHO Ueno to watch a movie at Ueno Frontier Tower. It might be more familiar to call it PARCO_ya Ueno. Since I had some time before the movie started, I decided to grab a bite to eat. Although there were restaurants in PARCO_ya, I decided to head outside. When I walked towards the station from the Matsuzakaya side and turned left at the first corner, I found a building that exuded a nostalgic Showa-era atmosphere. It was the Yuraku-ya, established in the first year of Taisho. The fact that it is located behind the main building of Matsuzakaya adds to its charm. Upon researching the history of the shop online, I found out that it started from a stall next to Matsuzakaya and moved to its current location in 1928. The building with its nostalgic charm was built in 1950. It is considered a "sacred place" as legendary film director Yasujiro Ozu, known for his love of the Hirakatsu here, even shot a scene with a set resembling the second-floor tatami room. The term "Ueno, the three great tonkatsu restaurants" has been around for a long time, and even as times change, these restaurants continue to carry their prestigious reputation. They use Hirakatsu instead of loin, and have been preserving their taste for over 100 years as a "Hirakatsu specialty store." It was a good opportunity to visit. → What I ordered: Hirakatsu set @ 3300 yen The restaurant has a calm and elegant atmosphere that exudes a sense of Japanese aesthetics. I was guided to a small but dignified L-shaped counter, where the craftsmen were ready. There was a sense of tension, although there was nothing to be afraid of. It was a good tension. I ordered the Hirakatsu set. The craftsmen fried the Hirakatsu slowly and carefully. The appearance of the veteran craftsmen alone was picturesque. The rounded Hirakatsu was arranged on a pure white plate, accompanied by cabbage. The presentation exuded a sense of elegance. I tried it right away. The sweetness of the fat, the nice aroma of the breadcrumbs. As I chewed, the umami of the meat gradually emerged. It was a Hirakatsu that was fried carefully. The rice was at a comfortable temperature, not too hot, and was delicious. It might just be a Hirakatsu, but it's definitely a Hirakatsu. I should have taken my time to savor this space instead of foolishly thinking of finishing it quickly before the movie started, and I headed to the cinema with a sense of regret (laughs).

This is "Houraitei" in Okachimachi (^O^)! This restaurant is known as the originator of "Hirekatsu," which first used "Hire" in tonkatsu during the early Taisho period. Together with "Pontahonke" in Okachimachi and "Tonkatsu Taiho" in Meguro, these three restaurants are collectively known as the "Tokyo 3rd Generation Tonkatsu." However, it's strange that such a long-established restaurant is not selected as one of the top 100 tonkatsu restaurants by Tabelog. Speaking of the Ueno-Okachimachi area, it's a fierce battleground for tonkatsu, with old favorites like "Futaba" and "Heihei" who used to focus on low-temperature cooking. I visited Houraitei before opening on a Thursday at 11:28, and there was only one group waiting in line. The menu is straightforward, with only Hirekatsu, Hitokuchi katsu, and Kushi katsu available. Of course, I ordered the Hirekatsu (^ ^)! The Ebisu 633 and edamame were served first. I enjoyed the edamame with a touch of soy sauce while sipping on the beer. The Hirekatsu was cooked using two types of oil, maybe at different temperatures, and took about 10-15 minutes to be ready. The fine breadcrumbs and elegant appearance made it look very appetizing. The meat was pink and full of flavor. I tried it first without any sauce, and the meat's flavor was exquisite. The sauce was more like Worcestershire than tonkatsu sauce, light and gentle. The cabbage with the sauce was delicious. I then tried it with salt, and the French rock salt was my favorite. I had a second helping of rice, and the miso soup was elegantly flavored. Overall, everything had a nostalgic taste of the Taisho era. If you want to eat Hire, this place or Naruki is the way to go (laughs). It was very delicious, thank you for the meal (^O^)ノ

At this restaurant founded in 1912 on the eve of the Russian Revolution, pray for peace while enjoying their specialty dish. It is said to be the first in Japan to use fillet instead of loin for tonkatsu, and the crispy texture is unmatched by others. I'm not a fan of tatami rooms, but it's okay here!