The loin has a lot of lean meat and is juicy with just the right amount of sweet fat.
The tonkatsu, made with carefully selected Bando Mochi pork from Gunma Prefecture, is carefully deep-fried twice, at low and high temperatures, resulting in a crispy batter and juicy meat. The fluffy rice is made with the rare "Dragon's Eye" rice, and is enjoyed with pork soup filled with chunks of vegetables. If you order the à la carte, slowly simmered flour-free curry, you can also have it as a katsu curry. This is a new tonkatsu set meal that can be enjoyed in a variety of styles, combining ingredients to your liking.
Price: ¥2,700 (tax included, service charge not included)

The fillet is characterized by its light taste and soft texture with little fat.
Enjoy it with sun-dried salt from Ogawa Saltworks in Kochi Prefecture and lemon for a refreshing taste, or with warm Worcestershire sauce and grated daikon radish. It also pairs perfectly with shredded cabbage with shiso leaves. The fluffy rice is made with the rare "Dragon's Eye" rice, and is best enjoyed with pork soup filled with chunks of vegetables.
Price: ¥3,200 (tax included, service charge not included)

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Born in 1978 to parents who ran one of the leading Japanese restaurants in Miyazaki Prefecture. At the age of 18, he moved to Tokyo with the aim of becoming a chef. He gained experience and skills through training at renowned restaurants such as "Kyoaji" run by Kenichiro Nishi, considered the pinnacle of Japanese cuisine and often referred to as the god of Japanese cuisine. In 2010, he became the owner and chef of "Kurogi" in Yushima, Tokyo. In 2011 and 2012, he earned stars in the Michelin Guide Tokyo. In the cooking competition program "Iron Chef" that aired in October 2012, he appeared as the new "Iron Chef of Japanese-style meal" and attracted attention as the "Young Iron Chef." In 2014, with the goal of "developing Japanese sweets culture," he opened a Japanese sweets shop "Kuriya Kashi Kurogi" designed by Kengo Kuma on the campus of the University of Tokyo in Hongo. In March 2017, the main restaurant "Kurogi" moved from Yushima to Shiba-Daimon to provide even more attentive hospitality to its customers. He became a member of the Japanese Cuisine Study Association and is playing a part in the development of Japanese food culture.

Born in Miyazaki Prefecture, he has loved tonkatsu for over 30 years. He studied under Jun Kuroki in order to create a long-loved tonkatsu restaurant like the three famous tonkatsu restaurants in Ueno: Ponta Honke, Horai-ya, and the regrettably closed Futaba. In September 2024, he opened Tonkatsu Jun-chan with great anticipation.