This loin cut has plenty of lean meat, is juicy, and has a pleasant sweetness from the fat.
Our tonkatsu (pork cutlet) is made with carefully selected Bando Mochibuta pork from Gunma Prefecture, featuring a crispy coating and juicy meat. Enjoy it with fluffy rice made with the rare "Ryu no Hitomi" rice, served with a hearty pork soup packed with vegetables. You can also order our à la carte slow-cooked, wheat-free curry to enjoy it as katsu curry. This is a new tonkatsu set meal that you can enjoy in various styles by combining the ingredients to your liking.

Price: ¥2,700 (tax included, service charge not included)
*Please note that we will not be offering set meals from June 15th to July 31st.

The fillet is characterized by its low fat content, light flavor, and tender texture.
Enjoy this dish with refreshing sun-dried salt from Ogawa Salt Factory in Kochi Prefecture and lemon, or pair it with warm Worcestershire sauce and grated daikon radish. It also goes perfectly with shredded cabbage mixed with shiso leaves. The fluffy rice is made with the rare "Ryu no Hitomi" rice, and is served with a hearty pork soup filled with vegetables.

Price: ¥3,200 (tax included, service charge not included)
*Please note that we will not be offering set meals from June 15th to July 31st.

MENU [Until June 14th / From August 1st]

Our tonkatsu (pork cutlet) is made with carefully selected Bando Mochibuta pork from Gunma Prefecture, and is characterized by its crispy coating and juicy meat.
Enjoy this white rice, a blend of the rare "Ryu no Hitomi" rice and specially cultivated "Koshihikari" rice, along with our slow-cooked curry (made without wheat flour) and homemade grated Worcestershire sauce.

Price: ¥2,300 (tax included, service charge not included)
*Available for a limited time only, from June 15th to July 31st.

SHIKAKU shaved ice special, made from ice finely shaved from the famous spring water of Shinano.
We offer two varieties: "Strawberry," generously topped with a sweet and sour homemade sauce, and "Matcha," fragrant with Nishio matcha from Nanzan-en in Aichi Prefecture. Please enjoy these special summer-only treats, where the natural flavors of the ingredients come together.

Strawberry 2,000 yen
Matcha 2,300 yen (tax included, service charge not included)
*Available for a limited time only, from June 15th to July 31st.

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.