The loin has a lot of lean meat and is juicy with just the right amount of sweet fat.
The pork cutlet is made from carefully selected Bando Mochi Pork from Gunma Prefecture, which is deep-fried twice at low and high temperatures, resulting in a crispy batter and juicy meat. The fluffy rice is made from the rare "Ryu no Hitomi" rice, and can be enjoyed with pork soup with chunks of vegetables and a slow-cooked curry that does not contain wheat flour. You can also have it as a pork cutlet curry meal using a mellow curry that contains egg yolk. This is a new pork cutlet meal that can be enjoyed in a variety of styles, combining the ingredients to your liking.
Price: ¥2,900 (tax included, service charge not included)

The fillet is characterized by its light taste and soft texture with little fat.
It can be enjoyed with a refreshing combination of sun-dried salt from Kochi Prefecture's Ogawa Saltworks and lemon, or with warm Worcestershire sauce and grated daikon radish. It also pairs perfectly with shredded cabbage with shiso. In addition to rice cooked with the rare rice variety "Ryu no Hitomi," it also includes pork soup and homemade curry, just like the loin meal.
Price: ¥3,400 (tax included, service charge not included)

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.