SHIKAKU’s special shaved ice, made from ice produced with Shinano’s famous spring water and shaved into fluffy flakes.
We offer two varieties: “Strawberry,” generously topped with a sweet-and-sour homemade sauce, and “Matcha,” aromatic and made with Nishio matcha from Nanzan-en in Aichi Prefecture. Please enjoy this special, summer-only serving in which the natural flavors of the ingredients shine.

Strawberry 2,000 yen
Matcha 2,300 yen (tax included, service charge not included)
*Available for a limited time until August 31st.

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 tonjiru (pork miso soup) packed with vegetables. You can also order our à la carte slow-cooked, wheat-free curry to enjoy it as katsu curry, or enjoy it as a mellow curry topped with an egg yolk. 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)

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