RESTAURANTS
Tonkatsu Junchan, in collaboration with Jun Kurogi of Kurogi, one of Japan's leading Tokyo Kappo restaurants, has opened!
On Friday, September 6, 2024, a lunch-only tonkatsu specialty restaurant "Tonkatsu Junchan" will open.
We offer two types of pork cutlet meal sets that can be enjoyed in a variety of ways, supervised by Jun Kurogi of Kurogi, one of Japan's leading Tokyo Kappo restaurants.
The Aoyama area boasts a rich tonkatsu culture, with restaurants ranging from long-established shops, to those run by young chefs.
Now, in collaboration with chef Jun Kurogi, who promotes "Tokyo Kappo" and is playing a key role in the development of Japanese cuisine, weare proposing new ways to enjoytonkatsu, a common food but also a slightly special treat.
At Aoyama Grand Hotel, a place where people from Japan and abroad gather,we hope that through Kurogi, various individuals can enjoy the pork cutlets prepared by our skilled Japanese artisans.
Loin set meal 2,700 yen
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 fried twice at low and high temperatures.
It is characterized by its crispy batter and juicy meat.
The fluffy rice is made using the rare "Ryu no Hitomi" rice.
Enjoy it with pork soup with chunks of vegetables or slow-cooked flour-free curry.
Using the mellow curry containing egg yolk, you can enjoy a katsu curry for your meal.
This is a new pork cutlet meal that you can enjoy in a variety of styles by combining ingredients to your liking.
Fillet set meal 3,200 yen
The fillet is characterized by its light taste and soft texture with little fat.
You can enjoy it with a refreshing taste with the sun-dried salt from Ogawa Saltworks in Kochi Prefecture and lemon,
It is also served with warm Worcestershire sauce and grated daikon radish.
It goes perfectly with shredded cabbage with shiso leaves. In addition to rice cooked with the rare rice variety "Ryu no Hitomi,"
As well as the loin set meal, the meal also includes pork soup and homemade curry.
-Business hours-
12:00-16:30 (L.O. 15:00)
*Open only during lunch hours
- Jun Kurogi -
Born in 1978 to parents who ran one of Miyazaki Prefecture's leading traditional Japanese restaurants, he moved to Tokyo at the age of 18 with the aim of becoming a chef.
He gained experience and skills through training at renowned restaurants, including "Kyoaji," Japan's top Kappo restaurant run by Nishi Kenichiro, who is said to be the god of Japanese cuisine, and in 2010 he became the owner and chef of "Kurogi" in Yushima, Tokyo.
The restaurant was awarded a star in the Michelin Guide Tokyo in 2011 and 2012.
He appeared as the new "Japanese Iron Chef" in the cooking competition show "Iron Chef" which aired in October 2012, and attracted attention as the "Young Iron Chef."
In 2014, with the goal of "developing Japanese confectionery culture," he opened a Japanese confectionery shop called "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 in order 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.