Food / Dish
Tonkatsu
とんかつ とんかつ
A thick pork cutlet in panko crumbs, fried slowly, cut into strips, with a mountain of shredded cabbage, miso soup and rice, all refillable. Tokyo invented it in the Meiji era and does it best; the good houses age the pork and fry in lard. Order "rosu" for the fatty loin, "hire" for the lean fillet.
- How to order
- "Rosu-katsu teishoku"; grind the sesame in the mortar, add the sauce, and refill the cabbage without embarrassment.
- Price band
- ¥¥
- Where
- Ueno & Yanaka, Ginza, Shinjuku
Appears in
The words to say are on the phrases page.