By Adam Brownstein
Tonkatsu, the seemingly simple affair of lightly breaded and fried pork cutlets is anything but! Getting the texture, temperature and timing down is a feat that many attempt and few master. Here are a few of the best!
Maisen (Meguro)
Featuring over 40 different levels of porcine quality and housed in a charming old sento house, Maisen is beloved! Hit it before or after a shopping spree in Omotesando.
Tonki (Meguro)
The legend lives! Tidy cedar counters make for the perfect landing spot for loin cutlets fried to perfection along with endless mounds of chopped cabbage.
Butagumi (Nishi-Azabu)
Butagumi elevates the humble tonkatsu to new levels. Featuring pork from some of the best farmlands in Kyushu and nestled in an Edo-period house in Nishi-Azabu, it is sure to delight!
The Tokyo Yenta 