Tonkatsu Fujii

The chef in Tonkatsu Fujii had transitioned from the world of French cuisine after an encounter with a tonkatsu master in Tokyo. His famed tonkatsu features renowned pork breeds from various regions, including Hayashi SPF (‘Specific Pathogen Free’) pork from Chiba Prefecture, Iwachu pork from Iwate Prefecture and the elusive Tokyo X, known as the “phantom” pork for its scarcity, vitamin content and marbling. Drawing from his French culinary background, the chef employs a meticulous approach to cooking: breaded proteins are fried at different temperatures using precise oil blends. The fatty part of the cutlet is cooked separately at a higher temperature to preserve its luscious greasiness. Occasionally, his French roots are evident in the use of red wine in his sauces or in the bakery-like coating technique for the cutlets. The set menu includes rice and red miso, accompanied by rock salt, tonkatsu sauce and karashi (yellow mustard) for the proteins. A beloved Japanese fast food, the fried pork cutlets and minced meat are comforting and hearty — the perfect fuel before you continue your stroll. Tonkatsu Fujii is a recipient of the Michelin Bib Gourmand Award in 2024.