The canonical version and where to order it.
Tonkatsu is the Meiji-era panko-crusted pork cutlet, sliced into batons and served with shredded cabbage, miso soup, rice. Hire (lean) or rosu (fatty) is the choice.
Tonkatsu emerged in the 1890s as yoshoku Western-influenced Japanese cuisine, when chef Motojiro Kida adapted the French cotelette de porc with a panko crust. By the 1920s it was Tokyo's everyman lunch. Tonkatsu Maisen in Aoyama and Butagumi in Nishi-Azabu run the modern definition: kurobuta or branded pork, sliced thick, fried at low temperature for juiciness.
1 editor pick for Tonkatsu in Tokyo, ranked by editorial score. All Tokyo signature dishes · Tonkatsu across every city.
Tonkatsu Maisen's 1965 Aoyama shop in Tokyo occupies a former Omotesando public bathhouse. Kurobuta cutlets so tender they're sliceable with chopsticks.
OrderKurobuta hire (lean) set with shredded cabbage refills; the katsu sando is the takeaway hero.
TipOpen 11:00-22:45 daily. Long lunch lines; arrive before 12:00 or after 14:00 for a counter seat.
Tonkatsu makes more sense with someone from Tokyo explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 3.5 hours
2-time TripAdvisor #1 out of 10,000+ experiences. Golden Gai, Omoide Yokocho & Kabukicho, all-you-can-drink included. Japan's original bar-hop tour. The perfect first ...
Entry ticket · 3 hours
Cook and enjoy 8 Japanese dishes in this fun class! Make miso soup, sweets, and tender Wagyu beef. Great for beginners and food lovers looking to experience a new Japa...
Private tour · 2 hours
Step inside a members-only restaurant in Ebisu for a private Ozaki Wagyu dining experience. Enjoy a creative Japanese course by a chef trained in Kyoto’s Gion, with En...
