Mochibuta Tonkatsu Taiyo

Taiyo gets its name from its use of Waton Mochibuta pork, a domestically farmed, organic-fed pork known for its exquisite marbling. Extremely high in glutamic acid — the chemical responsible for the taste of umami — Waton Mochibuta also contains high amounts of vitamin E. Together, these allow the pork to maintain its taste and texture, even after long periods of cooking. Having first opened in 2008 in its Musashi-Koyama location, Taiyo has held a Michelin Bib Gourmand award as far back as 2016. The restaurant has just six cozy counter seats, resulting in long lines during peak hours (especially lunch), but anyone who has sunk their teeth into the crispy goodness of Taiyo’s pork cutlets will attest that the food is worth the wait. Rare for a tonkatsu restaurant, Taiyo also offers a specially-chosen glass of red or white to go with diners’ meals. Michelin Guide: 2016 - Bib Gourmand