Tonkatsu Fujiki Ningyocho

It’s quite safe to say no other restaurant offers a tonkatsu (pork cutlet) experience quite like Fuijki. The typical tonkatsu comes neatly served up on a metal grill or plate, neatly ensconced in a shell of golden brown crumbing next to a pile of shredded cabbage. But Fujiki isn’t your everyday tonkatsu restaurant. Its eye-catching signature dish has made it onto news channels both within and outside of Japan: a colossal bone-in tomahawk-style pork cutlet from Ibaraki Prefecture Reminiscent of the exaggerated meat servings in anime, the meat is first presented to guests before being cut off the bone — the cleaner, neater way to eat it. But Fujiki veterans know that the best way is to ask the staff to serve it as-is, to be eaten right off the bone; not only does it make for a hilarious picture for social media or to share with friends, but it simply tastes better. It doesn’t just look good: it tastes incredible too, breaded in flaky panko breadcrumbs before being slow-fried in oil at 175 degrees Celsius for 15 minutes. The satisfaction of the initial crunch can only be matched by the flavor and sensation of the juicy pork melting in the mouth. Fujiki isn’t just particular about their pork, though; just as much care and effort goes into making the house signature sauce. A secret mixture of apples, onions, and other assorted vegetables is augmented with soy sauce, vinegar and other seasonings, then left to sit for a full day and night to really draw out the flavors. The recommended way to eat Fujiki’s tonkatsu is first completely unadorned with any type of sauce or seasoning; a crunchy, juicy mouthful of pork and panko. The next mouthful is accompanied with a simple pinch of salt to bring out the natural flavor. Finally, the signature sauce should be dolloped on top for a tangy finish.