Tonkatsu Narikura

The typical image of tonkatsu is that of a deep, golden brown batter coating, still sizzling as it comes right out of the fryer. As such, first-time visitors to Tonkatsu Narikura in Minami-Asagaya are likely to be confused when their order is set in front of them, and the pork cutlets are so light-colored, they are almost white. Their first bite will allay any fears they may have, however. The reason behind the light color of Narikura’s katsu cutlets is the low temperature at which the cutlets are fried. It’s a process that was discovered through several years of experimentation by the head chef. By keeping the temperature low and frying the pork for a longer time, it keeps the pork juicier than normal, while also keeping the satisfying crunch. An unorthodox approach, but one that will have satisfied diners wondering why more tonkatsu chefs haven’t adopted the technique yet. Tonkatsu and luxury don’t often go in the same sentence, but the cuts at Narikura are truly top-shelf, with the incredibly soft pork tenderloin and rib roast as options. These are sourced from some of the most famed pork breeds in Japan, such as non-GMO-fed Tokyo-X, or the pride of Iwate Prefecture, Iwachu pork. Of course, while the highlight is undoubtedly the tonkatsu, side dishes are also popular additions, such as fried shrimp or menchi-katsu ground meat cutlets. It’s impossible to go to Narikura and not order one of their sides. Michelin Guide: 2020 - Bib Gourmand