Tonkatsu Sugita

Tonkatsu runs in Chef Sato Mitsuo’s blood. Every day before school as a student, he would be in the kitchen of his father’s Asakusa restaurant, helping prepare the pork cutlets that his father would later fry and serve to dozens of hungry customers every day. After graduating from university, he returned home to help his father with his business, and eventually took over the restaurant in 2011. Just four years later, he received the Michelin Bib Gourmand, an accolade that he proudly holds to this day. Sugita takes pride in its humble menu, preferring exacting process perfected over decades to risky innovation. Preparation has been refined to a science, even as the chef continues to look for inspiration. The restaurant uses breadcrumbs from a local bakery, house-made salad dressing, and independently selected rice. As a result, though years may pass and neighborhood regulars come and go, the flavor of Sugita’s thrice-fried pork remains. Cleanliness and professionalism are top priorities, right down to the careful trimming of each cutlet. After removing sinew, excess fat, and any blemishes, a head at Sugita’s will have been polished down into just enough servings for one full house at the 20-seater venue. Instead of serving set meals, Chef Sato invites guests to combine menu items as they please by offering rice and pork soup a la carte. Michelin Guide: 2015 - Bib Gourmand 2016 - Bib Gourmand 2017 - Bib Gourmand 2018 - Bib Gourmand 2019 - Bib Gourmand 2020 - Bib Gourmand 2021 - Bib Gourmand 2022 - Bib Gourmand 2023 - Bib Gourmand 2024 - Bib Gourmand 2025 - Bib Gourmand