Tokyo guide: Part 5 Tonkatsu
Where to find the ultimate Tonkatsu in Tokyo
We’re now on part five of my Tokyo food guide series, and after a deep dive into wagyu, yakiniku, noodles and kakigori, it’s time to turn our attention to something a little more humble, but no less spectacular: tonkatsu. Here are some of my favourites from the last trip.
For those who don’t already know, tonkatsu is deep-fried breaded pork cutlet, typically served with or over rice and drizzled with a “warishita-style” sauce. It might sound simple, but trust me, in Tokyo, tonkatsu is an art form, much like sushi, ramen and kakigori. From ultra-light, glass-like panko to pork that’s been aged and ultra low-temperature frying, there's a whole spectrum of methods, technique and obsession going into these crispy creations.
Some shops go for massive, juicy cuts that demand a post-meal nap; others serve elegant, delicate slices one at a time in more of a tasting menu format. The majority though, sit somewhere in the middle and there are countless spots serving incredible tonkatsu across Tokyo. Whether you want something casual or ultra-refined, there’s something for everyone.
As always, check opening times and reservation details before going, especially with smaller counter spots or those that sell out early in the day. So, let’s get into it.
Tonkatsu Hajime
This place serves seriously good katsudon amongst some other delicious bites. A narrow, restaurant with one counter in front of the kitchen, where you’re up close and personal with the katsu making. Watching the chefs move in sync is like a performance. It’s buzzy, fast-paced and authentic. You usually pick from rosu-katsu or hire-katsu (loin vs fillet – rosu is fattier, juicier, richer – hire is a little lighter but still tasty).
What to order:
The 350g pork cutlet katsudon is the undisputed icon here. It’s properly thick and golden all over, covered in an incredible fresh panko crust. It was shockingly juicy and tender and the panko was liberal but so light. Underneath the katsu is a silky blanket of fluffy scrambled egg and beneath that, warm rice soaking up the juices and tonkatsu sauce. A harmonious bowl, but it’s big. Choose size wisely, you can go smaller. I didn’t finish the whole thing.
The fried prawn (ebi fry) is massive and crunchy, and a solid add-on if you're sharing. I loved it!
The classic rosu tonkatsu (no egg) is also a great choice if you're more of a purist.
Turnover is pretty quick. I waited about 15-20 minutes during lunch on a weekday. Solo diners welcome and often seated faster. Don’t be shy to go smaller than the 350g, as that thing is a beast.
Important: they have a very strict no-video policy in terms of videoing the actual chefs prepping. You can film the food when it arrives but do not film the chefs or the restaurant itself as they get annoyed. No matter how good that pork looks sizzling in the oil, resist the urge or risk getting told off!
Address: 2 Chome-8-5 Nihonbashiningyocho, Chuo City, Tokyo 103-0013
Hours: 11:30am–2:00pm, 5:00pm–8:00pm (closed Sundays)
Tonta
Tonta is a hidden gem in Takadanobaba, especially loved by tonkatsu fans who want something pure, precise and masterfully executed. The shop itself is small and simple, a few tables and counter seats, but the vibe is warm and the service is incredibly polite.
What makes Tonta stand out is the pale, barely golden panko crust, which is unbelievably crisp and doesn’t soak up excess oil, allowing the pork to shine through. Somehow, even with such a light colour, the panko is perfectly crisp. They use carefully sourced pork with just the right amount of marbling – it has a nice balance of fattiness and is cooked just ever so slightly blushing pink in the centre.
What to order:
Rosu katsu (loin) is the standout: rich, juicy, and well-balanced with a little fatty strip round the outside for flavour.
If you don’t like the fat, go for the hire katsu (fillet) – super tender and more lean.
Don’t skip the sides – the miso soup is rich and comforting, and the shredded cabbage (with house-made sesame dressing) is refreshing – mandatory to cut through all that richness.
Pro tip: get there just before opening, especially for lunch, as the wait can build fast, and they do occasionally sell out. Also, sometimes they do katsu-sando for takeaway, which is great too.
Address: 1 Chome-7-5 Takadanobaba, Shinjuku City, Tokyo 169-0075
Hours: 11:00am–2:00pm, 5:00pm–7:30pm (closed Sundays)
Ginza Katsukami
This is tonkatsu with a sense of theatre: elevated, minimalist, and curated. Located in the Ginza district, Katsukami is a one-of-a-kind experience where tonkatsu is served one slice at a time as part of a set course meal, often with rare cuts you won’t find elsewhere.
The chef explains each piece and recommends a specific salt or condiment, like yuzu kosho, rock salt, or mustard, depending on the fat content or origin of the pork. It's thoughtful, interactive and pretty unique. IMO if you want to try a bunch of different types, this is a great spot to do that.
What to order:
The tasting menu is the only option, with seasonal pork from different Japanese regions. Each course includes a slice of katsu served hot from the fryer.
Add the truffle cutlet for something decadent. It’s bold and rich without being over the top.
They also include side dishes like pickles, miso soup, and sometimes a small dessert.
Reservations highly recommended, especially for dinner. This is more of a sit-down, slow-paced experience, great for food lovers or special occasions. I was able to snag a spot on my last day in Tokyo.
Address: 6 Chome-4-3 Ginza, Chuo City, Tokyo 104-0061
Hours: 11:30am–3:00pm, 5:00pm–9:00pm (closed Wednesdays)
Katsudon-ya Zuicho
Zuicho is tiny, nostalgic and highly hyped, with just a handful of seats at a narrow counter. It feels like a time capsule of Showa-era Tokyo, the kind of spot locals have been coming to for decades. This place has done the rounds on TikTok and so you may be faced with a queue. When I arrived it was minimal, like a 15-minute wait, but it can be up to an hour. It moves fast though, pretty in-and-out no faffing.
The star here is the katsudon, and it’s got real old-school charm. It’s not about thickness or wow factor, instead you get a thinner crispy pork cutlet with a perfectly, soft and silky scrambled egg underneath. All of this sits on a fluffy bowl of rice that soaks up all the juices. The katsu here loses some of its crispiness as it absorbs the sauce – a little less refined than some of the other spots.
What to order:
Just get the katsudon, it’s the only reason to come here. No sides, no frills, just a perfect bowl.
Order a miso soup if you want to round it out.
Try going after the peak lunch rush (around 2–3pm) to avoid the heaviest queues. Seating is limited.
Address: 1 Chome-23-10 Jinnan, Shibuya City, Tokyo 150-0041
Hours: 11:30am–4:00pm (closed Mondays)
Narikura
This is the pinnacle. Narikura is often cited as the best tonkatsu restaurant in Tokyo and it 100% lived up to the hype for me. The pork is so tender it almost feels like it melts as you eat it. It’s light, soft and delicious. They use premium heritage pork here, and the cooking process is dialled to perfection.
They fry at a lower temperature to keep the breading pale and feather-light, which means less oil and more texture. It’s subtle, balanced, and deeply satisfying with the pork being cooked to a perfect medium rare. Lightly blushing.
What to order:
The rosu katsu is fatty, rich, and just ridiculous in flavour.
The hire katsu is leaner but just as juicy, a good option if you prefer a cleaner bite – I went for this – the chateaubriand is used – amazing.
You can often choose from different breeds of pork (like Chamiton or Tokyo X), so ask the staff what’s on that day.
If they offer a tonkatsu sandwich, take it to go, it’s next-level.
Reservations are mandatory. You can try via TableCheck or have your hotel concierge book. They do not accept walk-ins, and there are only a few seatings per day.
Address: 1 Chome-32-11 Takadanobaba, Shinjuku City, Tokyo 169-0075
Hours: 11:00am–2:00pm, 5:00pm–8:00pm (closed Sundays and holidays)
And that wraps up Part 5 of the Tokyo Food Diary. Stay tuned for next week’s article, where I’ll be exploring something a little unexpected: pizza in Tokyo. It might sound strange at first, but trust me — Tokyo is home to some of the best pizza in the world. You won't want to miss it.
I don't see Narikura on table check and my hotel says the restaurant doesn't accept concierge assistance. How did you make a reservation?