A small counter tonkatsu specialist near Takadanobaba selected for Tabelog's Tonkatsu Top-100 across multiple years (2018-2026), known for cutlets cut from premium pork across unusual cuts and served with olive oil and truffle salt. Lunch draws long queues; evening dining is course-based.
Kitsune udon — sweet fried tofu over a delicate kombu-and-fish dashi
A serene, historic udon house in Dotonbori (founded 1946) famed for its golden kombu-and-mackerel dashi and signature kitsune udon. Despite the tofu topping, the broth is fish-based so it is not vegetarian or vegan, and the udon noodles contain wheat, so it is not gluten-free. Closed Wednesdays.
'White tonkatsu' — pork slow-fried at low temperature with pale breadcrumbs
A reservation-only destination tonkatsu shop in Suginami selected for Tabelog's Tonkatsu Top-100 (2021-2026) and a Tabelog Award Bronze winner, famous for its pale, low-temperature 'white tonkatsu' using premium pork such as TOKYO X. Booking ahead is required and walk-ins are generally not accepted.
Handmade miso soup with organic vegetables, paired with onigiri
A miso-soup-and-onigiri specialist near Kaminarimon serving dashi-based soups with organic vegetables; most bowls are dashi and miso based with no dairy (the 'creamy' soup uses soy milk, not milk). For severe allergies, confirm ingredients with staff.
Chopstick-tender kurobuta fillet katsu & the famous katsu sandwich
Housed in a former public bathhouse off Omotesando, Maisen serves chopstick-tender fillet tonkatsu that has defined Tokyo's gold standard since 1965.
Rosu-katsu (loin cutlet), endless cabbage & rice refills
A 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.
