This time, I came to eat the Kinuta pork that I had heard about during my last visit. However, I also wanted to compare, so I ordered one Chiba prefecture-raised SPF pork. It's expensive, but I also ordered a Gyokuro green tea, which helps cut through the fat. It's a wonderful combination. The Chiba prefecture-raised SPF aged loin 200 grams with an additional 80 grams of fillet cost 5,000 yen. It's pricey, but I feel it's worth coming back multiple times because of the value it offers. And as expected, it's easy to eat, tender, and delicious. The Kinuta pork aged loin 200 grams also costs 5,000 yen. It's incredibly rare and on this day, it didn't come with fillet. I enjoyed the loin instead. The meat is delicate and fine-textured, you wouldn't think it's pork. It has a strong umami flavor, the fat is not greasy, and it has a deep flavor when you chew it. The perfectly researched cooking method and coating result in an amazing pork cutlet that you must try at least once. The pork cutlet comes with bagna càuda, Kyoto vegetable rice, and miso soup. With the addition of Kinuta pork, it has been upgraded even further.

[Date] October 10, 2022 (Monday) 5:53 PM [Food Score] 3.75 [Waiting Time] None [Number of Customers] 3 groups in the restaurant [Service] Excellent [Will Visit Again] Yes [Payment Method] PayPay [Turnover] Moderate to Fast [Dish: Bagna Cauda] [Service Time] 2 minutes A combination of 10 types of vegetables and simmered dish (half portion) with a slightly different vegetable mix this time. It seems to be based on white miso. Excellent. [Chiba Prefecture Lin SPF Pork Loin (200g)] [Service Time] 18 minutes Faster service time than last time. The meat is tender with a good bounce, not too fatty, and the sauce has a fruity flavor with a nice garlic-like aroma. Both dishes were delicious, but I personally prefer the one with salt. They also kindly asked about rice refills and portion sizes. The miso soup with yuba and Mitsuba was delicious, reminiscent of the flavors of New Year's. I enjoyed the meal, but I couldn't tell which one was better as I didn't do a side-by-side comparison. Chiba Prefecture Lin SPF Pork Loin (200g) x2 Price: 3,200 yen each Used T-Point: 1,220 points = 1,220 yen discount from the total bill.

I decided that it was impossible to make a reservation on the day I aimed for, so I made a reservation for an available Tuesday. The restaurant is located west of Horikawa and is like a cafe renovated from an old Japanese house. I ordered the Gold Pork Fillet (Kinkaham) or Sirloin Fillet (SPF), and decided to go for the Gold Pork Fillet with half the amount of Sirloin Fillet. Before the main dish arrived, I had a Barñacauda which had a rich flavor that coated the vegetables well. The soft-boiled egg and the sweet-tasting onion were my personal favorites. When the main dish arrived, the Gold Pork with a thin coating had a shining amount of fat and was firm yet melted in the mouth, creating a blissful moment when mixed with the fat. It was delicious even without any sauce. The grated ponzu sauce was a bit strong in flavor, which made the taste a bit blurry. The Sirloin Fillet had a small amount of fat but a meaty texture that could be savored with each bite. The taste of the fat was strong, so personally, I preferred the Sirloin Fillet. This tonkatsu is definitely different from others and after experiencing it, I might not be able to eat other tonkatsu in the future.

The taste, as well as the wonderful atmosphere, make it highly recommended for tourists. [Nearest station] 10 minutes walk from the station [Visit time] Monday, around 14:00 [Waiting time] None [Number of people] 2 [Order content] Chiba Prefecture-produced SPF loin 150g ¥3200, Kagoshima Prefecture-produced Nanshu pork additional tenderloin 80g ¥1100. I made a reservation at the beginning of August and finally visited on the day. The appearance and interior of the restaurant have a unique Kyoto atmosphere, with a garden-like area in the back. Even though it's a tonkatsu restaurant, it feels like coming to eat Japanese food. I felt happy even while waiting. I ordered the recommended menu. We started with bagna cauda, fresh Kyoto vegetables with original dip sauce. The strong flavor of the ingredients combined with the hot and flavorful sauce was irresistible. I wanted more of that sauce. The yuba miso soup was also delicious. This refreshing yet flavorful miso soup is always served piping hot and makes you want to keep drinking it. The tonkatsu came with original sauce, grated ponzu, white sesame, and truffle salt available on the table. The tonkatsu that arrived was shining pink. It's recommended to eat the loin first before it gets cold and tough, then move on to the tenderloin. The meat is delicious even without any condiments. The meat itself is flavorful and you can taste the fat. Whether with truffle salt, grated ponzu, or sauce, it's all delicious. The tenderloin is surprisingly tender and really tasty. Overall, it was delicious. Tonkatsu truly makes people happy. The atmosphere was great, and I was able to relax and enjoy myself. Thank you for the meal!

This is my favorite restaurant, Kusentei, near Nijo Castle! It's a bit difficult to reach by train, so driving is recommended. I go there twice a month, which feels luxurious. The atmosphere is great, with a stylish interior that feels very Kyoto-like. We started with the Kyoto vegetable bagna cauda, which was delicious and fresh. The bagna cauda was also very tasty, with a perfect runny egg. This time, I finally got to try the Kinugasa pork, which was amazing! The tenderloin was so flavorful, and the loin was also delicious. Eating it with salt is recommended, but the grated radish was also very tasty. The sauce was light and flavorful. I had a very satisfying lunch, with the staff being very kind and explaining the dishes well. I can't wait to go back soon. This is a very popular restaurant, so reservations are a must! Please make a reservation through Table Check.

One of the Michelin Bib Gourmand restaurants in Kyoto, Tonkatsu, was excellent. I was impressed not only by the quality of the tonkatsu itself, but also by the way the sauce and salt were served. I could feel that there was a clear reason behind why they were served in that particular way. Thank you for reading until the end. Please consider saving, liking, and following. This post is a repost of a blog article. You can find more photos and content on my blog: http://syokuki.com. You can also follow me on Instagram, Twitter, and Facebook.

There is a fantastic tonkatsu restaurant in Kyoto that apparently serves a delicate tonkatsu made from rare Kurobuta pork, precious Kinuha pork, and even more rare fillet meat. I really want to try it! Reservations are difficult to make, but there was one spot available at 1pm on TableCheck. I have to go! Conclusion: The Kinuha pork fillet was sold out. They have limited quantities. If you really want to try the Kinuha pork fillet, I recommend making a reservation for an earlier time. Next time, I will challenge the Kinuha pork fillet! What I had this time: A combination of Kinuha pork loin and Hayashi SPF fillet. Delicious! The transparency of the fat and the fine texture of the meat are amazing. The timing of the cooking and the doneness... Are they frying it? Is this really tonkatsu? They provide the ingredients in the best condition possible. Open your mouth wide and savor it. I am so happy! Thank you for the amazing experience. Bon appétit! ~Additional note~ The building was renovated from a machiya (traditional townhouse). I was a little concerned about the air conditioning. They prepared a lovely semi-private room with a beautiful view, but... It's a lovely space, but... If you plan to visit in the middle of summer, I recommend discussing the seating arrangements in advance. Due to the above issues, my health was affected, and the staff apologized. It's a truly wonderful restaurant. I sincerely hope that everyone has a pleasant experience.

The concept of tonkatsu was completely overturned. I was impressed. The fat of the pork loin is not at all heavy and is sweet. It melts in your mouth. The pork fillet is also incredibly tender, I was impressed. Also, the miso soup, I was surprised. It's incredibly delicious. Everything is so delicious, so please go try it.

I finally got a reservation after struggling to book for a month! I missed it once because it appears on a narrow street! It was very hot, so I took a taxi from Nijo Castle... it's about 7 minutes away. The interior of the restaurant is retro and cute♡ The first towel was pleasantly cold. The tonkatsu was delicious, but I had high expectations and to be honest, it wasn't as amazing as I had hoped. The bagna cauda sauce was incredibly delicious and my favorite taste of the meal!! Thank you, it was a great meal!!

It's not so much like fried food as it is like steak, bringing out the appeal of the meat. The appetizer was a cheesy bagna cauda. The type of meat seems to vary depending on the season. I wanted to try the fillet and thought I could choose from two types of meat, but on this day there was only one type of fillet available, the Lin SPF. You can enjoy comparing different sauces, salt, and various seasonings. The rice is barley rice, but I wished I could have tried it with shiny white rice. I would like to visit again to try a different type of meat.

Add 80g of fillet cutlet to the roast. Even those who think it's too much for a woman to eat will love this combination. It's not heavy at all and you can eat it easily. Even if you love rich tonkatsu, you'll be pleasantly surprised by this kind of tonkatsu.

July 2023.7 [Crowdedness] Visited with a reservation for 2 people at 5:00 pm on Monday (holiday) (reservation made through Table Check). There were about 3 groups, and it seemed to be fully booked with reservations. [Payment method] PayPay [Time from ordering to serving] Approximately 25 minutes [Food contents] Prices include tax: - Kinkaton (aged pork loin) 150g for 4,200 yen: The frying was not great, not to my liking, soft but lacked sweetness, umami, and excitement. - Chiba Prefecture SPF aged pork loin cutlet 80g for 1,300 yen: The special sauce was decent. It was tender and easy to eat. - Bagna Cauda: Both the vegetables and the sauce were delicious. - Barley rice: Too hard. - Miso soup [Atmosphere/Service] The atmosphere was calm, and the tableware was lovely. The service was polite, and the explanations were thorough. [Impressions] The high expectations may have led to a lower rating, but the food was delicious. Thank you for the meal.

In Shiga, there is my favorite restaurant called Hirasanso, but in Kyoto, I don't have a favorite place. I haven't visited dozens of high-end restaurants, but every tire shop has been a disappointment. The tire disappointment is not unique to Kyoto, but it's a shame for such a wonderful city. So, when I had some business in Kyoto, I asked Mr. Nakamura at Bar Chitcha for dinner. I had the Lin SPF rib roast and fillet. The quality of the meat is excellent. Personally, I prefer the fillet. You can really taste the goodness of high-quality pork. The rib roast, although light and sweet in fat, naturally has more fat, so as I approach my sixties, I am drawn to the fillet. Anyway, if the fillet is not of good quality, it can be dry, tough, or lack the taste of pork. Since coming to Kobe, I have never had a good experience with it, but the pork at this restaurant is top-notch and I was satisfied to eat tonkatsu after a long time. In order to make the most of this quality pork, they do not drown it in sauce with bad rice and a thick, nauseating batter. Therefore, for those who do not appreciate the umami of pork, this may be unsatisfactory. Well, it's a matter of personal preference whether you want to eat a tonkatsu set meal with unappetizing rice and sauce poured generously with degraded oil at lunch. However, as I approach my sixties, I cannot eat something that gives me heartburn, so I want to eat only this kind of tonkatsu. They handle this quality pork so well that their frying technique is also excellent. Everything has a clear concept, and their dedication is conveyed pleasantly. The atmosphere is excellent, and I would like to eat it with wine rather than as a set meal with rice. I'm still abstaining from alcohol, so I had their homemade ginger ale, which was very delicious. I hardly used it, but they are very particular about their sauce, salt, and everything, so as not to ruin this high-quality tonkatsu, they take care to bring out its goodness. The Bagna Cauda, a different taste from Chitcha, was also very delicious. For the first time since coming to Kansai, I was able to enjoy tonkatsu that I truly thought was delicious. I heard that there is now a high-end tonkatsu boom in Kobe, but will they really be able to provide authentic tonkatsu? I am quite skeptical because using a well-known brand of pork and a fancy interior alone does not guarantee that they can provide the real thing, so I have no plans to visit. It is disheartening to see a queue forming at a completely tasteless, somewhat high-end tonkatsu restaurant in the underground mall in Sannomiya, or to see high ratings online, and I mutter to myself, "That really isn't delicious tonkatsu." The real deal was at Nijo Castle in Kyoto.

I came back because my last visit was amazing! Once again, the restaurant was fully booked with reservations, so don't forget to make a reservation in advance! The atmosphere inside the restaurant is very nice, almost like a tonkatsu restaurant?! Especially the restroom. I found out that they change the types of meat according to the season or occasion, which is great (they always have Lin SPF). The bagna cauda before the meal is always fantastic. The sauce has an ethnic taste but is incredibly delicious, and the Kyoto vegetables are perfect in texture and taste! This time, I ordered the 200g Kurobuta pork loin. As you can see in the photos, the appearance is amazing! The slightly reddish square-shaped meat stimulates your appetite to the max! The meat is very tender, but it has a firm elasticity as meat, which is astonishing! Since it's loin, it has more fat than tenderloin, but the fat is surprisingly light and not heavy, so you can easily finish the 200g! It tastes great with the sauce, ponzu, salt, or porcini salt! I highly recommend visiting this tonkatsu restaurant at least once! I believe it will completely change everyone's perception of tonkatsu!

Kawamura's tonkatsu was delicious, but Karakasa-Tei's was also incredibly tasty. I tried comparing the Lin SPF rib roast and fillet with the Kinuha pork loin (fillet sold out). This was the first time I had tonkatsu like this. The pieces were large, making it difficult to pick up with chopsticks.

Visited on a Saturday night with a prior reservation. The interior of the restaurant has a Kyoto-style townhouse atmosphere with a lovely veranda. The menu mainly consists of two types of pork: Hayashi SPF and another brand (I had the Kinka pork). I wanted to try the Kinka pork tenderloin, but it was out of stock, so I had the Kinka pork loin and the Hayashi SPF tenderloin instead. The meal started with a delicious bagna càuda appetizer with Kyoto vegetables dipped in a creamy and rich sauce. The original tonkatsu sauce, grated ponzu, sudachi, and two types of salt were provided for dipping, allowing for a variety of flavors to enjoy. I personally felt that the soy sauce-based sauce went well with the sweet Kinka pork loin. The miso soup also had yuba (tofu skin) in it, a unique touch that I appreciated. The only downside was that the barley rice seemed undercooked or lacked steaming, making it a bit hard. The location is a bit far from the station, so taking a bus is recommended. I would love to visit again when I'm in Kyoto. Thank you for the wonderful meal!

Menu ordered: Aged Kurobuta pork loin 250g for 5800 yen. Located on the north side of Nijo Castle, it is convenient to park in the adjacent parking lot if going by car. I heard that Kurobuta pork was in stock, so I made a reservation and went. Since they didn't have the sirloin that day, I ordered the 250g loin instead. First, we had the Bagna Cauda. The sauce was rich and delicious! The vegetables were different each time we went, not the typical shredded cabbage you find at tonkatsu restaurants, which was interesting. The tonkatsu arrived in about 30 minutes. It had a light fox-colored, small crispy coating that was so firm that it wouldn't come off easily. When you put it in your mouth, it had a crispy texture and a light, refreshing bite. It melted in your mouth, spreading sweetness and umami from the fatty part. It had a gentle sweetness and a juicy, tender red meat. The balance between the fat and red meat was good, and when you chewed it, you could savor the unity of the meat and the coating. Delicious! There were two types of salt available, and the homemade sauce and grated ponzu also went well with it, enhancing the umami. The rice was barley rice, and the miso soup with yuzu and yuba gave a taste of Kyoto, which was also delicious. My companion gave me a piece of the 200g Kurobuta pork (4.5th piece), but it seems that the 250g one where you can enjoy the fatty part is the best! (Lin SPF recommends the 200g one personally!) Next time, I have to go try the Kurobuta pork sirloin. Thank you for the meal!

I have always wanted to go to this restaurant! The interior is very stylish and has a calm Japanese atmosphere. The appetizer was a Bagna Cauda with Kyoto vegetables that were so fresh and colorful and delicious! We chose from various brands for the pork cutlet, and they were all very tender and juicy with a crispy coating. The sauce and grated radish were both delicious. This restaurant has been selected as a Michelin Bib Gourmand and is one of the top 100 restaurants on Tabelog. It's very popular and hard to make a reservation, but it's so delicious, stylish, and Kyoto-like that it's the best restaurant. If you go to Kyoto, be sure to visit!

In Kyoto, there is a recommended tonkatsu restaurant where you can definitely satisfy your taste buds. This time, I tried the rare Kinugasa pork. The fatty and juicy taste is easily noticeable, while the meat part has a crispy texture with a rich flavor. The Tamato (green tea) served with it is refreshing and complements the tonkatsu well.

It's a restaurant specializing in aged pork tonkatsu. Miraculously, we were able to make a same-day reservation. The storefront has been renovated in a stylish way, giving a trendy feel to the traditional townhouse. The interior is decorated with dry plants, antique lamps, and wooden accents, with a lovely courtyard. The menu offers top-quality aged Chiba's Hayashi SPF pork and Kinme pork loin and tenderloin tonkatsu as set meals, served with Kyoto vegetables barney and yuba white miso soup, and barley rice. Sapporo Red Star beer is available. Overall, "delicious!!" Everything was truly wonderful: - Thin and crispy coating - Tender and juicy meat - Sweet and tasty fat - Sauces, grated ponzu, porcini salt were all superb - Barney sauce was incredibly delicious! - Kyoto vegetables were fresh and crunchy, wanted more - Yuba miso soup was delicious, and the bowl was stylish - The combination with barley rice was great. It's hard to find tonkatsu this delicious. The staff at the restaurant were also very friendly and put a lot of effort into their work, which was fantastic. It was a great restaurant. I definitely want to visit again✨Thank you for the meal.◉ Karasemitei (Karasemitei)600 1F Ukitacho, Shimodachiuridori Omiyamishi, Kamigyo-ku, Kyoto, Kyoto PrefectureClosed on Wednesdays and every 2nd and 4th TuesdayReservations available through Table check#Tonkatsu #Tonkatsu #TopQuality #Pork #HayashiSPF Pork #Kinme Pork #Kyoto #KyotoGourmet #Delicious #NijoCastle #foodies #foodie #TopQualityTonkatsu #Kyoto #Gourmet #KyotoGourmet #PorkCutlet

In a stylish restaurant, enjoy thin breaded pork cutlets! The interior is decorated with furniture that harmonizes with nature. I ordered the loin and tenderloin cutlets. The thin, crispy cutlets are delicious, words can't describe it. Don't forget to try their homemade ginger!