About a month ago, I made a reservation through LINE. I was starting to doubt if I actually made the reservation or if it was just a dream because I couldn't remember the details of the conversation. However, I received a confirmation email which put my mind at ease. The restaurant is located just 10 steps away from Nishi-Ogikubo Station, not a 10-minute walk as I initially thought. It was so close to the station that I actually overlooked it and ended up walking around the area in circles. The restaurant is in the basement of a building, but the name is prominently displayed so it's easy to spot. Upon entering the restaurant 5 minutes before my reservation time, I was asked about my reservation, which seemed to be necessary even though there were a few empty seats visible. I was seated at the counter and the staff explained the menu and how to eat the dishes. They also mentioned that they welcome posts on social media and the internet, encouraging customers to take photos freely. The restaurant seems to rely on customers to promote them through word of mouth. I ordered the top fillet cutlet set with an additional minced cutlet. If you add the restaurant on LINE, you get the minced cutlet as a service, but I struggled with adding them as a friend due to my lack of experience with LINE. The minced cutlet comes with a special sauce that complements the hot cheese very well. The staff took care of everything from serving the food to interacting with customers, while the young, silent, and handsome head chef was diligently frying the cutlets in the kitchen. His name is Keita, and he left his family's pig farming business in Kagoshima to pursue his dream of opening a tonkatsu restaurant using their specialty pork called "Rokushaku Kurobuta." The meat is flavorful and the crispy coating is perfect. I had a similar experience at a tonkatsu restaurant in Takadanobaba called "Tonkatsu Hinata," but the quality of the pork didn't quite shine through back then. This time, I wanted to fully enjoy it. The difference between the special, top, and regular fillet cutlets seems to be the number of cutlets you get. I followed the chef's instructions on how to eat the cutlet, trying it plain, with salt, with sauce, and finally with soy sauce and wasabi, which surprisingly paired well together. The minced cutlet had a beautiful pink color inside, and it was clear that a special part of the meat was used to make it. It was delicious and could even be made into a great hamburger. You can choose between miso soup or clam soup, and they offer free extra rice. They also serve cabbage and pickles as appetizers, which is a nice touch. The chef's dedication and expertise are evident, and he has clearly done a lot of research by trying out many tonkatsu restaurants. The restaurant's open kitchen allows customers to watch the chef's precise and careful work.

Hello everyone, good job on your hard work this week (^人^) This week, I have been studying about NISA. Investing may seem daunting at first, but as I did more research, I started to become a little interested. I will proceed with caution to avoid any losses. Today, I visited Keita in Nishi-Ogikubo. I visit this place every last Sunday of the month as a routine. If you want to know more about Keita, please refer to past reviews. It's conveniently located near Nishi-Ogikubo station on the Chuo Line, just a short walk away. During my commute, I tried the gacha in DanKuro and got UR Aizu! What a great encounter! When I arrived at 11 o'clock, the staff kindly guided me to my seat at the counter. I greeted Chef Aoki and ordered the Roast Beef Set 200g with 2 additional pieces of fried chicken. I also requested extra rice, miso soup, and extra wasabi. Of course, I didn't forget to order the craft beer, "Akamiso Lager" from Nagoya. The craft beer had a distinct red miso flavor that I really enjoyed. The cooking process was fascinating to watch while sipping my soda mix. The place quickly filled up, but the staff efficiently handled the orders under Chef's guidance. I had a brief chat with Chef about their upcoming relocation, which I'm looking forward to. And now, the Tonkatsu set has arrived! The rice was made with new rice from Ishikawa Prefecture, "Hanakoshikari." It had a nice texture and a subtle sweetness that made it hard to stop eating. The Roast Beef was perfectly cooked with a pink center and delicious fat that melted in my mouth. The fried chicken was juicy and had a light saltiness, which I enjoyed. I ended up having two servings of rice because it was so delicious! The Tonjiru soup was filled with chunks of pork and made me feel really happy. Keita's charm lies not only in their delicious tonkatsu but also in their rice and soup. I always crave Keita's tonkatsu at least once a month. The craft beer was also delightful. Thank you to Chef Aoyama, the staff, for another wonderful experience. I will definitely be back next month!

I finally visited this restaurant after waiting for about a month, as it is located just a 1-minute walk from Nishi-Ogikubo Station South Exit and operates on a fully reservation basis. I ordered the ham, menchi, and special fillet and loin cutlet set meal. The ham as the first dish was absolutely amazing. You could feel the dedication of the producers and wholesalers in every ingredient, from the pork cutlet to the rice, vegetables, and special truffle dressing. I usually prefer fillet, but in special pork cutlet restaurants like this one, I actually prefer loin. Even my child, who usually doesn't like fried food, devoured the pork cutlet in no time.

The tonkatsu on the internet is disappointing because the batter is soggy and the pink color from the meat has transferred to the batter. The meat itself is delicious, but I wish they could improve the presentation when it arrives. I ordered less rice, so it may look smaller in the photo. Also, the pickled plum here has a refined taste that I love, so please try it.

I made a reservation through LINE. By registering on LINE, I also received a coupon for a free menchi-katsu. The pork fillet, including tax, was about 4000 yen. The fillet had no extra fat, was tender, and had a firm red meat texture. It had a taste similar to fillet steak. The tonkatsu itself was delicious even without sauce or salt. The shredded cabbage was finely moist. I felt that the wasabi dressing could have been spicier. The shiso dressing had a good flavor. The menchi-katsu was delicious. The miso soup was slightly salty, but the meat inside was tasty. The gold kiwi sherbet was very delicious. Overall, I found it slightly more expensive and slightly less delicious compared to my favorite tonkatsu place in Takadanobaba, so I rated it slightly lower. Nevertheless, I am happy to have found a good restaurant similar to Tonkatsu Tonta.

Everyone, good job on finishing the week (^人^) It was a tough week with the extreme heat!! It was the hottest of the season, and I thought I would dry up at home (＞＜) Well, let's have a little chat. The latest game of Danmachi was released on the 24th. I was thrilled from the very start by seeing the amazing Goddess moving smoothly on the top screen!! It's great that the controller is also compatible, making battles much more exhilarating to control. Switching between 3 characters in strategic battles is interesting!! What's even more exciting is that it's almost all voiced, so I get completely absorbed as if watching an anime!! However, the gacha is like a dark pot, so it's hard to get the character I want... The story is still in the early stages, but it seems to have quite a volume!! I'll stop here... I got carried away... I'll make sure to post it properly (￣^￣)ゞ Now, today I visited Keita in Nishi-Ogikubo. I visit him every last Sunday of the month as a routine d(^_^o) Please refer to past reviews for an introduction to Keita. If there are any changes in the menu, I will introduce it as usual. I got off at Nishi-Ogikubo Station on the Chuo Line and headed to the shop. It's so hot today that I start sweating just by walking a little... Across the street is Tsune-san, and the master is always preparing at this time. I want to try their famous tanmen someday ( ´ ▽ ` ) I waited outside the shop, and the staff kindly guided me inside (╹◡╹)♡ I sat at the counter and greeted Chef Aoki. Since I had the loin last week, today I went for the special fillet set 200g with an additional shrimp fry. Of course, I asked for extra rice, tonjiru, and plenty of wasabi. Don't forget the large soda highball, d(￣ ￣) Oh, the craft beer selection has changed!! So, I ordered the "Yona Yona Ale" today, d(￣ ￣) The hop aroma and bitterness are wonderful!! I really liked the lingering aroma (≧∀≦) Today, as usual, I watched the cooking while sipping on the soda highball. I chatted with Chef Aoki about the new store and overseas expansion that he had been sharing on Instagram, d(^_^o) Now, the tonkatsu set has arrived!! Let's dig in!! Rice: It's "Yumepirika" from Hokkaido again today. https://www.hokkaido-kome.gr.jp/variety/yumepirika/ It's cooked beautifully again today and delicious!! The sweetness rushes in as soon as you chew it!! It has a chewy and sticky texture with a good bite. Fillet: The center is slightly pink with glistening meat juices. When you chew it, the juiciness and the umami of the fillet overflow!! The umami is so rich that I'm speechless. The crispy coating is light and the scent of lard is amazing!! I'm grateful to the family who raises the Roppaku Kurobuta pigs, d(^_^o) Shrimp Fry: It seems thicker than usual!! The chewy texture of the shrimp is irresistible!! The tartar sauce has a crunchy and fragrant smoked herring flavor. I poured half of it over the rice as usual!! While the loin allows you to enjoy the richness of the fat, the fillet lets you savor the taste of the Roppaku Kurobuta pork!! I always feel like eating Keita's tonkatsu once a month. I'm looking forward to the craft beer as well (//∇//) Today, I had extra rice, tonjiru, and cabbage again and ate until I was full. With this, I feel like I can work hard for another week without losing to the heat!! Well, I might dry up again by Tuesday... Chef Aoyama, staff, thank you very much again today!! I'll be in your care next month as well (＞人＜;)

I was lucky to make a reservation online and decided to come. I ordered the top-quality special fillet set. The rice was Yumepikari, very fluffy and delicious. You could choose miso soup from pork miso soup or clam miso soup, and I chose the pork miso soup, which was also excellent. The cabbage was light and fluffy, and the dressing was very addictive. The main dish, tonkatsu, looked very juicy and had a beautiful red color. At first, I tried it as it is and it was already delicious. The seasoning options were soy sauce, sauce, salt, wasabi, and mustard, and I enjoyed them all. If you can drink alcohol, you would probably enjoy the meal even more. Thank you for the delicious meal.

First visit to the restaurant. It was towards the end of the Obon holiday, and I wanted to eat a delicious meal to recharge for the upcoming work week. Checking the reservation status on my phone, I noticed a change in availability - perhaps a cancellation? I decided to make a reservation and go check it out! Excited, I arrived at Nishi-Ogikubo station an hour before my reservation, and spent the time pondering at a nearby Doutor Coffee. Should I get the fillet? Or the loin? I couldn't make up my mind... My personal preference is definitely the loin, but it was clear that the restaurant's specialty was the fillet. Many reviews also recommended the fillet. Since it takes me about an hour to get here from home, I don't come often and I didn't want to regret my choice! However, in the end, I did regret it... The meal that arrived was visually stunning! And it was undeniably delicious! But as soon as I took a bite, I realized that the tonkatsu I love is the crispy, juicy loin tonkatsu that bursts with oil in your mouth... I learned that no matter what others say, everyone has their own preferences! I should eat what I want to eat! That realization hit me hard during this meal... Of course, the fillet was also delicious, so next time, I will definitely come back for the loin! And with that promise in my heart, I headed back home.

On Friday, I visited the restaurant for the Menchi Katsu Curry. The atmosphere inside was calm and you could relax even at the counter. The Menchi Katsu Curry came with two 50g Menchi, one made with domestic brand pork and Wagyu beef, and the other with cheese inside. The rice was probably Yumepirika, and the curry sauce had a generous amount. The Menchi Katsu made with pork and beef was exquisite, with a hint of truffle adding to the aroma. The meaty flavor was so strong that it almost felt like a waste to dip it in curry. The Menchi had a good texture with a nice bounce, and the rice was beautifully glossy and had a great texture. The side dish of tomato pickles was refreshing and delicious, with a perfect balance of acidity, sweetness, and pickling. This is what delicious food is all about!

It's a very popular restaurant, but I was able to get a reservation on the day so I decided to go for lunch. The small interior with a counter and two tables had a bar-like atmosphere. I had the top sirloin set meal. It was delicious as expected! I'm not a fan of greasy food, but the batter was crispy and the meat was thick but tender and easy to eat.

I visited this place that requires a reservation to enter. It is located in the basement of a building in front of Nishi-Ogikubo Station, diagonally across from Hatsune. I obtained a coupon for Menchi Katsu from the LINE reservation site and visited, so the Cheese Menchi was a service. It is advisable to always check the coupon. Cabbage refills are also provided as a service. Before the tonkatsu is served, try eating it with the truffle Japanese dressing on the table. The truffle-scented dressing allows you to feel the freshness and taste of this umami. I have never encountered a tonkatsu restaurant that provides such service. There are three types of fillet: special, top, and regular, but there doesn't seem to be much difference in price. Is it just the difference in meat size? The special is 200g and quite satisfying to eat. The top and regular seem to be 140g. They fry it in low-temperature fat, then transfer it to high-temperature fat, take it out after about 5 minutes, and slowly cook it, providing it very carefully. As a result, the tonkatsu had a very good balance of breading and meat. They use breadcrumbs with low carbohydrates to enhance the quality. They use Roppaku Kurobuta pork, leaving a slightly pink color and not feeling the heaviness of the fat, resulting in a very tender tonkatsu with a good texture. I tried the special sauce, soy sauce with wasabi, rock salt, and the original taste. They were all good ways to eat this tonkatsu, but I was particularly amazed by how well it paired with soy sauce and wasabi. I have eaten fried horse mackerel topped with grated radish and wasabi with soy sauce at places like Matsurin, but it was my first time eating tonkatsu with wasabi and soy sauce. As expected, this popular restaurant provided high-quality tonkatsu as reputed. Highly recommended.

I reserved the top sirloin meal for 3080 yen using a coupon from LINE, about 4 days in advance. However, on the day of the reservation, I changed the lunch time slot because it became available. Personally, I was a bit disappointed as the meat was very fatty and tough to eat. The service, on the other hand, was very good. It seems that they do cancel reservations for those who do not show up on time. Also, the restaurant is extremely close to the station.

The thick cutlet was fried slowly at low temperature, resulting in a perfectly rare meat. I personally think that eating this tonkatsu with salt, instead of sauce, brings out the best flavor of the meat. The original truffle dressing here is incredibly delicious. It might sound rude, but I found the dressing even more delicious than the tonkatsu itself. I would love to visit this restaurant again, but it's hard to get a reservation. I couldn't get a reservation for any sooner than three weeks later, even though I visited on a Sunday. Thank you for the wonderful meal.

I had been visiting almost every month, but had never come for the curry! I had already underestimated it after trying the menchi-katsu, but once again I was surprised. The curry was delicious, with a complexity reminiscent of European-style curry served in restaurants, combining acidity, spiciness, sweetness, bitterness, and the aroma of spices. It had a rich flavor that could stand up to both rice and fried food. The menchi-katsu, which I had tried before as a standalone dish, had a slightly coarse texture of meat, with the fragrance of black pepper asserting its presence. The lightly fried coating, which did not interfere with this texture, played an important role in tying everything together. And the ultimate weapon was the white rice. That day, it was Yumepirika rice. Previously, they used to have various types of rice lined up on the counter. I believe they adjusted the sweetness, stickiness, and firmness of the rice based on the type of rice, the amount of water, and the cooking method. The rice had always been delicious. The white rice cooked with this technique must be the fifth dish. Keita-san, you are truly amazing! Thank you for the meal. I will definitely go again! Visit on August 4, 2023.

A tonkatsu restaurant that requires a reservation to visit. I had always wanted to try this place after hearing recommendations from various people. It's located in Nishi-Ogikubo, which is not a place I usually visit, so it was quite an expedition. Reservations are done through LINE, and I received a confirmation email the day before. The restaurant is conveniently located right in front of the station. Upon arrival, I gave my name and was shown to my seat. I visited for lunch on a weekday around 2 pm, and the place was packed with reserved customers. It's definitely a popular spot. My companion quickly decided on the "Special Fillet Set for 3,630 yen (tax included)", not hesitating about the price. So, I also opted for the special set. We also ordered beer, and ended up spending almost 10,000 yen for lunch without any worries. While enjoying our beers, we had to wait a bit before our food arrived. Finally, the tonkatsu was served with wasabi, mustard, and lemon on the side. The pork was delicious, especially when paired with wasabi. The miso soup was also excellent, with a rich pork flavor. The truffle dressing on the cabbage was a nice touch. It seems you can purchase the dressing in bottles as well. Everything had a strong umami flavor, which would be appreciated by younger diners. Extra rice is available for a fee, and you can get one free refill of cabbage. It seemed like there were some new staff members that day, as there were some mix-ups with orders and the staff seemed a bit flustered. Despite that, I'll definitely be back to support them!

Hello everyone, thank you for your hard work this week (^人^) It was really hot this week, wasn't it?! I thought I was going to pass out from the heat while working remotely (　ﾟдﾟ) Since the electricity bill has gone up, I will do my best to manage without the air conditioner during the day this summer!! I recently switched to Snowbreak, which I got selected for in the CBT, as it was officially released, bidding farewell to Memento Mori. I try to limit myself to playing only 3 mobile games. If I have too many, I can't remember them all (＞＜) It's a shooting game with beautiful graphics and a refreshing feeling. It's quite difficult to play on the iPad, so I connect a PS5 controller via Bluetooth to play. The tactical aspect of using 5 different guns on the spot is also interesting d(￣ ￣) Oops, I started talking about games again... I will make sure to include the proper content now (^人^) Today, I visited Keita again, just like last week. Since I went over budget at the offline meetings on Wednesday and Saturday, I decided to have lunch at Keita's last week and this week (^◇^;) By the way, yesterday on Saturday, I visited "Sushi Taira," a place with a hidden address and phone number. I was happy to be able to visit this hard-to-book place during our usual online salon meeting. Since posting on Tabelog was not allowed, I refrained from posting as well (╹◡╹)♡ Please refer to past reviews for Keita's introduction. If there are any menu changes, I will introduce them as usual. I got off at Nishi-Ogikubo Station on the Chuo Line and headed to the restaurant. It's very close to the station, which is convenient on hot or rainy days. The staff kindly guided me to my seat as I waited outside the store (╹◡╹)♡ I greeted Chef Aoki at the counter. Since I had fillet last week, I chose the 200g top loin set today. Of course, I asked for extra rice, miso soup, and extra wasabi. Don't forget the large glass of soda with Daikaisou soda d(￣ ￣) Oh, they have started offering craft beer as well. So I ordered a Pale Ale to try it out d(￣ ￣) It has a very nice aroma and a pleasant bitterness that comes later. Craft beer seems to be quite popular these days. As always, I watched the cooking with a glass of soda in hand. There was a new staff member I saw for the first time. The cooking progressed smoothly with no wasted movements d(^_^o) Now, the tonkatsu set has arrived!! Let's dig in!! Rice: Today, it's "Yumepirika" from Hokkaido, which I also had last week. https://www.hokkaido-kome.gr.jp/variety/yumepirika/ It's still delicious!! The sweetness rushes in as soon as you chew, and the texture is chewy and sticky. Loin: The center is slightly pink, and it looks juicy!! When you take a bite with salt and lemon at first, a refined fat overflows!! The fat is sweet but melts smoothly without being heavy. Eating it with wasabi soy sauce makes it even lighter and allows you to enjoy the umami of the pork. Fillet is also delicious, but I still prefer the loin!! The addictive deliciousness of the silky fat is truly wonderful. I had another serving of rice, miso soup, and cabbage today, and I'm full again. With this, I feel like I can work hard without losing to the heat for another week!! Thank you, Aoyama-san, and the staff, for today as well!! I'll be back next month (＞人＜;)

This restaurant is recommended for those who are looking for tonkatsu and rice that are not too greasy and have attention to detail in every aspect. Located a 1-minute walk from Nishi-Ogikubo Station, I visited around 1:30 pm on a Tuesday with no waiting time. I ordered the Six Black Pork Loin Set (140g before breading), Six Black Pork Tenderloin Cutlet (1 piece), and Wagyu and Brand Pork Minced Cutlet. I made a reservation so I was seated right away. I wasn't sure if I could finish everything I ordered, but surprisingly it wasn't too oily and I finished it all. The tonkatsu had a clean taste from the first bite, not the heavy tonkatsu you might expect. The rice had a sense of craftsmanship, and the pickled plum, pickles, and pork miso soup were all delicious. The atmosphere is also nice and relaxing. If you're looking for a greasy tonkatsu, this may not be for you, but you can understand why this popular restaurant is known for the chef's dedication. Thank you for the meal!

Hello everyone, thank you for your hard work this week (^人^) The rainy season was declared over the other day. It has been quite hot recently, so I thought the rainy season was already over. It seems like it's going to get even hotter, so staying hydrated is important d(^_^o) Opinions on the latest Ghibli movie are quite divided. Just like with the food and drink, I was left speechless after watching it. This time, it might be more enjoyable if you gather some knowledge from spoiler sites (^◇^;) But the quality was truly amazing!! I wish there were more dining scenes though... As for the game I'm currently playing, FF16, opinions are also split, but I haven't even progressed 30% yet because there is so much content. The battles can be made easier with options, so it's a great balance of watching a movie and action at the same time d(￣ ￣) Well, if I stray too far off topic, the people at Tabelog might scold me... I'll make sure to post properly from now on (^人^) Today, I visited Keita for the first time in about 2 months. It's been a while since I enjoyed the Keita experience at Keita (^人^) For more information about Keita, please refer to past reviews. If there are any changes to the menu, I will introduce them as usual. I got off at Nishi-Ogikubo Station on the Chuo Line and headed to the restaurant. It was so hot today that I went straight there. Just before leaving, I was reading the book "91-year-old YouTuber" by Dojo-san, who gave me his autograph last time. Due to work, I haven't been cooking for a while, but I want to gradually regain my own style d(^_^o) The staff greeted me kindly when I waited outside the restaurant (╹◡╹)♡ I sat at the counter and also greeted Chef Aoki. It seems like they are almost full every day as usual (≧∀≦) In May, I had the loin, so today I added two pieces of chicken tempura to the top fillet set. Of course, I asked for extra rice, miso soup, and extra wasabi. Don't forget the large soda with seaweed d(￣ ￣) I watched the cooking while sipping on my soda. It seemed like Chef Aoki's cooking speed had increased. The staff's skills also seem to have improved, with the soda being served faster than ever before d(￣ ￣) Well, here comes the tonkatsu set!! Let's enjoy it today!! Rice: What a surprise!! The rice variety has been changed from "Seiten no Hekireki" from Aomori to "Yumepirika" from Hokkaido!! It's sticky and has a sweet taste, delicious!! As a food and drink enthusiast, I prefer this one!! Oh, Keita's rice is delicious as always (^∇^) Fillet: Today, the center is slightly pink with perfect cooking. It's chewy and full of pork flavor when you eat it with salt and lemon!! I haven't had it in a while, but it's still exceptional!! The coating is crispy, not greasy, and has a lovely lard aroma. When you eat it with wasabi soy sauce, the pork flavor doubles!! Chicken Tempura: The outside is crispy, and the inside is juicy and tender!! It costs 180 yen each, but they are large and satisfying to eat. The seasoning is modest, allowing you to fully enjoy the taste of the chicken!! The tonkatsu after two months was exceptional!! The tonkatsu here is really the best!! However, I haven't visited other tonkatsu restaurants yet, so I can't say confidently "it's the best!!" But the tonkatsu here is truly delicious (≧∀≦) However, I would like to visit other famous tonkatsu restaurants in places like Omotesando, Ogikubo, Akihabara, Kura-mae, etc. I will take one step at a time from now on (╹◡╹)♡ Thank you, Aoyama-san and the staff, for today as well!! I will be back next week (＞人＜;) Yes, that's right. I spent a lot of money this month, so I decided to have a meal at Keita again next week (^◇^;) I went over budget with the off-meeting at Kaita and the food event at Dojo-san...

In Nishi-Ogikubo, there is a popular curry restaurant that I was curious about. I love the curry at "Spoon," so after much deliberation, I was able to make a reservation here. I cheers with a delicious sweet potato shochu soda, perfect for tonkatsu. On Fridays, they have a limited Menchi Katsu Curry with 50g of Wagyu and brand pork Menchi Katsu, and 50g of cheese Menchi Katsu. The Menchi Katsu goes perfectly with the rich European-style curry with fruit tomato pickles. The rice is Yumepirika. The additional cabbage is tasty, and the crispy Menchi Katsu has a rich flavor of Wagyu. The cheese Menchi Katsu pairs well with the cheese. The European-style curry is rich and flavorful, with a hint of tomato. It complements the Menchi Katsu perfectly. Eating it with rice, I found myself savoring the lingering taste. The tender, large pieces of meat are also delicious. The additional cabbage with shiso and truffle dressing was a nice touch. I am also curious about their regular tonkatsu, but I was happy to be able to make a reservation for this curry. It was a delightful lunch! Thank you for the meal.

Tonkatsu Keita in Suginami, Tokyo: Enjoying a cold beer with shredded cabbage as an appetizer while waiting for the delicious tonkatsu. Tonkotsu Shoutarou in Nishi-Ogikubo is said to have a great tonkatsu, so I decided to visit. The restaurant operates on a complete reservation system, which is great during the hot summer. I ordered the special fillet set. The shining copper pot in the center of the frying area must be their secret weapon to make the tonkatsu taste amazing. I savor the cabbage while waiting for my fillet to be served. When it arrives, I try it plain first. The crispy, juicy texture and the flavor of the meat are fantastic. I then try it with rock salt, wasabi, soy sauce with mustard, and sauce. They are all delicious, but I personally prefer the combination of wasabi and rock salt. The tender meat was truly satisfying. Thank you for the meal. #TonkatsuKeita #NishiOgikubo #Suginami #tonkatsu #japanesefood #foodie #TonkotsuShoutarou #yum #foodlover #haiku #tonkatsu_lover

◼️【Overview】◼️ This is a tonkatsu restaurant located in Nishi-Ogikubo, where reservations are booked up for one month in advance.◼️【Atmosphere and Features】◼️ To make a reservation, you need to add the restaurant as a friend on LINE and then a reservation form will be sent to you. The calendar on the form shows that reservations are typically booked up about one month in advance, except for special menu limited Fridays. However, sometimes cancellations happen, and you may be able to snag a same-day reservation. I was lucky to find an available seat on the same day I checked the calendar and was able to make a reservation. The restaurant is located in the basement of the specified address. The interior is clean, and the staff provide very polite service. Each customer is greeted with care, creating a welcoming atmosphere. The staggered entry style allowed for spacious seating, which was nice.◼️【Food】◼️ Delicious. The first bite was a revelation. The first thing I tried was the "Special Fillet," and I immediately understood why it's so popular. Besides the rich flavor of the meat, I personally felt like I was eating high-quality boneless ham. It was a unique tonkatsu that I haven't experienced elsewhere. The variety of condiments on the table allows for different flavor combinations, but the best taste for me was the first bite of the Special Fillet without any additional seasoning. While other restaurants often focus on the loin or the fillet, the standout dish here is clearly the Special Fillet. I also tried the Premium Loin, chicken katsu, and minced cutlet, all of which were delicious, but the Special Fillet stood out the most to me. The lunch menu didn't include the Special Loin, so I'm now eager to visit for dinner. Also, the unexpected deliciousness of the truffle dressing on the table was a pleasant surprise! The refreshing acidity of the vinegar paired perfectly with the rich and unique flavor of the truffle. It made the cabbage taste even better than usual (^ー^) The miso soup was also rich and flavorful. Everything was delicious. Thank you for the meal.