As I won't be able to eat out for a while from the end of the month, I carefully considered what I wanted to eat alone. Just got rejected by Chinese food yesterday, so I decided to go to a favorite restaurant with a queue. I wanted to eat Western food with rice and red miso soup! This is a restaurant I've loved for decades. I've mentioned it many times, but Ponta Honke is not a tonkatsu restaurant but a Western food restaurant. They don't even have fillet. No katsudon or katsu curry. The menu items similar to tonkatsu are only cutlets. After finishing shopping in Sendagaya, I moved to Ueno. I'll be heading back from Harajuku Station. There were so many people, people, people (ﾟдﾟ) but I managed to make it in time for the 4:00 PM opening. Since I'm dining alone again today, I decided to go for seafood without hesitation. Clam butter sauté 3960 yen, squid fry 3 pieces 1700 yen, rice, red miso soup, pickles 550 yen. No abalone butter sauté, prawn fry, or stew. I don't order cutlets when dining alone. I chose my favorite squid fry as an addition to the main dish of clam butter sauté. The clam butter sauté is a large clam meunière. It's cooked in a pan with butter and soy sauce, and the way it's cooked is exquisite. Just like tempura, the way it's cooked is everything. Clam essence, butter, and soy sauce. The fantastic sauce is amazing! It bounces off the rice several times, creating the ultimate butter rice. Ah, just thinking about it makes me want to eat it again. The accompanying salad has a sharp acidity reminiscent of Showa-era dressing. I also love prawn fry, but I also love squid fry. I savor the precious three pieces with lemon only, salt + lemon, and Worcestershire sauce in that order. Just like tempura, fried foods are influenced by the oil. A good restaurant is where the aroma of lard makes the rice go down smoothly. It's rare to find frying oil that tastes this good, maybe only at Narikura. It's crucial that the white rice is delicious. No matter how delicious the food is, if the rice isn't good, I'll want to leave... The red miso soup is delicious, and the pickles reset the palate. Oh! The shredded cabbage is finely airy. Quickly drizzle Worcestershire sauce over it. Once again, I deeply feel the greatness of Ponta. If dining alone, you'll be seated at the counter on the first floor, but even while waiting for the food, watching the kitchen staff's craftsmanship is never boring. They are so cool and stylish. The prices are reasonable, and I love the Western food I have here. Recently, I was discussing with my daughter where to go for fried food, Narikura's private room or Ponta... Both are tempting... I'll come back again.

I visited a famous tonkatsu restaurant on Ueno Hirokoji. It was full around noon. I waited for about 20 minutes and was seated on the second floor. The tonkatsu, fried carefully, was juicy and crispy. The potato fries were also delicious. The pickles and appetizers were of high quality, and I was very satisfied. Even women can easily finish two bowls of rice. The tonkatsu from this famous restaurant is simply delicious.

I went for lunch and had the cutlet with rice and red miso soup... It was incredibly tender, like it was wrapping up all the unpleasant events of the morning. The best cutlet I've ever had in my life! I might not find a tastier cutlet than this... ♥

I finished work earlier than expected and had the happy dilemma of deciding where to have dinner. While there are renowned soba restaurants nearby like "Kanda Matsuya" and "Kandaya Busoba," I ultimately decided to take a train to "Pontahonke," just one station away. This was my second visit in two days. Yesterday, I enjoyed the pork sauté so much that today I opted for the signature dish, the cutlet. I also inquired about ordering the kisu fry by the piece, and it was possible, so I ordered that as well. The restaurant is known as the birthplace of tonkatsu (cutlet). They have a unique dedication to using only the core part of high-quality pork loin, cutting away the fatty parts. This is because of the difference in frying time between the core and fatty parts. The frying oil is homemade lard made from the trimmed fat. Skilled frying techniques are then applied, starting at a low temperature and gradually increasing, taking their time. The texture is so tender and the deep flavor of the pork is truly savored, making it seem like a completely different dish from regular pork cutlet. No sauce is needed; just a little salt enhances the irresistible taste. The kisu fry is also a masterpiece of Edo-style cuisine, with a light and delicate texture and a refined sweetness concentrated within the coating. The beautiful Western tableware from Okura Art China further elevates the presentation of the dishes. I was moved by the unique and exceptional fried foods that set this place apart from others, and left the restaurant feeling amazed.

For today's lunch, I went to "Pontamotenke," a well-known restaurant famous for originating the cutlet. My favorite dish here is the pork sauté made using the core part of pork loin. The outside is crispy and golden brown, and as soon as you take a bite, the meat juice overflows. The tender texture and the umami taste of the pork are delightful. The soy sauce-based sauce with a sweet and savory finish, along with the rich aroma of butter, further stimulates the appetite. The dish is beautifully presented on a plate from Okura Touen, enhancing its charm. The price of around 5,000 yen is not cheap, but considering the quality of this restaurant, it truly feels like a top-notch place worth more than its price.

Since I was super impressed by the fried oysters I had in March, this is my first visit in a while, the fourth time. I really want to come here more often, but I got hooked on "Tonpei" in Uguisudani and ended up neglecting this place (laughs). I wanted to eat the tonkatsu here after a long time, but when I saw the fried conger eel on Instagram, it looked delicious, so I aimed for that and went solo on a weekday evening. Upon arrival on a weekday evening, I was led to the second floor instead of the counter on the first floor, which was a bit disappointing (laughs). However, the carpet on the stairs was so fluffy (laughs). This popular restaurant is usually crowded on weekends, but today there was only one group of customers, so it was empty at this time. When I looked at the menu, there was a hastily pasted sticker on the far right with the words "Hamofurai 3960 yen"! It seemed like a rare item, and I was tempted to shift my order there, but I stuck to my original plan and ordered the fried conger eel for 3850 yen. I also wanted to try the shrimp croquette for 2750 yen, and when I asked, I found out that I could order a half portion (1430 yen), so I ordered that as well. I also ordered rice, red miso soup, and pickles for 550 yen. The total came to 5830 yen. First, the fried conger eel arrived. The size exceeded my expectations, and my excitement soared. The plate was full of conger eel! I couldn't resist and took a big bite without any sauce! Ohhh, it's delicious! The flesh was thick, fluffy, and moist! The batter was perfectly crispy, as expected. It's not as flavorful as the conger eel tempura at "Dodeno Iseya," but it has a very delicate taste. And when eaten with white rice, it creates a chemical reaction with the sugar in the rice and becomes incredibly delicious! I also tried it with lemon and oyster sauce, but it was probably the most delicious when eaten without anything. I've had conger eel tempura many times, but have I ever had conger eel fried like this before? I can't think of any differences to mention compared to tempura (laughs). The lettuce salad on the side was surprisingly delicious. There was a lot of it, but it was a great palate cleanser. While enjoying the fried conger eel, I also cheated with the shrimp croquette. The regular size comes with two pieces, which may not be enough for an average man with rice. And the moment I took a bite, I was struck by lightning! (laughs) An incredible explosion of crustaceans! Is it just shrimp? It has a rich and intense crustacean aroma and umami that you wouldn't find in French cuisine. It's a powerful taste that is the opposite of the delicate conger eel, and it was a really good choice on my part. Oh, I regret not ordering the full size instead of the half portion. So throughout the meal, my adrenaline kept pumping, and I was in an excited state (laughs). When you encounter something real, you enter this kind of zone (laughs). By the way, I didn't smell the nose-tingling lard aroma that I felt when eating tonkatsu from the batter. Maybe they use a different oil for seafood. It's a bit pricey, but this place is amazing! It reminded me of the feeling of a traditional French restaurant like "Cote d'Or," where they simply let the incredible taste of the best ingredients shine. By the way, I heard that they have conger eel until around October, so I'll have to revisit soon. But it's not guaranteed to be available that day (laughs). Ponto, known for its tonkatsu, seems to be hooked on seafood for a while, like flounder, salmon, squid, and the seasonal shrimp!

We ordered a set of 1 tonkatsu and 2 rice, and shared 12 pieces of shrimp croquettes among 2 people. As we were driving, we didn't have any alcohol. The tonkatsu seemed quite filling, so instead of each ordering our own tonkatsu, we decided to follow a recommendation from a review and ordered the shrimp croquettes. It turned out to be a great choice for us. The shrimp croquettes, although there were only 2 pieces, were round like balls and creamy inside with plenty of shrimp chunks, which left us very satisfied. The tonkatsu had a crispy white coating and tender meat inside, seasoned with salt. The meat was finely cut, making it easy to eat and delicious. Despite being fully booked, the restaurant had a calm atmosphere, and guests seemed to understand the vibe of quietly enjoying the elegantly plated dishes from Okura Touen. We left feeling full. Thank you very much. It was a treat.

A long-established Western-style restaurant located near JR Okachimachi Station in the Okachimachi area. I visited this restaurant that I had been curious about for a while, as it had high ratings on Tabelog and I happened to be in the Okachimachi area for business. Upon entering through the heavy door, I could feel the dignified atmosphere of this long-standing establishment. When I arrived at the restaurant, it was lunchtime, but there was no line, so I was quickly seated at the counter on the first floor. There seem to be table seats on the second floor as well, but I did not confirm the number of seats. The menu includes dishes like buttered steak, fried items, croquettes, cutlets, and sautéed dishes, but the selection is not extensive. I heard that their cutlet is the origin of the current tonkatsu, so I wanted to try it once. Therefore, I ordered the "Cutlet (3,630 yen)" and "Rice, Miso Soup, and Pickles (550 yen)". It was ready in about 10 minutes. Since it's a cutlet, it felt more like a fried dish than tonkatsu, with a crispy coating and very tender and delicious meat inside. It wasn't as greasy as tonkatsu, so even as a middle-aged person, I was able to enjoy it until the end without getting tired of it. It seemed to be a delicious old-fashioned cutlet from a long-established restaurant, but I felt that the price was a bit high. If I have the chance next time, I would like to try the conger eel or squid fry.

- Tonkatsu (3,630 yen) with rice, miso soup, and pickles (550 yen). Visited at 3.83 Delhi (curry) and Aun (tantanmen), the two major black holes in Ueno-Okachimachi, where it's difficult to resist their gravitational pull. This place had been on my long-term bucket list, but on this day, I felt like having tonkatsu, so I made my first visit here. Visited on a weekday at 18:55. Luckily, no wait and got a seat at the empty counter on the 1st floor. There are table seats and tatami rooms on the 2nd and 3rd floors. Food was served at 19:02. Left at 19:15 without waiting. - The restaurant interior is quiet with a dignified atmosphere. The cooking is done quietly, almost as if making any noise is forbidden. - Tonkatsu: The crispy coating is large and crunchy. The meat is tender, not too fatty, and has a gentle texture that won't stick in your mouth. I could eat this endlessly. Personally, I liked the saltiness. - The miso soup with enoki mushrooms is delicious. The pickles are a bit salty. Other seasonal items on the menu include conger eel (market price), tan stew (sold out on this day), and pork sauté. It was lucky to be able to have the tonkatsu within 20 minutes. It was delicious. I look forward to trying the pork sauté next time. Thank you for the meal.

The breading is crispy and the taste is elegant, and I understand why it's called a cutlet rather than a tonkatsu. The meat is lean and moist. However, to be honest, I'm not sure if I would want to spend 4000 yen to eat it again. The pickles had just the right amount of soaking and were very delicious.

When you open the heavy and impressive door, you find yourself excited from that moment. ❤️ Came here to eat tonkatsu - also ordered anago ★ It's delicious even without anything on it, but I love the light sauce here, so I poured it on. Thank you for the meal.

Long time no see. The seats were almost full. When I ordered a beer, potato salad came as a complimentary appetizer. I always have a hard time deciding between the pork cutlet and pork sauté. It's a shame that the beef stew is always out of stock.

Tonkatsu and Ebi Croquette: A long-established restaurant that has been around since the Meiji era. It's more of a fried food restaurant than just a tonkatsu place. It has been selected as one of the top 100 restaurants on Tabelog, but it seems to have moved to the "Western food restaurant" category starting this year. They also offer dishes like pork sauté and beef tongue stew, so it might lean more towards that direction. But honestly, it doesn't really matter. This place remains a top-notch restaurant. I visited for the first time and was greeted by a somewhat formal and heavy door, typical of a long-established place (?). Upon entering, you can feel the Japanese atmosphere in a clean and stylish interior that exudes a sense of history. The vibe lifted my spirits, and my appetite was stimulated. We were seated at a table on the second floor. While they have a variety of menu items other than tonkatsu, you can't go without trying their tonkatsu and ebi croquette. These are ordered separately, and the set meal (rice, miso soup, pickles) is an additional charge. The prices are somewhat high, but you'll find yourself agreeing with the decision to order due to the atmosphere of the restaurant and the satisfaction you feel after eating. Is this the secret behind the reputation of a long-established restaurant? The tonkatsu is tender, the breading is crispy, and both the texture and flavor are perfect. As expected from a restaurant that specializes in fried foods, the breading is delicious without relying too much on the pork. The ebi croquette was a pleasant surprise with plenty of shrimp chunks inside, and they were delicious! This is a must-try dish, so don't miss it! Since the breading is seasoned well, you can enjoy the fried food as is or with a sprinkle of salt. The slightly spicy tonkatsu sauce is perfect when drizzled over cabbage as a palate cleanser. It goes well with beer. The complimentary potato salad is also delicious. I stumbled upon a great restaurant ☺️ Thank you for the meal! ✨

It's been a while since my last visit. I came across an article where Mr. Hiroyuki Morikawa, the owner of the renowned Kyoto restaurant "Hamasaku," recommended "Pontamoteya," which made me want to go back after a long time. The restaurant has an impressive appearance and a grand door. I remember feeling nervous when I first visited. [Ordered items] ・Cutlet ・Rice, red miso soup, pickles The batter, fried slowly at low temperature, was white in color with a crispy and pleasant texture. The sauce was completely different from the usual tonkatsu sauce, being light and spicy, not overly sweet, and not tiring to eat. The meat was perfectly cooked, incredibly tender, and bursting with the natural flavor of pork. Moreover, the rice at Pontamoteya was truly delicious. The sweetness of the rice complemented the tonkatsu perfectly, being cooked slightly firm. The miso soup had large, chewy mushrooms, which was also impressive. It was delicious! Thank you for the meal!

Visited with colleagues around 7:00 pm on a weekday. Surprisingly, we were able to enter without waiting in line. Believing in the classics, we ordered tonkatsu, anago fry, and bottled beer. The beer was Kirin. Both the tonkatsu and anago fry had a white and somewhat luxurious appearance. The tonkatsu melted in the mouth, and the anago fry was crispy on the outside and fluffy on the inside. Both were delicious and very enjoyable, but they were more voluminous than expected, so it was just right to share with colleagues. I recommend sharing with someone. Anyway, thank you for the meal.

I came to Ponta Honke, located a few minutes' walk from Ueno Hirokoji Station. As a top tonkatsu restaurant with a score of 3.84 when I visited, my expectations were high. Looking at the menu, dishes like fried smelt and fried squid positioned tonkatsu as just one type of fried food. However, everything was quite expensive, ranging from 3,000 to 4,000 yen per dish. Rice, miso soup, etc. were an additional 550 yen. The tonkatsu I ordered arrived in about 10 minutes, but to my disappointment, the bottom half was soggy with moisture. It seemed like they forgot to wipe the plate, with the breading coming off in waterlogged patches. The cooking may have been a bit overdone, and I heard that an extra serving of cabbage costs 220 yen, which seems excessive given the high prices. The total bill came to 4,160 yen. I couldn't understand where the 3.84 score was coming from (does a higher score mean better?). Neither the prices nor the food left me satisfied, so I won't be revisiting. Thank you for the meal.

The Bib Gourmand award-winning restaurant had a wait for one person even on a weekday around 4:15 pm, but I was able to get in right at opening time. I ordered the 3630 yen pork cutlet set with rice, red miso soup, and pickles for 550 yen. The pork cutlet was only available as loin, and you could get a refill of cabbage for 250 yen, with rice refills for free. The meat was flavorful with a well-seasoned crust and some cuts were so juicy that it felt like a different dish from the usual tonkatsu. The pickles were nicely soaked and served as a refreshing side in place of cabbage. The red miso soup had mushrooms in it and had a rich miso flavor. I definitely want to come back to eat here again. Thank you for the meal.

The tonkatsu restaurant in the Ueno-Okachimachi area had a crispy and delicious coating ☺️ We ordered the cutlet, hamo, and conger eel fry to share, and they were all delicious with a great flavor. We are grateful for their flexible service ♡ It seems like you can get rice refills! You can pay with a card too ✌︎('ω')✌︎ The only downside was the quality of the disposable chopsticks (>_<)

The taste was delicious, but I felt the phone service and customer service were a bit sloppy, which was disappointing. The prices were a bit high. It was good that we could enter smoothly without waiting in line. I would be happy if they could improve their phone service a little more. I hope to visit again if there is another opportunity.