Tonkatsu Aoki Ginza

When it comes to tonkatsu in Ginza, TableEX stands firmly behind Tonkatsu Aoki. The star here is the Hayashi SPF pork, known for its sweet, creamy fat that borders on addictive.

The chef behind Aoki originally ran an izakaya and had no formal training in tonkatsu. Driven purely by passion, he taught himself through years of study and experimentation. His tonkatsu stands out in two distinct ways: thick cuts cooked to a perfect medium rare, and a deeply fragrant crust that delivers an irresistible crunch.

The flavor is bold yet balanced. The rich fat of the pork is supported by the deep golden brown crust, creating a harmony that’s both powerful and elegant. Many guests love to slather their tonkatsu with sauce, which is absolutely welcome here—but the real move at Aoki is salt.

On the table, you’ll find a trio of salts to play with: Awaguni salt from Okinawa, Himalayan rock salt known as Namak, and pink salt. Each brings out a different side of the pork’s natural umami, so try them all and find your favorite match.

In winter, the kaki fry (deep fried oysters) are a must. The size, aroma, and intense flavor are on par with, if not better than, the most famous Western-style oyster fry shops in Tokyo.

The shop sees long lines at lunch nearly every day, but dinner service accepts reservations. After a long day exploring Ginza, there’s no better way to recharge than with a plate of Aoki’s mighty, salt kissed tonkatsu.