Ginza Katsukami

Katsukami offers a fresh, refined take on tonkatsu by presenting it as a full tasting course. Instead of the standard set meal, each cutlet is fried to order and served one at a time at the counter. The lineup includes not only familiar cuts like rosu (loin) and hire (fillet), but also rare parts you’re unlikely to find elsewhere—letting you explore the full range of pork’s flavors and textures.

The pork comes from top quality breeds such as Maeda Bito, Yonezawa Buta, and Tokyo X, chosen for their balance of rich flavor and fine fat. The crust is exceptionally light and crisp, the result of months spent refining a unique breadcrumb blend and frying technique.

Guests are offered two sauces—one rich, one sharp—and a selection of salts to pair with different cuts. This allows for a fun, interactive experience where you can discover how each condiment brings out different qualities in the meat.

The rice is just as carefully selected. Katsukami uses Tsuranuki, a rare variety of Yumepirika rice from Hokkaido. With its chewy texture and glossy finish, it provides the perfect complement to the juicy cutlets.

With sleek wooden interiors and copper accents, the space feels closer to a fine sushi or kaiseki counter than a typical tonkatsu restaurant. And in a city where quality dining in Ginza often comes with a high price tag, Katsukami offers impressive value. If you want to experience tonkatsu like never before, this is the place to do it.