Tonkatsu, Japan’s beloved breaded and fried pork cutlet, is an art form as much as it is a dish. But what makes the “ultimate tonkatsu”? In Japan, the best tonkatsu is often defined by three key elements: the quality of the pork, the lightness and crunch of the panko breading, and the balance of flavors in the sauce. Some connoisseurs say it’s all about the pork—whether it’s a rich, fatty cut or a leaner piece, the right pork makes all the difference.
The ultimate tonkatsu experience can also vary by region, with different preparation techniques and subtle flavors. For those in search of the best, knowing which restaurants and regions to explore, as well as understanding tonkatsu variations like hire (lean) and rosu (fatty), can make the journey a culinary adventure. In this post, we’ll guide you through the top tonkatsu spots, insider tips on what to look for, and why tonkatsu has become an iconic Japanese comfort food.
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