Written on: 1/8/2025
Name: Tonkatsu Daiki
Ratings and Comments
Exterior – 3/5
The restaurant entrance blends traditional Japanese and modern Western styles. The reason for the 3/5 rating is that customers must wait in line across the street from the restaurant, which is on a narrow road where passing cars can be a bit of a hazard.
Important note on the line:
To make the first round of service for lunch or dinner, I recommend arriving at least 30 minutes before opening. If you arrive once a line of about 12 people has already formed, expect to wait at least an hour.
Interior – 3.5/5
The interior somewhat matches the exterior. The front of the restaurant follows a traditional Japanese layout, with a narrow entryway and a single row of counter seats attached to the kitchen. In contrast, the back of the restaurant has standard two- and four-person tables.
Menu/Price – 4.5/5
I love when a menu provides insight into what you’re eating, and this one delivers.
- Page 1 includes details on:
- The type of oil used for frying (vegetable)
- The source of the pork (Yamagata Station)
- The recommended way to enjoy your meal
- Page 2 covers:
- How cooking time varies based on the weight of the meat
- Why the pork may appear pink when served
- Information on the rice, which comes with two free refills
Cut selection
- Fatty Loin
- Description (Google Translate): “Part of the loin closest to the shoulder. Please only order if you like fatty meat. Enjoy this thick-cut, richly marbled meat.”
- My thoughts: I didn’t order this, but based on my experience with fatty pork cuts in Japan, this can be too fatty for my taste. The fat veins can be large and run through the entire cut, making it less like A4/A5 wagyu, where fat is evenly marbled.
- Lean Loin
- Description: “A classic dish with a perfect balance of juicy meat and sweet fat. Recommended for first-timers.”
- My thoughts: This is the traditional and most commonly used cut for pork tonkatsu.
- Lean Filet
- Description: “The finest texture, most tender, almost no fat, and the healthiest option.”
- Portion Sizes:
- 120g – Very small
- 150g – Small
- 180g – Small/Medium
- 200g – Medium
- 240/250g – Medium/Large
- 300g – Large
Drinks – N/A
I only had water, which was cold and refreshing.
Food – 5/5
A rare perfect score, and for good reason—this is probably the best tonkatsu I’ve ever had.
Per the chef’s recommendation, my father and I each ordered a different cut. The lean filet and lean loin were both cooked to perfection, incredibly juicy, and coated in a thin, crisp breading. The thinness of the breading is especially impressive because it adds crunch without being overly thick or greasy, which can be difficult to achieve.
On the table, there are two dressings for your cabbage:
- Mayo
- Soy sauce
Before your meal, you’re also given a dish with three dipping elements:
- Tonkatsu sauce (sweet/salty)
- Mustard (spicy)
- Salt
- Experimenting with different combinations was fun, but honestly, the pork was so good that it didn’t need anything extra.
Staff – 4.5/5
The restaurant was run by just two people—the chef and one server, both of whom did a little of everything. The chef spoke English well and even came over to explain the menu. He was genuinely friendly, which made the experience even better.
Restroom – 4/5
Clean, equipped with a bidet, and stocked with paper towels.
Conclusion – 4.5/5
I loved the food, the staff, and the overall experience. The only downside was the long wait, but it was absolutely worth it. This easily ranks in my top 3 tonkatsu meals ever.
