As a child, the chef was sometimes given tonkatsu as a special treat. That happy memory inspired him to open this tonkatsu restaurant. Insisting on meat rich with flavour, he uses name-brand pork only. A combination of chunky breadcrumbs and frying in relatively cool lard results in crisp batter and meat that turns succulent. Rice is cooked in clay pots, then transferred to round wooden tubs, bringing out the rice’s sweetness while preserving its fluffy plumpness. As the chef of a yakitori shop as well, he takes special pride in his chicken cutlets.