[Special] Flavors of Autumn: Tonkatsu Eating Tonkatsu Straight from the Fryer in Ota City Where Many Tonkatsu Shops Bustle

Daiki, established in 2021, occupies a prime location on the second floor of a commercial building connected to Keikyu Kamata Station via a pedestrian deck. While tonkatsu typically evokes images of a crisp and golden exterior, Daiki distinguishes itself with a unique feature: a delicate white batter enveloping the pork cutlet. The secret to this lies in the use of pork sourced from SPF Iwachubuta in Iwate, where the pork itself is raised with great care for the health of the animals and specially inspected to ensure the highest quality, making it uniquely suitable for preparation using the sous-vide method. After meticulous preparation, the fillet is delicately coated with batter and then fried in leaf lard. The result is a tonkatsu with a striking contrast between its pristine white batter and tender pink meat. Both the meat and batter are exceptionally tender and succulent, making it an enjoyable experience for patrons of all ages. Situated in close proximity to Haneda Airport, you may spot some customers with suitcases, as some diners choose to visit Daiki immediately upon returning to Japan. Tonkatsu truly is a beloved Japanese soul food.

The most sought-after menu item is the Jo Hirekatsu Teishoku (Deluxe Pork Fillet Cutlet Set), which includes a daily appetizer (during our visit, it was Italian sausage), rice cooked in a traditional hagama rice cooker, miso soup, a small side dish, and mizorejiru (grated daikon radish soup). This satisfying set meal is priced at 2,200 yen. The owner highly recommends savoring the tonkatsu with Hamane, a type of deep-sea salt, though there are numerous other delightful condiments which may be used to enhance your experience, such as homemade soy sauce with fish broth and Japanese mustard, homemade mizorejiru with bonito broth, tonkatsu sauce, or a dash of lemon juice. For those looking for an alternative, the chicken cutlet is also a popular choice.


The restaurant offers 11 counter seats, each partitioned for a more intimate dining experience , and an additional 24 table seats, including individual rooms.

The owner, Mr. Hiroki Masuko says, “I hope you will discover your preferred way to enjoy tonkatsu.”

Tonkatsu Kurogane is conveniently located just a four-minute walk from Tokyu Ikegami Line Nagahara Station. Nestled at the crossroads of a shopping district known as Pastel Nagahara and Nagahara-kaido Avenue, this cozy and stylish tonkatsu restaurant was established six years ago as a branch of the renowned Omori-based Tonkatsu Kurogane. The restaurant features four counter seats on the first floor and an additional 12 table seats on the second floor. Tonkatsu Kurogane is a lunchtime favorite, often drawing long queues as this hidden gem is cherished by local residents and those who work in the vicinity. The pork featured at this restaurant primarily consists of Hayashi SPF pork, a variety with a rich 40-year history sourced from Chiba. Complemented by breadcrumbs low in sugar content, our tonkatsu is expertly fried to achieve a perfect, crispy texture.

It has become somewhat of a common practice among today’s tonkatsu enthusiasts to savor their tonkatsu with a variety of salts. To cater to this preference, Tonkatsu Kurogane offers an assortment of salts at each table, including Himalayan pink salt, wasabi salt, Kishu shiso (perilla) and ume (Japanese plum) salt, garlic salt, and Himalayan black salt. The Pakistani black salt, a rare variety cultivated at the base of the Himalayas, emits a distinctive sulfur aroma. And, of course, the classic tonkatsu sauce is also available. Exploring all these condiments might require a few visits to truly appreciate the diverse flavors. One of the most popular lunch items at Tonkatsu Kurogane is the Tokujo Rosu Katsu Teishoku, a Super Deluxe Pork Loin Cutlet Set priced at 2,100 yen. This set includes a serving of rice, tonjiru (pork and vegetable miso soup), and a side of pickles. Another highly favored option is the Menchi Katsu Teishoku, a set featuring minced meat cutlet. If you're looking for a more budget-friendly option, don’t forget to explore their takeout menu, which offers a variety of choices that are more affordable than dining in the restaurant.


On the second floor, the interior features a tasteful combination of dark brown and white decor. Here, you can savor your tonkatsu while enjoying a wide selection of alcoholic beverages.

Mr. Yuki Hibi , the owner, mentions that the Jo Rosu Katsu Bento (Deluxe Pork Loin Cutlet Bento) is also a popular item, and it is fried after receiving the order.

Nestled on Tamazutsumi-dori Street, just a three-minute stroll from Tokyu Ikegami Hasunuma Station, stands Kamimura. This cozy soba restaurant, with its retro Showa-era aesthetics, has been a beloved fixture for 65 years. Inside, you'll find around 35 seats and walls adorned with hand-written menus, evoking a delightful sense of nostalgia. Living up to the well-known adage that “the donburi dishes at a soba restaurant are exceptional,” Kamimura offers an exquisite katsudon (pork cutlet on rice) experience. While most restaurants opt for pork loin for their katsudon, Kamimura distinguishes itself by using pork fillet. This choice of meat is not only soft and juicy but also a healthier, lower-calorie option. The taste, which maximizes these benefits, is undeniably characteristic of this long-standing establishment. The exceptional flavor that defines Kamimura’s katsudon can be attributed to the broth. This is meticulously prepared from an abundance of high-quality dried bonito, crafted by the finest artisans from select bonito, regular dried bonito, and dried mackerel. This broth truly embodies the essence of a soba restaurant.

During lunchtime, Kamimura offers a hearty set of katsudon and soba for just 1,050 yen. This dish features full-sized portions of katsudon as well as soba which has been made fresh every morning in their basement noodle kitchen. Given its substantial size, it’s no surprise that this set is the most popular lunchtime choice, particularly among male patrons seeking a substantial meal. Meanwhile, the curry nanban (curry soba with Japanese leek and chicken) holds a special place as the most popular dish, particularly among female patrons. Its enduring popularity can be traced back to having been featured on a TV program.

The owner couple expresses their gratitude, saying, “For the past 65 years, we have been sustained by the support of our local community. We hope to give back to this community in the future.” Here's to hoping that Kamimura continues to flourish for another 90 to 100 years.


This wooden signboard was a gift to the first generation owner of Kamimura Soba Restaurant upon his departure from Kamimura Soba Restaurant in Tsukudajima to open this restaurant.


Second-generation owners, Mr. Yasuhiro Yamamoto and his wife Chiaki, pledge, “As long as we're alive and well, we’re committed to keeping this place running.”

We hope you found this special report on tonkatsu enlightening, covering restaurants from three generations: Reiwa, Heisei, and Showa. Ota City boasts a plethora of tonkatsu establishments, ranging from renowned, long-established eateries to fresh and contemporary ones. Taking advantage of the city’s bike-sharing service to visit these restaurants could add an enjoyable flair to your culinary exploration.There are many more attractive places in Ota City. Try finding your own place that you can recommend Ota City for. If you find your favorite, please make sure to post on SNS. Don’t forget to use the hashtag #uniqueota!

Ota City promotion website “Unique Ota” delivers information about the appeal of Ota City with the keywords “a town where you can encounter unique locations unlike anywhere else, which can only be found in Ota City.”

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