Eight Tokyo restaurants renowned for their best tonkatsu
We'll reveal our special recipes, sales know-how, and meat preparation techniques!

In Japan, the birthplace of tonkatsu, and Tokyo, where there is an endless list of delicious restaurants, we selected eight restaurants where customers line up just for one tonkatsu, and clearly revealed the core 'techniques' of the artisans there.
This is a thorough textbook and reliable reference book for not only culinary experts who make their own tonkatsu, but also chefs at all restaurants that sell tonkatsu, from Japanese restaurants to specialty stores, and from snack bars to Korean restaurants.

Gasko, Sugita, Narikura, Ponchiken, Pontahonke, Restaurant Shichijo, Furitsu, Restaurant Sakaki.
This contains recipes for popular menu items from restaurants that are a staple on the Tokyo itinerary for tonkatsu enthusiasts.
It includes classic pork cutlets such as fillet cutlet and loin cutlet, unique pork cutlets such as mille-feuille cutlet and chardon brian cutlet, familiar menu items such as beef cutlet, chicken cutlet, and menchi cutlet, and popular fried foods such as shrimp, scallop, octopus, oyster, and eel.
It includes detailed step-by-step photos, accurate measurements, detailed explanations, and cooking tips so that readers can actually follow along.


Beyond various recipes, this book has the unique advantage of covering not only all the secrets of making tonkatsu, including pork preparation methods and kitchen worktop layout, but also the core information of operating a tonkatsu restaurant, such as each restaurant's menu offering methods, business know-how, principles, and philosophy.
The translation and editing by Choi Kang-rok, the winner of [MasterChef Korea 2], who studied abroad at Tsuji Culinary Institute of Japan and is currently active as a cooking YouTuber, added professionalism.
It's a great hands-on experience at a Tokyo restaurant, just from reading a book.