Tonkatsu Ichiban

Instead of the usual sauce, try tonkatsu with grated daikon ponzu. One diner describes dipping the cutlet in ponzu mixed with raw egg, grated daikon with chilli, and torn seasoned seaweed. They found the flavour robust without the ponzu being too sharp. The menu lets you choose either demi-glace or the house grated daikon ponzu with both loin and fillet, so you can start with a classic cutlet and the sauce you prefer.

The choice of cut also makes a difference. Reviewers suggest loin for a substantial, meaty bite, while fillet is softer and comparatively light. The set featuring Miyazaki Kirishima Kurobuta pork loin comes in 150g, 200g and 250g portions. Sauce options include demi-glace, grated daikon ponzu, or a trio of flavours: soy sauce, plum sauce and rock salt. The set comes with rice, pickles and the house pork miso soup; one diner was pleased with the generous portion of the Japanese-style tonkatsu set.

For another fried dish, consider the large fried prawn or the limited-quantity prawn cream croquette. A diner who ordered a mixed platter singled out the large prawn for its light feel and thin coating, as well as the generous tartar sauce. Another enjoyed the croquette’s rich, gratin-like flavour and pronounced prawn character. Whether you want tonkatsu at the centre of the meal or a prawn dish on the side, you can tailor the combination to your appetite and preferred sauce.