Tonkatsu Audio Guide
Cut through the golden-brown coating with a crisp snap and juicy pork appears amid the steam: that is Japanese tonkatsu. Born from Western cooking, it grew into a dish all Japan's own, the flagship of yoshoku. Across six…
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Welcome to the World of Tonkatsu
Welcome to the world of tonkatsu. Slide a knife into that golden, crisply fried coating. With a satisfying crunch, white steam rises and juicy pork appears — this is tonkatsu, a dish the Japanese adore. Tonkatsu is a champion of yoshoku, the Western-influenced cooking born in Japan. Yoshoku means dishes brought from the West and remade to suit Japanese tastes, a food culture all its own. Based on the European cutlet, pork is deep-fried in plenty of oil and served with shredded cabbage, rice, and miso soup — a combination that is, by now, a proper Japanese home-cooked meal. It even has a lucky side: because 'katsu' sounds like the word for 'to win,' people eat it before an exam or a big challenge. That is how deeply tonkatsu has woven itself into Japanese life. For the next little while, let's savor the story of this crispy dish. Let's begin with how tonkatsu came to be — with its surprising history as a dish of yoshoku.
What you'll hear on site
- Its History as Yoshoku ¥200 · 7 days
- Loin and Fillet ¥200 · 7 days
- Regional Character ¥200 · 7 days
- Cabbage and Sauce ¥200 · 7 days
- How to Eat It Deliciously ¥200 · 7 days
- The Culture of Famous Shops ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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