Koto City, Tokyo, Japan｜トンカツ洋食酒房 フライ

I went there because I learned that tonkatsu is eaten with salt. What I ordered was an assortment set meal of loin cutlet and fillet cutlet, and an additional fried oyster. When I ate the fillet cutlet with salt, which is the recommended way to eat it, it really brought out the sweetness of the meat and I couldn't stop eating it with chopsticks! As the loin cutlet is called ``mochi pork'', it had a chewy texture and was very delicious. I love tonkatsu, so I think I've eaten it over 100 times, but this was the first time I've ever tasted how sweet and delicious the meat's fat was. Fried oysters are eaten with homemade ``Shibazuke tartar sauce.'' I wonder if we'll meet again! I'm thinking of making Shibazuke tartar sauce at home. At night, you can drink expensive and rare shochu ``Maou'' and ``Kawagoe'' for 550 yen! This is a must-go for shochu lovers. They also have ``Aragoshi Mikan,'' which is hard to find in most izakaya restaurants, so it's a restaurant that I'm sure I'll come back to again.

There was a Western restaurant near the bus stop where I happened to get off. I had a set meal of hand-prepared fillet cutlet and fried oysters. The fries, fried with raw breadcrumbs, were crispy and soft on the inside! The store is small, but it gives you the feeling that it is a community-based business. We had a slightly luxurious lunch.

This tonkatsu is insanely delicious! I ordered the special loin set meal. I had a large serving of rice with a friend, and as you can see in the photo, it was a huge serving. The tonkatsu doesn't have the trendy gorgeous feel (thick batter, lots of fat), but It was very well-balanced, and the meat quality, searing, and batter were perfect! I don't go to Kiba very often, but I want to go again. Also, the store manager was very friendly and had good taste. Conversation is also recommended when eating at the counter! !