Tonkatsu Narikura

Best pork cutlet I've had in my life! A little bit expensive, but worth every dollar. Booking on Omakase was a challenge, especially since we had 5 people in our group and had to split our booking to 3 and 2 people respectively - meaning we had to stagger our booking times. The meal comes with starters and dessert: A slice of smoked ham Some radish Some salad Honey sponge cake (dessert) We got the chateaubriand and Mille feuille set (pic not attached) + 1 ebi fry which was the special on that day. The chateaubriand was excellent, with a great juicy tender bite. The Mille feuille was great too and was more tender and softer - recommended for older folks. 2 piece set was more than enough for 1 person. I'd recommend booking the 2 piece set and choosing a special to share on the day itself. If you cannot finish, they offer takeaway boxes too. All in all, really good experience in a quiet, cosy part of Japan.

My friend consistently encouraged me to go to this restaurant, even though booking this restaurant was as hard as getting a concert ticket!! However, tonkatsu here is unique from other tonkatsu places, deserving the no.1 tonkatsu in Japan from Tabelog. We had to choose the menu when we made a reservation. Appetizer - vegetables are fresh and salad dressing is unique and very refreshing and not oily Main - pork meat was under a snow aging process, which I think that it could make pork very soft. I love loin and chateaubriand the most for their tenderness and smell. Mille feuille is also great while it is more fatty than the other two. We can choose to dip with tonkatsu sauce or salt. For me, eating without any dipping was also good enough. The restaurant gave one small bowl of rice and if you need more rice, you have to pay 200 yen. Desserts - banana cake made from tonkatsu crumbs Overall, this restaurant is memorable and eye opening for its innovative way of cooking. I would love to come back.

Y'all this food SENT ME!! This was the very best tonkatsu I've had in Tokyo, with the Loin, filet, the additional lamb cutlet, and shrimp tempura being the best items in that order. The meat was just so soft, tender, and absolutely flavorful. Especially the lamb (I was extremely shocked). Also the meal didn't feel super fatty, just light, airy, and absolutely delicious. Service and chef are also super nice. I loved it!

While it is regrettable that the Rib Loin is no longer an option from my previous visit back in 2019, im glad to report that the Bara (fatty Cut) is still very very good. My sister had a poor experience with the loin but from my visit i saw the that loin was still a beautiful pink & succulent option. The master has aged much since 2019 with a lot of white hair now but the quality & taste of the pork is as exceptional as always. For exceptional food, when people ask how good can it taste? My answer would be, you just got to try it to understand. The taste is just simply a notch higher than the rest. Absolutely worth a reservation slot.

Too expensive for tonkatsu, the cost is surely not that high for good pork Also batter is too thin and soft for my liking It only works well with millefeuille cultlet Definitely a skip in my books, I could go to other tonkatsu places 3 times

Beautiful experience, the best Tonkatsu I've ever had. I would recommend 2 pieces at booking and then order 1 or 2 on the Special board. (1 piece is 100g + rice + salad +and desert... so quite substantial) I like Bara and Chateaubriand best and Ebi fried on the special board is soooooo goooood. Highly recommended.

Quite possibly the best tonkatsu in the world? I love me some tonkatsu and I’ve had my fair share of it but Narikura is just.. something else.. The place was quite simple, and a bit far from the center of tokyo. They now require you to reserve, which I thought was a great move for everyone. Meal was definitely very filling, and for first timers I recommend their Bara, Rosu, and Chateaubriand cut (there’s another cut called the mille feuille which I believe is somewhat of an original creation). Just unbelievably good (but the food was very rich for sure).

Overall, the experience was average. Could be due to the rush during the reservation, we couldn't make a good selection. The rib roast cutlet felt too fatty, with almost 1/3 of it being fat. After eating one or two pieces, it became very greasy, and we couldn't finish it. The pork had a strong gamey taste, which I didn't like. The Chateaubriand cutlet had a good balance of fat and lean meat. There was hardly any gamey taste, and we preferred this one. The most satisfying was the additional millefeuille cutlet. The seasoning was just right, and it was tender and soft. The sauce was too strong and overpowered the meat's flavor. We recommend just using salt. The environment was great, very clean, and there was plenty of space between tables, giving a good sense of privacy.