I went to Narikura for tonkatsu back in November and shamefully didn’t write it up. Tabelog and the internet hype machine seem to consider it one of the best for Tonkatsu in Tokyo (it and nearby Tonta both have tabelog scores over 4). It has a Michelin bib gourmand; I don’t think the judges knew what hit them when they went to Japan, they’ve handed out awards left right and center.
This obviously meant there were queues as it’s a no reservations kind of place. I think we waited for around 40 minutes. Dining room was pretty unassuming, almost canteen in style with the usual long kitchen counter.
Their signature is essentially using really thick pork chops. You can choose various breeds and sizes, and whether you want sirloin or fillet.
The specials menu was all in Japanese but the internet saved the day as I’d found a helpful soul had written an insanely detailed guide to eating there https://thepursuitoffoodperfection.wordpress.com/2015/03/22/narikura-tonkatsu-takadanobaba-restaurant-review/
After queuing and being the glutton I am I obviously went for the largest size of the strongest tasting speciality breed (Kiramugi). It was too much! My partner’s more modest portion of their “standard” breed pork was big enough. The Kiramugi was definitely stronger in flavor than the standard breed, and way more indulgent in terms of the fat on the loin, but you can only cope with so much of that. But if you just had the standard you wouldn’t be disappointed, both were fried to my ignorant perception of perfection, not greasy at all.
Whether the special was worth the ~¥2000 extra over the standard is hard to say, we get some pretty good pork in the UK and you’d probably pay something similar or more for the quantity and quality so it didn’t seem unreasonable. Likewise, was it worth the queue? I didn’t regret it and maybe I got to try some of the best Tonkatsu out there! Your mileage may vary.
, I made up my sushi list for my next trip (don’t know when):
