The story
In the heart of Ginza, Tokyo, GINZA KATSUKAMI II has opened its doors as a second location dedicated to the art of tonkatsu. This restaurant, recognized with a Michelin Bib Gourmand for its good quality, good value cooking, is built on a simple philosophy: like sushi or tempura, tonkatsu has a perfect moment, and they strive to serve it at that exact instant.
The kitchen’s commitment begins with the selection of pork. They source three exceptional breeds, each chosen for the rich flavor of both the meat and its fat. These include the rare "phantom pig" lineage of Maeda Buta, the perfectly balanced Yonezawa Buta, and the juicy, sweet Tokyo X pig. The meat is never tenderized by pounding or piercing. The team believes that these top-tier pigs require no such intervention—they are naturally tender and juicy.
The attention to detail extends to every element. The rice is a special variety called "Tsuranuki," a low-pesticide Hokkaido Yumepirika known for its large, glossy grains and sweetness. For dinner, a sommelier selects wines to pair with the pork. The restaurant also provides a "Tonkatsu Instruction Manual" (Tonsetu) to guide diners: eat the meat-side up for direct flavor, sip the surface juices, try it plain and then with Himalayan rock salt, and master the sauces—a rich one for fatty cuts and a spicy one for leaner cuts.
Beyond the classic loin and fillet, GINZA KATSUKAMI II offers a range of rare cuts, from the intensely flavorful shoulder loin to the tender and marbled sirloin. Lunch courses start from ¥5,500, while dinner courses, featuring a progression of cuts and dishes like a crab croquette from sister restaurant Kitafuku, begin at ¥8,700. This is a place where the craft of tonkatsu is treated with the seriousness it deserves, delivering a memorable meal in a refined setting.
Recognition
Ambience
Details
Location
Instagram