The story
Just a minute from Ningyocho Station, Katsuyoshi brings a refined sensibility to the classic Japanese tonkatsu. The restaurant, known in Japanese as "Katsuyoshi," occupies a two-story space in Chuo-ku, Tokyo. The first floor features a six-seat counter where diners can watch the kitchen at work, while the second floor offers table seating for twelve. It is a setting that balances intimacy with comfort.
The menu centers on premium pork cutlets, with the kitchen offering both rosu (loin) and hire (fillet) cuts. The "Bekkaku" (special) loin, available in sizes from 110 grams to 250 grams, is described on the restaurant's own site as a cut with "high-quality fat umami" and a "breading that melts in the mouth." The fillet, by contrast, is praised for its "fine-grained, tender lean meat." A standout is the "thinly rolled, juicy cutlet," which wraps loin meat into a succulent, layered bite. The tonkatsu here is not just fried; it is a study in texture and fat composition.
Katsuyoshi also offers a range of set courses, from the simple A Course (4,950 yen) featuring a salad, croquette, and your choice of loin or fillet, to the more elaborate S Course (11,000 yen), which requires a reservation for two and includes fried seafood like shrimp and scallops alongside the "Tokugin" (special reserve) loin or fillet. A notable house specialty is the suppon (softshell turtle) curry, a rich, savory dish that appears in most courses. The menu also includes seasonal items like fried oysters in winter, as well as a la carte options such as shrimp, scallops, and a soy-simmered trio of vegetables.
This dedication to quality and value has earned Katsuyoshi a Michelin Bib Gourmand distinction, recognizing it as a place for "good quality, good value cooking." Whether you choose the counter for a solo meal or a table for a group, Katsuyoshi delivers a focused, satisfying experience built on excellent ingredients and precise technique.
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