Ponta Honke

The story

Ponta Honke: Tokyo's Original Tonkatsu Since 1905

The Original Tonkatsu

Ponta Honke opened in 1905 in Tokyo's Ueno district. The first-generation chef, who had trained at the Imperial Household Agency, created what is widely considered Japan's first tonkatsu: a Milanese-style pork cutlet fried in tempura batter. That dish remains the restaurant's defining offering.

The kitchen uses only pork loin. Excess fat is trimmed and rendered into lard for frying. The cutlet is cooked slowly at a low temperature, then the heat is raised gradually to lock in the flavor of the meat. The batter turns a beautiful golden brown, light and aromatic.

The Fourth Generation

Chef Yoshihiko Shimada was born in Tokyo in 1965 and grew up in Ueno, surrounded by the family trade. He decided to continue the business while still in high school. After graduating, he trained for three years at the Yamanoue Hotel before returning to Ponta Honke. He became the fourth-generation owner at age 36, following his father's passing, and maintains the traditional recipes from the Meiji era.

Other Specialties

Beyond the cutlet, Ponta Honke offers dishes that have earned loyal followings. The beef tongue stew features domestic black beef tongue, simmered for four hours, then chilled and finished with a demi-glace sauce that takes three weeks to make. The deep-fried sillaginoid uses line-caught fish from Tokyo Bay, prized for its thick, non-watery flesh. Many guests come specifically for this.

The restaurant has a welcoming atmosphere with counter seating, tatami rooms, and private rooms. An English menu is available, and English-speaking staff can assist.

Michelin Recognition

In 2026, Ponta Honke received a Michelin Bib Gourmand, an award for good quality, good value cooking. It is a fitting acknowledgment of a restaurant that has served consistent, carefully prepared food for over a century.