Tonkatsu Keita Review Summary

It was a perfect meal. We booked one month in advance and were delighted that our children were warmly welcomed. The tonkatsu was perfectly cooked, and the pork was like nothing we've ever had. A life-changing experience from start to finish!

Heard a lot of rave local reviews on the place, so I had to try, considering how close I lived by. Made a reservation one week in advance. The tonkatsu was good, no doubt, but it wasn’t the best I’ve ever had in Tokyo. Considering the price, I was hoping it would be better. I got the most expensive option, and I thought the meat was slightly too dense, like a steak. Thought it could’ve been juicier.

MARCH 2023

Online reservation is available for this place so you don't have to wait in line. It is a specialty tonkatsu restaurant serving kurobuta from Kagoshima prefecture, sourced from the owner's family farm. Had both the pork loin and top filet cut, both were very delicious; cooked perfectly with a bit of pink and the panko was flaky every bite. There are a variety of condiments and two sauces for the cabbages which the staff will explain when the food is served. Very satisfying meal, totally worth the price.

We booked a Friday, last slot of 20:00. The staff was warm and helped us with everything they could. The Friday special was really nice and tasty, an example of how pork and curry should be mixed. I would like to revisit for the next time I'm in Japan, so that I can try their signature tonkatsu. I recommend making reservations way in advance.

My current number 1 spot for tonkatsu in Tokyo. There’s no need to queue because they take reservations, the pork is cooked to my preferred doneness (still pink unlike Marugo, but not too raw like Aoki), and the atmosphere isn’t too rushed. Great pork quality for the price, unlike places like Narikura which have hiked their prices way up. Would recommend.