西麻布 豚組

It lists a total of over 57 different varieties of largely Japanese premium pork, such as Imo-buta from Chiba, Akan pork from Hokkaido with the varieties and cuts listed given you options from light and lean, fatty and dense, to juicy and full of umami.
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In Japan, tonkatsu is served in 2 cuts: ロース ‘rosu’, which is pork loin, and ヒレ’hire’, the leaner fillet.  We got the Golden Boar Pork loin from Hyogo and it.. honestly blew me away. The breading was unreal. Crisp and light like snowflakes while the hunk of meat had none of that dryness but instead was super juicy and fatty. The meat is seasoned with Andes rock salt and organic white pepper from Ponape island in Micronesia, and the chef uses a special blend of Taiyu sesame oil and cottonseed oil to achieve that perfect light and crisp exterior. Even their Koshihikari rice from the Ibaragi prefecture is organic and steamed in a custom-made pot. •
Such attention to detail goes a long way as its def the best tonkatsu i’ve eaten, far outstripping Maisen.

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2nd tonkatsu in Tokyo. Unlike the previous one, this was a bit more char shu style rather than cutlet. Somehow a lot more tender, guess the fats was within the meat rather than at the sides? Yum. But they don't serve barley rice unlike katsukara. Butagumi at Roppongi.