Pondahonkai

Ponta Honke is a long-established Western-style restaurant and is known as the birthplace of the Japanese cutlet. The star of the show is the cutlet, a traditional delicacy made from a core of selected loin and slowly fried in homemade lard. The restaurant also offers tan stew made with black wagyu beef and fried dishes that take advantage of fresh seafood from the Edo-mae area.

Tradition and family ties are alive and well at this well-known restaurant in Ueno. In a relaxed atmosphere with little conversation, this tonkatsu restaurant offers a variety of dishes that can only be enjoyed at a long-established restaurant. With a long history and solid techniques backed up by tradition, you can enjoy the depth of Western-style cuisine.

Shinjiro Shimada, a cook of Western cuisine at the Imperial Household Ministry, founded Ponta Honke in 1905 with the concept of "Western food that goes well with rice. At that time, Western-style food was for special occasions, but this restaurant laid the foundation for the spread of Western-style food in Japan by offering a menu that included fried fish and pork sautee.

Born in Tokyo in 1965, he spent his childhood surrounded by artisans in Ueno, Tokyo. After spending his childhood surrounded by craftsmen in Ueno, Tokyo, he decided to take over the family business and trained at the Yamanoue Hotel. 3 years later, he returned to Ponta Honke and started working in the kitchen. 36 years old, he became the fourth generation to take over the restaurant after his father passed away. He continues to preserve the traditions of the long-established restaurant founded in the Meiji era.