TOKYO X Ohzappa Susukino

It is made using vacuum cooking, where temperature control is essential, without confit in oil. Ingredients such as rosemary, basil, salt, olive oil, and hemp seed oil are also used. The sauce is homemade, made with Shimosa soy sauce, Takara sauce, red sake, and sweet mirin.

Simply grilled with natural Okinawan salt. A touch of black pepper at the end. With just this, the flavor of the pork stands out. There is no odor unique to pork. Its tenderness is said to be indistinguishable from that of high-quality Wagyu beef.

The flour is 'Haru Yutaka' from Hokkaido, the eggs are 'Japan's most particular eggs', and the breadcrumbs are roasted style. It is fried at 170 degrees using lard and rapeseed oil. We pay attention to every detail of the dish to fry delicious Tonkatsu without scoring the meat.

Only using Dassai 50, 39% rice polishing ratio

Using Tanizake Special Junmai