Nyubeibu Kitahorie-ten

You can refill the pork miso soup and vegetables for the set meal. (Each type of refill from the second time onwards costs an additional 100 yen.) Refilling the rice for the set meal costs 220 yen.

Using both high and low temperature lard oil, we fry slowly at low temperature. Since it is fried at low temperature, it takes time, but it turns out very tender.

Panko uses a slightly lower carbohydrate fresh panko. Enjoy the unique aroma and crispiness of fresh panko.

Based on Hinohikari rice from Nara Prefecture, blended with Haenuki rice from Yamagata Prefecture to complement tonkatsu. The sweetness is kept slightly subdued so as not to interfere with the flavor of the pork.

I want to change the concept of cabbage with tonkatsu, so I make it possible to choose lettuce.

In addition to the special sauce on the plate, we have prepared 7 different flavors for you to enjoy various tastes.

The sauce uses figs from Habikino, Osaka. Please enjoy the rich and deep sweetness of the figs and the addictive flavor of the spices.

The most representative part used for tonkatsu. The ratio of lean meat to fat is just right, and it is characterized by a fine texture and tender meat quality.

This cut corresponds to the upper loin, characterized by a lot of marbling and fine meat texture. Being close to the bone, it has a concentrated sweetness and umami from the fat.

A rare cut that accounts for about 2% of the total yield from one animal. It is characterized by its juicy and tender meat quality, being a lean cut with low fat content, yet it has a high moisture content and a fine texture, resulting in a delicate mouthfeel.

1. Leave a little rice 2. Place tonkatsu on top of the rice 3. Pour plenty of Japanese dashi 4. Completion of tonkatsu dashi chazuke

120g: 2,600 yen 180g: 3,600 yen

150g: 2,500 yen 180g: 2,800 yen

200g: 3,200 yen 250g: 3,800 yen

150g: 3,300 yen 180g: 3,800 yen

200g: 4,200 yen 250g: 5,000 yen

150g: 2,800 yen 180g: 3,400 yen

200g: 3,800 yen 250g: 4,600 yen