Tonkatsu Narikura

This was definitely an amazing tonkatsu prepared with utmost care and delicacy. It did miss a mark with a combination of a few odd missteps. Firstly, we never had our drink order taken, and felt out of place calling someone over to take it since no other patrons had any either. Secondly, a fruit fly was found in the soup, which soured the experience a little bit, but it was promptly replaced. For the money (around 8000yen pp) I think it's a once only experience that i'll find hard to return to.

My friend consistently encouraged me to try this restaurant, despite the fact that securing a reservation felt as difficult as getting a concert ticket! However, the tonkatsu here is truly unique compared to other places, and it rightly earned the No.1 spot for tonkatsu in Japan on Tabelog. When making the reservation, we had to choose our menu in advance. The appetizer featured fresh vegetables with a distinctive, refreshing salad dressing that was light and not oily. For the main course, the pork had undergone a snow-aging process, which I believe made it exceptionally tender. My favorites were the loin and chateaubriand cuts, prized for their tenderness and aroma. The mille-feuille was also delicious, though fattier than the other two. We could enjoy the meat with either tonkatsu sauce or salt, but for me, it was flavorful enough without any dipping. The restaurant served a small bowl of rice, and additional rice was available for 200 yen. For dessert, we had a creative banana cake made using tonkatsu crumbs. Overall, this restaurant left a memorable impression with its innovative cooking style. I would love to visit again.

Best tonkatsu I’ve ever had. The pork was incredibly tender, juicy, and cooked to perfection with a light, crispy coating that wasn’t greasy at all. Every bite melted in my mouth. A must-visit for tonkatsu lovers. Be sure to book in advance—it gets packed!

Tonkatsu Narikura has earned its reputation as one of Tokyo’s most sought-after katsu destinations, and while the pork lives up to high expectations, it’s the chicken katsu that truly steals the show. The pork katsu—juicy, well-fried, and paired with excellent rice and cabbage—feels on par with other high-end tonkatsu joints. It’s solid, but not necessarily a standout when compared to competitors like Maisen or Butagumi. Where Narikura distinguishes itself is in its chicken katsu, which is simply sublime. The texture is impossibly tender, the coating light and crisp, and the flavor rich without feeling greasy. It’s the kind of dish that redefines what chicken katsu can be—delicate, luxurious, and comforting all at once. It’s worth the trip for this alone. The space is minimalist and calm, letting the food take center stage. Service is efficient, and the pacing is thoughtful. However, getting in requires planning: reservations are difficult and fill up fast, so booking well in advance is essential. If you’re a fan of katsu and think you’ve tried it all, Tonkatsu Narikura’s chicken offering will surprise you. It’s a masterclass in simplicity and execution—easily the best chicken katsu I’ve ever had.

An incredible katsu experience. I really, really love katsu and tonkatsu narikura was a completely new experience for me. Its so tender and the pork really shined through, although it's almost a completely new dish because (I think) they sous vide their pork before frying. Its very much an elevated version of katsu which is a nice treat, although it scratches a bit of a different itch than traditional katsu.

The near-perfect tonkatsu place. To my complete surprise, I had one of the best lambs ever in this spot, cooked to perfection without relying on the fat tissue. Otherwise, pork loin is a must-try, belly and chateaubriand are also great. A minor criticism could be some differences in the oil content of the different cuts/meat, for example the shrimp tonkatsu was quite oily. This might also be due to the temperature change on the plate.

Hard to rate ... The Roast was probably the best piece of tonkatsu I have ever tasted. But ... It's not very generous for a Tonkatsu spot : small rice with paid 2nd bowl; no tea; miniscule salad ... At 8000 yen per meal; you do factor this in the rating. The other pieces (millefeuille and Chatonbriand) are overall more greasy and less enjoyable but still very good. As it is basically impossible to book also ; it could have been better is the general impression

The food is amazing. An experience you must try. It is important to be timely in your arrival as the chef carefully plans when the food will be ready. The white-style katsu takes much longer than the golden-style.