Tonkatsu Narikura

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.

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!

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.

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.

Best pork cutlet I've had in my life! A little bit expensive, but worth every dollar. Booking on Omakase was a challenge, especially since we had 5 people in our group and had to split our booking to 3 and 2 people respectively - meaning we had to stagger our booking times. The meal comes with starters and dessert: A slice of smoked ham Some radish Some salad Honey sponge cake (dessert) We got the chateaubriand and Mille feuille set (pic not attached) + 1 ebi fry which was the special on that day. The chateaubriand was excellent, with a great juicy tender bite. The Mille feuille was great too and was more tender and softer - recommended for older folks. 2 piece set was more than enough for 1 person. I'd recommend booking the 2 piece set and choosing a special to share on the day itself. If you cannot finish, they offer takeaway boxes too. All in all, really good experience in a quiet, cosy part of Japan.

Highly rated on Tabelog. The best cut was the pork belly, which was mind blowing. Other cuts were also good but I would not pick the mille feuille with cheese. Batter is on the light and airy side. Prices are really expensive. Reservations on Omakase.in only.

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

My friend consistently encouraged me to go to this restaurant, even though booking this restaurant was as hard as getting a concert ticket!! However, tonkatsu here is unique from other tonkatsu places, deserving the no.1 tonkatsu in Japan from Tabelog. We had to choose the menu when we made a reservation. Appetizer - vegetables are fresh and salad dressing is unique and very refreshing and not oily Main - pork meat was under a snow aging process, which I think that it could make pork very soft. I love loin and chateaubriand the most for their tenderness and smell. Mille feuille is also great while it is more fatty than the other two. We can choose to dip with tonkatsu sauce or salt. For me, eating without any dipping was also good enough. The restaurant gave one small bowl of rice and if you need more rice, you have to pay 200 yen. Desserts - banana cake made from tonkatsu crumbs Overall, this restaurant is memorable and eye opening for its innovative way of cooking. I would love to come back.