The restaurant is located very close to JR Takadanobaba Station, just one stop away from JR Shinjuku Station.
Narikura is highly-rated as attested by the long queue which extends from the basement stairway all the way to the small road beside the restaurant. Inside, there is a total of 18 seats including 6 counter seats and a table seats that sits up to 12 people.
The restaurant uses a special brand of pork called “Kirifuri Kogen” from Tochigi prefecture. There are two types of pork cuts: rosu (loin) and hire (fillet). If you prefer your pork with fat, ask for rosu; if you prefer leaner and more tender pork, then go for hire. To be more precise, there are actually two kinds of rosu on the menu: rosu katsu (120g) and rib rosu katsu (200g). The former, in addition to its smaller size, is moderately fat and the latter is the biggest and fattest of all cuts.
There is also a limited edition “Yukimuro Jukusei”, which is also known as “Snow Aging Pork.” As the name suggests, the pork is packed in snow and aged at a stable temperature and humidity in a yukimuro (igloo). This is a traditional method of curing used in Niigata prefecture.
The tonkatsu is made with a customized breadcrumb and is deep fried at a comparatively low temperature. The whole process takes about 20 minutes. The tonkatsu has a distinctive white coating and, despite being fried for so long, isn’t oily. The meat has a tantalizing tinge of pink.
We recommend you sample the dish without the condiments in order to appreciate the original taste of the high-quality meat. Of course, there is tonkatsu sauce, rock salt, shichimi pepper, and mustard on the table to add extra taste to the meat. Tonkatsu is served with mounds of shredded cabbage, a side dish of pickles, and a bowl of tonjiru (pork and vegetable miso soup).
豚肉の旨みや香りをここまで引き出したとんかつは無いと思います。衣のまとわせ方がハンパじゃないです。すべてがパーフェクトでした。並んでも食べたいと思わせる逸品です。 Quote from Google Map Review
Photographers:peggyjean0310 hassy_8484_
