The Ginza and Yurakucho areas are centrally located in Tokyo, renowned as popular tourist destinations that offer a plethora of experiences in shopping, gastronomy, and culture. Ginza, distinguished by an abundance of upscale brands and long-established establishments, exudes a refined ambiance that appeals to the discerning tastes of mature individuals. Yurakucho, while serving as a business district, also stands out as a hub for entertainment, hosting cinemas, theaters, and event halls. It is recognized as a focal point for the dissemination of cultural and entertainment experiences. Dishes Japan unequivocally recommends exploring the selected top-tier tonkatsu establishments in the Ginza and Yurakucho areas for those residing or visiting Japan.
Tonkatsu Aoki Ginza (とんかつ檍 銀座店)
The restaurant is in Ginza 8-Chome, across from Ginza Kyubey. It has counter seats for five, tables for four and two, serving premium pork from Chiba Prefecture. Four cuts available with crispy coating, popular Tokujo Katsu. Recommended to try deep-fried oysters. Sets include rice, pickles, cabbage, and tonjiru. Salt selection includes Himalayan, Mongolian, Okinawan sea salt, and rose salt. Prices range from JPY1,500 to JPY3,000, considered reasonably priced for Ginza.
Ginza Katsukami (銀座かつかみ)
Ginza Katsukami is Japan’s first tonkatsu restaurant specializing in course meals, deviating from the traditional teishoku style. Located on the 5th floor of the Miyako Building in Ginza, it offers meticulously planned courses featuring Yonezawa Buta Ichiban-Sodachi, a premium pork brand from Yamagata. The menu includes fillet and loin cuts, each fried with precision to retain flavor and coated thoroughly to prevent flavor loss. Despite being deep-fried, the tonkatsu at Katsukami is surprisingly quiet, and reservations are essential for this unique dining experience.
Nishimura in Ginza is known for its exceptional tonkatsu, achieving high standards in crispy batter, meat, and meat juice. Located near Kabukiza Theater, it’s a favorite among Kabuki actors. The restaurant has 13 counter seats, suitable for small groups. The lunch menu mostly features tonkatsu, with a unique Buta Shabu Zen dish. The signature Jo-Rosu Katsu Zen offers a high-quality loin cutlet set with tonjiru and pickles. The tonjiru, made with sake kasu, is popular. The 180-190g cutlet combines various pork flavors, and Sicilian rock salt complements the loin. English menus are available.
Tonkatsu Akebono (とんかつ あけぼの)
Akebono, located in Tokyo’s iconic Tokyo Kotsu Kaikan Building near JR Yurakucho Station, started in 1962 in a black-market area and moved to its current location in 1965. Specializing in Katsudon and Tonkatsu Teishoku, the restaurant offers a retro ambiance reminiscent of the Showa era. The L-shaped counter allows customers to watch the Nakamura brothers prepare dishes with masterful techniques. Akebono’s signature dishes include Katsudon and Tonkatsu Teishoku, featuring pork cutlets fried in pure lard. The Service Teishoku, a popular choice, includes various fried dishes. The restaurant’s unique feature is Koshihikari rice cooked in a traditional Hagama rice cooker, served with sweet and spicy dashi-flavored pork cutlet. Akebono is praised by Tokyo foodies and accommodates non-Japanese speakers with an English menu.
Ginza Bairin (銀座梅林)
Ginza Bairin, established in 1927, pioneered Tonkatsu in Ginza. Founder Nobukatsu Shibuya’s vision led to the iconic “One-bite Katsu” and a unique Medium-thick Chuno Sauce. The restaurant gained fame for its signature dishes, expanding its menu with innovative items like the “Hire Katsu Sandwich” and “Special Katsudon.” Despite growth, Ginza Bairin maintains a commitment to quality, using Kurobuta pork from Kagoshima, specially made healthy cottonseed oil, and carefully chosen “Tsuyahime” rice from Yamagata, emphasizing attention to detail in presentation.