Japanese Reserve

Ginza Katsukami

From all of Ginza Katsukami

Ginza Katsukami is the first restaurant in Japan to offer Tonkatsu course meals. Like as there are best tasteful moments for sushi and tempura, there’s the one for Tonkatsu. Please meet the very moment of Tonkatsu which will be remarkably well prepared and cooked you have never explored before. We offer a variety of cuts of pork to become Tonkatsu not only major Loins and Tenderloins. Dinner time will be served with the best suitable wine paired to each dishes where you will discover the uniqueness of various Tonkatsu you might be only experiencing it here at Katsukami. Please enjoy wine and pampered marriage carefully selected by sommelier!

From all of Ginza Katsukami

Our Pride

  • [ The wonderful pigs that Katsugami has selected! ]

    We have selected three kinds of pigs based on the following criteria: "Does the meat and fat have a good flavor? "

  • １  Maeda-bi-ton

    Maeda-bi-ton is raised on a farm in the rich nature of Nasu.
    The bloodline is a rare Middle York, also known as the "phantom pig" and other crossbreeds include Berkshire and Duroc.
    The meat is characterized by a fine fatty streak.

  • ２  Yonezawa-buta Ichiban Sodachi

    Yonezawa Buta Ichiban Sodachi features an outstanding balance of the savor and the sweetness of meat. It also has rich vitamin E as well as vitamin B, which keeps it from being oxidized.

  • ３  Tokyo X Buta

    Tokyo X buta is produced in Tokyo as a local specialty. It is a crossbreeding of three kinds of pig: Beijing Black Pig, Berkshire, and Duroc.
    Tokyo X buta has sweet fat and its meat is juicy and tender.

  • [ Crux is the rice ]

    Proudly serving our Tonkatsu with extraordinary rice brand “Tsuranuki” which is basically the famous “Yumepirica” from Hokkaido grown under reduced agricultural chemicals. Large grain, glowy and chewy rice with superb savory to match the dishes.

  • [ We don’t go hard on it, we believe in it ]

    Majority of the Tonkatsu places, strike, pound or puncture with a needle to tenderize the pork. We, on the other hand, nearly do nothing but simply cut it out from the block and cook. It’d still be soft and deliciously tender. Not much is required to a great quality.

Katsukami Eater’s Manual 1 thru 4

Some tips to love it more

Some ways to make it even better

  • [ Don’t let the crisp get in the way ]

    It’s natural to initially have the crispy part land on your tongue but have the meat part do the touch down first, see what happens.

  • [ Juice is the Justice ]

    Our Tontatsu will always be served at that perfect moment.
    There will be some juiciness running out depending on the cuts but that juice is a bliss you don’t want to miss, don’t hesitate to slurp it.

  • [ First, go au naturel, then go Himalayan ]

    First try it as it is, and then get a few touch of Himalayan salt beside you. See the difference, see the magnificence.

  • [ Ad arbitrium, flirt with the sauce! ]

    We have two kinds for lunchtime. Koikuchi sauce for a rich fatty loin meat. Karakuchi sauce for a smooth and lighter tenderloin meat. We will have Balsamic vinegar special sauce ready for dinner time awesomely suitable for alcohol beverages.

Some ways to make it even better

Cuts of Pork for Katsukami

Cuts of Pork for Katsukami
  • tenderloin
    Silky, tender and deliciously juicy
  • CT Butt
    The richest taste among all the loins.
    Our best recommendation！
  • The rib
    where fat and lean multiply layer, the layers of lavishness.
  • Loin
    Where the balance meets perfectly. Classic.
  • Rump
    Firm taste and moist. Being excelled in taste.
  • Round
    Graceful aroma with nice tenderness
  • Nakaniku
    Strong satisfying taste
  • Shintama
    Center part of the round, tenderness and firmness both at the same time.
  • Nakashin
    The best tenderness of all rounds. Rare cuts, enjoy the fine and the richness of the fat!
  • Habaki
    Small effort of biting off, rewarding amount of richness flooding out.
  • Sune
    The more you chew, the more you love. Hidden savor coming your way.

Menu

Lunch

  • Choice course 5,500 yen(Including tax)
    Tontatsu 2 dishes
    two cutlets of your choice
    Rice, Miso Soup, Pickles, Cabbage
    Spicy stew of pork , dessert (shaved ice)
     
  • Maeda Pork and a brand of pork course
    5,500 yen(Including tax)
    Maeda Pork and a brand of pork tonkatsu 4 dishes
    Minced Maeda Pork cutlet 1piece
    Rice,misosoup,pickles,cabbage
    Spicy stew of pork , dessert (shaved ice)
     
  • Maeda Pork and a brand of pork tonkatsu
    ＋ Crab croquette by kitafuku
    6,500 yen(Including tax)
    We used a lot of red king crab from sister store,kitafuku.Half of the croquette is crab meat.
     
  • Shaved ice 500 yen(Including tax)
    Strawberry, Pineapple, Caffe latte, Milk-tea
     

* Course contents may be changed due to the season and the convenience of ingredients.

Dinner

  • Katsukami course menu 8,700 yen
    (including tax and excluding service charge)
    Hors d'oeuvre
    Tenderloin cutlet
    Today’s meat special ①
    Today’s meat special ②
    Minced pork cutlet
    Palate cleansing
    Crab croquette by kitafuku

    Cutlet of your choice (1 from the below)

    Fresh abalone croquette, Today's tonkatsu with rare parts,

    Koshizuka corned beef, seasonal special

    Today’s loin special ①
    Today’s loin special ②
    Choice of rice dishes
    Dessert
     
  • Maeda Pork and a brand of pork menu 10,900 yen
    (including tax and excluding service charge)
    Hors d'oeuvre
    Tenderloin cutlet
    Today’s loin special ①
    Today’s meat special ①
    Minced pork cutlet
    Palate cleansing
    Crab croquette by kitafuku

    Cutlet of your choice (1 from the below)

    Fresh abalone croquette, Today's tonkatsu with rare parts,

    Koshizuka corned beef, seasonal special

    Today’s meat special ②
    Today’s loin special ②
    Choice of rice dishes
    Dessert
  • Special Beef Course 17,500 yen
    (including tax and excluding service charge)
    Our signature Tonkatsu course + premium Yamagata beef prosciutto, Ozaki beef-Katsu
  • Special Seafood Course 17,500 yen
    (including tax and excluding service charge)
    Our signature Tonkatsu course + extra large fried tiger prawns,extra large fried scallops topped with caviar!

* Course contents may be changed due to the season and the convenience of ingredients.
* A service charge of 5% will be charged.

Hours・Access

  • Lunch
    11:30am - 2pm（L.O.）
  • Dinner
    1st table 6pm -  2nd table 8pm -

  • Open 7 days a week
    (Except new year vacation)

  • Ginza Katsukami
    Address
    Tokyo, Chuo City, Ginza, 5-6-10 Miyako Bldg 5F
  • Tel
    03-6263-8720
Internet reservation