Agezuki あげづき

Agezuki is not only famous for the quality of their deep-fried pork cutlet in Japanese named Tonkatsu, but also for the story of the chef behind the counter. Chef Go Hoshina has spent 30 years preparing Tonkatsu, taking notes about temperature, humidity, types of oil, pork, breadcrumbs, etc. During those years, the chef developed the final menu, which consists of Minami no Shima, an award-winning breed of pork from the Miyazaki prefecture that, because of the scarcity, is only sold to a few rest ...Show more aurants in Japan. The chef will start by cooking slowly at a low temperature. Then he changes it to another pot with a high temperature for a short time, leaving the pork cutlet perfectly soft, juicy, and with a wonderful aroma. At Agezuki, they have perfected Tonkatsu to an art form. NOTE: At lunchtime during peak hours (12:00 pm), it is not unusual to have a long queue and to wait for as long as 30 minutes. But it is better to arrive earlier or later to avoid the wait. During dinnertime, if you want to skip the queues, we can arrange a Free Reservation for our Japan Gourmet Pass members. But if you prefer, you can show up at the restaurant and just lineup and wait for your turn. The waiting time will be rewarded with excellent Tonkatsu.