The long-established tonkatsu restaurant "Tonkatsu Genroku" in Fujiyoshida City, Yamanashi Prefecture, will be inherited by the long-established confectionery maker Chateraise, and will be reopening on July 2024, 7, while retaining the same flavor!

Being able to enjoy delicious pork cutlets at the foot of Mount Fuji has earned the restaurant popular with a wide range of people, from tourists to local families and businessmen.
The pillars and lighting retain the elegance of the restaurant's original time, and the warmth of wood fills the space with a Japanese atmosphere. The tatami flooring and table seating allow you to enter with your shoes on. There are also counter seats and private rooms, making the restaurant suitable for a variety of occasions, from lunch to dinner and meetings.

New menu items have also been introduced, such as the chef's special curry, made with the same quality meat used for the pork cutlets, stewed with spices, and Yoshida's udon noodles, which are filled with chunks of braised pork! They have also expanded their a la carte menu so that you can enjoy them with alcohol in the evening.

The pork cutlet, which is a must-try when you come here, is made with the utmost care and attention to the quality of the meat. They don't specify a specific brand, but instead use domestic pork carefully selected by a butcher, with the professional discerning eye of the store selecting the finest pork, focusing mainly on Amami pork, Fujizakura pork, and Kagoshima black pork.
They even change the way they remove the powder to suit the texture of the pork, which varies subtly depending on the season and each individual pig.

I usually prefer pork fillet cutlet, but today I tried their recommended loin cutlet set meal.
In pursuit of breadcrumbs that don't overwhelm the flavor of the meat, they have a bakery bake bread specifically for the breadcrumbs, which results in a very light, crispy batter!In order to allow diners to savor this special crunch, they "dip" the batter in the special sauce rather than pouring it over it.

The secret to its deliciousness is deep-frying it at an extremely low temperature using 100% high-quality lard. It's so tender that you'd think it was fillet, but the meatiness of loin really stands out, and the moist, rich flavor harmonizes with the right amount of fat. (If it's this delicious, from today I'll leave the fillet cutlet faction and join the loin cutlet faction lol)

However, the pork fillet cutlet was also surprisingly delicious...
To say it's soft is not enough. It's crunchy when you bite into it, but inside it's fluffy and fine like a cloud, and even though the batter is so thin, it doesn't come off. The light and simple taste is very elegant.

The finest quality meat is carefully sliced ​​and flour is applied between the tendons to ensure that the flavor is not lost. The chalaza of fresh eggs is removed one by one because the smoothness of the beaten eggs determines how well the flour sticks to the meat. There is a secret technique for both the eggs and the breadcrumbs, and the frying oil is also carefully adjusted.
Come experience the wonderful handiwork of Tonkatsu Genroku, which has inherited the exquisite taste!