INFORMATION

• addressOugi Building 1F, 2-8 Kanda Ogawamachi, Chiyoda-ku, Tokyo
• tel03-3293-2110
• business_hourMonday to Saturday
  Lunch: 11:15-14:00 (L.O. 13:30)
  Dinner: 17:30-21:00 (L.O. 20:30)
• accessOgawamachi Station, Shin-ochanomizu Station, 2 minutes walk from B5 exit
  5 minutes walk from Awajicho Station
  8 minutes walk from JR Ochanomizu Station
  8 minutes walk from Jimbocho Station
  13 minutes walk from JR Kanda Station

Kanda Ponchi-ken offers filet and loin cutlets. There are two types of filet and loin cutlets, “jo” and “toku,” respectively, that differ in the origin of the meat. The “toku” (= special) cutlet is made with high-quality pork from Okinawa that has a strong flavor, while the “jo” (= great) cutlet is made with pork from Mexico.

Kanda Ponchi-ken is particularly meticulous about the breading and uses large, fluffy “fresh breadcrumbs” that have less sugar and salt. Moreover, the oil used at Kanda Ponchi-ken is a blend of sesame oil and corn oil, resulting in lighter and crispier tonkatsu than those fried in lard and less rich.

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  "toku" loin cutlet

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  Various spices to change the flavor

A variety of delightful seasonings adorn the table, including tonkatsu sauce, “Taiyo Sauce” (similar to Worcestershire sauce), original hot yuzu pepper sauce, and coarse Guerande salt. Additionally, a zesty mustard is offered alongside the tonkatsu to provide a delightful change in taste.

The result is an unparalleled crispiness in the batter that is simply delectable. Every bite is better than the last, and you may find that you don't even need to use any of the seasonings provided.

The tonkatsu itself is simply exquisite, and the retro atmosphere of the restaurant creates a warm and inviting ambiance. If you're looking for an unforgettable culinary experience in Japan, Ponchi-ken in Kanda is an absolute must-visit.

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