Lunch-Only Restaurant Opens on Friday
The Aoyama Grand Hotel is opening a lunch-only tonkatsu specialty restaurant, Tonkatsu Junchan, on Friday, September 6, 2024. It’s being supervised by Jun Kurogi, who established one of Japan’s leading kappo restaurants in Tokyo.
Located inside Shikaku on the fourth floor of the hotel, the restaurant is offering two types of tonkatsu gozen: loin and fillet. Both are made from bando mochi pork produced in Gunma Prefecture. The loin has a lot of lean meat and is juicy with just the right amount of sweetness from the fat. The filet has less fat and is lighter and softer in texture.
Also included in the menu is a pork broth made from iriko (dried sardines), a flourless curry made from pork bone broth, seven kinds of vegetables simmered slowly until thickened and homemade pickles.
