A tonkatsuper deluxe experience

MANILA, Philippines - What’s so special about it that a lot of people are so tonkatsu-crazy?  For starters, here’s a slice of history: Long ago and not too far away, tonkatsu (pork cutlet) was one of the staple classic dishes on the dining table of many a Japanese home (it probably still is). Chef Akinori Terazawa, who now owns a chain of Japanese-Western restaurants in Asia, was so passionate about his tonkatsu that he challenged himself to make the best (in the east and in the west) using the traditional method that he grew up with. That means using a most cherished secret recipe to come up with the most tender and flavorful pork cutlet.

This lunchtime at Tonkatsu by Terazawa in Greenbelt 2, Makati, I unravel an age-old secret, and I’m letting you in on it. Terazawa ages meat the natural way: It is wrapped in white cloth to seal in the moisture of the meat. The wrapped meat is then kept in the chiller for three days and allowed to deliciously age before cooking. It is deep-fried to perfection.

Terazawa brings the same art and science of cooking tonkatsu to his Tonkatsu by Terazawa resto in Makati that serves only the finest pork coated with nama panko (fresh bread crumbs) and deep fried in fresh vegetable oil. They’re tasty enough by themselves, but you can enjoy your deep-fried pork cutlets even more with the house specialty tonkatsu sauce mixed with salt and sesame seeds.

And now, Terazawa brings something even better than the best tonkatsu: Iberico Katsu, from the Spanish Iberico black pork (pata negra), the world’s most premium pork. How premium is premium? This pork comes from the noble black Iberico pig raised amid pristine mountain air in the ancient oak pastures of Spain. Spain’s finest swine, it feeds and fattens itself on acorn (the protein-rich oak nut), thyme, rosemary, and mushroom, which accounts for its nutty, meaty, exquisitely marbled meat (with the marbling spread throughout the meat) and the fact that it’s packed with natural antioxidants.

Well, you could say that Terazawa went the whole hog to give diners the most divine tonkatsu experience on earth. And this indulgence will cost you only P595 (for six cuts).

So, how did we like our Iberico Katsu? We just loved it! One bite into its super tender and flavorful meat and we’re hooked forever.  One super tip: To enhance the flavor of the meat, dab it with Japanese salt. Pure and simple.

Of course, your katsu super set (more on the katsu sets a wee bit later) comes with unlimited servings of the following items: shredded cabbage (drizzle a mountain of it liberally with sesame dressing), tonjiru (miso soup with pork), and your choice of Japanese or brown rice.  I can’t think of a more filling, fulfilling dining experience!

But of course, Terazawa also has his highly prized Kurobuta pork, known as the Angus of pork. Kurobuta comes from the ancient breed of Black Berkshire pig that can be traced back to a gift from the English royals. Its meat is regarded as the highest quality pork in the world.

True to its reputation, Terazawa’s Kurobuta pork is incredibly juicy with a sweetish, rich flavor and the most delicate texture.

Terazawa’s got the tokusen Kurobuta rosu katsu (premium deep-fried black pork loin) set, which has a juicy, fairly thick cut and a layer of fat.

The katsu lover will love the fact that there are so many katsu meal choices to fill the heart and the belly at Tonkatsu by Terazawa.

The world is Terazawa’s oyster and he’s got his kakifurai (deep-fried oysters), with the oysters flown in fresh from Japan. There are the iroiro katsu (assorted oyster katsu) sets — oyster with deep-fried pork fillet set (P515); oyster, prawn, and white fish set (P490), oyster and chicken katsu set (P485). These seafood-chicken/meat sets are truly a match made in food heaven!

Don’t miss the miso hire katsu (a set with deep-fried pork fillet with miso sauce or soy-based Japanese seasoning). And from Nagoya (where this tonkatsu story all began) comes the Nagoya meshi miso katsu (Nagoya-style deep-fried pork katsu).

And for an eggciting spin to katsu, try the chicken katsudon set (deep-fried chicken cutlet topped with egg and a special sauce, P385) or the pork katsudon set (deep-fried pork loin topped with egg and special sauce, P395).

For a light and right start to your katsu meal, have some chasoba salad (made of green tea noodles, seaweeds, pork, tomato). Or french fries if you’re craving carbs. Or crispy chicken wings drizzled with sesame seeds to give your taste buds a soaring start. Or how about some deep-fried oysters? But doesn’t Mom always tell you not to eat oysters on an empty stomach? That may be an empty threat, but it wouldn’t hurt to follow, would it?

We end a most heartwarming katsu experience on a sweet, cool note — a slice of the multi-tiered frozen green tea cake.

Now you know the deep-fried secrets of probably the best tonkatsu restaurant in the metro.

* * *

Have your fill of Terazawa’s tonkatsuper delicious offerings at Tonkatsu by Terazawa branches located at Greenbelt 2, Lucky China Town, Solenad I Nuvali, and Ayala Center Cebu. It will open soon at Ayala Centrio Mall Cagayan de Oro. For more details, check out www.facebook.com/TonkatsuByTerazawa. Also share your experience at www.zomato.com.