Ichiyoshi

Watching the careful frying technique across the counter builds anticipation until the generously thick pork loin katsu arrives. A light, crisp coating of breadcrumbs yields to juicy, tender pork layered with sweet, melting fat. Simple condiments of brown sauce and spicy karashi mustard sit on the counter, making each bite an effortless match for the heaped bowl of rice.

The accompanying miso soup is brewed with shijimi clams, offering a restorative, savoury broth that cuts cleanly through the richness of the deep-fried cutlet. Diners looking for lean, tender meat can opt for the expertly cooked premium loin katsu set, while the mixed fry set—featuring skewered katsu, horse mackerel, and squid—provides variety when cravings call for a bit of everything.

Regulars often customise their meals by adding individual fried items or wasabi kombu seaweed, and takeaway bento boxes are available for dining on the go. Situated along Sakae-dori in Takadanobaba, the counter-focused layout welcomes solo diners, with transactions handled strictly in cash.