A 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.
★ Premium nigiri like otoro and jumbo sweet shrimp at modest prices
A popular conveyor-belt sushi restaurant on the 8th floor of Seibu Shibuya, praised for generous cuts of quality fish at modest prices; lines are common. Seafood-forward and good for solo diners, but not gluten-free.
The 1947 Ginza institution that invented katsu curry itself, plating a crisp pork cutlet over rich Western-style curry at the very spot where the dish was born.
