炸猪排与鸡蛋浇饭——一碗“必胜”之餐。
猪排盖饭 (katsudon) 是将裹粉炸猪排与洋葱、打散的鸡蛋同煮，再浇在米饭上。酥脆的炸排半融于甜咸的蛋液之中——是火力全开的慰藉美食。
因为“カツ (katsu)”与“胜”谐音，猪排盖饭成了考试或重要日子前的经典一餐——在电视剧里，更是侦探请嫌犯吃的那道名菜。它带着一抹好运的俏皮。
酥脆与软嫩、咸香炸排与丝滑鸡蛋在米饭上相会，那种家常滋味教人无法抗拒。是一碗仿佛拥抱般温暖的饭。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Rosu-katsu (loin cutlet), endless cabbage & rice refills
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.
Rare-fried beef cutlet seared on your own hot stone, with grated yam
A tiny 20-seat counter near Kaminarimon where 60-second-fried beef cutlet arrives blushing-rare for you to sear to taste on your own sizzling stone.
Chopstick-tender kurobuta fillet katsu & the famous katsu sandwich
Housed in a former public bathhouse off Omotesando, Maisen serves chopstick-tender fillet tonkatsu that has defined Tokyo's gold standard since 1965.
Katsu curry ('Chiba-san's Cutlet Curry')
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.
