Katsuzen

The best tonkatsu in the world? Probably. Katsuzen, the only tonkatsu restaurant to earn a Michelin Star, does it perfectly.
Humorously located atop the Barneys of New York store in Ginza this tiny restaurant (eight person counter and four person tatami) is simply put, spectacular.
Family run, the father has been a tonkatsu chef for 30 years a, his daughter runs the font of house but makes daily, by hand, the panko that coats outstanding cuts of pork including the famed Iberico from Spain.
As with all Michelin restaurants, Katsuzen presents an entire experience. Tonkatsu is the star but other dishes are added to complete the meal. Menus are seasonal.
Spring 2015: The meal begins with a plate of small starters including a cooked, pressed, and chilled watercress in a flavorful sesame dressing, a dashimaki tamago filled with super sweet snow crab, perfectly crisp tempura of bitter spring greens. A thin batter envelopes the veg. No residual coating or oil. Finally, a chilled, cooked walnut and dried fish In a light, sweetened soy /​sugar sauce. An incredible pairing with nutty, earthy and complex flavors bursting forth, heightened by the one dimensional texture.
A seasonal warn green and white asparagus salad follows. Extremely sweet, lightly vegetal asparagus lacking any bitterness pairs beautifully with the radish, green, yellow, and red concassed tomato and fresh sweet, round onion in a warm sesame dressing. The dish screams spring.
Crispy trout in yuzu butter outstanding. Perfectly cooked and paired with grilled king oyster mushroom. Incredibe balance.
The star, tonkatsu and ebi fry. Very thick (3cm) Kurobuta pork loin enveloped in the perfect, crisp golden brown panko (the panko itself has baked in salinity and gentle sweetness with no burnt, astringent flavor). Incredibly tender, juicy, with sweet, pronounced pork flavor, cooked medium. A single, giant, wild caught shrimp is breaded and deep fried, head on. Perfectly crisp and creamy.
Two sauces. The first, roasted garlic and sesame (outstanding), the second, the more common soy based with good citrus backbone. Both accentuate the sweetness of the pork. Ultra thin cabbage, freshly made rice (made for each guest), an outstanding miso soup made from a sardine stock (clean, gentle sweetness, light miso flavor), and an assortment of pickles to be eaten between bites of tonkatsu brightens the palate rounds out the course.
Outstanding, highly personal service.
Good selection of sake, shochu and wine. No English menu. Very little English spoken but they do try to help you and share as much knowledge with you as possible. One month advance reservations. Reasonable prices; the meal for two, JPY 35,000 inclusive of service.
Untouchable.