Recognized as one of Tabelog’s Top 100 Tonkatsu restaurants almost every year.
I went to Tonkatsu Hasegawa in Ryogoku.
Ryogoku is located in Sumida Ward, but on the border with Koto Ward.
I had heard rumors that there would be quite a line before entering the store, but depending on the timing, the line may not be that long.
The store opens at 11:30, and I arrived in front of the store at 11:50 on a weekday (Tuesday).
By then, there was already a line of 20 people in front of the store.
Although it was mid-April, the sun was strong at noon that day, and the part of the row was in the sun.
If you are going at the same time, it may be a good idea to prepare a parasol or hat.
A staff member will bring you a menu while you wait in line.
Also, after a while you will be asked what you would like to order.
There are many lunchtime menus, and they all look delicious, so it’s hard to decide.
This time
- Top loin cutlet
- Hasegawa Tonkatsu
I ordered it.
A customer about 5 people behind us ordered the top loin cutlet and Hasegawa pork cutlet.
The store clerk told me that it had just sold out.
I don’t know if it was a coincidence that day, but
Maybe it’s a popular menu item that sells out easily.
There are chairs for three people in front of the shop.
The line moved on, and at 12:35, 45 minutes after lining up, I was able to sit in a chair in front of the store.
There is also a chair for 3 people waiting to enter the store inside the curtain.
I was able to get a seat at 12:50, exactly an hour after I started lining up.
The names of the seasonings on the table are written in English.
Some of the customers were from overseas, so it was helpful to have the seasonings listed in English!
At first glance, both seem similar. but,
As for Hasegawa Tonkatsu,
- garlic
- Perilla
- cheese
Contains.
I had the image of three types of cutlet, but it actually combines three flavors into one!
It may be hard to see in the image, but the fatty part of the cutlet is on one side.
The top loin cutlet was also the same, and that’s what I had checked in advance.
It seems like this is done intentionally.
The moment I took a bite, I thought, “Soft…! And the meat juice is sweet…! Delicious…!”
For the top loin cutlet, when it was brought to the table, the staff
“I recommend eating it with salt and wasabi,” he said.
I tried eating it without adding anything, but the gravy was so delicious that I ended up eating a whole piece.
Salt also goes well. The salt on the table is probably rock salt.
The gravy is sweet, so wasabi goes well with it as well.
Personally, I think it tastes best when eaten with both salt and wasabi.
You may want to add a little more wasabi than you think.
You can get second helpings of rice and cabbage.
The katsu was so delicious that I had to order two refills of rice and cabbage twice.
Until the last bite I finished eating, I was thinking, “This is delicious, this is delicious.”
The location of Tonkatsu Hasegawa is here.
